This is beyond any doubt the BEST ham I have ever tasted – and the secret is all in the 3 ingredient ham glaze. (The ham recipe I’m sharing today is so completely worthy of hyperbole; I’ve given up attempting to write this post without it.)

You know how sometimes you make something that’s so good that even after you’re done with dinner you find yourself snacking on little bites as you put it away later? That was this ham for me the first time I made it.

It is tender and juicy, covered in a slightly crisp, sweet, tangy glaze that makes every mouthful tastier than the last. 

The balsamic dijon glaze is a fantastic compliment to the ham. Just a few ingredients and almost no real effort gets you an extraordinarily impressive meal that’s as suited for special occasions as it is for an everyday dinner.

3 Ingredient Ham Glaze

Because the glaze requires only three ingredients, for years, I’ve recommended using the best quality ingredients you can manage. I’ve gone so far as to use a high-quality aged balsamic whenever I have it on hand.

Guess what I’ve learned? It absolutely does not matter which balsamic vinegar you use to make this ham glaze. As long as the balsamic tastes good on its own, it will work fine.

Last Thanksgiving when I was roasting a ham, I was out of my fancy balsamic, so I grabbed the store-brand that I use for salad dressings. I’m happy to tell you that the ham turned out every bit as good as any of the glazes I’ve made using pricier vinegar.

For the dijon, just choose one with plenty of tang and flavor. It doesn’t need to be the most expensive dijon on the shelf but it should be tasty all on its own. You definitely do not want to substitute basic yellow deli mustard here.

You can use either light or dark brown sugar in the glaze. A darker brown sugar will yield a bit more of a molas

Braised One Pan Sausage and Cabbage and Potatoes – St Patricks Day Dinner

I don’t know what it is about these three ingredients combined, but this braised sausage, cabbage and potatoes dish is my new favorite easy dinner recipe! Perfect for St Patricks Day dinner!

I don’t love St Patrick’s Day. I can’t ever think up anything cute and the traps, ohhhhh the traps! They are so fun and I love watching the kids work for hours on them, but I’m also not crafty so I don’t just have doodads and whatsits lying around waiting to be artified.

Last year I was feeling all the feels of an inkling that we would be moving soon and then the dreaded St Paddy’s Day hit. I immediately asked my friend Megan why we had to celebrate and she came back with, “just do the ol’ cabbage, sausage and potatoes in one pot and be done.”

Wait what? No whining alongside me? She actually had a plan?! And so I did, I followed her example and recipe and voila! Dinner was done in 30 and it was delicious! WHY IS IT DELICIOUS!? It is literally 3 ingredients but everyone ate the whole darn thing. AND what was leftover I put in the Food Saver and froze it and oh my goodness, it totally held up perfectly a few weeks later when we had it again!

Ingredients for Sausage, Cabbage and Potatoes

Are you ready for the 6 (possibly 7) ingredients you need to make this quick and easy dinner? This is what you will need:

• Sausage: you can use any type of sausage you want…chicken, turkey, pork, etc…bratwurst also works or a kielbasa
• Potatoes: I prefer the flavor of Yukon Gold potatoes, but red potatoes would also work or just plain Russets, peeling is optional
• Red or Yellow Onion: either type works great, it just depends on which flavor your prefer
• Cabbage: regular green cabbage is my go-to, but you could also use red. If you’re using this for St Patricks Day, then the more green the better!
• Olive Oil: helps caramelize the onions
• Salt and Pepper: adds flavor
• Garlic: this is totally optional, it tastes great without it, but it does add delicious flavor if you are a garlic fan

The measurements for each ingredient can be found in the recipe card at the end of this post. 

Tips for Making Sausage, Cabbage and Potatoes

1. Cut the potatoes to be the same size so that they cook evenly.
2. Use a dutch oven, it caramelizes the onions and cooks the sausage and potatoes perfectly.
3. Don’t use too high of heat when cooking. The onions will start to burn before everything else cooks through.

Why You Will Love This Recipe

1. Easy: you only need 6 (possibly 7) ingredients, and it is all made in one pot which makes it super easy to clean up and the prep work is minimal
2. Quick: you can have dinner on the table in 30 minute

Roasted sweet potatoes, browned and slightly caramelized on the edges, are tossed with spicy hot sausage and handfuls of baby spinach to create a flavorful Sausage Sweet Potato Hash.

Sweet Potato Sausage Hash

The key to a great hash is getting all of the ingredients cooked and ready to eat at the same time. You’ll need to start the potatoes first and prep the other ingredients while they’re roasting.

When they’re almost done, you’ll cook and crumble the sausage. Then cook the onion and bell pepper in the same skillet. Pull that from the heat, add the sausage and roasted potatoes back to the pan, and give it a stir.

Toss in the greens and stir for a minute or so, just long enough to wilt them. If you want to serve this topped with an egg, just loosely cover the skillet while you cook the eggs.

The first time I made this, the potatoes roasted while I napped on the couch and when the timer beeped, I pulled together the rest of the meal in less than 20 minutes. I love quick and simple meals on a lazy Sunday night.

Going back to the first time I made this hash recipe, I actually used beet greens in place of spinach. (Most of the breakfast hash recipes here are made with spinach or cabbage.)

If you’re lucky enough to have an active garden and an abundance of beets growing, give it a try. Unlike their fully-grown counterparts, baby beet greens look and taste very similar to baby spinach.

(I don’t recommend trying this with fully-grown beet greens. For what it’s worth, I often find them to be woody and bitter.)

We all enjoyed this meal (my three kids included!) The beet greens tasted so much like the spinach we love; I could easily see eating the entire garden’s worth of baby beet greens before any beets have a chance to appear.

If you don’t happen to have an abundance of baby beet greens on hand, I’ve made this many times with baby spinach and we enjoy it both ways.

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Saucy BBQ pork tucked into melted cheese in a buttery crisp tortilla? That’s something I can’t possibly resist. This pulled pork quesadilla is a quick and easy way to get a hearty meal on the table, even on the busiest of weeknights.

Pulled pork is one of my favorite food leftovers to have in the house and these quesadillas make the most of it.

BBQ Pork Quesadilla

The beauty of quesadillas is that you can fill them with almost any cheese, meat, or vegetable combination and they taste delicious. Chicken and caramelized onions? Check. Cheesy pepperoni pizza? Definitely. Meat lover’s steak and cheese? Oh yeah. Fully loaded with all the vegetables from the fridge? Every chance I get.

There isn’t a quesadilla you can make that my crew won’t devour. (Or, if there is, I haven’t found it yet.) At our house, bbq pork, green chile shredded pork, and carnitas are made on a regular basis and plenty of that pork gets tucked into the freezer for quick meals later.

For something a little bit different, this Honey Lime Pork Roast is a little bit spicy and a little bit sweet, with just a hint of citrus.

Slow Cooker Mexican Pork is some of the best pulled pork you can make at home and it requires about 5 minutes of prep time before you turn on the crockpot and walk away.

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Roasted potatoes and Brussels sprouts are combined with spicy sausage and plenty of cheese to create an irresistible dinner.

Quite a few years ago, I stumbled across a dish that combined Brussels sprouts with pasta and potatoes. Several days later, I couldn’t get that combination out of my head.

Sausage and Brussel Sprouts

As I started playing with the idea of using Brussels sprouts in a main dish, I wanted something a little heartier than the bacon that I typically pair with Brussels sprouts.

Sausage is one of those magic recipe ingredients. It almost doesn’t matter what you add to it, sausage has the ability to flavor all the other ingredients brilliantly.

I paired some spicy sausage with the Brussels and I LOVED the combination of flavors in this meal. One of my boys pointed out that the very best bites were the ones with a potato chunk, a sprout, sausage, and cheese together; I couldn’t agree more.

The first time I made this, I tasted it before taking a picture and then I couldn’t stop sneaking bites as I was attempting to photograph it. I lasted for about 30 seconds worth of clicks and then we dove into this meal.

In the years since then, I’ve attempted to reshoot this recipe multiple times in order to update the photos, and without fail, I decide not to bother with photos as soon as it’s out of the oven. This is one of my all-time favorite recipes on this website.

A couple of weeks ago, I finally practiced enough restraint to shoot new photos before diving into this and I’m still as much in love with this recipe as