1/2 cup butter
1/2 cup white sugar
2 eggs
1/4 cup packed brown sugar
1 1/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons ground cloves
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 10 muffin cups.
In a large bowl, cream butter and white sugar until smooth. Beat in eggs, one at a time, then stir in brown sugar, flour, baking powder, and salt, blend with an electric mixer. Combine brown sugar mixture, remaining flour, baking powder, and salt, mix well. Stir into cream mixture.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes in the preheated oven. Turn out of oven and let cool.
In a large bowl, whip together brown sugar mixture, remaining flour, baking powder, and salt. Stir in cinnamon and nutmeg. Roll into a rectangle and place on a baking pan. Cover with white slices of toast. Cover with bread slices and place the sliced ham hocks on top of these slices.
Place cooled ham hock slices on top of ham hock slices. Brush tops of ham hock slices with brown sugar mixture.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove ham hock slices and cool on a wire rack. Cut ham hock slices into thin slices. Serve at room temperature.
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