We are serving a Smithfield Ham for Easter. We did not get it cooked so we are doing the cleaning/boiling/roasting ourselves. Basically a 3 day process! This type of ham is saltier than normal and is supposed to be serve sliced paper thin w/ beaten biscuits. Any idea's on a good wine paring? Traditionally we serve a "sweeter" wine like a Riesling or a Gewurztramine for Easter. Since this meat is so salty and is served almost sandwich style do you think these same wines would work? Or should I go totally southern and have mint julips and maybe some dark beer??? Any advice appreciated!