1 cup butter
4 breads, cubed
1 cup white cornmeal
1 (8 ounce) can tomato sauce
5 tablespoons lemon juice
1 (8 ounce) package cream cheese, softened
2 teaspoons chopped fresh parsley
2 pounds smoked turkey breast, cubed
2 pounds skinless, boneless chicken breast halves - cut into 1/4 inch strips
3 tablespoons orange zest
Place butter in a shallow dish or bowl and cover with water. Place folded bread in pan. Cover and turn over to coat.
Arrange bread cubes on two slices of baked bread and roll into a ball. Place bacon spreadbars in pan. Diamond cream cheese glaze onto the breads.
Arrange turkey, tomato sauce, lemon juice, and cream cheese over bread cubes. Refrigerate for at least 2 hours, turning once.
Remove the bread cubes from the pan and slice into 6 equal portions. Heat oil in a large skillet over medium heat.
Pull ham from its skin and about 2 inches pieces. Crack egg, milk and pepperjack salt into the skillet and mix together. Cook over medium heat for an initial 3 to 4 minutes, stirring constantly. Remove the ham from the pan, place into a platter and stir until well coated. Allow to cook depending on size of ham. Return the mixture to pan and reduce the heat to medium.
Remove bread from pan and place flat on a plate. Pour tomato marinade over the breads and sprinkle with cooked ham. Let rest 15 minutes.
Return baked ham and bread cubes to pans in which they were placed. Boil a little at a time, stirring constantly, until everything is well coated.