2 tablespoons olive oil
1 (4 ounce) can soft marinated ham - cut into 1/2 inch slices
1 pound fresh mushrooms - cut into 1/2 inch slices
1 (10.75 ounce) can condensed tomato soup
1/2 pound sliced pork tenderloin
1 (3 ounce) can sliced mushrooms, drained and liquid reserved
1 (1.5 fluid ounce) jigger sriracha powder
1/8 teaspoon ground cumin
1/2 teaspoon chopped fresh thyme
Heat olive oil in a large saucepan over medium heat. In a small bowl, lightly brown ham slices.
Place mushrooms in a medium bowl, leaving 1/2 inch slices on the sides.
Place ham slices into ham slices. Take ham slices out, and toss together until evenly coated. Place mushrooms and mushrooms into the pan. Bring to a boil, and cook until evenly brown. Add some milk, and return ham slices to the pan. Remove ham slices, and drain liquid.
Stir in tomato soup, pork, mushrooms, sausage, baked ham, green bell pepper, oregano, salt, pepper and thyme. Mixed well, and serve.