2006-07-30 07:39:55 · 11 answers · asked by C Anemone 5 in Food & Drink ➔ Beer, Wine & Spirits
It depends on how you are preparing it but a lighter white wine would go well with it. Try either a Sauvignon Blanc or a Gewurztraminer with it, especially if you put cloves in with the ham while you're cooking it.
Enjoy.
2006-07-30 09:59:20 · answer #1 · answered by Patricia D 4 · 6⤊ 1⤋
As others have said, a nice pinot noir would go well. However, lately I have been on a Shiraz kick. The ozzies make some really good inexpensive Shiraz. I would give that a try. I think it would offset the saltiness of the ham.
If you're baking the ham, try this. Make some small slits all over the ham in a diamond pattern. Sprinkle brown sugar and press into the ham and the slits. Put ham in a roasting pan on a rack. Pour Coca-Cola on the ham and into the bottom of the pan and baste the ham every 20 minutes or so with the Coca-Cola. Makes a great tasting sweeter ham. Now you really would want the Shiraz with this.
Good luck and good eating.
2006-07-30 14:55:55 · answer #2 · answered by GregW 4 · 0⤊ 0⤋
In a Wine Jam with Ham
Q: Virginia style baked ham;baked beans;festive onions; broccoli/cheese [sharp Swiss] casserole; etc----------------What type wine to serve???????? Trying to impress the in-laws.
A: :Ham is a toughie because it is usually very salty. That means big reds are out as well as chardonnays and other dry whites. I'd go for a Riesling, even a Gewurztraminer. And for reds, Beaujolais or Pinot Noir.
2006-07-30 14:42:24 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Seeing as it is summer, I would tend toward a white variety. Your idea of Gewürztraminer is good - I think though that the Riesling is your best bet. Depending on where you live, you can cool the wine down a bit more than usual. And a shot of sparkling water wouldn't hurt either.
It sounds as though the rest of your menu will go with a light, refreshing white wine.
2006-07-30 16:12:07 · answer #4 · answered by eddievanhalen 4 · 0⤊ 0⤋
Pinot Grigio
-or-
Cough-hack-wheeze-gag-gag the everyman's wine- the Un-Wine, White Zinfandel
2006-07-30 14:43:05 · answer #5 · answered by Joker 7 · 0⤊ 0⤋
Matching wine with meat has less to do with the type of meat and more to do with its preparation. Forget the old white with chicken and red with beef. It has more to do with the sauce and trying to find a pleasing balance of acidity. For example, if you're having Chicken Parmesan, the tomato sauce will tell you to look for a red.
2006-07-30 14:48:22 · answer #6 · answered by Anonymous · 0⤊ 0⤋
either a red zinfandel or a beaujelais. They are sweet thick bodied red wines. You can purchase them for under 20 dollars a bottle
2006-07-30 15:12:25 · answer #7 · answered by vham8 2 · 0⤊ 0⤋
red wine
2006-07-30 14:46:28 · answer #8 · answered by ~*~ Stormy Weather~*~ 4 · 0⤊ 0⤋
I like best a dry red one .... like Pinot Noir .... a good one is made by Paul Masson in California
2006-07-30 14:45:35 · answer #9 · answered by consultant_rom 3 · 0⤊ 0⤋
nothing goes well with ham. ham is disgusting.
2006-07-30 14:42:58 · answer #10 · answered by Anonymous · 0⤊ 0⤋