2
Remove the peel and weigh 350 g of cooked pumpkin. Mash it with a fork to break it up a little.
On the other hand, remove the onion from the aluminum foil, allowing the excess liquid to drain. Chop it finely and put it with the pumpkin in a bowl.
Add the previously drained corn kernels. Mix and add the cornstarch.
After mixing the mixture well, add the eggs and season with salt and pepper.
3
4
Make rolls with the slices of ham and cut them into slices. Set aside.
5
Prepare a 26 cm diameter savarin mold, brush it with oil and line the base with parchment paper. Pour a little mixture into the mold and distribute slices of ham on the surface. Repeat until all the mixture and all the ham are used.
6
Bake in a preheated oven for 20 minutes or until it looks firm and slightly golden on the surface.
Let it cool for a few minutes and run a knife along the sides and the central cone. Carefully unmold it onto a plate.
7
Serve warm or cold accompanied by a fresh tomato salad, meat or just on its own!
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