Best Wine With Ham: Glazed, Smoked & Easter Pairings

The best wine with ham has ripe fruit and fresh acidity: a Lambrusco, a light Pinot Nero, an aromatic white or a dry rosé such as Cerasuolo d'Abruzzo.

Quick Answer

For a baked or glazed ham, pour a Lambrusco. Its fruit matches the glaze, and its bubbles and acidity cut the salt and fat. If the glaze is very sweet, such as honey or brown sugar, choose an off-dry Lambrusco (amabile) or an aromatic white such as Gewürztraminer from Alto Adige. For a red, a light Pinot Nero works well. For a holiday crowd, a dry rosé or a sparkling wine goes with ham and all the sides.

Why It Works

Ham brings three things the wine must deal with: salt, fat and often sweetness from the glaze.

Salt makes tannin taste harsh. Big, tannic reds turn bitter with ham. Light reds, whites and rosés work better.
Fat needs acidity or bubbles. Both refresh your palate after each rich bite.
Sweet glazes need fruit. A bone-dry, lean wine tastes sour next to honey or brown sugar. Choose a wine with ripe fruit, or a touch of sweetness when the glaze is very sweet.
Smoke needs a little more body. Smoked ham suits a fruity red or a deeper rosé.

The sweeter the glaze, the fruitier (or sweeter) the wine should be.

The Best Italian Wines for Ham

Lambrusco — the all-round match for baked and glazed ham

Lambrusco is a sparkling red from Emilia-Romagna, the home of Parma ham. Its berry fruit, fresh acidity and bubbles are a natural fit for salty, fatty pork. Lambrusco di Sorbara is the lightest and most acidic type, good with a plain or lightly glazed ham. Lambrusco Grasparossa di Castelvetro is darker and fuller, good with smoked ham. For a sweet glaze, look for a bottle labeled amabile (off-dry). Dry ones are labeled secco. Most cost about $12–25.

Bottles to try: Lambrusco di Sorbara 'Vigna del Cristo' Cavicchioli, Lambrusco di Sorbara 'Premium' Cleto Chiarli, Lambrusco Grasparossa 'Vigneto Cialdini' Cleto Chiarli. More in our Lambrusco guide.

Gewürztraminer or Kerner — aromatic whites for honey-glazed ham

Alto Adige makes Italy's best aromatic whites. Gewürztraminer smells of lychee, rose and spice, and it feels rich and soft. It matches honey, clove and pineapple glazes very well. Kerner, a cross of Schiava and Riesling, is fresher, with peach, apple and higher acidity. It is the closest Italian alternative to the off-dry Riesling often suggested for ham. Both cost about $18–30.

Bottles to try: Gewürztraminer Alois Lageder, Gewurztraminer Elena Walch, Kerner Abbazia di Novacella, Kerner Cantina Valle Isarco. See also our Trentino-Alto Adige wine guide.

Pinot Nero — the best red wine with ham

If you want a still red, keep it light. Pinot Nero, Italy's name for Pinot Noir, has red cherry fruit, fresh acidity and fine tannins that do not clash with salt. The best come from Alto Adige, sold as Alto Adige DOC. Expect about $20–40.

Bottles to try: Pinot Nero Franz Haas, Pinot Nero Colterenzio, Pinot Nero Cantina Terlano. A light Sicilian Frappato is another good red choice.

Cerasuolo d'Abruzzo — the rosé for the Easter table

Cerasuolo d'Abruzzo is a deep cherry-colored rosé made from Montepulciano in Abruzzo. It has more body and fruit than most rosés, with cherry, strawberry and fresh acidity. It suits ham and spring side dishes alike. Most bottles cost about $15–25.

Bottles to try: Cerasuolo d'Abruzzo Tiberio, Cerasuolo d'Abruzzo 'Piè delle Vigne' Cataldi Madonna, Cerasuolo d'Abruzzo Superiore 'Villa Gemma' Masciarelli. More rosés in our Italian rosé guide.

Franciacorta or Prosecco — sparkling wine for a holiday crowd

Bubbles and acidity cut through salt and fat, and sparkling wine suits every side on the table. Franciacorta, made by the traditional (Champagne) method in Lombardy, is the fuller, more complex choice. A Satèn, which is softer and creamier, is good with ham and creamy potatoes. Prosecco is lighter and fruitier, and an Extra Dry style has a touch of sweetness for glazed ham. Franciacorta costs about $30–50; Prosecco about $15–25.

Bottles to try: Franciacorta Brut Saten Bellavista, Trento Spumante Brut 'Perlé' Ferrari, Prosecco di Valdobbiadene Brut Col Vetoraz. See also our Italian sparkling wine guide.

Moscato d'Asti — for very sweet glazes

When the glaze is very sweet, such as brown sugar, maple or pineapple, most dry wines taste sour. Moscato d'Asti from Piedmont is gently sparkling, sweet and low in alcohol (usually about 5%), with peach and orange blossom notes. It is too sweet for a plain or savory ham. Most bottles cost about $15–25.

Bottles to try: Moscato d'Asti Vajra, Moscato d'Asti 'Biancospino' La Spinetta, Moscato d'Asti I Vignaioli di Santo Stefano - Ceretto.

Red, White, Rosé or Sparkling With Ham?

All four can work. Red: choose a light, fruity red with low tannin, such as Lambrusco, Pinot Nero or Frappato. White: choose an aromatic white with some fruit, such as Gewürztraminer or Kerner, especially for a sweet glaze. Rosé: Cerasuolo d'Abruzzo is the most versatile choice for a mixed table. Sparkling: Franciacorta or Prosecco work with ham and every side dish.

What Wine Goes With Smoked Ham?

Smoke needs fruit and a little body. A dry Lambrusco Grasparossa, a Pinot Nero or a Cerasuolo d'Abruzzo rosé all work. Avoid very light, delicate whites.

What Wine Goes With Ham and Scalloped Potatoes?

Scalloped potatoes add cream and cheese, so the wine needs acidity and some body. A Franciacorta Satèn is a good match. Dry whites with texture also work, such as Soave Classico or Friulano. Try Soave Classico 'Calvarino' Pieropan or Friulano 'del Pompiere' Schiopetto. If you prefer red, a light Pinot Nero is the safest choice.

What Wine Goes Well With Easter and Christmas Ham?

At Easter, the meal is usually lighter, with spring vegetables, eggs and lamb next to the ham. A rosé such as Cerasuolo d'Abruzzo, a Lambrusco or a Prosecco fits the season. At Christmas, the table is richer. A Franciacorta, a Pinot Nero or a Gewürztraminer gives a more festive feel. For the full holiday menu, see our Italian wines for Christmas guide.

What Wine Goes With Prosciutto and Cured Ham?

Dry-cured hams such as prosciutto di Parma, San Daniele or Spanish ibérico are salty, silky and nutty. They need wines with bubbles or crisp acidity. In Emilia-Romagna, prosciutto di Parma is usually eaten with a dry Lambrusco. A dry Prosecco or a Franciacorta also works very well. They suit ibérico ham too.

What to Avoid

Big, tannic reds such as young Barolo, Sagrantino or Aglianico: salt makes their tannin taste harsh and bitter.
Heavily oaked, high-alcohol wines: they clash with the glaze and taste hot.
Bone-dry, lean wines with a very sweet glaze: the sweetness makes them taste sour and thin.

Frequently Asked Questions

What wine goes best with ham?
Lambrusco is the most reliable choice. Pinot Nero, Gewürztraminer and a dry rosé such as Cerasuolo d'Abruzzo also work very well.

Is red or white wine better with ham?
Both work. Choose a light, fruity red with low tannin, or an aromatic white with some fruit. Avoid big, tannic reds.

What wine goes with honey-baked or glazed ham?
A wine with ripe fruit or a touch of sweetness: an off-dry Lambrusco (amabile), a Gewürztraminer or a Kerner. For a very sweet glaze, try a Moscato d'Asti.

What wine should I serve with Easter ham?
A rosé such as Cerasuolo d'Abruzzo, a Lambrusco or a Prosecco. They suit ham and the lighter spring sides.

What wine goes with ham and scalloped potatoes?
A Franciacorta Satèn, a Soave Classico or a Friulano. They have the acidity and body for the creamy potatoes.

What wine goes with prosciutto or ibérico ham?
A dry Lambrusco, a Prosecco or a Franciacorta. Their bubbles and acidity balance the salt.

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