The crisp peach and apple flavors of a German or American Riesling work wonderfully with baked ham. To bring out the spiciness of any cloves you added before cooking, try a spicy Gewurztraminer from Alsace. Chateau Ste. Michelle Riesling Eroica Columbia Valley from Washington State and Alsace’s Domaine Trimbach Gewurztraminer are both good bets

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