Citrouille au Jambon de Bayonne


Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This simple but striking combination of air-dried ham and sweet, tender pumpkin makes a wonderful autumn dish. Don’t discard the pumpkin seeds; just toast them in the oven with some olive oil and rock salt, and add them to a green salad for a satisfying crunch.


  • 1 kg pumpkin
  • 12 thin slices Bayonne ham
  • olive oil
  • sea salt
  • freshly ground black pepper


    Heat the oven to 180°C/gas 4.

    Cut the pumpkin into 6 wedges. Cut these in half, remove the seeds, and wrap each piece with the Bayonne ham (if you can’t get this, Parma or Serrano ham works very well). Place on a roasting tray, drizzle with olive oil and season with sea salt and black pepper. Bake for 30-40 minutes, so that the pumpkin is tender and the ham nicely crispy.