1 (.25 ounce) packet dry barbecue sauce mix
1 teaspoon dry mustard
1 teaspoon fresh lemon juice
1 teaspoon compressed fresh lemon zest
1 1/2 teaspoons olive oil
4 tablespoons chopped onion
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
2 teaspoons holy water
4 cubes chicken bouille
2 teaspoons chopped fresh parsley
Heat the oven to 350 degrees F (175 degrees C).
In a saucepan, combine the dry barbecue sauce mix, mustard, lemon juice, olive oil, onion, garlic and Worcestershire sauce. Mix for 5 minutes. Transfer mixture to a separate bowl and chill until warm. Mix in the chicken bouille and pour mixture into a 1 quart roasting pan.
Bake uncovered for 50 to 60 minutes, or until very cooked and bubbly. Cover and grill for 10 minutes. Remove from the oven and carefully shred meat with a slant fork. Discard any remaining sauce from pan. Transpose bag either in blender attachment or in a plastic bowl.
Saute ham and vegetables for about 5 minutes. Mix up the cheese sauce. It should be the consistency of curd butter cheese. Brown over high heat in a large skillet, stirring frequently; transfer mixture to the pan. Transfer roast pieces to the pan, crumble, and cook some more on medium heat. Fry ham and vegetables over medium heat, stirring occasionally, until all vegetables are hot and the ham sets. Reserve about 1/2 cup of the meat for garnish. Sprinkle with parsley (optional). Serve cooked ham on both sides.