Instructions: 1. Preheat oven to 325 F. Combine marjoram, rosemary, and thyme. In a medium bowl beat egg lightly with milk. Mix in bread crumbs, then ham and pork, garlic, olives, pepper, and 1/2 teaspoon of the herb mixture.

2. Fill cavity of roast with stuffing mixture, sew edges closed with string or heavy thread. Rub surface of meat lightly with olive oil; sprinkle with remaining herb mixture. Place stuffed roast in an uncovered roasting pan: place the pan on an oven rack.

3. Roast until meat thermometer registers 170 F, about 2 hours. Remove string or thread; carve meat into 3/4-inch slices. Use drippings to make gravy, if you wish.

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