Glazing Ham and Turkey with Wine: Recipes, Tips, and the Best Wines to Use: A Practical Guide

Wine transforms a simple glaze into something memorable. The acidity cuts through rich meats, the sugars caramelise beautifully, and the complex flavours add depth that stock or water simply can't match. In this guide, discover expert tips for making the best wine glazes for ham and turkey, including recommended wines, step-by-step recipes, and practical advice for home cooks.

Understanding Wine in Glazes

When wine reduces during cooking, the alcohol evaporates while concentrating the flavours. Acidity becomes more pronounced, tannins soften, and fruit notes intensify. This concentration means quality matters; a wine you wouldn't drink will taste even worse when reduced.

Best Wines for Glazing Ham: Sweet and Fortified Varieties

For glazing ham, choose sweet and fortified wines that add fruity depth and balance the meat’s saltiness. Look for wines with rich flavours and enough sweetness to complement the ham.

Madeira (Malmsey or Bual)
This fortified wine from Portugal offers caramel, toffee, and dried fruit notes. The oxidative character works beautifully with honey or brown sugar in your glaze. Madeira won't split or become bitter when reduced, making it remarkably forgiving.

Marsala (Sweet)
Sicily's famous fortified wine brings notes of apricot, vanilla, and brown sugar. It creates a glossy, deeply flavoured glaze that complements clove-studded ham perfectly.

Port (Ruby or Tawny)
Ruby Port adds bright cherry and plum flavours with good acidity. Tawny Port brings nutty, caramelised notes from barrel ageing. Both concentrate into a luxurious glaze, particularly when combined with orange zest and mustard.

Simple Glaze Recipe

Combine 200ml Madeira, 3 tbsp honey, 2 tbsp Dijon mustard, and a pinch of ground cloves. Reduce the heat by half, then brush over the ham during the last 30 minutes of roasting.

Best Wines for Glazing Turkey: Dry Whites and Light Reds

For turkey, select wines with good acidity, fresh fruit flavours, and minimal oak. Dry whites and light reds enhance the meat’s delicacy without overpowering it.

Riesling (Off-Dry)
German or Alsatian Riesling brings citrus acidity with a hint of sweetness. The apple and stone fruit notes pair naturally with turkey and herbs. The slight sweetness helps the glaze caramelise without adding sugar.

Pinot Grigio/Pinot Gris
Italian Pinot Grigio offers clean, crisp acidity with pear and lemon notes. Alsatian Pinot Gris provides more body and a touch of spice. Both create a light glaze that won't mask the turkey's flavour.

Pinot Noir (Light-bodied)
For those preferring red wine with turkey, choose a lighter Pinot Noir from Burgundy or New Zealand. It provides subtle red fruit flavours and earthiness without overwhelming tannins. The acidity keeps the glaze bright.

Simple Glaze Recipe

Combine 150ml Riesling, 2 tbsp butter, 1 tbsp fresh thyme, and 1 tsp honey. Reduce until syrupy, then baste the turkey every 20 minutes during roasting.

Wines to Avoid in Glazes

High-tannin reds (Cabernet Sauvignon, Barolo) become bitter and astringent when reduced. Save these for drinking alongside your meal.

Choose unoaked or lightly oaked wines, since heavily oaked wines may taste unpleasant when reduced. Always check the label or ask for advice if unsure about the wine’s oak content.

If you use a very dry wine with little fruitiness, add some honey or brown sugar to your glaze to balance the increased acidity from reduction.

Practical Tips for Glazing with Wine

Quantity: Plan for about 200ml of wine per glaze. You'll reduce it by half to two-thirds.
Timing: Start reducing your wine early. Some glazes benefit from 20-30 minutes of gentle simmering.
Tasting: Always taste your reduced wine before adding other ingredients. This tells you whether you need more sweetness or acidity.
Leftover wine: The same bottle you use for glazing pairs well with your finished dish. Open one bottle and use it for both cooking and serving.

Making It Your Own

Consider your glaze as a flavour profile rather than a strict recipe. Madeira works with orange and star anise. Riesling complements sage and apple. Port loves cinnamon and ginger. Experiment with herbs, spices, and citrus that match both your wine choice and your family's preferences.

The wine you choose for glazing shouldn't be precious or expensive, but it should be drinkable. A €10-15 bottle offers more than enough quality for cooking while leaving some to enjoy with your meal.

For more tips, recipes, and wine pairing guides, explore our other articles on holiday cooking and wine selection.

Frequently Asked Questions (FAQ)

 

What is the best wine for glazing ham?

Sweet and fortified wines such as Madeira, Marsala, or Port are ideal for glazing ham because they provide rich, caramelised flavours and balance the meat’s saltiness.

 

Can I use red wine for glazing turkey?

Yes, light-bodied reds like Pinot Noir work well for turkey, but dry whites such as Riesling or Pinot Grigio are also excellent choices for a subtle, fresh flavour.

 

Does the alcohol cook out of the glaze?

Most of the alcohol evaporates during the reduction process, leaving behind complex flavours rather than a strong alcoholic taste.

 

Can I use inexpensive wine for glazing?

Absolutely! Choose a wine you would enjoy drinking, but there’s no need to select an expensive bottle. A moderately priced wine (around €10-15) is perfect.

 

Are there wines I should avoid?

Avoid high-tannin reds (like Cabernet Sauvignon) and heavily oaked wines, as they can become bitter or acrid when reduced.