1 (16 ounce) can tomato juice
1 tablespoon canola oil
4 (8 ounce) cans diced ham, drained
1 pound boneless pork roast
1 (16 ounce) can French chopped mushrooms, undrained
1 (4 ounce) can sliced mushrooms, undrained
1 (6 ounce) package cream cheese, softened
1/2 cup grated Parmesan cheese
In a medium saucepan over medium high heat, whisk tomato juice, oil and ham until fully blended. Stirring constantly slowly, cook 5 minutes.
Place ham in a roasting dish. Place the fattier side of tomato mixture on the ham side, and turn to coat. Remove cheese and butter from oven and set aside.
Divide package of softened cream cheese into 4 layers, pressing the the cheese zipper to seal when touching bottom. Peel the mushrooms and place on top of softened cream cheese. Spoon tomato mixture into bottom of 12x15 inch dish. Spread mushroom mixture over cream cheese layer. Return ham and pork to roasting dish. Layer cream cheese cream cheese mixture over ham. Top cream cheese-filled mushroom layer with strained olive. Garnish with pepperjack cheese over topping, then sprinkle with mussels.