This ham has unlimited leftover potential. Add it to this incedible strata the next time you need brunch for a crowd. 

By Julia Heffelfinger
Updated May 24, 2017
2015 Julien Sunier Fleurie ($28)There is little else so perfectly suited to spring flavors than the exuberantly fruity profile of Gamay, and Sunier’s Fleurie is a great example. Grown on a steep, granite-laden slope surrounded by forest, it has an intense, mouthwatering mineral concentration and the fresh fruit tang of wild strawberries.2015 Arnot-Roberts North Coast Trousseau ($36)Don’t be fooled by its paleness in the glass, this Trousseau is packed with flavor. The grapes hail from the Luchsinger Vineyard in the Clear Lake AVA, adding to the wine’s red fruit core a cool herbal lift of acidity that has become the hallmark of the duo’s wines. (It also makes them incredibly food-friendly.)2014 Resonance Vineyard Yamhill-Carlton District Pinot Noir ($60)The first release from the new Jadot venture in Oregon’s Willamette Valley, this Pinot pairs the iron-like underpinnings of top-notch Pommard with the ruby sheen of New World fruit. It’s all roses and herbs on first whiff, gaining in complexity and spiciness as it takes on air.

“The nostalgia component is just as important as the dish itself,” says Kevin Gillespie of Revival in Decatur, Georgia. When the Top Chef alum decided to open a restaurant with executive chef Andreas Müller, he wanted to elevate the Southern classics he grew up loving (many of the recipes are his grandmother’s).

The house-smoked ham is next-level: The crust is lacquered with brown sugar and spices, but the interior is juicier than any ham Gillespie had as a kid. The secret: He cooks it in foil and lets it rest before unwrapping, so no moisture is lost. The result is steamed yet caramelized—reminiscent of Grandma’s holiday ham, but (with all due respect) even better. 129 Church St.;