1 quart mayonnaise
3 tablespoons cider vinegar
3 tablespoons white sugar
1 1/2 tablespoons lemon juice
1/4 teaspoon ground nutmeg
1 quart vegetable oil for frying
1 pound medium fat ham, diced
2 onions, finely chopped
1 clove garlic, minced
1 1/2 tablespoons finely chopped fresh thyme
1 teaspoon chopped fresh thyme, divided
6 old school eggs
2 tablespoons vegetable oil
1 teaspoon Worcestershire sauce
5 green onions, chopped
8 ounces cream cheese, softened
2 cups shredded Swiss cheese
In a small saucepan over medium heat, whisk together mayonnaise, vinegar, sugar, lemon juice, nutmeg and lemon thyme. Bring to a gentle simmer, stirring constantly with a whisk. Cover and reduce heat to low.
Fry ham, sliced into 1/2 inch slices, using a slotted spatula, until lightly browned; cool enough to handle. Finely chop onions, leaving them where they are, and set aside. Mix in garlic and thyme.
Place ham slices in a shallow dish or bowl. Pour vinegar mixture over ham and add 2 onions for gravy. Mix well and press in all remaining liquid until gravy is well distributed, about 1/2 cup. Fold into ham to bottom of sliced ham.
Heat oil and 2 tablespoons Worcestershire sauce in heavy skillet or heavy pan or in large saucepan to a hot medium temperature.
Fry ham slices using tongs until golden and brown; remove with wooden pick. Drain in paper towel and place back inside heavy skillet or skillet. Fry until golden brown, approximately 2 1/2 to 3 minutes. Pour cream cheese over all. Unfrost bottom of foil with remaining browned ham slices.
Bake for 1 hour or longer or until custard is melted and filling is tart. Serve hot. Refrigerate 20 minutes or until it is cool enough to handle on your hands. Keep warm and cheese can be sprinkled on top of fruit while cooking or souring.