Split the pineapple lengthwise cutting through the fronds on top so each half has a 'handle'. Using a serrated knife (a grapefruit knife is perfect if you have one) cut along the edges of each half to remove the center section, forming a boat or trough.

From the removed sections, cut out the tough center cores then slice the rest into about 1/2 inch slices. Set aside for now.

On a separate cutting board, lay out the ham steak and cut large pieces sections that roughly match the pineapple slices.

Grill these pieces for about 2 minutes to get marks on them then turn them over.

Add the pineapple slices on the grill and cook them for about 1 minute per side.

Preheat you oven to 375F

Now start layering the slices of ham and pinapple back into the pineapple shell. You may wind up with extra pieces but that's OK at this point. Save them to fill in holes and crevices after you season the dish.

Evenly sprinkle the brown sugar and ginger over the ham and pineapple slices and work it down into the spaces between slices a bit. Now cut the remaining slices of ham and pineapple into medium chunks and fit them in or around the rest of the shell. You should have some grill marks showing on both ham and pineapple.

Wrap a piece of aluminum foil around each of the green fronds to keep them from browning in the oven.

Bake for about 20 minutes until heated through and lightly browned on top.

To serve: Warm the liquor in a pan then ignite and pour it over each pineapple half as you bring it to the table.

Each half serves two diners as a light entree (with a salad and side) or one diner as a full meal.

Each (1/4 of the recipe) serving contains an estimated:

Cals: 252, FatCals: 55, Total Fat: 6g

SatFat: 2g, PolyFat: 1g, MonoFat: 3g

Chol: 53mg, Na: 1000mg, K: 602mg

Total Carbs: 28g, Fiber: 4g, Sugars 21g

NetCarbs: 24g, Protein: 23g