1. Heat oven to 325˚F.

2. Cut a deep pocket in the center of the ham. Season with 1 tablespoon salt and pepper inside and out.

3. In a large bowl, combine prunes, onion, apples and applesauce.

4. Stuff into ham. Close ham around stuffing by overlapping edges and securing with cooking twine. Score fat with a sharp knife and place ham fat side up in a shallow roasting pan. Pour chicken stock over top.

5. Roast approximately 4 hours, basting often, until an internal temperature of 145˚F is reached. When cooked, transfer the ham to the dish and keep warm.

6. Strain off and discard fat from pan juices. Transfer pan juices to a small sauté pan. Place over burner on high heat, and bring to boil for about 5 minutes. Reduce heat and add cherry preserves, apple juice, Port and remaining 1 teaspoon salt. Simmer for 15 minutes.

7. Slice ham and arrange on a serving platter. Pour hot sauce over ham slices. Serves 8–12.