Food Matching-Wine and HAM?????? Help.

Any ideas? This is a good quality American-style Ham.

I wanted to do French wines, so I'm guessing Rhones (savory but fruity) would work pretty well? What about Bourgogne and modest Village Level Burgundy? Bordeaux-should I avoid the Bordeaux blends from France entirely? Or would a bigger California Cab be preferrable with a good quality American style ham

Wasn't sure whether to post this here or under "food"?

What's the sauce/preparation?

I don't eat ham, but I know German riesling is often a classic pairing, depending on the preparation.

Basic baked ham, I understand. No fancy sauces.

People prefer reds in this crowd. I have one bottle of Glaetzer Saint Laurent from Austria. I'm guessing the 2006 Hofstatter Pinot Nero might go well also. I have a Gewurtz and an Austrian Riesling I might be able to bring.

I should just bring what I feel like drinking. We will slurp it all up anyway

For basic baked ham my favorite is dry rose.
My second choice would be a light red with good acidity (think Beaujolais, lighter styled Bourgognes, Freisa, Grignolino, etc).
Third choice dry Riesling.
If a sweet sauce, then off-dry Riesling takes the lead.
Just my opinion.

Somehow missed your last post. A St Laurent might fit the bill.

[Jenise]

Brian, as long as it's not dripping with pineapple, and you indicate it's not, pinot noir would fill the bill very nicely--ham is a classic food in Burgundy.

[Robin Garr]

Any ideas? This is a good quality American-style Ham.

Brian, it's okay to post in either section, or both!

I would avoid more tannic wines with ham, which tends to rule out (good) Cabernet and many Syrah-based reds; Rhones can be iffy, although your instinct about a fruit-driven model is good.

When people ask me for a match with sweet American-style ham, I generally stick with that all-purpose pair, Riesling for a white or Pinot Noir (plus Beaujolais) for a red. A decent generic Bourgogne Pinot Noir ought to hit the spot with a red-wine-loving group.

I'm with Dale on the dry rosé, Brian. It always works. I've also had a successful Champagne/ham pairing before.

But definitely bring something you love, because I would imagine there are more opportunities for wine than just during dinner!

I am making a ham for Christmas and asked my brother to bring a southern Rhone sincehe has more experience with them than I do and I will add either a Northern Rhone or a Pinot so we can try both. Prep is not sweet and we have some sparklers & whites lined up for earlier courses so we wanted to stick with reds.

I second (third?) the dry rose suggestion. Baked ham has a salty edge to go with its sweetness, and for me, rose works better than Pinot with that.

Thanks, all. Rose, Burgundy, Reisling, St Laurent. I have a Cru Beaujolais that may be too much, but I liked it a lot!

Beaqujolais, and what about Pinot Gris? And rose made from Gamay!!!!

Beaqujolais, and what about Pinot Gris? And rose made from Gamay!!!!

But then, you just might be partial.

Two additional options come to mind:

A very smokey and rich California Barbara-to meld with the smokeyness of the ham?

A Dolcetto-plenty of sweetness and juicyness to contrast with the smokey, dry ham?

I'd opt for an Alsatian white. I've found that red wine and ham always leave an unpleasant metallic aftertaste in my mouth.

-Paul W.