Preheat oven to 350 degree F. In a 6- to 8-quart Dutch oven brown pork shoulder or beef and chopped ham, half at a time, in hot oil. Return all meat to Dutch oven. Add onion wedges, wine, cranberry sauce, tomatoes, herbes de Provence, and salt. Bring to boiling.
Cover and bake for 1-1/2 hours for pork or 2 hours for beef. Uncover and bake 30 minutes more or until meat is tender. Garnish with fresh thyme sprigs, if desired. Makes 6 to 8 servings.
*Homemade herbes de Provence
In a small bowl combine marjoram, thyme, savory, basil, rosemary, sage, and fennel seed. Store remaining mixture in a tightly covered container. Makes 1/4 cup.