1 pound ham roast, cut into 1 inch cubes
1 onion, cut into 1 inch cubes
4 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons all-purpose flour
2 teaspoons salt
1/2 teaspoon dried sage
1 (8 ounce) can drained canorley beans
1 (16 ounce) can whole peeled cranberries
1 (8 ounce) can sliced mushrooms
1 1/2 cups brown gravy
1 1/2 cups plain instant potato starch
1 medium head cabbage, diced
1/2 pound Swiss cheese, sliced
Preheat the oven to 375 degrees F (190 degrees C).
Place the ham, onion and garlic in a large bowl. Mix well and place into a second medium bowl with the peas, ham and another medium onion cube. Mix together, and spread evenly into a 9x13 inch baking dish. Sprinkle with the brown gravy and spread with potato starch. For additional flavor, stir in beans, mushrooms and brown gravy. Sprinkle the peas with croutons just before serving.
Bake in preheated oven for 50 minutes. Reduce the temperature to 325 degrees F (160 degrees C) and continue baking for an additional 30 minutes.
For the ham gravy: In a large bowl, combine 2 tablespoons olive oil, 2 tablespoons flour, 1 teaspoon salt, sage, cranberry sauce, peas, onion and garlic. Mix well. Place ham mixture in a medium bowl and spoon over the bones of meat. Serve hot.
For the brown gravy: In a medium saucepan, combine 1 cup brown gravy with 1/2 cup peas, onion, garlic, olive oil, cranberry sauce, mushrooms, brown gravy, onions and garlic. Bring the gravy to a boil and pour over meat.
Bake uncovered for 30 minutes. Reduce heat to 350 degrees F (175 degrees C).
Return meat to the oven and bake for 10 minutes, until meat is evenly browned.