What Wine Goes with Ham? Ham can be sweet, smoky, salty, or dry-cured, and each preparation calls for a slightly different wine pairing. In this guide, we’ll focus on three classic styles: glazed ham, smoked ham, and country (dry-cured) ham.
What flavors pair well with ham? The key points to remember when pairing wine with ham are:
- Acidity – Cuts through richness and salt
- Sweetness – Balances sugary glazes
- Low tannins – Prevent metallic flavors with salty meats
In general, lightly sweet whites, fruit-forward reds, and crisp, high-acid wines tend to pair best. But your pairing will depend on the flavor profile of the ham dish.
Glazed Ham (Honey-Glazed Ham or Brown Sugar Ham)
Glazed ham is a sweet-and-savory showstopper. The salty, smoky meat is coated in brown sugar, honey, or a fruit-based glaze (like pineapple) that caramelizes in the oven. That contrast calls for wines with bright acidity and a touch of residual sugar to balance the salt while complementing the glaze.
Great Options:
- German Riesling (“reese-ling”) – An off-dry (which slightly sweet, but not sugary-sweet) riesling from Germany brings a refreshing lift to the flavor of glazed ham.
- Look for a Spätlese (SHPATE-lay-zuh) or a Kabinett. Both offer refreshing acidity with beautiful, subtle sweetness.
- Gewürztraminer (“guh-VURTS-trah-mee-ner”) – Often lightly off-dry with aromatic fruit and spice.
- A bottle from Alto Adige region in northern Italy brings great fruit and plenty of acidity to balance the ham.
- Fruity Rosé – (still or sparkling) An Italian rosé from Tuscany or Piedmont would be exceptional with glazed ham. A sparkling rosé from the same regions would also be a great choice, as it adds brightness and keeps the pairing lively.
Smoked Ham
Smoked ham leans towards the savory, salty, and deeply aromatic side of flavor. Here, you want wines that either mirror the smoky richness or bring enough fruit and acidity to balance it.
Top Pairings:
- Chardonnay – (light to moderately oaked) A full-bodied white wine (we recommend one from California) with a bit of oak complements the smokiness of the ham, while its acidity keeps the pairing fresh.
- Viognier (“vee-own-yay”) – Richer in texture, this wine has typically aged in oak, but also can have a slightly oily consistency that mixes well with the smoke and saltiness in the ham.
- Pinot Noir – A classic pairing, Pinot Noir excellent light red option with higher acidity and low tannins that lends itself to the flavor and fattiness of the meat.
- Zinfandel – A fruit-forward red wine with bold flavor, Zinfandel does have higher tannins and a jammy quality to it which will help pair to with the smoked ham. Zinfandel is also fantastic with a brown sugar glazed ham, or ham from your favorite BBQ restaurant.
- Cabernet Franc – Some of the best Cabernet Franc hails from the Loire Valley in France and can be known as Chinon (“she-NOH”), Bourgeil (“bour-gèy”), or Anjou. These are lighter-bodied, higher-acid reds that complement smoke without heavy tannins. Although there are fewer Cabernet Francs from California on the market, they can also fit the pairing you are looking for if you are a little intimidated by searching the French wine aisles of your local wine shop.
Country (Dry-Cured) Ham
Dry-cured ham (think prosciutto or jamón ibérico) is a salty ham with a firm, chewy texture, and more concentrated in flavor. Because of that intensity the best wine pairings are crisp, high in acidity, or sparkling to refresh the palate.
Best Pairings:
- Sauvignon Blanc (California or Sancerre [Loire Valley, France])– Bright, high acidity, clean, and crisp sauvignon blanc brings out the best in cured ham.
- Avoid New Zealand Sauvignon Blanc, as the grapefruit notes are not what we want for this pairing.
- Prosecco (Italy) – An Italian sparkling white wine with just a touch of sweetness. Look for a bottle that is at least $10 for the best flavor, and avoid big-name prosecco like Lamarca (it’s too sweet). An excellent Italian Moscato (again, not overly sweet) would also work.
- Cremant – A dry sparkling wine with lively acidity, this is an excellent French option to balance the fattiness in cured meats. The bubbles play with the richness of the ham so well.
- Vinho Verde (Portugal) – Crisp and clean like Sauvignon Blanc, this wine hails from the northern regions of Portgual and can have an almost effervescent (bubbly) quality. The Portuguese love their cured meats and Vinho Verde (which literally translates to “green wine”), and it is a very fresh, delicious pairing. This is a very budget-friendly wine; if you pay more than $13/bottle, you’ve overpaid.
Personal Preference & Wine Pairing Tips
There’s no one-size-fits-all answer when it comes to wine and ham. Personal preference plays a big role, and so does the main ingredient in your sauce. Think about the sweetness of the ham, the saltiness of the preparation, or the flavor of the glaze, and choose a wine that complements or contrasts in a way that brings balance.
Go-to Pairing Summary:
- Off-dry Riesling or Gewürztraminer → Sweet glazed ham
- Oak-forward Chardonnay or Viogner → Smoked ham
- Pinot Noir or Cabernet Franc → Smoked ham
- Zinfandel → Brown sugar glaze or BBQ ham
- Sparkling wines → Salty or dry-cured ham
A glass of wine doesn’t have to be complicated—it just has to make your dining experience more enjoyable.
What red wine goes with ham for Easter or Thanksgiving?
Ham for Easter or Thanksgiving would be either a smoked ham or Dry-cured. For the smoked ham you will be looking for a Pinot Noir, Cabernet Franc or lighter Zinfandel. Typically those reds are aged in oak barrels and will complement the smoke in the meat. The fruit in these reds will also balance the smokiness of the meat. For the dry-cured ham you should be leaning more towards a crisp white to balance the saltiness of the meat. You could try a very light Pinot Noir from California, but I would recommend sticking with the white.
Explore different wine varieties, experiment with white and red wines, and trust your palate. At the end of the day, the best wine pairings are the ones that make you say, “Wow, that WAS a great choice!”
Cheers!