Baked Ham

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Honey-baked Ham · Smoked Baked Ham · Virginia Baked Ham +3 more Honey-baked Ham · Smoked Baked Ham · Virginia Baked Ham · Baked Ham Pineapple · Baked Ham With Mustard Glaze · Baked Ham And Scallopped Potatoes

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Honey-baked Ham · Smoked Baked Ham · Virginia Baked Ham +3 more Honey-baked Ham · Smoked Baked Ham · Virginia Baked Ham · Baked Ham Pineapple · Baked Ham With Mustard Glaze · Baked Ham And Scallopped Potatoes

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Baked Ham · Honey-baked Ham · Smoked Baked Ham +3 more Baked Ham · Honey-baked Ham · Smoked Baked Ham · Virginia Baked Ham · Baked Ham Pineapple · Baked Ham With Mustard Glaze

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Honey Baked Ham · Baked Ham And Scallopped Potatoes · Herbed Ham And Cheese Baked Potatoes

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Baked Ham · Honey Baked Ham · Ham Baked

Red · Medium · Dry

California and Oregon's answer to Burgundy — riper, more upfront fruit than the French original, with cherry, raspberry, and gentle oak. Sonoma and Willamette set the standard.

Works with Baked Ham With Mustard And Marjoram · Baked Rigatoni With Ham, Tomatoes And Feta Cheese

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Works with Ham Baked · Best Wine To Pair With Honey Baked Ham

Red · Medium · Dry

Sangiovese from Tuscany's historic heartland — denser fruit, longer finish, and a structure that rewards aging. The pizza wine, elevated.

Works with Baked Ham With Mustard And Marjoram · Baked Rigatoni With Ham, Tomatoes And Feta Cheese

White · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

Works with Baked Ham · Honey Baked Ham

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Baked Ham · Honey Baked Ham

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Honey Baked Ham · Honey-baked Ham

Red · Medium · Dry

Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.