Preheat the oven to 190°C/Gas 5. Roughly chop 5 slices of the Parma ham and mix with the butter, sage and apricots; set aside. Put the pork steaks, one at a time, into a thick plastic food bag and bash with a rolling pin until their thickness is reduced by half.
Take two slices of the Parma ham and place on a board, overlapping slightly. Cover with one of the pork steaks and spoon some of the apricot mixture into the middle. Roll up with the ham then cover tightly in a piece of oiled foil. Put on a sturdy baking tray. Repeat with the remaining pork steaks, stuffing mixture and ham.
Bake the pork in the centre of the oven for 20 minutes, then remove and carefully snip away the foil. Return to the oven for a further 8-10 minutes until the pork is thoroughly cooked. To make the sauce, pour the cider and stock into a saucepan and bring to the boil. Leave to boil for 5-8 minutes or until the liquid has reduced by half.
Stir in the cream and continue simmering for a few minutes more or until the sauce is thick enough to coat the back of the spoon. Season to taste. Serve the pork rolls with mustard mashed potatoes, the cider sauce and plenty of seasonal vegetables.