3 pounds baked ham, sliced
1/2 teaspoon butter flavoring
1/4 teaspoon lemon juice
1 (1 ounce) package dry onion soup mix
2 eggs
4 cups shredded Cheddar cheese
salt and pepper to taste
1 onion, sliced
Carefully cut ham into strips 2 inches thick.
Melt butter in a large saucepan over medium heat. Mix dry milk, lemon juice and onion soup mix into ham mixture. Return mixture to pan. Stir, then return pan to medium heat, heating, stirring, about 5 minutes more, until mixture is thickened.
Heat oven to 350 degrees F (175 degrees C).
Remove ham from mold and roast in a 24 inch foil-lined baking dish for 15 minutes. Remove mold and shred by hand, reserving ham mixture. Transfer ham mixture into foil-lined baking dish. Make inscribing sounds with a fork. Pour mixture over ham. Sprinkle bread crumbs at a tablespoon and place a layer of ham meat mixture over bread. Repeat with remaining ingredients. Cool in pan for 10 minutes, then remove foil and set aside.
Preheat oven to 350 degrees F (175 degrees C).
Remove layer of ham mixture from pan. Place chicken in foil-lined baking dish. Crack egg yolk and insert into pan. Place chicken on top of ham mixture. Fill bottom of baking dish with egg mixture. Spread remaining ham mixture over chicken. Cover dish tightly with foil and refrigerate overnight.
While the baking dish is remaining chilled, sprinkle with shredded cheese. Melt butter in a large skillet over medium heat; bring to a slow simmer, and stir in 4 cups diced Cheddar cheese. Pour over baked ham mixture.
Slowly drizzle 1/4 cup of melted cheese over both layers of baked chicken. Remove foil from baked chicken using tongs and spoon cheese mixture over chicken drumettes. Roll drumettes in shredded cheese and spoon mixture over chicken.
When the drumettes are cool, roll out foil around grill, extend foil and or skewer holes in drumettes. Cook drumets over high heat until drumettes are just cooked through, about 2 minutes. Pour remaining 1/4 cup melted cheese over drumettes and roll to coat. Sprinkle remaining Cheddar cheese over drumettes and enchilade the drumettes with remaining melted cheese.
Bring the remaining drumettes and casserole to a slow simmer, stirring often until they are heated through, about 5 minutes.
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