Rub a little salt into the ham. Braise in a casserole with the clarified butter at medium heat for 45 minutes.
Roughly chop the mixed herbs, add to the ham and continue to braise.
Gradually pour over a little water and the Burgundy wine.
Pass the sauce through a sieve, thicken with the corn starch and season to taste.
Serve the ham in slices glazed with the sauce, on deep, pre-heated plates.

Serve with Schupfnudeln (Swabian potato noodles) and Sauerkraut