Arrange the ham slices in a shallow baking dish. In a small sauce pan cook the shallots and juniper berries in the wine vinegar until all the liquid has evaporated. In another pan melt the butter. Stir in the flour and cook gently until the roux is a pale coffee color. Gradually pour in the heated beef stock, stirring constantly. Add the wine, shallot mixture, salt, and pepper to taste. Cook over a low heat for 30 minutes, stirring occasionally. Preheat the over to 425. Bring the cream boiling in a small pan. Add cream to the sauce. Remove from heat and stir in the extra butter. Pour sauce over ham. Sprinkle bread crumbs on top. Place in oven for 20 minutes or until top is lightly browned.{$7e}(Original recipe for 4)
