3 to 4 pound boned fresh ham (picnic or shoulder cut)
1/2 c. finely chopped stuffed olives
3 cloves garlic, minced
1 tsp. thyme
1 tsp. sage
Salt and pepper to taste
Oil

Cut deep slits in the meat. Combine all the other ingredients, except the oil, and fill the slits with the mixture. Wrap the roast in foil and refrigerate overnight.

Remove the foil, tie up the meat if necessary, sprinkle with salt and pepper and brown it in the hot oil on all sides. Cover and bake at 325 degrees for about 2 hours.