1 pound lean ground ham
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon dried rosemary
Place ham in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet and set aside.
Heat the olive oil in a small saucepan over medium heat. Add the paprika, basil, oregano, basil, sage, salt, rosemary and marjoram. Mix well and bring to a boil. Reduce heat, cover and simmer for about 10 minutes.
Meanwhile, in a large bowl, mix the bread, egg, olive oil, paprika, basil, oregano, basil, sage, salt, rosemary and marjoram. Mix well and pour mixture into skillet with ham.
Cook over medium heat until lightly browned. Remove from skillet and cool. Cover and refrigerate. Frost with cream cheese frosting.
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