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1
Melt the butter in a wide sauté pan over medium-high heat. Lay in the ham slices in a single layer and brown lightly on both sides until the edges caramelise. Remove the ham and set aside. The fat remaining in the pan carries the fond that will underpin the sauce.
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2
Reduce the heat to medium. Add the finely diced shallots to the same pan and sweat without colouring until softened and translucent.
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3
Pour in the 150 ml white wine vinegar. Reduce by three-quarters over a brisk flame — this is where the dish lives or dies: insufficient reduction leaves raw acidity in the finished sauce that no quantity of cream will correct. The reduction is complete when only a few tablespoons of syrupy, fragrant liquid remain and the harshness has given way to a concentrated, mellow sharpness.
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4
Add the 200 ml white Burgundy and reduce by half. The sauce base should be concentrated and deep in colour, with a wine aroma that is clean and no longer raw.
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5
Stir in the crushed tomatoes, the 6 lightly crushed juniper berries, and the tarragon sprig. Add the crème fraîche. Simmer gently for 10 minutes, stirring occasionally, until the sauce reaches a coating consistency — it should nap the back of a spoon and hold a clean line when a finger is drawn across.
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6
Remove the tarragon sprig. Stir in the tablespoon of Dijon mustard, which binds the cream and vinegar and adds characteristic Burgundian pungency. Taste: the sauce should be simultaneously rich and sharp, with a clear aromatic note from the juniper.
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7
Return the browned ham slices to the sauce. Warm through gently for 5 minutes over low heat — do not allow the sauce to boil, as vigorous heat toughens pre-cooked meat. The ham is ready when it is heated through and has absorbed the colour and aroma of the sauce at its edges.
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8
Serve immediately with steamed waxy potatoes or fresh pasta to absorb the generous sauce.