Lychee & Rambutan Glazed Ham Recipe


  • 1 Pound Cooked Ham
  • Whole Cloves


  • 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 (from canned Rambutans)
  • 1/2 Cup Lychees, Chopped Finely (from canned Lychees)
  • 3 Tablespoons Mango-pineapple preserve 
  • 1 Cup Brown Sugar


Preheat oven to 325F. 

To make the glaze: 

  • Combine white wine, pineapple syrup and water. Boil everything together.
  • Add the salt, rambutan and lychee fruit, pineapple slices,  and mango-pineapple preserve. 
  • Gradually add in the brown sugar. 
  • Simmer for about 10 minutes until the rambutan and 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.

Cooking the ham

  1. Using a sharp knife, score the fat of the ham into a diamond pattern and generously brush the top with 2/3 of the sugar mixture glaze. 
  2. Press a whole clove into the center of each diamond. 
  3. Place the ham into a roasting pan and bake for 1 hour, basting occasionally with the juice in the pan. 
  4. After one hour of cooking, raise the oven temperature to 450F  and continue to bake and baste for another 20 minutes. 
  5. Brush the ham with the remaining 1/3 of the sugar mixture glaze. Sprinkle brown sugar on top of the ham and bake until the surface is crisp and golden in color. 
  6. Transfer to a serving platter. Garnish with any uncooked fruit pieces and serve.
Lychee and Ham Rambutan Recipe


This pale golden Sauvignon Blanc presents with bright citrus and herbal notes on the nose. Upon tasting, you will find grapefruit, sweet grass, and hints of fig with a slight toasty character from the oak. On the palate the wine begins with bright acidity, building to a medium weight framed by citrus notes. The wine finishes dry and clean, with crisp acids and a subtle toasty oak.


Potato Pavé

Coconut Crème Brûlée