1 tbsp. olive oil
1 carrot, sliced
1 celery stalk, chopped
1 garlic clove, chopped
1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
1/3 cup dry white wine
1/3 cup Madeira wine OR unsweetened apple juice
1 1/2 cup skimmed chicken broth
2 tbsp. white sauce thickener
4 slices smoked shoulder pork roast (4 oz. each)

Serves 4

Recipe from Linda's Kitchen

Heat the oil in a saucepan.  Sauté the carrot, celery, garlic, rosemary, thyme and bay leaf for 5 min.

Pour in white wine,  Add the Madeira wine or apple juice and chicken broth, them simmer for 5 min.

Thicken the sauce with the thickener.  Pour the sauce into a serving dish.

In a non stick skillet, cook the pork shoulder slices for a few min.  Place them in the dish with the sauce when cooked.  Heat in the oven at 350 degrees for 5 min. to flavor.

Spoon the sauce over ham.