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Harvest Succotash with Pumpkin and Smoked Ham.

Harvest Succotash with Pumpkin and Smoked Ham

This isn't your typical summer succotash - it's a warm, smoky, fall harvest take on the classic. Sweet corn and navy beans meet roasted pumpkin, smoked ham, and a hit of pure maple syrup, all rounded out with smoked paprika and a whisper of allspice. It's hearty enough to be a main dish and cozy enough to sit right alongside your favorite fall roast. A true taste of harvest season in the Hudson Valley.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 10 servings
Calories 255 kcal

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.

Nutrition

Serving: 1cupCalories: 255kcalCarbohydrates: 36gProtein: 18gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 690mgPotassium: 688mgFiber: 11gSugar: 6gVitamin A: 2178IUVitamin C: 5mgCalcium: 88mgIron: 3mg
Keyword harvest soup, succotash, succotash with pumpkin and ham
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