Pepper Salad in Pineapple

This is a really special salad. Everything in it is unusual - from the form of serving to the combination of ingredients. And it is dressed only with salt, pepper and a little rum - a very right start for a party or a romantic dinner. Rum and liqueur can be replaced with sugar syrup mixed with lime juice.

Ingredients

• 1 medium pineapple (gold or monte lirio varieties), very ripe
• 1 small green, red and yellow bell pepper
• 1 small, not very hot red chili
• 200 g dry-cured ham
• 2-3 tbsp. l. light rum or Malibu coconut liqueur, optional
• salt, freshly ground black and pink pepper

Directions

1. Slice the pineapple in half lengthwise. Use a small, sharp knife to cut into the pulp, about 0.7 cm from the edge of the pineapple. Carefully cutting the flesh deeper, remove it in one piece so that an empty "boat" of half a pineapple remains. Season this boat from the inside with pink pepper. Repeat with the other pineapple half.
2. Cut the cut flesh in half lengthwise, cut out the hard core. Cut the remaining pulp into small wedges. Place the wedges in a bowl, sprinkle with rum or liqueur, sprinkle with freshly ground black pepper, cover with foil, refrigerate for 1 hour.
3. Remove septa, stems and seeds from all peppers. Cut sweet peppers into small triangles, chop chili. Season the prepared peppers with salt and set aside for 30 minutes.
4. Cut the cured ham into strips or pick by hand. Add peppers and ham to a bowl of pickled pineapples, salt, mix, and spread the resulting filling to the prepared halves, "boats". Season with pink and black pepper, serve as a salad.