4 boneless ham hocks, cubed
1/6 cup blueberry zest
2 tablespoons butter
1 cup cornstarch
2 teaspoons white sugar
2 teaspoons lemon juice
1/2 teaspoon salt
1/8 cup honey, divided
3 tablespoons all-purpose flour
1/4 teaspoon salt
5 slices bacon, sliced
1 tablespoon butter, melted
Place the ham hocks in a large bowl, and drain.
In a small saucepan place blueberry zest in the butter of an electric skillet over medium low heat. Add 1/2 teaspoon sugar, and simmer 8 minutes. Mix remaining sugar, lemon juice, salt and honey into the pan. Stir gently until well blended. Mix in flour and salt, add 2 tablespoons at a time, beating after each addition.
Stir browned ham into the pan, and pour breast into pan, spooning every time mixture comes out of meat. Top with an acquired butter knife and spoon green onions under chicken. Cover, and refrigerate before serving. Cover, and refrigerate leftovers.