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In a large saucepan sauté until crisp:
4 slices of diced bacon
Remove from pan and reserve. Then add and sauté about 5 minutes.
Then add to skillet:
1 small sugar pumpkin (approx. 2lbs.) peeled and cut into 3/4" cubes
1 tablespoon chopped fresh sage (or 1 teaspoon dried)
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
1/4 teaspoon ground allspice Freshly ground pepper to taste
Cooking stirring occasionally for approximately 5 minutes. Add to skillet and bring to simmeer:
1 1/2 cups chicken stock
Reduce heat to medium low and stir in: 1/4 cup cream (or half & half)
1 cup diced HoneyBaked Ham
Continue simmering until pumpkin is soft and sauce has slightly thickened. Meanwhile, bring a large pot of salted water to boil and add:
1 package of penne (Around 12 oz.)
Cook until tender, drain the pasta and add it to the pumpkin and ham in the skillet and toss to combine. (You can serve it immediately in bowls topped with):
Grated Parmesan cheese
The reserved bacon
Hulled pumpkin seeds (Also called Pepitas)
Or, for convenience sake, place the mixture in a covered casserole and refrigerate until the next day, àabout an hour before serving. Heat the oven to 375º add about 3 or 4 tablespoons of cream to the top of the casserole and place the cold casserole in the oven. Once it is bubbly, (about an hour) remove the cover and sprinkle the top with grated Parmesan cheese until it browns slightly. Remove and serve garnishing with the extra bacon and hulled pumpkin seeds.
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