Wash lemon hot, dry and peel a piece of peel about 3 cm long. Squeeze the lemon. Boil up juice and peel with wine, maple syrup and vanilla sugar. Peel, quarter and core the pears.
Cut the pear quarters in half lengthwise. Steam covered in the boiling stock at low heat for about 3 minutes until al dente.
Lift out the pears with a skimmer and drain well. Measure 100 ml pear stock, mix with vinegar, salt and pepper. Fold in the oil.
Clean, wash and dry lamb's lettuce. Coarsely chop the pumpkin seeds. Halve ham slices lengthwise.
Wrap 1/2 slice of ham around each pear wedge. Mix lamb's lettuce with vinaigrette and arrange on plates with the pear slices. Sprinkle with pumpkin seeds.