Hi all -- ordering a brine-cured ham for the Christmas day meal, and I'll bake it with the usual maple- or molasses-based spicy glaze (cinnamon, cloves, ginger, maybe some mustard, but not sure yet)
I'm thinking something a little lighter -- beaujolais, pinot noir, perhaps a non-oaked Touraine.
We prefer bolder reds; our guests stay to the sweeter side -- is there a happy medium out there?
Am I on track, or should I head a different directino?
eta: sides will be green beans with bacon, maple-glazed carrots and parsnips, and a potato gratin (sour cream, cheddar cheese)