Wipe mushrooms clean with a damp paper towel and cut in half
Dice onion
Peel garlic and mince
Mince parsley and set aside
Cut ham into medium dice
Trim
pork of most fat and cut into 1-1/2-inch cubes
Place pork in a 4-quart pot and cook, covered, over medium high heat for about 5 minutes
Uncover the pan and boil
until juices are almost gone; then cook, stirring often, until drippings are dark brown, 10 minutes.
Add mushrooms, onion and garlic to pork
Cook until onion is softened, stirring 4 to 5 minutes
Add tomatoes with juices, wine, ham, rosemary, oregano and thyme.
Bring to a boil
Lower heat and simmer, covered, until
meat is tender when pierced, about 1-1/2 hours
