In a saucepan heat 750ml water and add all ingredients for the marinade. Bring to the boil and boil for 10 minutes. Remove from the hob and let cool to room temperature. Pour over the meat and marinate for 3 day in the fridge, turning the meat occasionally.
Take meat out of the marinade and pat dry with paper towels. Melt lard in a large casserole pot and brown pork from all sides over high heat. Add onion and fry till softened.
Strain marinade and add to the meat. Add red wine, salt, pepper, pepper corns and lingonberries. Cover and cook over low heat until meat is very tender, about for 1.5 hours. Baste the meat occasionally while it is cooking.
Take the ham out of the pan and set aside. Strain cooking liquid and pour it into a small saucepan. In a bowl whisk together instant thickening granules and a few tablespoons of water. Add to sauce and bring to the boil, stirring constantly.
Stir in cream and reheat but do not boil after adding the cream. Season with salt and pepper to taste and serve ham with the sauce.