Ham with Raspberry Sauce

2 Tbsp. minced shallots
2 Tbsp. unsalted sweet butter
1 1/2 lb. fully cooked ham, cut into 1/2-inch thick slices
1/2 cup Gewurztraminer wine
1 piece cinnamon stick (2 inches)
6 each allspice and juniper berries
1/4 lb. cold unsalted sweet butter, cut into tablespoons
1/2 cup Crème Fraiche
1 Tbsp. unsalted sweet butter, softened
1 Tbsp. all-purpose flour
1 1/2 Tbsp. framboise
fresh whole raspberries

Sauté shallows in 2 tablespoons butter for 2 minutes. Add ham; sauté until golden, about 2 minutes each side. Remove ham; keep warm. Add wine, berries, cinnamon stick to pan. Cook until liquid is reduced to 2 tablespoons (about 6 minutes). Strain liquids and return to pan. Whisk in cold butter, 1 tablespoon at a time. Whisk until smooth, slightly thickened. Whisk in Crème Fraiche. Mix 1 tablespoon softened butter and flour. Whisk into sauce. Cook, whisking constantly until mixture thickens and bubbles for 2 minutes. Whisk in framboise. Arrange ham slices on plates and spoon sauce over ham. Top with raspberries.