Thos of you of a certain age may remember that great ‘70s favourite ham and pineapple which conisisted of a large limp gammon steak, curling at the edges and a couple of fried pineapple rings. From a tin. There was one thing that was good about the dish though and that is that ham and pineapple are great together, something we’ve rather forgotten in these more sophisticated times.
It works too with Barossa Semillon which has a powerful pineapple flavour of its own. I discovered a 10 year old bottle, an inexpensive Peter Lehmann, at the weekend when I was clearing out the wine store and was amazed to find just how lush and rich it still was. I knew Semillon aged but it’s Hunter Valley Semillon that has the reputation for longevity not the Barossa and that matures in quite a different way - more like a Riesling.
If you want to repeat the experience you obviously don’t have to drink such a venerable bottle - a rich young Barossa Semillon will do nicely. Keep the ham - hot or cold - relatively plain like a good old fashioned glazed joint of gammon and serve in thick chunky slices. Resist the temptation to put tinned pineapple slices with it or they’ll knock out the pineapple flavours in the wine. Not that you would anyway . . .
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