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To highlight the flavors of the ham, look for dry whites with good acidity that will cut through the ham’s saltiness and perhaps even enhance the sweetness of the glaze. There are many options: a dry Alsatian Riesling, a French Chablis, a dry Vouvray, an Italian Orvieto or bubbly Prosecco would all work well.

To complement the glaze and serve as a counterpoint to the ham’s salt, look for sweeter whites and fruitier reds. A semi-sweet Vouvray, an Alsatian Gewürztraminer, a high quality Italian Soave, or a Costieres de Nimes would be great choices for white wine lovers. Young fruity reds, low in tannin with good acidity, like an Italian Barbera D’Alba, a Cotes du Rhone, as well as a wide variety of reds from the Languedoc-Roussillon based on Syrah and Grenache would be outstanding red alternatives. An elegant Zinfandel with gobs of fruit or a juicy Pinot Noir are also wonderful matches. In fact, either might almost be regarded as a “fruit sauce” for the ham.

Can’t choose between reds and whites? Then go for a classic rosé like a Tavel from the Rhone or a California Vin Gris. Both these wines are on the dry side and would harmonize with the ham and let the glaze speak for itself.

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Wines to serve with ham
Reds:
Gamay Noir
Beaujolais Nouveau
dry rose
Whites:
Vouvray
fruit Pinot Gris
Gewurztraminer
blends from Alsace
hard cider

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EASTER WINES
2002 Avery Lane Sauvignon Blanc ($7) From a Washington State producer with a remarkable commitment to value, this lively, medium-bodied Sauvignon Blanc (in only its second vintage) has bright fruit and a well-integrated cut of citrusy acidity.
2002 Domaine Tempier Bandol Rosé ($27) A fruity but dry Provençal rosé is especially good with a salty ham. This bottling has the body of a red wine and the juiciness of a white.
2000 Museum Crianza ($14) This red from north-central Spain's Cigales region is a lot like a lively, lightly aged Rioja. It's medium-bodied with flavors of spicy black pepper and crushed plum.
2001 Potel-Aviron Morgon Château-Gaillard ($19) A fine Beaujolais may be the most flexible wine you can buy—able to complement heavy grilled meats but not so intense that it overwhelms lighter dishes. This elegant, fruity version is from dynamic Burgundy négociant Nicolas Potel.
2001 Le Serre Nuove di Tenuta dell'Ornellaia ($50) Grilled lamb is a Tuscan specialty, and this generous Italian red from the Tuscan region of Bolgheri is the meat's perfect match—with soft, refined tannins and an appealing youthful suppleness.

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