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1. Preheat the oven to 375
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2. Cut the ham into strips 1 1/2 inches long
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3. Pat the pork dry with paper towels. Using a small sharp paring knife, make incisions in the pork and insert the ham strips. (larding)
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4. Heat the oil in a large heavy casserole over medium-high heat. When it is hot, brown the pork loin on all sides, turning as necessary.
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5. Remove the casserole from the heat and take out the meat. Drain off the oil and return the roast to the pan. Salt and pepper the meat. Pour 3 c of cider around the meat; add the bay leaves, thyme, parsley, and garlic to the pan. Bring to a simmer on top of the stove. Cover, and place in the oven.
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6. Cook for 45 minutes, then turn the roast over and reduce the temperature to 350. Cook for another 45 minutes. The roast is done when a meat thermometer registers 170. Remove the roast from the pan and place it on a warm platter. Cover with aluminum foil to keep warm.
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7. Strain the cooking liquid into a large measuring cup. Skim off any fat. There should be 3 c liquid. Add extra cider to make this amount if necessary. Pour the liquid back into the original pan. Cook over high heat on top of the stove until the liquid has reduced by half, about 5 minutes or longer. Combine 1/3 c of the hot sauce with the cream, whisking well. Then whisk the cream mixture into the remaining sauce. Reduce this sauce over high heat by half, 5 to 10 minutes. Remove it from the heat and stir in the mustard.
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8. Slice the roast and arrange it on a heated serving platter. Nap the pork with some of the sauce, and garnish with watercress. Pass the remaining sauce separately.
