Pork Main Dish Recipes (Ham and Sausage too) – Delicious to Eat!

Ham and Pork Main Dish Recipes super page

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This Pork, Ham & Sausage Main Dish Recipes Page contains frugal, delicious, and easy-to-make recipes!

Pork and Ham Main Dish Recipes included on this page: Happy Hash, Italian Sausage Spinach Pie, Piggies in Blankets, Split Pea Soup, Holiday Ham (low salt) with Sweet Gravy

One-Dish Happy Hash


If you’re looking for a Pork, Ham, or sausage recipe that has a family rating of 9 on a 10-point scale and rarely has any leftovers, this is it. We call it One-Dish Happy Hash, Who Hash, or Annette’s Ground Beef Hash. Whatever it’s called, you’ll call it delicious!

A Delicious Ground Beef/ Pork Sausage Recipe! One Dish Happy Hash/ Hash Recipe Beef/ Hash Recipe Potato/ Hash Recipe Dinner #HashRecipeBeef #HashRecipePotato #HashRecipeDinner #HashRecipeSausage

Ingredients for One-Dish Happy Hash:

  • 1 pound Ground Beef
  • 1 pound chub of Breakfast Sausage
  • 5 Carrots, sliced
  • 1 large Onion, diced
  • 5 Potatoes, cubed
  • 1 large can Cream of Mushroom soup (26 oz)
  • 1 tsp Garlic Powder or 4 cloves chopped
  • Salt and Pepper to taste

Directions for Happy Hash:

A 9x13 inch glass baking dish filled with ground beef hash with potatoes and carrots, sitting on a maple cutting board counter top.

Brown ground beef and sausage. Let cool. Mix in a roasting pan (or any pan approximately 11″ x 15″ in size) with all other ingredients. Cover with foil. Cook at 350º for 1 hour. Serves 6 to 8. This recipe is very flexible and vegetables can be increased or decreased as desired.

Italian Sausage Spinach Pie


A Delicious Italian Sausage Spinach Pie Recipe which is a family favorite. #ItalianSausageSpinachPie #SausagePie #SpinachPie #ItalianPie

This is one of our all-time favorite dinners. Annette discovered this Italian Sausage recipe as a result of a “bad ad day” when not much was on sale — except Italian Sausage. It was requested by two of our sons for their favorite birthday meal each year!

Ingredients for Italian Sausage Spinach Pie:

  • 1 lb. sweet Italian sausage, chopped or links sliced
  • 6 eggs (save one for the top)
  • 1 16oz package of frozen chopped spinach, thawed and well-drained (You may need to squeeze the juice out of it)
  • 1 (16 oz.) package Mozzarella cheese(pronounced “moot-za-rrrrrel” – roll your r’s), shredded
  • 2/3 c. ricotta cheese (“rrrri-gotah” – put your fingers together on your thumb, hold at eye level, and shake back and forth – for some reason this improves the flavor of the cheese)
  • 1/2 tsp. salt
  • Pastry for a 2-crust 9-inch pie
  • 1/8 tsp. pepper
  • 1 Tbsp. water
  • 1/8 tsp. garlic powder
  • 1/4 cup of dried minced onions can be added to firm up the pie

Instructions for Italian Sausage Spinach Pie:

  • Cook Italian sausage, and drain on paper towels.
  • In a large bowl, combine 5 eggs, sausage, and the next 6 ingredients.
  • Prepare pastry.
  • Lay the bottom crust into a deep-dish pie pan.
  •  Fill up with a pie mixture.
  • Cover with top pastry, flute the edges to seal, and cut slits in top.
  • Mix the remaining egg and water. Brush the top of the pie.
  • Bake at 400º for 75 minutes.
  • Let stand 10 minutes.

Serve and enjoy – serves 8.

Watch as Annette walks you through the process of making Italian Sausage Spinach Pie!

Cooking a Holiday Ham with Sweet Gravy and Reduced Salt

Holiday Ham with Sweet Gravy - Lower Salt


This recipe has been made loads of times for our family. It is delicious. Our secret for removing the salty flavor from smoked ham works amazingly well.

Timing: Start this process 3 to 4 hours before you want to serve the ham.


  • 1 Shank or Butt smoked ham (best if not spiral sliced)
  • 2-liter bottle of Ginger Ale (use ½)
  • ¼ cup Whole Cloves
  • 12 oz can of Crushed Pineapple
  • 6 oz Orange Marmalade (liquified)
  • 1 Tablespoon of Chicken Boullion
  • 1 Teaspoon of Ground Cloves
  • 2 Tablespoons of Yellow Mustard
  • 1 Tablespoon of Lecithin Granules or 2 large capsules
  • ⅓ Cup of Brown Sugar
  • 2 -4 Tablespoons Corn Starch

Directions for Getting the Salt out of a Shank Ham

  • Fill a 12-quart pot half full with water.
  • Add 1 liter of Ginger Ale (½ of a 2-liter bottle)
  • Add ¼ Cup of Whole Cloves (or 1 teaspoon of ground cloves)
  • Fill the pot the rest of the way with water to cover the ham (or within 2 inches of the top of the pot)
  • Bring the liquid to a boil and continue boiling for 1 hour
  • Save the liquid from boiling the ham for making the gravy (we also save some of the broth to mix with our dogs’ food)
  • Once the boiling is done move on to the next step

Prep the Ham for Gravy and Heating in the Oven

  • Place the ham in a large roasting pan
  • Pour a 12-ounce can of crushed pineapple with juice over the ham and let it spill into the roasting pan
  • Pour 6 ounces of liquified orange marmalade over the ham

Bake the Ham in the Oven for 1 Hour at 350 Degrees to warm all the way through

Sweet Gravy Recipe and Directions

After the ham is heated all the way through, scrape any remaining pineapple and marmalade rinds off of the ham into the baking pan.

Transfer the ham from the baking pan onto a cutting board for slicing.

After slicing arrange the pieces into a pretty serving tray

In the baking pan add the following ingredients and bring them to a boil. The pan will need to cover two burners if it is larger.

  • 4 cups of liquid (broth) from boiling the ham to the roasting pan
  • 1 Tablespoon of Chicken Boullion
  • 1 Teaspoon of Ground Cloves
  • 2 Tablespoons of Yellow Mustard
  • 1 Tablespoon of Lecithin Granules or 2 large capsules
  • ⅓ Cup of Brown Sugar
  • 2 Cups of Pineapple Juice (in a carton or saved from canned pineapple)
  • 1 Tablespoon of Kitchen Bouquet for color and flavor
  • Use a Wisk to mix all ingredients while heating fully
  • Thicken with Cornstarch and water (1 heaping tablespoon of cornstarch and add just enough water to “melt” the cornstarch). For 6 cups of gravy Annette used approximately 4 Tablespoons of cornstarch)

Simple Piggies N Blankets

The Perfect, Easy Appetizer Recipe for any Event or Party! #PiggiesAndBlankets #HotDogAppetizer #HotDogsBiscuits


This is the perfect party appetizer or hors-d’oeuvre for any event or get-together. We’ve called them Piggies‘n blankets (other names include: Sausage Rolls, wiener winks, kilted sausages, mini crescent dogs, and franks in jackets), but our kids call them delicious. Great for holidays such as New Year’s Eve or birthday parties. We’ve also brought them to potlucks and they are super for entertaining.

Four cans of crescent rolls and two, one pound packages of hot dogs.


  • 4 pack of 7.5 oz cans of buttermilk biscuits (10 biscuits per can). We’ve used Great Value (Walmart) and Pillsbury
  • 3 packages of 8 count hot dogs


Preheat oven to 375 degrees 

Hot dogs cut into 5 pieces.

Cut each hot dog into 5 pieces and put all into a large bowl.

Biscuit cut in 3 Small wedges

Open 1 can of biscuits and separate each of 10 biscuits. Cut each biscuit into 3 pie-shaped pieces.

Take a pie-shaped piece of biscuit and wrap it around the widest part of a hot dog piece.

Two hands wrapping dough around a cut up hot dog.

Press the biscuit to make it cover the hot dog evenly and pinch the ends of the biscuit together.

Place the wrapped hot dogs on a cookie sheet leaving room for the dough to expand. Fill the cookie sheet and place it into the oven

Cook at 375 degrees for 15 to 20 minutes until the biscuit starts turning golden brown.

Use a spatula to remove from the cookie sheet, then place into a large bowl for serving.

Set out dipping sauces or mustard and ketchup.

Option: Use Lit’l Smokies instead of hot dogs but they are more costly.

Feeds 15 to 20 people.
Approximate cost: $4.50
Makes 120 pieces

Watch our other YouTube videos here.

Piggies in blankets stacked on a white plate with blue trim.

Warm and Creamy Split Pea Soup


A brown crock bowl filled with split pea soup with chunks of ham on top. #SplitPeaSoup #SplitPeaSoupWithHam #CreamyPeaSoup

Split Pea Soup with Ham is a great, filling meal for a cold winter evening.  Even in Arizona’s mild winter temperatures, we enjoy a soup meal about once each week during this season.  This recipe is a family favorite. It is a ham recipe that is inexpensive to make and very filling. This recipe serves 10 – 12 people.


  • 1 Large Ham Bone & 1 Chicken Carcass or Turkey Carcass
  • 8 qt pot filled 2/3 full of water
  • 8 Chicken bouillon cubes if no carcass is used
  • 3 cups split peas
  • 4 or 5 carrots — sliced
  • 4 stalks of celery — sliced
  • 2 medium onions or 1 large onion — diced
  • 1/2 tsp allspice* if using ground, just add directly to the soup
  • 1 tsp peppercorns* 
  • 3 bay leaves*
  • Salt & pepper to taste
  • 2-3 cups cooked ham — diced


Put ham bone and poultry carcass in an 8-quart pot and bring to a boil. Turn the temperature down to the lowest and simmer for 1 hour. With a slotted spoon, lift out bones and put in a large bowl to cool off. Add to the pot the split peas, carrots, celery, and onions. Bring them to a boil and then turn down the stovetop to the lowest temperature and simmer for 1-2 hours more.
* After one hour add the spices — tied up in a cheesecloth or tea ball — and finish cooking. 

Remove bone and dice any meat still clinging to it.

Serve with muffins, biscuits or cornbread for a delicious meal. Check out our quick bread and muffin recipes here.

Watch this video as Annette demonstrates how she makes split pea soup.

Baked Pork Chops and Rice

A pork chop sitting on a plate with rice.

This Pork Chop recipe was given to us by Annette’s Aunt Harriet. It is fabulous for the colder months of the year when running the oven for a couple of hours, is a welcome source of warmth to heat the house. Besides its deliciousness, it is so easy to make and is almost a complete meal. All you need to do is cook up a vegetable like green beans, broccoli or carrots to go with it. Now you will have a wonderful dinner for your family.


  • 6 Pork chops
  • 1 can cream of mushroom soup (10 oz.)
  • 1 can cream of chicken soup (10 oz.)
  • Fill each can of water (10 oz.) and rinse out both soup cans
  • 3⁄4 cup wild rice
  • 3⁄4 cup white rice (Brown rice can be substituted but must be soaked in water for a couple of hours, then drained before cooking.
  • 1 package of onion soup mix


Mix all soups with water and rice in a large baking pan. Lay pork chops on top of the rice and cover with foil. Bake at 350 degrees for 1 1⁄2 hours. Uncover and bake / brown for 1⁄2 hour more.

You can also serve with apple sauce. The best part of the meal, according to Steve, is the crispy rice that sticks to the sides of the baking pan.

Pork, Ham & Sausage Main Dish Recipes RoundUp Page.

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