Traditional Easter roast with springtime accompaniment
Milky Easter ham with a crispy herb crust on creamy asparagus risotto – a harmonious combination that perfectly complements the racy Pinot Gris from the Palatinate.
Ideal wine accompaniment: Pinot Gris from the Palatinate (Germany)
The Palatinate Pinot Gris impresses with its balance between fruity density (flavours of ripe pear and mirabelle plum) and lively acidity. The light almond note of the wine harmonises with the herb crust, while the mineral freshness balances out the mildly salty character of the ham. The velvety texture combines perfectly with the creaminess of the risotto, and the subtle spicy notes emphasise the asparagus flavours.
5 more wine recommendations:
Pinot Gris Alsace Grand Cru AOC (France) This complex white wine from Alsace develops an intriguing interplay of flavours of candied pears, liquid honey and a subtle smoky spiciness that comes from the volcanic subsoil of the Grand Cru vineyards. Its opulent texture with silky tannins envelops the ham, while the characteristic herbal note on the finish (typical of the Pinot Gris grape) emphasises the herbal crust. The slow maturation on the steep slopes gives it a mineral precision that makes the asparagus risotto shine. In particular, the slight oxidation note of old Alsatian tradition emphasises the roasted aromas of the ham.
Chardonnay from Bourgogne AOC (Burgundy, France) A classic Burgundy with elegant wood ageing, whose aromas of buttered brioche slices, freshly shelled hazelnuts and a hint of vanilla combine perfectly with the sweetness of the ham. The chalky minerality of the Côte d’Or vineyards is reflected in a steely acidity structure that balances the creamy risotto. The long maturation in oak barrels gives it a velvety texture that envelops the palate like a silk glove. A delicate hint of lemon zest develops on the finish, perfectly complementing the asparagus.
Vernaccia di San Gimignano DOCG (Tuscany, Italy) The only Tuscan DOCG white wine reveals a unique combination of almondy richness (like freshly cracked Marcona almonds) and salty minerality reminiscent of a sea breeze. The characteristic bitterness on the finish – known locally as “amaro nobilé” – forms a fascinating contrast to the sweetness of the ham. Its lively acidity cuts through the risotto like a samurai sword, while the flavours of dried thyme mirror the herb crust. The barren sandstone soils lend the wine a remarkable tension.
Fumé Blanc from the Napa Valley AVA (USA) California’s answer to Pouilly Fumé combines smoky complexity (like a freshly extinguished wood ember) with tropical fruit richness (guanabana, ripe mango). The 6-month barrel maturation in French oak wood gives it a creamy texture that blends with the risotto. The typical “fumé” note is created by cold fermentation and develops a fascinating interaction with the roasted flavours of the ham. The perfectly integrated acidity preserves the freshness despite its opulence.
Pinot Blanc from Alto Adige DOC (Italy) The alpine version of the Burgundy grape shows its coolest side here: flavours of green Williams pear, freshly ground white pepper and a hint of mountain herbs. The glacial minerality of the Dolomites lends it a breathtaking precision that brings the asparagus to the fore. Its lean but dense texture (alcohol content around 13.5%) forms an ideal contrast to the fatty ham. The long, cool fermentation preserves its youthful freshness, which even after years is still reminiscent of mountain springs.
The recipe:
Osterschinken im Kräutermantel mit Spargelrisotto
Kochutensilien
- 1 Backofenform
- 1 Schmortopf
- 1 Risottopf
- 1 Pinsel
Zutaten
Für den Schinken:
- 1 kg Osterschinken gekocht
- 2 EL Honig
- 1 Bund gemischte Kräuter Rosmarin, Thymian
- 1 TL Senf
Für das Risotto:
- 200 g Arborio-Reis
- 200 g weißer Spargel
- 1 Schalotte
- 800 ml Gemüsefond
- 50 g Parmesan
- 2 EL Butter
Zubereitung
Schinken vorbereiten:
- Kräuter hacken, mit Honig und Senf vermengen
- Schinken einritzen, Kräutermischung einstreichen
- Bei 180°C 45 Minuten backen
Risotto zubereiten:
- Spargel schälen, in Stücke schneiden
- Schalotte glasig dünsten, Reis zugeben
- Nach und nach Fond angießen, Spargel nach 10 Minuten zugeben
- Mit Parmesan und Butter abschmecken
Empfohlene Beilagen:
- Zitronen-Dill-Sauce
- Frühlingssalat mit Radieschen
- Karotten-Gemüse
