2-3 Tablespoons Olive Oil
1/3 Cup Minced Shallots
1/3 Cup Kings Balsamic Vinegar
1 Cup Good Quality Chicken Stock
1-2 Tablespoons Dickenson's Strawberry Preserves
4-6 Tablespoons Cool Sweet Butter
2-3 Tablespoons Chopped Parsley
Kosher Salt and Pepper, to taste
1. Heat a large sauté pan with olive oil, add shallots and cook 1 minute.
2. Add vinegar and stock and bring to a boil. Reduce liquid until 3-4 Tbsp.
3. Add preserves and butter 1 Tbsp. at a time until the sauce is thick and creamy.
3. Adjust seasoning and add Parsley.
4. Serve sauce over Ham.