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Zinfandel Pairings

Slide 4 of 11

2006 Z-52 Agnes' Vineyard Old Vine Zinfandel

Pairing: Dr Pepper–Glazed Ham with Prunes

Most smoked hams are sold fully cooked, so "why bake them again?" meat master Bruce Aidells asks, before answering his own question: to improve the texture and add a homemade glaze—in this case, one made with Dr Pepper soda and prunes—for extra flavor. After the ham is cooked, Aidells reduces the pan juices and tosses in prunes to make a sauce. "Glazes flavor only the outside of the ham," he says. "But you can spoon pan sauces over every slice."

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