Ham with Rambutan
and Lychee Glaze
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one 7-8 lb cooked ham
whole cloves
Fruit Glaze
1/2 cup white wine
1 cup pineapple syrup (from canned pineapple)
6 tablespoons water
1/2 teaspoon salt
1/2 cup Rambutan, meat only
1/2 cup lychees, chopped finely
3 tablespoons mango-pineapple preserve
1 cup brown sugar
Method
Pre-heat oven to 325 degrees F
To make glaze
1. Combine white wine, pineapple syrup and water
Boil
2. Add the salt, Rambutan and lychees, pineapple and mango-pineapple preserve
3. Gradually add the brown sugar
4. Simmer for about 10 minutes until the Rambutan, Lychee are tender and the mixture has a very thick consistency
5. Separate the fruit mixture from the syrup
6. Place the syrup in a serving bowl
7. Set aside.
Ham
1. Using a sharp knife, score the fat of the ham into a diamond pattern
2. brush generously with 2/3 of the mixture glaze
3. Press a whole clove into the center of each diamond
4. Place the ham into a roasting pan
5. bake for 1 hour, basting occasionally with the juice in the pan
6. After one hour of cooking , raise the oven temperature to 450 degrees F and continue to bake and baste for another 20 minutes
7. Brush the ham with remaining 1/3 of the fruit mixture glaze
8. Sprinkle brown sugar on top of the ham and bake till surface is crisp and gold in colour
9. Transfer to a serving platter Garnish and serve. | 
