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1
Trim off excess fat, and cut the ham into serving pieces.
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2
Dry on paper towels.
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3
A few pieces at a time, brown the ham lightly for a minute on each side in hot butter and oil.
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4
Set the ham aside.
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5
Pour all but 2 1/2 tablespoons of fat out of the skillet.
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6
Stir in the flour with a wooden spoon, then the shallots or onions, and cook slowly for 2 or 3 minutes without browning.
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7
Remove from heat.
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8
Bring the stock or bouillon and wine to the simmer in a small saucepan.
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9
Blend it into the flour in the skillet with a wire whip.
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10
Beat in the tomato paste and pepper.
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11
Bring the sauce to a simmer, stirring, then beat in the cream.
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12
Simmer for 4 or 5 minutes, allowing the sauce to reduce until it coats the spoon lightly.
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13
Taste carefully for seasoning but do not over salt.
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14
Stir in the cognac.
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15
Then add the ham slices and spoon the sauce over them.
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16
(May be done in advance to this point.
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17
Film surface with a spoonful of cream and set aside.)
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18
Shortly before serving, bring to the simmer, cover, and simmer slowly for a minute or two until the ham is tender when pierced with a fork.
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19
Taste again for seasoning.
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20
Transfer the ham to a platter, or place it over a bed of braised spinach.
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21
Spoon the sauce over the ham and serve.
