Cut the pumpkin into medium-sized pieces and place them on a baking tray with extra virgin olive oil, salt, and pepper. Roast at 160°C (320°F) on grill mode for about 30 minutes, until lightly toasted. Once cooked, scoop out the flesh, discard the skin, and blend until smooth. Add a drizzle of olive oil as needed to reach a creamy consistency.Thinly slice the cured ham and bake in a static oven on grill mode at 160°C for about 6 minutes, until crisp.In a small saucepan, bring the balsamic vinegar to a boil and reduce it by half over low heat.Cut the Pecorino Moliterno into 1 cm cubes and set aside.To serve, spoon the pumpkin cream into a bowl, season with pepper, add the Pecorino Moliterno cubes, top with crispy cured ham, and finish with a few drops of balsamic glaze for a touch of brightness.