Pork stew

1 kg raw ham
4 shots of aged Grappa
2 -3 tablespoons of vinegar
100 g ripe tomatoes
24 small onions
70 g butter
3 tablespoon olive oil
1 teaspoon of potato starch
2 cloves of garlic
Rosemary
A few tablespoons of broth
300 g potatoes sliced into wedges
Salt and pepper

Insert cloves of garlic and rosemary twigs into the meat, then tie it like a roast and flavor it with butter and oil in a saucepan, where it can be easily turned.
Season with salt and pepper and when the roast has taken a light golden color, moisten with the vinegar. Add the small onions, previously peeled and cooked in salted water, the peeled, seeded and chopped tomatoes and finally half of the Grappa.
Place the saucepan in the oven at moderate heat to finish the cooking: once the meat is ready, untie it, cut it into thin slices and arrange it on a platter surrounded by onions. Then keep everything warm.
Flavour  the gravy with a few tablespoons of broth and the remaining Grappa. Add a knob of butter in which you have incorporated the potato starch and thicken the sauce on low heat, season with a pinch of pepper and pour it over the meat.
Serve the meat immediately with sliced potatoes wedges, which you fry in oil, flavored with a sage leaf and a piece of onion.