Slaw: Peel jicama using a vegetable peeler; discard peel. Grate using the largest holes on a box grater.
In a medium bowl, combine grated jicama with cilantro, bell peppers, onion, pineapple and garlic; stir in mayonnaise, season with salt and pepper to taste. Drizzle with lime juice and stir to combine. Cover and refrigerate until ready to serve.
Arepas: In a large bowl, combine corn meal, water and salt. Mix with hands until dough is smooth, malleable and unsticks from hands. With moist hands, form 6, 2-inch balls. Press each ball down between the palms of your hands to form 6 patties approximately 1/2-inch thick and 4 ½ -inches in diameter.
Heat oil in a large non-stick pan over medium-high heat. Working in batches of two, cook arepas until golden brown; about 6 minutes per side. Place in a paper towel-lined plate until cool enough to handle.
Slice ham slices in 1-inch strips. Return pan used to cook arepas with to medium heat and sauté ham slices for 2 minutes, turning them rapidly to evenly cook both sides.
To serve: With a serrated knife, slice each arepa, forming a pita-like pocket. Fill with 5-6 ham strips, 2 tablespoons cheese and ½ cup pineapple-jicama slaw. Serve immediately.