How to Make Ham More Wine Friendly

Planning to cook a ham this Easter Sunday? Because ham is so naturally salty, it can present a wine-pairing conundrum.

What to do? Add another flavor to the equation—a flavor that mitigates the saltiness to some degree, and that’s complementary to wine.

Peach Chutney makes a great topping for ham, and also can be used on sandwiches—assuming you have any leftovers on Sunday.

With a peach chutney-topped ham, pour a glass of off-dry or semi-sweet Gewurtztraminer or Riesling, or almost any wine featured in our Light & Sweet Wine Club.

The recipe that follows should yield 1¼ cups.



  • 1 tablespoon butter
  • 1/3 cup sweet onion, finely chopped
  • 1 1/2 cups fresh peaches, chopped (2 large peaches)
  • 3 tablespoons light brown sugar
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon Jamaican jerk seasoning


  1. Melt butter in a small skillet over medium heat.
  2. Add onion, and sauté 2 to 3 minutes, or until tender.
  3. Add peaches and remaining ingredients.
  4. Cook, stirring often, for 2 to 3 more minutes, or until thoroughly heated.
Posted in Food and Wine Pairings/Recipes
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