Festive Ham Salad
Rest ham slices in 500mL of pineapple juice.
Whilst the ham is resting, prepare the salad. Break 2 baby cos lettuce leaves into small bite sized pieces and place into a large serving bowl, top with 2 ripe pears, sliced, 300g of roasted baby beetroot, 115g of soft goat cheese, and a handful of pine nuts.
Shred ham into rough pieces, allow approximately 100g per person. Dress the salad with the balsamic dressing and serve with crusty fresh bread.
Recipe courtesy of Australian Pork.