Spicy Ham, Pumpkin and Pepper Stew

Meal #2 has just be prepared and enjoyed from our delicious Moroccan spiced ham.  Moroccan Spiced Ham.  The “Queen” stopped by to pay me a visit, and as usual, we always come up with something delicious when she shows up.  This time I used about 2/3 of my remaining ham steak to make a delicious and exotic spicy ham and pumpkin stew.  As expected, it was just as good as the Moroccan spiced ham steak was originally.  I still have a bit of ham left that I will most likely turn into a quiche.  It it just about the right amount for another good Mile High quiche.

Like my zucchini before, my pumpkins and my heirloom tomatoes keep popping up all over my kitchen too.  But have no fear, NOTHING ever goes to waste in my kitchen.  They will all soon be creatively used up as well.

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Spicy Ham, Pumpkin and Pepper Stew

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1-1 1/2 lbs cooked ham, cubed

1 small pumpkin, peeled and diced medium

2 chipotle chilies, with sauce, minced, or to taste

1 onion, diced fine

1 1/2 TBSP garlic

1 green pepper, diced medium

1 jalapeno, diced fine, optional

2 TBSP honey

1 tsp cumin

1 tsp chili powder, I used a garlic chili powder

3 cups Roma tomatoes, diced large or 1 28 oz can of stewed tomatoes

1 TBSP each fresh oregano and thyme

salt & pepper to taste

2 cup chicken broth

olive oil for cooking

 

Mix the honey, chipotle pepper, chili, and cumin together and set aside.

In a large soup pot, saute the onions, peppers, jalapeno and pumpkin together for about 7-10 minutes, or until the onions are translucent and the pumpkin is semi soft.

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I used a white pumpkin for a change.  There is not much difference in the flavor, but even I was surprised to see the pumpkin flesh white.  I have cooked many different kinds of pumpkin, and they have always been golden yellow or orange.  It’s cool so see something new for a change.

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Once the vegetables are ready, add the ham and mix together thoroughly.

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Then add the tomatoes and the honey chipotle mixture and incorporate everything together well.  Once everything is well incorporated, add the chicken broth and seasonings.  Bring to a boil, then reduce the heat to a simmer and continue to cook for about 50 minutes, stirring occasionally.

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If you don’t like things this spicy, you can ALWAYS cut down on the heat.  Make it HOW YOU LIKE IT, bottom line.  Once the stew is ready, serve it over rice.  I served it with some warmed sourdough bread and of course, wine. With ham, you can go red or white.  I chose a white blend to help cut the spice and the heat of the stew.  Enjoy.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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