6 large pain croissants, torn into pieces
1 tablespoon oil
1 tablespoon unsalted butter
2 (7 oz) packages Jones Dairy Farm Ham Steaks, cubed
1 medium yellow onion, chopped
4 green onions, chopped
2 garlic cloves, minced
2 medium leeks, sliced and cleaned
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons chicken stock
2 teaspoons Dijon mustard
1/2 cup shredded gruyere cheese
Preheat oven to 350˚F. Lightly grease 2-quart baking dish with butter or cooking spray, set aside.
Spread croissant pieces in an even layer on baking sheet and bake for 5 to 8 minutes to toast. Remove from oven and allow to cool completely.
Place large saucepan over medium-high heat with oil and butter. Melt butter; add ham. Cook for 2 to 3 minutes, stirring occasionally, until brown and crispy.
Add onion, green onions, garlic and leeks; sauté until soft and translucent, about 8 minutes. Stir in thyme, rosemary, oregano, salt and pepper. Cook for 1 to 2 minutes.
Add toasted croissant pieces, chicken stock, Dijon mustard and half cheese. Stir until evenly combined; should be somewhat moist. Transfer to prepared baking dish and sprinkle with remaining cheese. Bake for 20 to 25 minutes or until heated through and golden brown on top.