Soak some chopped dried porcini mushrooms in a little hot water for 30 minutes. Cut thick slices of cooked ham and
fry until just starting to brown on both sides, then set aside. Fry sliced chestnut mushrooms in butter until browned,
then add the soaked porcini, along with the soaking water and a half glass of dry vermouth (or white wine). Cook for
a few minutes, then add the ham slices and simmer for another 10 minutes, add a good dollop of thick cream towards the end,
and cook until the sauce thickens. Serve with a green veg and new potatoes.