Ingredients

Start to finish: 25 minutes

1 cup dry white wine or chicken stock
1 pound Gruyere cheese, cubed
1 tablespoon cornstarch
2 tablespoons milk
2 tablespoons diced hot red or green peppers (such as pickled jalapenos or Peppadews)
1/4 teaspoon smoked paprika
1 loaf rustic bread, cut into 1-inch cubes
1 pound ham steak, cooked according to package directions and cut into 1-inch cubes

Directions

In a medium saucepan over medium heat, bring the wine or stock to a simmer. Add the cheese and cook, stirring often, until melted.

Meanwhile, combine the cornstarch and milk in a small glass and mix well. When the cheese has melted and is smooth, stir the cornstarch and milk into it. Reduce heat to simmer and cook 5 minutes, stirring constantly.

Stir in the diced hot peppers and paprika. Transfer the cheese sauce to a heated fondue pot. Arrange the bread and ham on plates or a platter and serve immediately.

Makes 4 servings.