For most ham dishes, the best wines are fruity, high‑acidity, low‑tannin styles like Riesling, Chenin Blanc, rosé, and lighter reds such as Pinot Noir or Beaujolais. Slight sweetness plus bright acidity balances ham’s salty, often sweet‑glazed flavor very well.

Quick Scoop: Best All‑Around Picks

  • Off‑dry Riesling (Germany, Alsace, Washington) – touch of sweetness, zesty acidity, great with classic baked or honey‑glazed ham.
  • Chenin Blanc or Vouvray – juicy stone fruit and medium sweetness that matches salty‑sweet ham without clashing.
  • Rosé (Provence, Tavel, Spanish rosado) – crisp, fruity, and versatile with most ham styles and side dishes.
  • Light, fruity reds (Pinot Noir, Beaujolais/Gamay, lighter Zinfandel or Grenache) – low tannin, red fruit, and enough acidity to handle richness.
  • Sparkling wine (Champagne, Cava, Prosecco, sparkling rosé) – bubbles and acidity cut through fat and salt; slightly off‑dry styles shine with sweet glazes.

Match the Wine to the Ham

  • Honey‑baked or brown‑sugar glazed ham
    • Off‑dry Riesling, Moscato, or slightly sweet Prosecco.
* Fruity Zinfandel or Grenache if you want red.
  • Smoky or country‑cured ham
    • Fruity Pinot Noir or Beaujolais to balance smoke and salt.
* Dry rosé or sparkling brut for extra freshness.
  • Salty, dry cured ham (prosciutto, serrano, jamón ibérico)
    • Champagne or other sparkling brut, or crisp whites like Sauvignon Blanc or Pinot Grigio.

Simple “Don’t” List

  • Avoid very tannic reds such as young Cabernet Sauvignon or Syrah; they can taste harsh and metallic with salty ham.
  • Avoid ultra‑dry, very neutral whites (some basic Pinot Grigio, very lean styles) with sweet glazes; they can seem sharp and hollow next to the ham.

Mini Story: Holiday Table Vibe

Picture a holiday table with a shiny honey‑glazed ham, roasted veggies, and soft rolls. A slightly off‑dry Riesling lands in the glass: the first sip tastes of peach and citrus, then the sweetness gently mirrors the glaze while the acidity scrubs away the salt and richness. Swap in a chilled rosé or a juicy Pinot Noir and the red berry flavors make each bite feel brighter without overpowering the meat.

TL;DR: If you’re unsure what kind of wine goes with ham, reach for an off‑dry Riesling, a good rosé, or a light Pinot Noir and you’ll almost never go wrong.

Information gathered from public forums or data available on the internet and portrayed here.