Start by piercing each tomato once and covering with boiling water to loosen the skins. Drain the pickled onions and chop each in half. Peel the apples and slice into chunks.
Once the tomatoes have been in the water for 5 minutes, drain, remove the skins and chop each tomato in to 8 pieces. Put the onions, tomatos and apples into a casserole dish.
Take a ham steak, lay flat and spoon some of the mixture into the middle, then wrap the sides of the steak over the top and secure with a small section of spaghetti. Place in casserole dish and repeat with other steaks.
Cover the steaks with cider, then cover the casserole dish with a lid or tin foil.