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Cabernet Peppercorn Dipping Sauce
Decandant sauce with a kick. Perfect for fully cooked ham or pork roast.
- 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.
- Makes about 1 cup sauce.