A festive show-stopper that will earn a spot on every holiday table. This beautiful, golden pastry wreath is filled with a savoury-sweet pumpkin and fetta filling.
Ingredients
1.50kg Woolworths boneless crackling leg ham
1/3 cup Woolworths extra virgin olive oil
439g pineapple chunks in syrup, drained, reserving syrup
1/3 cup caster sugar
1/4 Savoy cabbage, shredded
1/4 bunch mint, leaves picked, shredded
1/4 cup Woolworths pepitas, toasted
60g Woolworths honey macadamias, chopped
2 carrots, shredded
1 long red chilli, finely chopped
Directions
Step 1
Preheat oven to 240°C /220°C fan-forced. Line a roasting pan with foil. Pat ham rind dry with paper towel and place in prepared pan. Rub a pinch of salt into rind and drizzle with 2 tbs oil. Bake ham for 1 hour or until crackling is golden and crispy. Cover loosely with foil. Rest for 30 minutes.
Step 2
Meanwhile, line a baking tray with baking paper. Heat 1 tbs oil in a large frying pan over medium-high heat. Add pineapple and cook, turning occasionally, for 3-4 minutes or until browned. Transfer to a plate. Cool. Reduce heat to low. Add reserved syrup to pan along with sugar. Cook, stirring, for 1-2 minutes or until sugar dissolves. Increase heat and bring to a boil. Boil, without stirring, for 3 minutes or until a rich brown. Remove from heat. Allow bubbles to subside. Pour toffee over prepared tray. Set aside for 15 minutes or until set. Break into large shards.
Step 3
Place cabbage, mint, cooled pineapple, pepitas, macadamias and carrot in a large bowl. Add remaining oil and toss until combined. Place on a platter. Top with chilli and crumbled toffee. Serve ham with slaw.
Reference: https://www.woolworths.com.au/shop/recipes/crackling-ham-with-toffee-crunch-slaw