Preheat the oven to 350°F (180°C).
Heat the oil in a large, deep ovenproof skillet over medium-high heat. Brown the pork in batches for about 5 minutes each batch until golden. Remove to a plate.
Add a little more oil to the pan if necessary. Add the onion and cook, over medium-high heat, for 5 minutes, stirring occasionally until softened. Add the garlic and cook for 1 minute until fragrant and softened.
Add the wine and bring to a boil. Let boil for 2 minutes to cook off the alcohol taste. Add the broth, ham, mustard, salt, pepper, rosemary, carrot, apple, beans and pork. Stir to combine. Bring a boil. Cover and cook in the preheated over for 1 1/2 to 2 hours until pork is very tender and sauce is thickened a bit.
Sprinkle with breadcrumbs and return to the oven for a further 15 to 20 minutes or until the breadcrumbs are golden. Or, to save time, place under a broiler, about 6 to 7 inches away from the heat source for a couple of minutes until browned, taking care to not burn the crumbs. Sprinkle with parsley. Serve with crusty bread, steamed beans or salad.