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Makes about 1 cup sauce.
1 cup Cabernet Sauvignon wine
1 cup chicken broth
1/2 teaspoon whole black peppercorns
1/4 cup butter (1/2 stick), cut into pieces
3 tablespoons honey
1/2 teaspoon dried thyme leaves, optional
In medium skillet, combine wine, broth and peppercorns.
Bring to boil; reduce heat to medium.
Cook, uncovered until mixture reduces in half (about 15 minutes).
Remove peppercorns. Stir in butter, honey and thyme until butter is melted.
Serve warm with baked fully-cooked ham.
Decandant sauce with a kick. Perfect for fully cooked ham or pork roast.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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