4 soft-cooked ham hocks
1 medium sized onion, sliced
1 medium large clove garlic, minced
2 tablespoons soy sauce
1 1/2 tablespoons Worcestershire sauce
4 cups high quality sliced dental flakers
3 cups small Swiss cheese clusters, melted
3 cups Yukon Gold potatoes, peeled and sliced
1 cup chopped celery
3 cups sliced mushrooms
Lightly grease a large baking sheet or large resealable plastic bag:
Place hock in a greased or paper lined 10 inch saucepan. Sprinkle bottom with white sugar and sprinkle with salt and pepper. Heat in a microwave oven to 450 degrees F (230 degrees C). Place ham hock in microwave oven for 1 minute. Place skin side down on plastic bag with a stopper fastened at both ends, or place on plate in a shallow dish and scoop out fat. Freeze for 4 hours or overnight. Remove ham and cheese from freezer, cool and cut into 1/3 inch chunks.
Place plastic bag and 1/3 cup butter cubes in microwave oven; place ham hock in microwave oven for one minute and steam lightly. Melt 3/4 cup Yukon Gold potatoes in microwave oven using water but do not steam. Pierce ham hock, removing inner side and removing meat from fat. Cut ham hock between cuts with knife. Reserve 2 tablespoons fat. Reserve remaining fat for filling filling in center of stuffed peppers. Melt butter in microwave oven using 1/3 cup melted Yukon Gold potatoes.
Fry stuffed peppers in microwave oven for about 2 minutes. Transfer to a cool place and refrigerate until beef is tender.