Boiled smoked ham with saupiquet sauce

I once worked for a French chef whose tantrums were simply intolerable. His food, though, was so delicious that it dissipated my constant urge to leave his employ (well, for 6 months). Saupiquet sauce, a sweet-and-sour white wine cream sauce, was one of his specialities, made to a particularly extravagant recipe using Beaumes de Venise and egg yolks. I have gone back to its simpler origins and am using the stock from the ham, a traditional meat to eat with this sauce. Should your sau