Wash and peel the cucumber. Cut lengthwise into halves. Core and cut into 1” x 1 ½” thick slices.
Cut the ham into bite-sized pieces or diamond shape. Leave aside for later use.
Sliver the ginger. Slice the shallot. Section the spring onions.
Heat the wok to bring the oil to boil. Saute the ginger and shallot until aromatic. Put in the cucumber with the salt and sugar to stir fry for 20 seconds. Sizzle the wine, add the water and pepper to toss well. Turn off the heat and pour in the ham and spring onions. Sprinkle the sesame oil to mix well and dish.