1/2 cup Worcestershire sauce
1/2 cup beef broth
1 tablespoon paprika
1 green bell pepper, seeded and chopped
1 2/3 cups dry bread crumbs
1 1/2 teaspoons salt
1 tablespoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon dry mustard
In a large saucepan, combine Worcestershire sauce, beef broth, paprika, bell pepper, bread crumbs, salt, paprika and garlic powder. Stir thoroughly. Reduce heat to low. Cover and simmer 15 to 20 minutes, stirring occasionally.
In a small bowl, mix dry bread crumbs, salt, paprika, garlic powder, oregano and basil. Mix thoroughly. Spread mixture onto bottom of mason jar or plastic container. Place cheese wedge over meat spoon.
Heat remaining 1/2 cup oil in a large skillet over medium heat. Cook ham slices about 1 to 2 minutes, stirring frequently. When ham slices are heated, remove pan from heat and stir into saucepan. Saute over medium heat about 3 minutes, stirring constantly. When pan is heated, pour in saucepan covered with foil.
Stir in pan wine. Bring heat to medium. Saute for 2 minutes, stirring constantly. When pan is heat, pour in bread crumbs and mustard. Stir about 2 minutes more. Reduce heat to medium. Return pan to medium heat and cook until bubbly.
Return saucepan saucepan to medium heat and bring to a high heat. Cook about 2 minutes, stirring occasionally. Remove from heat and pour in Worcestershire sauce, broth, paprika, garlic powder and oregano. Simmer until all ingredients are thoroughly combined, stirring constantly.
Stir marinated meat/pork mixture into pan sauce. Cook 1 minute more, stirring to combine. Reduce heat to medium heat.