4 to 5 lb. fresh ham, boned weight, tied
1/4 c. fresh parsley
1/4 c. Romano cheese, grated
1 slice fresh bread crumbs
1 to 2 cloves garlic, minced, depending on how garlicy you like
Black pepper to taste
1 tbsp. olive oil

Combine stuffing ingredients and put into cavity created by the boning. Place roast in a pan with sliced onion around. Roast in a 325 degree oven for 20 to 25 minutes per pound. When done, remove roast from pan and skin as much fat as possible. Add a small amount of water to deglaze. Add chicken bouillon if desired and thicken with flour to desired consistency for gravy.

NOTE: Make sure the ham is well tied. Also, this stuffing is very good with leg of lamb.