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+--- Thread: Easter Dinner (/thread-1079.html)
- Georgie - 03-14-2005
A fresh ham has been requested. I found an interesting recipe in Cook's "The Best Recipe" for one with a Coca-Cola glaze. It's just slightly sweet, not like a VA baked smoked ham. Any ideas?
- wondersofwine - 03-14-2005
I'd pair it with a "soft" Pinot Noir --not the blockbuster type or a Gamay. Maybe a Saintsbury Garnet Pinot Noir or a Beaujolais such as Fleurie.
- hotwine - 03-14-2005
Wonders has the right idea IMO. For something easy to find, I like the Kenwood PN.... and the price is right, something like $8 at Sam's Club. Has a faint cranberry note to it, which ought to work.
- Georgie - 03-16-2005
The owner of the nicer wine shop near me suggests a pinot noir from Lynmar at $26. Anybody ever try that one?
- wondersofwine - 03-16-2005
I have had one from Lynmar--it should be a good match. Website speaks of expressive perfume and suggests that you air it a bit. If not decanting, open the bottle 30-40 minutes before the meal and pour a glass or two to let it breathe. (Don't have the glasses near the oven or somewhere the wine would heat up). Winery website also says the suggested retail price is $30 so you may be getting a good price on it.
- Georgie - 03-18-2005
Thanks. I'll give it a shot.
- Georgie - 03-29-2005
The Lynmar was delicious and went perfectly with the meal. The ham was just incredible...brined overnight in Coke, salt, garlic, bay leaves and black pepper, then smeared with an herb paste of fresh sage, parsley, garlic salt, pepper and olive oil, and basted with a coa-cola glaze while roasting. Moist, tender and a wonderful flavor. That recipe's a keeper!
- wondersofwine - 03-29-2005
Glad it worked out Georgie. The recipe sounds great. I had my ham with a simple fruit glaze and crushed pineapples.