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
- Melt butter in a small skillet over medium heat.
- Add onion, and sauté 2 to 3 minutes, or until tender.
- Add peaches and remaining ingredients.
- Cook, stirring often, for 2 to 3 more minutes, or until thoroughly heated.