In a 10- to 12-inch sauté pan, heat the olive oil over medium-high heat until smoking. Add the pumpkin and garlic and cook until the pumpkin is light golden brown, 4 to 5 minutes. Add the red pepper flakes, vinegar, and honey and bring to a boil. Reduce the heat and simmer until the liquid is reduced to a syrupy glaze and the pumpkin is tender, 10 to 12 minutes.
Remove from the heat, and add the mint.
To plate, arrange 5 slices of coppa on a plate. Spoon about 3 pieces of pumpkin over top and drizzle with olive oil.