While trying to figure out what to make this year for our family feast, I came across this recipe in The French Market cookbook (by Joanne Harris & Fran Warde).  I think it’s the perfect addition to the traditional menu & cut a little smaller would make a great hors d’oeuvre to serve during cocktails. Enjoy!

Pumpkin with Bayonne Ham

1 small cooking pumpkin (2 lbs) such as a cheese or sugar pumpkin

Sea salt, to taste

Freshly ground black pepper, to taste

12 thin slices Bayonne ham, or prosciutto or Serrano ham

Olive oil, as needed

Heat the oven to 375 f. Cut the pumpkin into 6 wedges and remove the seeds. Cut each wedge in half crosswise and season with salt and pepper.  Wrap each in the ham. Place on a baking sheet and drizzle with oil. Bake until the pumpkin is tender and the ham is nicely crisp. 30 to 40 minutes. Serve hot.