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Ham on Rambutan-Lychee Glaze

Ham on Rambutan-Lychee Glaze


For 4 Person(s)


  • 1 Pounds Cooked Ham
  • Whole Cloves

Ingredients For 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
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Method for Ham on Rambutan-Lychee Glaze

Pre-heat oven to 325 degrees F. To make glaze: Combine white wine, pineapple syrup and water. Boil. Add the salt, rambutan and lychees, pineapple and mango-pineapple preserve. Gradually add the brown sugar. Simmer for about 10 miutes until the rambutan, lychee is tender and the mixture has a very thick consistency. Separate the fruit mixture from the syrup. Place the syrup in a serving bowl. Set aside.

Using a sharp knife, scar the fat of the ham into a diamond pattern and brush generously with 2/3 of the mixture glaze. Press a whole clove into the center of each diamond. Place the ham into a roasting pan and bake for 1 hour, basting occasionally with the juice in the pan. After one hur of cooking , raise the oven temperature to 450 degrees F and continue to bake and baste for another 20 minutes. Brush the ham with remainign 1/3 of the fruit mixture glaze. Sprinkle brown sugar on top of the ham and bake till surface is crisp and gold in color. Transfer to a serving platter. Garnish and serve.



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