Red or white? Drink what you like? We've done chards and sav blancs with ham (honey-baked style) for so many years in the past, I'm thinking of doing a pinot noir or merlot this time. Is that too radical? We have a decent wine cellar, so I can pretty much grab anything at this point. We love wine, but are definitely not in the "wine snob" group.
With the kind of sweet/spicy flavors on a honeybaked ham, am I right-on or way-off with what I am proposing to pair with it? What else would you oenophiles recommend?