* 1 kg boneless Gammon (in one piece)
* Seasoning
* 1 medium cooking Apple, sliced
* 1 medium Onion, chopped
* 10 Prunes, stones removed
* 1 tablespoon Parsley, chopped
* 250ml Boiling Ham Stock

===Method===
* Score the top of the Ham in a diamond pattern
* Cut a large pocket in the Meat directly under the top, cutting from the side
* Season the inside of the pocket
* Stuff the pocket with the Apple, Onion, Prunes and Parsley
* Fasten the opening with Cocktail sticks or Skewers
* Place in a Roasting tin and Roast for about 40-50 minutes (or until the internal temperature is 68° C - it should come up to 71° C after resting)
* Remove the Meat and wrap in Foil to keep warm
* Pour off the excess Fat
* Stir the Stock into the pan and Blend with the pan juices
* Serve with the Gravy

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