Auntdot, thank you so much for your explanation of city vs country ham. I guess dry cured means it is hung to dry for a long time sort of like procuitto? (sp?). I bought a smoked butt portion and it certainly does look as though it was wet-cured. Thanks again for your wealth of information
Luvs food, your idea to shave the ham thin and then fry it up is one idea I thought of too, but to add syrup sounds like a great idea! When I make breakfast sausage or bacon, I always add syrup.
Mish, your recipe for the broccoli florets sounds like a good one, though I would skip the white sauce (not to keen on white sauce). If you cannot find your recipe, I would guess what I should do is par-boil or par-steam the broccoli first? Wrap the ham and cheese around them, and then roll that up into the cresent rolls and baked until the rolls are brown and cheese has melted? Thanks for your ideas.