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Spit Roasted Pit Ham w/ Cajun Gravy & Brown Sugar-Cinnamon Roasted Acorn Squash image
Spit Roasted Pit Ham w/ Cajun Gravy & Brown Sugar-Cinnamon Roasted Acorn Squash

Where to Buy
PREP TIME

mins

COOK TIME

mins

SERVING SIZE

12

Spit Roasted Pit Ham w/ Cajun Gravy & Brown Sugar-Cinnamon Roasted Acorn Squash image

What You’ll Need

10 lbs. average Boneless Pit Ham

Acorn Squash
2 sticks butter (1/2 lb.)
4 oz. brown sugar
2 teaspoons ground cinnamon
6 oz. clarified butter
To taste, salt & pepper
1 bay leaf
6 acorn squash

Ham-Bone Stock
3 lbs. ham hocks
4 lbs. chicken bones
2 gallons water
4 oz. carrot
4 oz. celery
4 oz. onion

Cajun (Ham-Bone) Gravy
1 cup flour
1/2 stick butter
2 oz. peanut oil
2 1/2 quarts Ham Bone Stock
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 tablespoon blackening spices or chili powder

Directions

PIT HAM
If using rotating spit oven, secure ham to skewer. Cook over medium fire 45 minutes. Remove and slice. Hold in warm hot box at 150ºF. 

HAM-BONE STOCK
Wash ham hock and chicken bones in cold water. Cover with 2 gallons of cold water and bring to boil. Turn down and simmer one hour. Add carrots, celery, onion and bay leaf and simmer one and one-half hours more. Strain stock. Skim off fat. Put back on fire and reduce by 50%, about 10 cups. 

CAJUN GRAVY
Put flour, butter and oil into heavy bottom pan and make a blonde roux. Stir well for 5 minutes. Add ham stock and spices. Bring to boil and simmer 10 minutes or until desired consistency. 

ACORN SQUASH
Melt butter, sugar, and cinnamon in pan. Reserve and set aside. Cut acorn squash in half and deseed. Place squash flesh side up on sheet tray and put one tablespoon of butter mixture into the cavity of each squash. Make sure to brush a little around the edges. Bake at 375ºF for 45-50 minutes, basting occasionally. Salt and pepper to taste.
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