1. Pre-heat the oven to 200˚C/400˚F. Rub the gammon joint with the oil, crumbled stock cubes and pinch of caraway seeds.
2. Put on to a roasting tray then into oven for 45 minutes.
3. Turn, baste and bake for a further 45 minutes until the meat is cooked through.
4. To make the bread dumplings, first use a food processor to turn the bread into crumbs, then put into a mixing bowl. Alternatively, grate the bread slices into crumbs.
5. Melt the butter, add the milk and warm through, then add to the breadcrumbs and mix well.
6. Dice the bacon and onion, melt a small knob of butter, and fry until the bacon is cooked and onion is soft. Add mixture to breadcrumbs and mix well.
7. Add the eggs, salt and plenty of black pepper and mix well.
8. Shape breadcrumb mixture into dumplings, dip and roll each one in a dish of plain flour, then roll them in your hands again to a smooth, round shape.
9. Bring a large pan of water to the boil, add salt, turn the heat down to simmer, and carefully place each dumpling into the pan with a slotted spoon.
10. Simmer for 20 minutes, then remove the dumplings from the pan with the slotted spoon, and drain in a colander.
11. Spoon your desired amount of sauerkraut into small saucepan and add a small sprinkle of caraway seeds. Gently heat through, for about 5 minutes.
12. Serve with gravy and mild German mustard.