The holidays are here, and with them comes the joy (and occasional chaos) of preparing the perfect Christmas dinner. This year, let’s take a deep breath, embrace the warmth of the season, and create a meal that’s both timeless and extraordinary. I’ve crafted a menu that’s all about comfort, elegance, and pure deliciousness: Glazed Ham, Potatoes au Gratin, That Good Salad, and Bombshell Green Beans. Let’s talk about how to pull it all together—seamlessly.
The Menu: A Symphony of Flavors
Glazed Ham (or Ham Steaks for a small dinner): A show-stopping centerpiece with a sticky-sweet glaze that caramelizes to perfection.
Potatoes au Gratin: These rival Ruth Chris's famous potatoes! Creamy, cheesy layers of thinly sliced potatoes with a golden, bubbly crust.
That Good Salad: A refreshing balance to the richness of the meal, featuring crisp greens, tangy dressing, and pops of color from fresh fruit or veggies.
Bombshell Green Beans: Bursting with bold flavors—garlic, bacon, and just the right amount of spice.
With this menu, you’ll have a balance of savory, sweet, creamy, and crisp—everything you need for a memorable holiday feast.
Ham Steaks: Perfect for Smaller Gatherings
If you're hosting a smaller group this Christmas, ham steaks are a fantastic alternative to a full-glazed ham. They’re quicker to cook, beautifully portioned, and allow you to bring the same rich, caramelized glaze to the table without the commitment of a whole ham. I often opt for ham steaks when the guest list is more intimate—they’re just as festive and so much easier to manage.
Timing Your Christmas Dinner
Timing is everything when it comes to orchestrating a multi-course dinner. Here’s a step-by-step plan to ensure you’re sipping eggnog, not stressing out:
2 Days Before
Plan Your Table Setting: Decide on your table theme. Classic red and green? Rustic farmhouse vibes? Elegant gold and white? Once you have a vision, gather table linens, plates, and glassware.
Make Name Tags: Personalize them with mini candy canes, sprigs of rosemary, or tiny ornaments tied with twine. Bonus points for handwriting names in metallic pen!
Pre-Chop Veggies: Wash and chop ingredients for the salad and green beans. Store them in airtight containers.
Set the Ambiance: Create a playlist with soft lo-fi Christmas tunes. The gentle melodies will keep the mood festive and relaxed.
1 Day Before
Prepare the salad dressing. TRUST ME! This salad dressing tastes so incredible after it has had 12-24 hours of marinating in the refrigerator!
Christmas Late Morning (after presents, of course)
For a Whole Ham: Place your ham in the oven early to allow time for slow glazing. Most hams need at least 3 hours.
For Ham Steaks: Start prepping the glaze in the morning, but cook the ham steaks closer to dinner. They only need about 10-15 minutes on the stovetop or under the broiler to achieve that perfect caramelization.
Prep the Potatoes: Assemble the potatoes au gratin and cover them with foil. These can bake alongside the whole ham or start cooking 40 minutes before dinner if you’re using ham steaks.
1 Hour Before Dinner
Green Beans: Sauté the green beans right before serving to keep them fresh and vibrant.
That Good Salad: Toss the salad and dressing together just before placing it on the table to avoid soggy greens.
Final Touches:
For Whole Ham: Slice the ham and drizzle any remaining glaze over the top for a glossy finish.
For Ham Steaks: Brush with additional glaze for a festive, glossy look and keep warm on a serving platter.
Table Setting Tips
A beautifully set table sets the stage for a memorable meal. Here's how to keep it elegant and effortless:
The Fork Situation: Place the salad fork on the outer left and the dinner fork closer to the plate. Add a dessert fork above the plate if you’re serving dessert at the table.
Plates & Napkins: Layer plates with cloth napkins folded into festive shapes—think trees, stars, or classic triangles.
Candles & Greenery: Low, unscented candles paired with evergreen clippings or eucalyptus make for a magical centerpiece without blocking conversation.
Personal Touches: Use handwritten name tags, place a mini ornament at each seat, or scatter holiday confetti for added charm.
A Festive Atmosphere
The best Christmas dinners aren’t just about the food—they’re about the vibe. Keep things cozy and inviting with these finishing touches:
Dim the lights slightly to let your candles shine.
Play that lo-fi Christmas playlist you made earlier—it’ll keep the mood mellow and merry.
Encourage everyone to dress casually chic: festive sweaters or even pajama-friendly elegance.
Why This Menu Works
This Christmas dinner strikes the perfect balance between tradition and creativity. The ham (or ham steaks) is a classic centerpiece that wows every time, while the Potatoes au Gratin provide rich comfort. The salad and green beans bring freshness and texture, making every bite feel complete. And the best part? You can prepare much of it ahead of time, so you’re free to enjoy the holiday magic.
So, here’s to a Christmas filled with warmth, laughter, and plates scraped clean. Merry Christmas from my kitchen to yours! 🎄
The Recipes:
Full Ham:
1 (8- to 10-pound) bone-in, spiral-cut ham, with no added water or juices
1 tablespoon apple cider vinegar
1 cup honey
1/2 cup Dijon mustard
2 cups packed light brown sugar
2 tablespoons unsalted butter
Ham Steaks: (The Glaze also works for turkey cutlets or chicken if you have picky eaters!)
1 Package Ham Steaks (I used 2 16-ounce ham steaks, each cut into quarters.)
3/4 teaspoon apple cider vinegar
1/4 cup honey
2 tablespoons Dijon mustard
1/2 cup packed light brown sugar
1/2 tablespoon unsalted butter
Full Ham Instructions:
Preheat the Oven: Position a rack in the middle of the oven and set the temperature to 275°F. Line a roasting pan or rimmed baking sheet with two large sheets of aluminum foil, ensuring they’re long enough to wrap completely around an 8- to 10-pound ham.
Prepare the Ham: Remove the ham from its packaging and place it cut-side down in the prepared pan. Wrap the foil securely around the ham to create a sealed pouch. This step locks in moisture, preventing the ham from drying out during baking.
Bake the Ham: Place the foil-wrapped ham in the oven and bake until the internal temperature reaches at least 120°F (measured with an instant-read thermometer inserted into the center without touching the bone). This will take approximately 2 to 2 1/2 hours (about 15 to 20 minutes per pound). Begin checking the temperature after 1 1/2 hours.
Make the Glaze: While the ham is baking, combine 2 cups packed light brown sugar, 1 cup honey, 1/2 cup Dijon mustard, 2 tablespoons unsalted butter, and 2 tablespoons apple cider vinegar in a medium saucepan. Heat over medium-high, stirring frequently to dissolve any lumps. Once it reaches a simmer, reduce the heat to medium-low and let the glaze gently simmer until reduced by one-third, darkened, and thickened, about 20 minutes. Remove from heat and set aside.
Apply the Glaze: With about 30 minutes of baking time remaining, remove the ham from the oven and carefully unwrap the foil. Generously baste the ham with the prepared glaze, ensuring it seeps into the spiral cuts wherever possible. Return the ham to the oven, uncovered, to allow the glaze to caramelize. Continue baking until the internal temperature reaches 120°F to 140°F, about 30 minutes more.
Rest and Serve: Remove the ham from the oven and let it rest for 5 to 10 minutes. Use a long, thin knife to cut around the bone, then slice along the natural fat lines to separate the spiral-cut slices. Serve warm and enjoy!
Ham Steaks Instructions:
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Lay the ham steaks on the baking sheet.
Brush half of the glaze on top of the ham. Bake for 10 minutes.
Flip the ham steaks over and brush the remaining glaze on top of the ham. Bake for an additional 15 minutes.
Optional, turn on the broiler on high and broil until the glaze is sticky and slightly charred, and serve immediately.
Ingredients:
2 tablespoons butter
1/2 medium onion, minced
1 garlic clove, minced
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
3/4 cup water
1 teaspoon chicken bouillon granules
1 1/4 cups heavy cream
1 1/2 to 1 3/4 pounds (about 5 to 6 medium) russet potatoes, peeled and sliced 1/8 inch thick
3 cups finely freshly shredded cheese (2 cups Cheddar (8 ounces), 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan, all mixed together in a measuring cup.)
Instructions
Preheat your oven to 425°F (220°C).
In a large braiser or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the minced onion and cook for about 5 minutes, stirring occasionally until the onion becomes soft and translucent. Add the minced garlic, salt, and black pepper, cooking for an additional 30 seconds until fragrant.
Pour in the water, bouillon, and heavy cream, stirring to combine.
Add the sliced russet potatoes to the skillet, making sure they’re evenly coated in the creamy sauce.
Increase the heat slightly and bring the mixture to a gentle simmer. Cover the skillet, reduce the heat to medium-low, and simmer for 15 to 20 minutes, stirring occasionally, until the potatoes are nearly tender when pierced with a knife.
Once the potatoes are nearly tender, Top with the mixed cheeses, spreading evenly over the potatoes. Transfer the braiser to the oven (with the lid off).
Bake the dish in the preheated oven and bake for 10 to 15 minutes, or until the cheese is melted, bubbling, and golden brown.
Allow the dish to cool for a few minutes before serving.
Ingredients:
For the Dressing (make 1 day ahead):
1 cup vegetable oil
1/2 lemon, juiced
2 heaping tablespoons jarred minced garlic
Salt and freshly ground black pepper, to taste
1/4 cup grated Parmesan cheese
(Optional) Pinch of sugar
For the Salad:
6 cups romaine lettuce, chopped
1/2 pound bacon, cooked and crumbled
1/2 can black olives, halved or sliced
1/2 cup slivered almonds, toasted
1 large tomato, diced
1 cup shredded mozzarella cheese
Croutons
Instructions:
Make the Dressing: In a small bowl, whisk together vegetable oil, lemon juice, garlic, salt, pepper, Parmesan cheese, and (optional) sugar. Cover and refrigerate for at least 24 hours.
Assemble the Salad: In a large bowl, combine the chopped romaine lettuce and chilled dressing. Toss to coat evenly.
Add the Toppings: Sprinkle the salad with crumbled bacon, black olives, toasted almonds, diced tomato, and shredded mozzarella cheese.
Serve and Enjoy! Toss everything together again and serve immediately.
Ingredients:
6 slices bacon chopped
half of one onion diced
2 16-ounce cans green beans drained, rinsed
½ cup low-sodium chicken broth or water
1 tablespoon red wine vinegar
1 teaspoon sugar
½ teaspoon salt more or less to taste
¼ teaspoon freshly cracked black pepper, more or less to taste
Instructions:
Heat a large skillet over medium-high heat. Once hot, add the chopped bacon and cook, stirring often, until it starts to brown, about 4-5 minutes.
When the bacon is beginning to crisp, toss in the finely diced onion. Cook for a few minutes, stirring occasionally, until the onion starts to soften.
Add the broth, red wine vinegar, and sugar, stirring to combine. Let this mixture simmer for 3-4 minutes to develop the flavors.
Add the drained green beans, stirring well to coat them in the bacon and onion mixture. Cook for 4-5 minutes, making sure not to overcook the beans—they should still have a little bite!Add in the salt, and pepper.
Taste and adjust the seasoning with salt and pepper if needed. Serve warm, and enjoy the ultimate cozy side dish!
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