To a large dutch oven, add 1 tablespoon of olive oil. Heat over medium-high heat. Season the pork on both sides with salt and black pepper. Add the pork to the pan and sear on both sides until brown and caramelized, about 5 minutes per side. Remove the pork from the pan and transfer to a large plate.
Add the remaining 1 tablespoon of olive oil to the pan, and also add the onion. Cook for about 8 minutes or until tender and translucent. Add the garlic and cook for an additional 2 minutes. Stir in the tomato paste and cook until it is a dark maroon color. Whisk in the beef broth, and add the San Marzano tomatoes and diced tomatoes (with juices). Bring to a boil and then lower the heat to a simmer. Add the sugar (more as needed depending on how acidic the tomatoes are), crushed red pepper, thyme, oregano, basil, and bay leaves. Boil for 5 minutes.
Add the pork back to the pan, and bring all ingredients to a gentle simmer. Partially cover and cook on the stovetop for 3 - 3:30 hours or until the pork is tender and falling apart. Once the pork is falling apart, help it out a bit and shred it with two forks. Add the ham to the pan and cook for an additional 15 minutes to allow the flavors to meld. Keep warm on the stovetop until you are ready to serve.
Serve the ham ragu over long pasta or polenta. Sprinkle with grated parmesan and chopped parsley. Enjoy!
