Port And Peppercorn Cream Sauce

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   In medium skillet, melt butter over medium heat. Stir in shallots. Cook and stir until shallots are translucent (about 5 minutes). Stir in wine, broth, black pepper, bay leaf and thyme. Bring to boil; reduce heat to simmer. Cook, uncovered until mixture reduces in half (about 15 minutes). Remove bay leaf. Stir in cream; bring to a boil. Reduce heat; simmer for 3 minutes. Remove from heat and pour into blender container, cover with lid, and remove the center part of the lid. Place a paper towel over center hole. Pulse until smooth. Serve with heated fully-cooked ham.

* Per serving · 4 servings · Values may vary.

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