Wine & Food

Snooth User: noredp

What wines pair well with Glazed Ham?

Posted by noredp, Mar 24, 2010.

What wines pair well with Glazed Ham?

Replies

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Reply by penguinoid, Mar 24, 2010.

Not sure about with glazed ham, but I think fino sherry is traditional with dry cured Spanish hams.

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Reply by napagirl68, Mar 24, 2010.

PINOT NOIR!    An Willamette Oregon Pinot or CA Central coastal pinot will pair well.  Pigs and Pinot.. a popular event here in Napa!

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Reply by duncan 906, Mar 24, 2010.

Pinot Noir is a good choice for a red.If you like whites then do not go for one that is too dry.I would be tempted to serve a Vouvray

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Reply by Girl Drink Drunk, Mar 24, 2010.

Off-dry riesling.

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Reply by Gregory Dal Piaz, Mar 24, 2010.

Pinot Gris from Alsace, a sweeter one.

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Reply by amour, Mar 24, 2010.

GLAZED HAM.....First of all, you most likely have a SWEET GLAZED HAM........am I correct?

You therefore need a semi-dry Riesling and let us buy AMERICAN MADE this time !!!!

BOWERS HARBOR VINEYARDS (Michigan)...they offer a semi-dry Riesling.

This wine has a subtle sweetness and would pair brilliantly.

How about your favourite CHAMPAGNE!!!!

Or even a great ROSE or ROSE Champagne? ?

Cheers!

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Reply by amour, Mar 24, 2010.

Stay away from a full-bodied red, which would without doubt, totally over-power the meal.

Friends have used a Zinfandel.......but a light one only.

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Reply by amour, Mar 24, 2010.

Ideas are flowing.......Yes.....PINOT GRIS as Gregory said!

Or  one of those lovely blends of CABERNET FRANC, CHARDONNAY  and  MERLOT........no?  The fruitiness would be ideal!

Un-oaked Chardonnay?

Finally....Kenwood Vineyards RUSSIAN RIVER Pinot Noir Rose.

Please do let us know what you served.

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Reply by zufrieden, Mar 24, 2010.

All of these suggestions will work - even a lighter red such as Cru Beaujolais (Fleurie would be my choice).  An off-dry Mosel is my other suggestion.  

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Reply by amour, Mar 25, 2010.

Here is a quickie SWEET  Glaze:

MIX........3 Tablespoons  Orange Marmalade,quarter cup Grey Poupon Mustard, 1 Tablespoon Apple cider Vinegar...Paint onto 8 lb. ham.  Pack on Brown Sugar roughly.

Bake.  REST 15 minutes before carving.

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Reply by JC Milam, Mar 25, 2010.

PInot Gris, Pinot Noir and Beaujolais - all good fits for glazed ham. Depending on heavy the glaze is and how sweet it is to taste you may even try a nice crisp Gewurztraminer from Alsace or Washington St.

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Reply by jlohrwines, Mar 25, 2010.

Our J. Lohr Estates "Wildflower" Valdiguié is a perfect Foil. The flavor and body are close to a Beaujolais however, when slightly chilled, it's violet aromas and raspberry, cranberry flavors prevail.

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Reply by AdamJefferson, Mar 30, 2010.

I'm inclined to recommend something which compliments but dosn't match the sweetness of a glazed ham; and I do like ham, all sorts of it.  How about a white Burgundy?  The ones I've tried are a softer expression of a Chardonnay than many from the US, pleasingly acidic and tart, without being sour or astringent, and giving open expression to tastes of fruit.  For something a little off beat, consider a Vignoles, a semi-sweet white which has noticeable mineral flavors; a pleasant chaser to a bite of ham glazed with some pineapple, clove and mace. 

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Reply by amour, Mar 30, 2010.

Getting me hungry again!!

You are correct....come to think of it..White Burgundy.....

I would say    MEURSAULT......I have had it with ham...

2005 Meursault  Le Tesson, J.P. Fichet

There are other less pricy Meursault available in the U.S.

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Reply by jelepea, Mar 30, 2010.

I'm thinking the same thing for Easter dinner. We're going with a Riesling for the white wine folks and a Beaujolais or Pinot Noir for the red wine lovers. Happy Easter!


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