date:Jun 04, 2014
rd the bone and any rind. Shred the ham. Place a colander over a large bowl. Pour in the ham stock mixture. Discard the vegetables and spices. Reserve the liquid.
4. Heat the remaining oil in a large saucepan over medium heat. Add the leek and garlic. Cook, stirring often, for 5 minutes or until soft. Add the pumpkin and reserved liquid. Increase heat to medium. Cover. Bring to a gentle simmer. Simmer for 10 minutes or until reduced slightly. Set aside for 10 minutes to cool slightly.
5. Meanw