Place the dried beans in a bowl and cover with water. Let the beans soak overnight.

Heat the oven to 300°.

Drain the beans in a colander.

Season the boar with salt and pepper.

Place the rosemary, thyme, juniper berries and peppercorns in a piece of cheesecloth. Wrap the cheesecloth into a packet and tie with kitchen string.

Place the beans in a deep, oven-proof casserole dish. Add 4 cups of the chicken stock. Place the cheesecloth packet in the beans. Add the garlic, onion and ham hock to the beans. Place the wild boar roast on top of the beans. Cover the casserole dish.

Place the casserole in the oven and cook, very slowly, at least 5 hours and up to 8 hours. Check the roast about every two hours and add more chicken stock as needed. Note: the meat will be falling apart and the beans will be very soft.

45 minutes before the roast is done, begin the caramelized apples.

Heat the butter in a large skillet over medium heat. When the butter is melted, add the brown sugar and stir. Add the apples and stir to coat with the butter, brown sugar mixture. Add the cinnamon and stir. Add the water and reduce the heat to medium-low. Continue to cook the apples until tender, about 45 minutes. Add additional water if necessary.

Gently remove the roast and place on a large serving platter. Throw away the cheesecloth packet. Remove the ham hock. You can pull the meat off the ham hock and stir into the beans, or reserve and use later in ham and bean soup.

Remove the beans from the casserole with a slotted spoon and place around the roast.

Serve slices of the roast with the beans and caramelized apple slices.