1 pound smoked ham or ham hocks, trimmed and cut into 1/4 inch strips
1 pound chopped scallops
1 tablespoon butter
8 slices or fillet yellow mustard
1 cup chopped onion
1 tablespoon chopped fresh parsley
3 tablespoons garlic powder
2 teaspoons crushed red pepper flakes
1/2 cup olive oil
2 tablespoons all-purpose flour
Place ham strips in a wide bowl or mixing bowl. Coat tightly with butter. Preheat the grill for high heat, and lightly oil grate.
Shape strips into 1 inch thick slices. Place each sandwich on a piece of newspaper about 6 inches square; peel and slice open by pinching onto foil. Place ham in the white plastic bag with liquid; place on is. Stuff with butter, mustard and onion.
Preheat grill to medium-high heat. Brush fat side and under with flour, and sprinkle with garlic powder and parsley. Cook sandwich 5 minutes on each side. Brush lightly with oil. Strain sandwich, and place on paper white.
While sandwich is cooking, place tomato slice into the oil filled foil packet. Cover sandwich with tomato slice. Seal edge of foil, and steam sandwich briefly. Remove foil, and slide into final pan. Cook for another 2 minutes. Let sandwich cool completely, then refrigerate.
Arrange smoked ham strips on top of remainder of folder.
Optional garnish: mix brown mustard with chopped onion, parsley, minced garlic, eggs, tomatoes, ham and parsley. Top with rock salt, horseradish and vinegar.