1 ½ pounds of thickly sliced ham.
3 tablespoons of butter
6 Blue Diamond Almond Nut-Thin Crackers – ground to crumbs
1 ¾ cups beef stock
1 ½ cups cream
1 tablespoon grated horseradish (preferred) or 1 ½ tablespoons hot prepared horseradish (like jalapeños, horseradish can burn – wash hands thoroughly after grating)
1/3 cup of Blue Diamond slivered almonds
½ teaspoon of sugar
Salt and pepper to taste
Melt butter over medium low heat. Add crumbs, stir to form a roux. Keep heat low and mix constantly to prevent browning. Slowly add stock while stirring. Simmer and stir for 20 minutes or until sauce thickens. Pour in cream then add salt, sugar, and horseradish. Stir. Add slivered almonds and bring to a boil. Immediately remove from heat.
Serve over thick slices of ham.