Mustard Sauce with Vermouth and Thyme
Makes about 3½ cups
The Dijon mustard lends a creaminess to this sauce, while the whole-grain mustard adds texture and visual appeal.

1½ cups canned low-sodium chicken broth
2 tablespoons cornstarch
2 tablespoons unsalted butter
3 medium shallots, minced (about 9 tablespoons)
2 cups dry vermouth
1 tablespoon packed brown sugar
½ cup Dijon mustard
¼ cup whole-grain mustard
1 tablespoon chopped fresh thyme leaves
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 vermouth and sugar; increase heat to medium-high and simmer until alcohol vapors have cooked off, about 4 minutes. 

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