To make glaze, combine white wine, pineapple syrup and water. Boil. Add the salt, rambutan or 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 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.
