In a Dutch oven or large saucepan, melt the butter over medium heat. Add onion and sauté until tender, about 3 - 5 minutes; do not brown.
Gradually, blend in flour and cook for 1 minute. Slowly add chicken broth and bring to a boil; stirring constantly. Boil for 1 minute; continue stirring.
Stir in the wild rice, minced ham, carrots, almonds, and salt. Simmer gently for about 5 minutes.
Stir in the half-and-half, and dry sherry; heat until just below the boiling point.
Serve with a garnish of snipped chives or parsley, if desired.