It is important that Virginia ham be sliced as thinly as one would prosciutto, so that the textures of the ham and the pear are similar to each other. If you don’t have a mechanical slicer, it is best to have it sliced thinly where you buy it.
Peel the pears. Slice them very thinly by shaving them on 4 sides on a mandoline or Japanese vegetable cutter. Then slice the cheese the same way or with a cheese slicer.
Delicately layer the pear, ham, cheese, arugula, and pine nuts in a mound in the center of each of 6 room-temperature plates. Drizzle with the olive oil, sprinkle with pepper, and serve.
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