That spiral-cut centerpiece deserves the right wine companion. Finding what wine goes with honey baked ham isn’t just about pairing a drink with meat – it’s about creating harmony between sweet glaze and savory pork.
Whether you’re planning a holiday dinner, Easter celebration, or Sunday family feast, the wine you choose can elevate your honey glazed ham from good to memorable. The sweet caramelization and juicy texture create specific pairing challenges that need either complementary or contrasting wine profiles.
This guide explores white wines like Riesling and red options such as Pinot Noir that balance the sweet-salty flavors of your baked ham. We’ll cover budget-friendly bottles, traditional pairings, and sommelier recommendations to help you select the perfect beverage for your glazed meat centerpiece.
Let’s uncork the best wine companions for your honey baked ham dinner.
Wine Pairing Guide for Honey Baked Ham
Riesling
Wine Type:
White
Why it pairs well with honey baked ham:
Off-dry Riesling creates a perfect balance with honey baked ham. The wine’s natural sweetness complements the honey glaze, while its bright acidity cuts through the ham’s rich fattiness. This pairing works on the principle of both complementary flavors (fruit notes with honey) and contrasting elements (acid against fat).
Flavor Profile:
Green apple, peach, apricot, and honey notes with hints of petrol in aged versions. Light to medium body with high acidity and varying sweetness levels from bone dry to sweet.
Best Styles or Varietals:
German Rieslings from Mosel or Rheingau (look for Kabinett or Spätlese), Alsace Riesling (France), or Washington State Rieslings from Columbia Valley.
Serving Tips:
Serve well-chilled at 43-46°F (6-8°C) in a standard white wine glass. No decanting needed. Consider adding a touch more honey to your ham glaze to create an even better bridge with sweeter Rieslings.
Alternative Wines:
Chenin Blanc, Vouvray
Gewürztraminer
Wine Type:
White
Why it pairs well with honey baked ham:
Gewürztraminer provides intense aromatics and a slight sweetness that mirror the ham’s honey notes. The wine’s lychee and rose petal characteristics create a harmonious flavor bridge with the sweet glaze, while its exotic spice notes complement the savory meat.
Flavor Profile:
Lychee, rose petals, tropical fruits, and distinctive baking spices. Medium to full-bodied with moderate acidity and often an off-dry sweetness. Unmistakably aromatic.
Best Styles or Varietals:
Alsace Gewürztraminer (France), Alto Adige Gewürztraminer (Italy), or cooler climate regions in New Zealand and California.
Serving Tips:
Serve at 46-50°F (8-10°C) in a standard white wine glass. The slightly warmer temperature helps release the distinctive aromas. Try adding cloves to your ham for an even better pairing connection.
Alternative Wines:
Torrontés, Viognier
Chenin Blanc
Wine Type:
White
Why it pairs well with honey baked ham:
Chenin Blanc is remarkably versatile, available in styles from dry to sweet. Its natural apple and honey notes create a direct flavor bridge with honey baked ham, while its vibrant acidity refreshes the palate between bites of rich meat. The wine’s textural qualities stand up to the ham’s substantive mouthfeel.
Flavor Profile:
Green apple, pear, honey, quince, and sometimes woolly lanolin notes. Medium body with high acidity and varying sweetness levels depending on style.
Best Styles or Varietals:
Vouvray or Savennières from Loire Valley (France), South African Chenin Blanc from Stellenbosch or Swartland.
Serving Tips:
Serve at 45-50°F (7-10°C) in a standard white wine glass. Drier styles can be served cooler, off-dry versions slightly warmer. Orange zest in your ham glaze will complement Chenin’s citrus notes beautifully.
Alternative Wines:
Riesling, Pinot Gris
Viognier
Wine Type:
White
Why it pairs well with honey baked ham:
The luscious texture and aromatic profile of Viognier stand up to the rich, sweet qualities of honey baked ham. Its peach and apricot flavors complement the caramelization on the ham’s exterior, while its subtle spice notes add complexity to each bite.
Flavor Profile:
Ripe peach, apricot, tangerine, honeysuckle, and sometimes ginger or nutmeg spice. Full-bodied and round with moderate acidity and often a slightly oily texture.
Best Styles or Varietals:
Condrieu from Northern Rhône (France), Central Coast California Viognier, or Australian Viognier from cooler regions.
Serving Tips:
Serve at 50-55°F (10-13°C) in a medium-sized white wine glass. The slightly warmer temperature allows the aromatic qualities to shine. Adding dried apricots to your serving platter creates a beautiful flavor connection.
Alternative Wines:
Marsanne, Roussanne
Pinot Noir
Wine Type:
Red
Why it pairs well with honey baked ham:
Pinot Noir is one of the few red wines that works beautifully with ham. Its lighter body doesn’t overwhelm the meat, while its cherry and earth notes create a pleasant contrast with the sweet honey glaze. The wine’s bright acidity helps cut through the fat, refreshing the palate between bites.
Flavor Profile:
Red cherry, strawberry, raspberry, mushroom, and forest floor. Light to medium body with silky texture, moderate acidity, and soft, refined tannins.
Best Styles or Varietals:
Burgundy (France), Willamette Valley (Oregon), Sonoma Coast or Russian River Valley (California), or Central Otago (New Zealand).
Serving Tips:
Serve slightly cool at 55-60°F (13-16°C) in a Burgundy balloon glass. For ham with more complex spices in the glaze, choose a slightly more robust Pinot from California or New Zealand.
Alternative Wines:
Gamay, light Merlot
Beaujolais
Wine Type:
Red
Why it pairs well with honey baked ham:
Beaujolais offers vibrant fruitiness that complements ham’s sweetness without overwhelming it. Its characteristic raspberry and cherry notes work harmoniously with the honey glaze, while the wine’s bright acidity and minimal tannins keep the pairing refreshing rather than heavy.
Flavor Profile:
Fresh raspberry, cherry, banana, and violet with some mineral undertones. Light-bodied with juicy acidity, low tannins, and a refreshing quality.
Best Styles or Varietals:
Beaujolais-Villages or Cru Beaujolais (especially Fleurie or Morgon) from France. All made from the Gamay grape.
Serving Tips:
Serve slightly chilled at 54-57°F (12-14°C) in a standard red wine glass. The slight chill enhances Beaujolais’ refreshing qualities. For a special touch, add a raspberry glaze accent to your ham.
Alternative Wines:
Lighter Pinot Noir, Gamay from other regions
Zinfandel
Wine Type:
Red
Why it pairs well with honey baked ham:
Bold Zinfandel creates contrast with honey baked ham. Its jammy fruit character can stand up to the sweet glaze, while its typical notes of black pepper and spice complement the savory meat aspects. This is a more assertive pairing that works best with hams that have a more pronounced smoke element.
Flavor Profile:
Blackberry, raspberry jam, black pepper, cinnamon, and sometimes a hint of chocolate. Medium to full-bodied with moderate acidity and tannins.
Best Styles or Varietals:
Old Vine Zinfandel from Sonoma, Lodi, or Paso Robles in California.
Serving Tips:
Serve at 60-65°F (16-18°C) in a standard red wine glass. Adding black pepper to your ham rub creates a beautiful connection with Zinfandel’s spice notes. Choose a less alcoholic Zinfandel (under 14.5%) for better balance.
Alternative Wines:
Primitivo (Italy), GSM blends
Grenache
Wine Type:
Red
Why it pairs well with honey baked ham:
Grenache offers a medium-bodied option with enough fruit-forward character to complement the ham’s sweetness. Its red fruit flavors and subtle spice notes create a pleasant harmony with honey glazed ham, while moderate tannins provide structure without overwhelming the meat.
Flavor Profile:
Strawberry, raspberry, red cherry, white pepper, and subtle herbal notes. Medium-bodied with moderate acidity and soft tannins.
Best Styles or Varietals:
Grenache from Southern Rhône (France), Garnacha from Spain (especially Priorat), or Grenache from McLaren Vale (Australia).
Serving Tips:
Serve at 60-65°F (16-18°C) in a standard red wine glass. Adding herbs like thyme to your ham preparation enhances the connection with Grenache’s herbal qualities.
Alternative Wines:
Côtes du Rhône blends, Tempranillo
Prosecco
Wine Type:
Sparkling
Why it pairs well with honey baked ham:
Prosecco offers a palate-cleansing effervescence that refreshes between bites of rich ham. Its subtle sweetness complements the honey glaze, while the bubbles and acidity cut through the fat, creating a balanced experience. The light, fruity character doesn’t compete with the ham’s flavors.
Flavor Profile:
Green apple, pear, honeysuckle, and citrus notes. Light-bodied with lively bubbles, crisp acidity, and often a touch of sweetness.
Best Styles or Varietals:
Prosecco from Valdobbiadene or Conegliano regions in Veneto, Italy. Look for “Extra Dry” which ironically has a touch of sweetness.
Serving Tips:
Serve well-chilled at 38-45°F (3-7°C) in flute glasses or tulip-shaped champagne glasses. The narrow opening preserves the bubbles. Adding a citrus element to your ham glaze creates a delightful connection with Prosecco’s brightness.
Alternative Wines:
Cava, Crémant
Rosé Champagne
Wine Type:
Sparkling
Why it pairs well with honey baked ham:
Champagne in its rosé form brings elegance and complexity to honey baked ham. The wine’s berry notes connect with the sweetness of the glaze, while the high acidity and effervescence cut through the richness of the meat. This pairing feels festive and is perfect for special occasions.
Flavor Profile:
Strawberry, raspberry, cherry, brioche, and sometimes subtle toasted notes. Medium-bodied with fine, persistent bubbles and high acidity.
Best Styles or Varietals:
Rosé Champagne from France, particularly from larger houses like Veuve Clicquot or Laurent-Perrier for consistency, or grower Champagnes for more unique expressions.
Serving Tips:
Serve well-chilled at 43-48°F (6-9°C) in tulip-shaped champagne glasses. The wider bowl and narrower top capture aromas while preserving bubbles. For a luxury touch, add dried cranberries to your ham serving platter.
Alternative Wines:
Sparkling Rosé from other regions, Crémant de Loire Rosé
Sparkling Rosé
Wine Type:
Sparkling
Why it pairs well with honey baked ham:
Non-Champagne sparkling rosé provides many of the same benefits as Rosé Champagne at a more accessible price point. Its vibrant berry flavors complement the ham’s sweet glaze, while the refreshing bubbles and acidity cleanse the palate between bites of the rich meat.
Flavor Profile:
Strawberry, raspberry, watermelon, sometimes cherry, with a crisp, refreshing quality. Light to medium-bodied with lively bubbles and bright acidity.
Best Styles or Varietals:
Crémant Rosé from Loire or Burgundy (France), California Sparkling Rosé, or Cap Classique Rosé from South Africa.
Serving Tips:
Serve well-chilled at 40-45°F (4-7°C) in flute glasses or tulip-shaped champagne glasses. Adding berries to your table setting creates a visual and flavor connection with the wine.
Alternative Wines:
Prosecco Rosé, Cava Rosado
Spanish Garnacha
Wine Type:
Red
Why it pairs well with honey baked ham:
Spanish Garnacha (Grenache) offers fantastic value with a fruit-forward profile that complements honey baked ham beautifully. Its bright red fruit character pairs with the sweet glaze, while moderate tannins provide just enough structure without overwhelming the meat.
Flavor Profile:
Ripe strawberry, cherry, red plum, and white pepper with herbal undertones. Medium-bodied with moderate acidity and soft tannins.
Best Styles or Varietals:
Garnacha from Campo de Borja, Cariñena, or Calatayud regions in Spain. Often old vines (viejas viñas) offer more concentration.
Serving Tips:
Serve at 60-65°F (16-18°C) in a standard red wine glass. Adding smoked paprika to your ham rub creates a Spanish connection that enhances this pairing.
Alternative Wines:
French Grenache, GSM blends
Washington Riesling
Wine Type:
White
Why it pairs well with honey baked ham:
Washington State Rieslings offer exceptional value with a balanced style that works perfectly with honey baked ham. These wines typically show just enough sweetness to complement the honey glaze while maintaining sufficient acidity to cut through the rich meat.
Flavor Profile:
Green apple, peach, apricot, and citrus with mineral undertones. Light to medium body with vibrant acidity and often an off-dry sweetness.
Best Styles or Varietals:
Columbia Valley Riesling or Yakima Valley Riesling from Washington State.
Serving Tips:
Serve well-chilled at 45-48°F (7-9°C) in a standard white wine glass. Adding a touch of lemon zest to your ham glaze creates a beautiful bridge with the citrus notes in the wine.
Alternative Wines:
New York Finger Lakes Riesling, Oregon Riesling
Vinho Verde
Wine Type:
White
Why it pairs well with honey baked ham:
Portuguese Vinho Verde brings a light, refreshing quality that contrasts beautifully with rich honey baked ham. Its slight effervescence and high acidity cut through the fat, while citrus notes provide a counterpoint to the sweet glaze, creating a balanced palate experience.
Flavor Profile:
Lemon, lime, green apple, sometimes with slight salinity and a subtle spritz. Light-bodied with crisp, high acidity and often a slight natural effervescence.
Best Styles or Varietals:
Vinho Verde from Minho region in Portugal, particularly those made from Alvarinho or Loureiro grapes.
Serving Tips:
Serve very cold at 43-45°F (6-7°C) in a standard white wine glass. The wine’s refreshing qualities make it perfect for spring or summer ham meals. Adding citrus to your ham preparation enhances this pairing.
Alternative Wines:
Albariño, light Pinot Grigio
FAQ on What Wine Goes With Honey Baked Ham
Is white or red wine better with honey baked ham?
White wines generally pair better with honey baked ham. Their acidity cuts through the fat while complementary fruit notes enhance the sweet glaze. Off-dry Riesling and Gewürztraminer are classics. For red wines, light-bodied options like Pinot Noir or Beaujolais work best without overwhelming the delicate pork flavors.
What’s the best wine for Easter ham dinner?
Riesling shines at Easter ham feasts. Its balance of sweetness and acidity perfectly complements the honey glaze while refreshing the palate. Sparkling options like Prosecco or Rosé Champagne add festive elegance to your holiday table. For family gatherings with varied preferences, have both a white and light red available.
Can I serve Chardonnay with honey glazed ham?
Unoaked Chardonnay can work with honey baked ham if it has good acidity. Heavily oaked versions clash with the sweet glaze. Better white wine alternatives include Chenin Blanc, Riesling, or Gewürztraminer which offer fruit notes that complement the caramelized ham surface while maintaining balanced acidity.
What budget-friendly wines pair with honey baked ham?
Great affordable options include Spanish Garnacha ($10-15), Washington State Riesling ($12-18), and Portuguese Vinho Verde ($8-12). These wines deliver excellent value while providing the right balance of fruit, acidity, and body to complement your honey glazed pork. Seasonal wine sales around Easter often feature ham-friendly wines.
Why does Riesling pair so well with honey baked ham?
Riesling’s magic with ham comes from its perfect balance of sweetness and acidity. The wine’s natural fruit notes (apple, peach) complement the honey glaze, while its bright acidity cuts through the ham’s richness. This creates a harmonious contrast that refreshes your palate between bites of sweet, smoky meat.
Should I serve wine at room temperature with ham?
Serving temperatures matter! White wines like Riesling and Chenin Blanc should be well-chilled (45-50°F/7-10°C). Light reds like Pinot Noir and Beaujolais taste best slightly cool (55-60°F/13-16°C). Sparkling wines need to be cold (40-45°F/4-7°C) to maintain their refreshing bubbles and prevent foaming when poured.
What wine works for both ham and turkey at holiday meals?
For mixed holiday meats, choose versatile wines. Dry to off-dry Riesling works beautifully with both meats, as does an elegant Pinot Noir. Rosé wines, especially sparkling versions, offer enough fruit for ham’s sweetness yet sufficient acidity for turkey. These options satisfy diverse palates at Christmas or Thanksgiving gatherings.
Can I serve the same wine with ham leftovers?
Absolutely! Ham leftovers—whether in sandwiches, breakfast hash, or casseroles—pair with the same wines as the original meal. For brunch applications, try Prosecco or other sparkling options. The wine’s acidity helps cut through rich egg dishes while complementing the sweet-salty ham flavors in your leftovers.
What wine pairing impresses guests at a ham dinner party?
For special occasions, Rosé Champagne creates a memorable pairing with honey baked ham. The wine’s elegant berry notes complement the sweet glaze while fine bubbles and acidity refresh the palate. Alternatively, a premium Viognier or aged Chenin Blanc demonstrates sophisticated wine knowledge while enhancing your glazed ham centerpiece.
How does ham glaze affect wine pairing?
Your glaze significantly impacts wine selection. Honey-only glazes work beautifully with off-dry whites like Riesling. Add citrus, and Chenin Blanc becomes ideal. Incorporate brown sugar or maple, and Gewürztraminer’s exotic fruit notes shine. Spicy glazes with clove or cinnamon call for aromatic whites or light, fruity reds like Pinot Noir.
Conclusion
Deciding what wine goes with honey baked ham doesn’t need to be complicated. The sweet-savory balance of a glazed ham centerpiece opens doors to numerous wine styles that can enhance your dining experience.
From the crisp acidity of Gewürztraminer to the fruit-forward character of Beaujolais, your holiday feast deserves a thoughtful wine companion. Remember these key takeaways:
- White wines generally offer the most reliable pairing through complementary sweetness and balancing acidity
- Light-bodied red wines without heavy tannins can work beautifully, especially with smokier hams
- Sparkling options provide palate-cleansing effervescence perfect for special occasions
- The wine’s acidity is crucial for cutting through the ham’s richness
Whether hosting Easter dinner, planning a Christmas meal, or simply enjoying Sunday dinner, the right wine elevates your honey glazed meat from ordinary to memorable. Trust your palate, consider your guests’ preferences, and don’t hesitate to experiment with different wine regions and styles.
Your perfect ham and wine pairing awaits!
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