Harvest Succotash with Pumpkin and Smoked Ham
A three sister soup filled with corn, squash and beans, this harvest succotash is spiced with smoked paprika, maple syrup and allspice. Simmer this pumpkin soup slowly in a cast iron skillet, compounding the seasons flavors into a thick hudson valley harvest succotash. I normally enjoy my soups and stews with a slice of toasted bread or some crackers. However; this thick corn stew does not need anything and is fully satisfying on its own.
Why This Succotash is Different
Unlike the lima bean, sausage filled summer version; this autumn succotash is filled with warming flavors of fall. Roasted pumpkin, smoked ham and harvest corn blend seamlessly into this healthy stewed main dish. The smoked ham and paprika are exquisitely balanced with the sweetness of the pumpkin and just a hint of maple syrup. This recipes keeps the corn and beans; a standard for succotash recipes.
Ingredient Notes
The ingredients for this harvest succotash are few and most can be found at your local farmers market. This recipe is perfect homage to local produce as the growing season closes in the Hudson Valley.
Smoked Ham: I used a smoked ham steak (bone in) this cut was just enough for this recipe and the bone added a salted, smoked depth, adding yet another layer of flavor to the soup.
Corn: Fresh of the cob is preferred, but you can always use frozen if you find this recipe well past the final corn harvest window. I use whole corn kernels as well as blended corn with heavy cream in this recipe. Creaming the corn by blending the corn kernels with heavy cream thickens the soup.
Roasted Pumpkin: I made this variation of 3 sister soup using pumpkin, but you can substitute butternut squash if sugar pumpkin are not available. Roasting chunks of the squash separately keeps the pumpkin intact and stops it from falling apart in the stew.
Navy Beans: The small size of the beans doesn’t overpower the pumpkin, ham or corn. The amount used is just enough to add a “toothsome” bite to to the succotash.
Maple Syrup: Just a tad to bring out the natural sweetness of the corn and the pumpkin. Maple syrup also adds a sweet earthiness to the final bowl.
Smoked Paprika: The addition of this spice to the skillet adds a smoky under-flavor to the chunks of smoked ham.
Allspice: use a dash of allspice, this creates a warming flavor profile without overtaking the others flavor present in the skillet and it does not turn the flavor to “pumpkin spice”.
Step by Step
Roast the pumpkin first. Get this step out of the way before turning on the heat below the skillet. I start browning the ham with about 10 minutes left on the pumpkin in the oven.
Saute onions, add olive or vegetable oil to the skillet as needed. Add in garlic, and deglaze pan with apple cider vinegar.
Lower heat and add in beans and corn. Make sure to reserve corn to cream for texture.
Add in chicken stock, while succotash simmers, cut ham.
In separate bowl, blend reserved corn and heavy cream until smooth. Add to skillet.
Stir in spices, ham and pumpkin with spices.
Simmer in skillet until thickened.
Recipe Notes
Don’t overcook the corn, you don’t want mushy here (the pumpkin and beans are already providing that texture!) Keep the corn crisp to add some bite.
Balance the smokey paprika with the maples sweetness.
Can I Use Canned Pumpkin instead of Fresh?
No, if you can’t get your hands on sugar pumpkin, use butternut squash instead.
Can I Make this Vegetarian?
Yes, you can omit the ham.
Can I Freeze the Succotash?
Yes, this dish freezes well. Place in an air tight container before storing in freezer.
Ready for a Cozy Hudson Valley Harvest Season?
This collection of squash and apple filled recipes are the perfect way to settle into fall Seasonal Autumn Recipes for Cozy, Comfort Cooking.
Harvest Succotash with Pumpkin and Smoked Ham
Equipment
- 1 Cast Iron Skillet large
- 1 baking sheet
- 1 blender
Ingredients
- 2 cups sugar pumpkin or butternut squash
- 1 pound smoked ham
- ¾ cup yellow onion chopped
- 2 cloves garlic chopped
- 1 tbsp apple cider vinegar
- 2 cups corn kernels ½ cup reserved
- ¼ cup heavy cream
- 2 cups chicken stock
- 32 ounces navy beans
- 1 tsp smoked paprika
- ½ tsp ground allspice
- 2 tbsp maple syrup
- salt to taste
- black pepper to taste
Instructions
- Heat oven to 375℉
- Slice the pumpkin or butternut squash in half and scoop out the seeds. Reserve for another use. Remove rind and slice pumpkin in to 1 inch squares.
- Roast pumpkin for 25 – 30 minutes, until golden and soft. Remove from oven and let cool.
- Heat skillet over medium high heat.
- Add smoked ham and cook on both sides until juices from meat are released (5 minutes). Remove ham from pan and lower heat to medium.
- Add onions to pan and stir, cooking for 7-10 minutes until softened. If the becomes dry add a little vegetable or olive oil to the skillet.
- Add in chopped garlic and stir for 2 more minutes.
- Deglaze pan with apple cider vinegar.
- Lower stove to medium low and stir in navy beans and corn (keeping ½ cup reserved).
- Add in chicken stock and simmer for 20 minutes.
- While succotash simmers, cut ham off of meat bone into chunks. Set aside.
- In a separate bowl add reserved ½ cup corn and ¼cup heavy cream, blend until smooth.
- Add corn/heavy cream to the succotash and stir to blend in.
- Stir maple syrup, paprika and allspice, before adding ham and roasted pumpkin.
- Stew for 7 – 10 minutes, or until succotash is thickened. Salt and pepper to taste.