Salty: Riesling

• Almost any preparation of ham can result in marked saltiness -- not necessarily a bad thing, but a flavor that can be overwhelming without the right counterpoint. If your ham leans well toward the salty side, refresh your guests' palates by serving your ham with a sweet riesling. This classic combination of sweet and salty will enhance not only the flavor of the ham by providing a contrast to its saltiness, but the ham will make the sweetness of the riesling even more enjoyable as well.

Sweet: Chardonnay

• Some ham recipes call for a sticky, sweet glaze with pineapple rings and cherry adornments. In the case of such a sweet ham preparation, look to a lightly oaked chardonnay to provide the subtlety and butteriness that a candied ham may lack. Bypass anything too sweet or spicy to avoid strong competing flavors. Chardonnay is a great choice for pairing with a holiday ham as it goes well with so many side dishes, as well as with the quintessential ham condiment, mustard.

Spicy: Sweet Reds

• If your ham recipe calls for deep, aromatic flavors such as cloves and molasses, balance that darkness with a sweet red. Merlot, pinot noir or shiraz can lighten the sultry mood of such savory ham preparations without disappearing completely under such intense, heady flavors like a sweet riesling or subtle chardonnay might. Plus, serving a sweet red is perfect for satisfying those who feel red wine is a must-have for any holiday feast.

The Catch-All: Rosé

• Just as some may consider ham as halfway between white meat and red meat, many see rosé as the halfway point between white and red wine -- and the characteristics of each that make them so middle-of-the-road mean that the two pair wonderfully. Just as ham may showcase sweet, spicy and salty flavors all in one bite, a dry rosé has both the fruitiness and acidity to complement all of these elements without overpowering any single aspect of your ham.