Popular finishes are a sweet glaze of bourbon and brown sugar or maple syrup or orange marmalade. This gives the meat a glistening finish and an appetizing salty-sweet taste.
All those powerful fruit and spice flavors are delicious, but they’re tough on many wines.
What works best is usually a zippy white with a touch of sweetness, such as an off-dry Canadian or German Riesling like the 2005 Pieroth Riesling, Pzalz.
Bubbly can also hold its own with ham: but again, look for one that’s softened by some sweetness, such as Moscato d’Asti from Italy.
A new World pinot noir from California, with lots of sweet cherry aromas, will also work. I’ve posted my reviews of wines to pair with pork, including ham.
Here are more tips on Easter Wines.