Hi all, this is my first post on the new site so it’ll be down and dirty.
Lamb: as in Leg of, find the red variety (don’t talk to me about whites) and region you love the most and buy the biggest, most monstrous tank you can find from your favorite producer, of course if you go for Pinot Noir then all bets are off. As for flavor profiles, the gaminess of lamb and the typical provencal herbs used lend themselves well to aged Bordeaux or Nebbiolo, simple roasted root veggies are a good side to showcase a special wine.
Ham: Across the board, and in all its incarnations dry rose is probably the best match whether it is an herby fresh ham or a glazed spiral ham. Rose is like the ketchup of the wine world. It makes everything it touches taste better. Well maybe not chocolate (but ketchup on chocolate is really gross too). If you want some options, for your fresh ham I suggest a dry, not too oaky white with good acidity, Sauv blanc, any one of a host of Italian varieties like soave, gavi, greco, fiano, dry malvasia, falanghina, arneis. In the germans go dry for fresh ham (look for “Charta” on the label or “trocken) for sweet hams go a little sweet. With the Teutonic wines you can dial in the level of sweetness you like. I hope this helps you in your quest for the perfect wine.