Place the veal, ham and herbs in a mixing bowl. Sprinkle with salt and pepper. Pour in the oil and mix well. Cover and refrigerate for 2 hours. Transfer the meat to an ovenproof casserole or Dutch oven and add the wine. Bring to a boil. Reduce heat, cover and simmer for 1 hour. To serve, remove the meat from the cooking liquid with a slotted spoon and keep warm. Boil the cooking liquid hard until reduced by one-quarter. In a small bowl whisk together the cornstarch and cream. Stir the cornstarch mixture into the cooking liquid. Boil until thickened. Season with salt and pepper. Spoon the sauce over the meat. Serve with hot buttered spinach.
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1 1/4 lb veal shoulder, cut into 1-inch cubes
3/4 lb boiled ham, in one piece, cut into large dice
