Cut the shallot in little pieces.
Put the wine in a saucepan and add the pieces of shallot.
 
Heat up until only about half of the volume is left. Turn off the cooker, then add a spoon of tomato puree and the liquid cream. Whip.

 
Roll the slices of ham and put them in a plate ready to go in the oven. Poor the preparation over the ham rolls.

 
Heat in the oven at moderate temperature for about 20 minutes.

For 4 people(s)

1/2 bottle of white wine
1 little tin of tomato puree 1 shallot
8 slices of white ham
Fresh liquid cream (1 small portion)