Christmas Dinner Menu and Recipes: Ham, Prime Rib, Sides and a Cooking Timeline

Serves 12–16 · About 2½–3 hours · Easiest main

You need: 1 fully cooked bone-in spiral-sliced ham (8–10 lb), 1 cup packed brown sugar, ¼ cup honey or maple syrup, 3 tbsp Dijon mustard, 2 tbsp orange juice or apple cider, ¼ tsp ground cloves.

1. Heat oven to 325°F. Place ham cut side down in a roasting pan and add ½ cup water to the pan.
2. Cover tightly with foil and bake about 10–14 minutes per pound.
3. Meanwhile, simmer brown sugar, honey, mustard, juice and cloves in a small pan for 2–3 minutes until glossy.
4. About 30 minutes before the ham is done, remove the foil and brush on half the glaze.
5. Raise the heat to 400°F and bake 10–15 minutes more, brushing on the rest of the glaze, until bubbly and caramelized.
6. Heat until a thermometer in the thickest part (not touching bone) reads 140°F. Rest 15 minutes before serving.

Serves 6–8 · About 3–4 hours including resting · Special occasion

You need: 1 bone-in standing rib roast (about 3 ribs, 6–8 lb), 2 tbsp kosher salt, 1 tbsp coarse black pepper, 4 cloves garlic (minced), 2 tbsp chopped fresh rosemary and thyme, 2 tbsp olive oil or softened butter.

1. The day before (or at least a few hours ahead), season the roast all over with salt and refrigerate uncovered. This seasons the meat deeply and dries the surface for better browning.
2. Let the roast sit at room temperature about 1 hour before cooking. Rub with garlic, herbs, pepper and oil.
3. Heat oven to 450°F. Place the roast bone side down in a roasting pan and roast 20 minutes to brown.
4. Lower the heat to 325°F and keep roasting until a thermometer in the center reads your target (see below). Plan very roughly 13–15 minutes per pound total, but trust the thermometer.
5. Rest the roast, loosely tented with foil, 20–30 minutes. The temperature will rise several degrees.
6. Cut the bones away along the rib, then slice the roast across the grain.

Serves 10 · 45 minutes · Can be made a day ahead

You need: 5 lb Yukon Gold or russet potatoes, 1 tbsp salt for the water, ¾ cup butter, 1–1½ cups whole milk or half-and-half (warmed), 4 oz cream cheese or ½ cup sour cream, salt and pepper, chives.

1. Peel and cut potatoes into even 2-inch chunks. Cover with cold water in a large pot, add salt and bring to a boil.
2. Simmer 15–20 minutes until a fork slides in easily. Drain well and return to the warm pot for a minute to dry.
3. Mash with butter and cream cheese, then add warm milk a little at a time until creamy. Use a masher or ricer — a blender or food processor makes potatoes gluey.
4. Season generously with salt and pepper and top with chives.
5. To make ahead: spread in a buttered baking dish, cool, cover and refrigerate up to 2 days. Reheat covered at 350°F for 30–40 minutes, stirring in a splash of milk.

Serves 8 · 30 minutes · Lighter side

You need: 2 lb fresh green beans (trimmed), 3 tbsp butter or olive oil, 3 shallots (thinly sliced), 8 oz mushrooms (sliced), 2 cloves garlic (minced), 1 tbsp lemon juice, salt, pepper, ⅓ cup toasted sliced almonds.

1. Boil green beans in well-salted water for 3–4 minutes until bright green and crisp-tender. Drain and plunge into ice water, then drain again. (You can do this a day ahead.)
2. In a large skillet, cook shallots in 2 tbsp butter over medium heat until deep golden and crisp, 8–10 minutes. Lift out onto a paper towel.
3. Add the remaining butter and the mushrooms; cook until browned. Add garlic for 30 seconds.
4. Add the green beans and toss until hot. Season with lemon juice, salt and pepper.
5. Top with crispy shallots and almonds just before serving.

Serves 8 · 50 minutes · Colorful

You need: 1½ lb carrots, 1 lb parsnips, 1 lb Brussels sprouts (halved), 1 small butternut squash or 2 sweet potatoes (cubed), 1 red onion (wedges), 3 tbsp olive oil, 2 tbsp maple syrup, 1 tsp salt, ½ tsp pepper, fresh thyme.

1. Heat oven to 425°F. Cut vegetables into similar-sized pieces so they cook evenly.
2. Toss with oil, salt, pepper and thyme. Spread on two large sheet pans in a single layer — crowding makes them steam instead of brown.
3. Roast 25 minutes, then stir and drizzle with maple syrup.
4. Roast 10–15 minutes more until tender and caramelized at the edges.

Makes about 6 cups · 20 minutes plus chilling · Cooked for safety

Classic cooked eggnog — you need: 6 large egg yolks, ½ cup sugar, 2 cups whole milk, 1 cup heavy cream, 1 tsp vanilla, ½ tsp freshly grated nutmeg plus more for topping, pinch of salt.

1. Whisk yolks and sugar in a bowl until pale.
2. Heat milk, cream, nutmeg and salt in a saucepan until steaming (not boiling).
3. Slowly whisk about a cup of the hot milk into the yolks to warm them, then pour everything back into the pan.
4. Cook over low heat, stirring constantly, until the mixture thickens slightly and reaches 160°F on a thermometer.
5. Strain into a pitcher, stir in vanilla and chill at least 3 hours. Serve topped with nutmeg.

Serves 4 · 10 minutes · Kid favorite

Rich hot cocoa — you need: 4 cups whole milk, ¼ cup unsweetened cocoa powder, ¼ cup sugar, pinch of salt, 3 oz chopped semisweet chocolate, 1 tsp vanilla. Toppings: whipped cream, marshmallows, crushed candy canes.

1. Whisk cocoa, sugar, salt and about ½ cup of the milk in a saucepan into a smooth paste.
2. Whisk in the rest of the milk and heat over medium until steaming.
3. Add the chocolate and whisk until melted and smooth. Stir in vanilla.
4. Pour into mugs and add toppings.