Dried Cherry and Stout Sauce with Brown Sugar and Allspice 
Makes about 4 cups
Stout is a strong, dark beer made from toasted barley. Here it makes a rich, full-bodied sauce with subtle smoky notes and a characteristically bitter finish. 

1 cup canned low-sodium chicken broth
2 tablespoons cornstarch
2 tablespoons unsalted butter
3 medium shallots, minced (about 9 tablespoons)
1/8 teaspoon ground allspice
4 cups stout
1/3 cup packed brown sugar
1 cup dried tart cherries (about 5 ounces)
1˝ tablespoons balsamic vinegar
Salt and ground black pepper

1. Whisk together chicken broth and cornstarch in small bowl; set aside. Heat butter in 12-inch skillet over medium heat until foaming; add shallots and sauté until softened, about 3 minutes. Stir in allspice; cook until fragrant, about 30 seconds. Add stout, brown sugar, and dried cherries; increase heat to medium-high, bring to a simmer, and cook until slightly syrupy, about 10 minutes. 

2. Whisk broth and cornstarch mixture to recombine, then gradually whisk into simmering liquid; return to simmer to thicken sauce, stirring occasionally. Off heat, stir in balsamic vinegar; season to taste with salt and pepper. (The sauce can be cooled to room temperature and refrigerated up to 2 days. Reheat in medium saucepan over medium-low heat.) Serve with ham.