19 Mouthwatering Mains to Make This Christmas Special

The holiday season calls for a show-stopping centerpiece to complete your festive table. From a honey-roasted duck to a spiced pork tenderloin, these 19 irresistible main dishes will elevate your Christmas dinner and leave everyone craving seconds.

Whether you’re into traditional classics or creative twists, these recipes guarantee bold flavors, unforgettable aromas, and a dining experience that’s as celebratory as the season itself. Which of these will steal the spotlight on your table?

1. Southern Comfort Glazed Ham

This innovative ham recipe incorporates Southern Comfort liqueur for a unique twist. The fruity notes of the liqueur complement both the ham and traditional glaze ingredients perfectly.

The result is a sophisticated yet approachable main dish that brings something new to the holiday table.

Ingredients:

• 1 fully cooked smoked ham
• ½ cup Southern Comfort
• 1 cup pineapple juice
• ½ cup packed brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 small onion, grated
• 3 garlic cloves, minced or pressed
• Salt and pepper to taste
• Whole cloves (optional)

Instructions:

1. Preheat your oven to 350°F and adjust the oven rack to the lower third.
2. In a large roasting pan, place a roasting rack and add about 1 cup of water to prevent the drippings from burning.
3. Position the ham, fat side up, on a cutting board or directly in the roasting pan. Use a sharp knife to make ½-inch deep cuts across the surface of the ham, spacing them about 1½ inches apart. Then, make another set of cuts in the opposite direction to create a diamond pattern. If desired, insert whole cloves at the intersections of the cuts.
4. Place the ham in the prepared roasting pan and cover it with aluminum foil. Refer to the cooking instructions on the ham packaging for guidance, typically allowing about 15 minutes per pound. Set your timer for 40 minutes less than the recommended cooking time.
5. About 20 minutes before your timer is set to go off, prepare the glaze by heating olive oil in a medium saucepan over medium heat. Sauté the grated onion and minced garlic until the onion becomes translucent.
6. Add Southern Comfort, pineapple juice, brown sugar, and Dijon mustard to the saucepan, whisking until smooth. Bring this mixture to a boil, then reduce the heat to medium-low and let it simmer for 5 to 10 minutes.
7. Once your timer goes off, season the glaze with salt and pepper to taste. Spoon half of the glaze over the hot ham and return it to the oven for an additional 20 minutes.
8. After 20 minutes, spoon the remaining glaze over the ham and continue cooking for another 20 minutes or until the internal temperature reaches 140°F when checked with a meat thermometer inserted into the thickest part of the ham.
9. Remove the ham from the oven and let it rest for a few minutes before slicing and serving.

2. Instant Pot Maple Glazed Ham

This modern take on holiday ham uses pressure cooking to achieve perfect results. The maple glaze creates a caramelized, sweetly spiced exterior while the Instant Pot ensures the meat stays juicy.

The recipe promises to deliver the most succulent ham possible with significantly reduced cooking time.

Ingredients:

• 2-8 pound ham (any size you prefer)
• 6 ounces soda (such as Cola, Dr. Pepper, Sprite, or white wine)
• ¼ cup whole cloves
• ¼ cup packed light brown sugar
• 1 cup pure maple syrup
• 3 tablespoons spicy brown mustard (or Dijon mustard)
• 1 teaspoon Worcestershire sauce

Instructions:

1. Begin by using a sharp knife to create shallow diamond-shaped slits across the surface of the ham.
2. Pour the soda into the cooking pot of your Instant Pot.
3. In a separate bowl, whisk together the ingredients for the glaze—maple syrup, brown sugar, mustard, and Worcestershire sauce—and set it aside.
4. Place the ham on top of a trivet inside the Instant Pot.
5. Insert whole cloves into the slits of the ham for added flavor.
6. With a basting brush, generously apply some of the glaze over the entire ham, ensuring it seeps into the cuts.
7. Position the trivet with the ham inside the pot above the soda.
8. Secure the lid on the Instant Pot and close the pressure valve. Set it to cook at low pressure for 15 minutes. After cooking, allow it to naturally release pressure for 15 minutes before manually releasing any remaining pressure.
9. Once you remove the lid, turn off the Instant Pot and use the basting brush to coat the ham with a thick layer of glaze.
10. If you have an Instant Pot Crisping Lid, place it on top and set it to 350°F for about 5 minutes to caramelize the glaze.
11. Keep a close watch on the ham while it caramelizes; remove it from the pot when it reaches your desired level of browning.
12. Serve the ham with any remaining glaze on the side for drizzling.

3. Sage-Rubbed Spatchcocked Smoked Turkey

This innovative turkey preparation method guarantees exceptional juiciness. The combination of spatchcocking, sage rub, and smoking creates layers of flavor while ensuring even cooking.

The technique has been perfected to prevent the common problem of dry turkey meat.

Ingredients:

• 2 teaspoons baking soda
• 2 teaspoons coarse ground pepper
• 1 12- to 15-pound turkey (preferably non-frozen and brine-free)
• 2 teaspoons onion powder
• 2 teaspoons dried thyme
• 2 teaspoons dried marjoram
• 2 tablespoons rubbed sage
• ½ cup flaky coarse sea salt
• 2 teaspoons granulated garlic
• 2 teaspoons dried rosemary

Instructions:

1. Start by washing the turkey and removing any giblets or the neck from the cavity. Cut off the tail and check for any remaining pin feathers. Remove the wishbone to make carving easier later.
2. To spatchcock the turkey, place it breast-side down on a cutting board. Carefully cut along both sides of the backbone with kitchen shears to remove it completely. Flip the bird over and press down firmly on the breastbone to flatten it.
3. Dry brine the turkey by placing it in a large bowl or roasting pan and covering it with flaky coarse sea salt. Refrigerate it uncovered for at least six hours, but preferably for up to 24 or even 48 hours to enhance flavor and crispiness.
4. In a separate bowl, combine the dry rub ingredients: sage, thyme, marjoram, rosemary, pepper, granulated garlic, onion powder, and baking soda. Use a mortar and pestle to grind the spices into a medium-coarse powder.
5. Once the turkey has brined, if there are any overly dry areas on the skin, lightly coat them with olive oil. Generously apply the dry rub all over the turkey, ensuring it gets into all the nooks and crannies.
6. Prepare your smoker by cleaning the grill racks and adding water to the pan for moisture. Preheat it to a medium-high heat of about 325-350°F. Use hickory or pecan wood chips for a light smoke flavor.
7. Place the turkey in the smoker and cook for approximately 90 minutes, monitoring the internal temperature. The thighs and legs should reach around 180°F, while the breast should be between 155°F and 160°F.
8. Once cooked to temperature, carefully remove the turkey from the smoker and let it rest for 15 to 20 minutes before carving to allow juices to redistribute throughout the meat.
9. When ready to serve, carve off large pieces of breast meat following the breastbone as a guide. Slice each piece against the grain into thinner portions and serve alongside your favorite sides.

4. Christmas Lasagna

This festive lasagna incorporates Italian sausage and bell peppers for a unique twist. The combination of three different cheeses creates rich, complex layers of flavor. The dish offers a delicious Italian-inspired alternative to traditional holiday mains.

Ingredients:

• 1 pound hot Italian sausage
• 1 large green bell pepper
• 1 large red bell pepper
• 1 large yellow onion, diced
• 12 lasagna noodles
• 24-ounce jar pasta sauce
• 16 ounces cream cheese, softened
• 2 cups mozzarella cheese, divided
• 1 cup Parmesan cheese, divided
• ⅔ cup milk
• ½ cup water
• ½ cup fresh basil leaves, chopped
• 1 teaspoon garlic powder

Instructions:

1. Preheat your oven to 350°F and adjust the oven rack to the middle position. Cook the lasagna noodles according to package instructions, then drain and set aside.
2. Reserve about one-third of each bell pepper for decoration. Dice the remaining portions of the green and red bell peppers and set them aside.
3. In a large skillet over medium-high heat, brown the Italian sausage for approximately 2 minutes, breaking it into smaller pieces with a wooden spoon. Add the diced bell peppers, onion, and garlic powder to the skillet, cooking until the sausage is fully browned and cooked through, which should take about 5 to 7 minutes.
4. While the sausage mixture is cooking, use an electric mixer to beat the softened cream cheese for about one minute. Gradually add the milk while mixing on low speed until well combined.
5. Increase the mixer speed to medium and continue mixing until the cream cheese is light and creamy with no lumps remaining, which should take about 2 to 3 minutes.
6. In another bowl, combine the mozzarella and Parmesan cheeses, reserving 1½ cups of this mixture for later use. Mix the remaining cheese into the cream cheese mixture until evenly distributed.
7. Drain any excess fat from the sausage mixture and stir in the pasta sauce, water, and chopped basil until everything is well combined.
8. To assemble the lasagna, spread one-third of the sausage and sauce mixture in a greased 9×13-inch baking pan. Layer three lasagna noodles on top, followed by half of the cream cheese mixture. Repeat this layering process: add another three noodles, half of the remaining sausage mixture, then three more noodles.
9. Finish with a layer of the remaining cream cheese mixture, followed by the last three noodles topped with the remaining sausage mixture and reserved cheese. Use the reserved bell pepper pieces to create a festive Christmas tree design on top.
10. Cover the baking pan with foil and bake for 45 minutes. After that time, remove the foil and bake for an additional 15 minutes until bubbly and golden.
11. Allow the lasagna to cool for about 15 minutes before serving. Garnish with additional chopped basil if desired.

5. Bohemian Roasted Duck (Pečená Kachna)

This traditional Czech dish represents comfort food at its finest. The preparation follows a simplistic cooking style, focusing on long, slow roasting to achieve tender meat.

This national dish showcases the beauty of patient cooking, resulting in a succulent duck with perfectly crispy skin.

Ingredients:

• 1 honeycrisp apple, sliced
• 1/2 white onion, sliced
• 6 lb duck
• 1 tablespoon caraway seeds
• Salt to taste
• Pepper to taste

Instructions:

1. Begin by preheating your oven to 350°F.
2. Slice the onion into rounds and the apple into wedges. Place these slices inside the cavity of the thawed duck.
3. Generously season the outside of the duck with salt and pepper. Next, rub the caraway seeds all over the skin for added flavor.
4. Place the duck in a roasting pan and cover it with aluminum foil. Bake for approximately 2 hours covered, then remove the foil and continue roasting for an additional hour. The general guideline is to cook the duck for about 30 minutes per pound, so adjust the cooking time if your duck is larger or smaller.
5. Once cooked, serve the duck alongside traditional bread dumplings (knedlicky) and sauerkraut. Drizzle some of the pan juices over both the duck and dumplings for extra flavor before serving.

6. Garlic Horseradish Prime Rib

This show-stopping prime rib features fresh herbs and sweet roasted garlic studded throughout the meat. The horseradish crust adds a sophisticated kick to the traditional roast.

The straightforward preparation belies its impressive presentation and complex flavors.

Ingredients:

• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon garlic, minced
• 1 rib roast (about 5 pounds)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. Begin by preheating your oven to 450°F.
2. In a small bowl, combine the chopped rosemary, thyme, parsley, minced garlic, kosher salt, and black pepper. Mix well to create a flavorful herb blend.
3. Rub the olive oil all over the rib roast to help the herbs adhere. Then, generously coat the roast with the herb mixture, ensuring it is evenly distributed across the surface.
4. Place the seasoned rib roast on a roasting rack in a pan. Insert a meat thermometer into the thickest part of the roast without touching the bone.
5. Roast in the preheated oven for about 20 minutes to develop a nice crust. After that time, reduce the oven temperature to 325°F and continue roasting until the internal temperature reaches your desired doneness (130°F for medium-rare).
6. Once cooked to your liking, remove the roast from the oven and let it rest for at least 15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat.
7. Carve and serve your beautifully herb-crusted beef rib roast with your favorite sides for a delicious holiday meal.

7. Christmas-Spiced Pork Tenderloin

This aromatic pork tenderloin combines warm holiday spices like cinnamon, ginger, and nutmeg with fresh rosemary and orange zest. The quick preparation and single-pan cooking method make it an excellent choice for busy holiday hosts.

The result is a juicy, flavorful main dish that captures the essence of Christmas flavors.

Ingredients:

• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon olive oil
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 2 tablespoons orange zest
• 2 pounds pork tenderloin

Instructions:

1. Preheat your oven to 400°F.
2. In a small bowl, combine the chopped rosemary, thyme, cinnamon, ginger, nutmeg, sea salt, black pepper, and orange zest to create a spice mixture.
3. Pat the pork tenderloin dry with paper towels. Rub the olive oil all over the tenderloin, ensuring it is evenly coated.
4. Generously apply the spice mixture to the pork, making sure to cover all sides for maximum flavor.
5. Heat a large oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin for about 3-4 minutes on each side until it develops a golden-brown crust.
6. Transfer the skillet to the preheated oven and roast the pork for approximately 20-25 minutes or until it reaches an internal temperature of 145°F.
7. Once cooked, remove the skillet from the oven and allow the pork to rest for about 5-10 minutes before slicing.
8. Serve the sliced pork tenderloin with your choice of sides and enjoy this festive dish that captures the essence of Christmas flavors!

8. Instant Pot Balsamic Dijon Ham

This innovative ham recipe solves the common problem of dry, overcooked ham by utilizing pressure cooking. The cooking process takes just 20 minutes total – 10 in the Instant Pot and 10 in the oven.

The balsamic dijon glaze adds sophisticated flavor while the quick cooking method ensures juicy results.

Ingredients:

• 1 fully cooked ham (about 6 pounds)
• 1 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• ½ cup brown sugar
• ¼ cup honey
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 tablespoon olive oil

Instructions:

1. Begin by preparing the glaze. In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, brown sugar, honey, garlic powder, onion powder, black pepper, and salt until well combined.
2. Place the fully cooked ham in the Instant Pot. Pour the prepared glaze over the ham, ensuring it is evenly coated.
3. Secure the lid on the Instant Pot and set it to cook on high pressure for approximately 10 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before manually releasing any remaining pressure.
4. Preheat your oven to 350°F while the ham is cooking in the Instant Pot.
5. Carefully remove the ham from the Instant Pot and transfer it to a roasting pan. Brush some of the remaining glaze over the top of the ham.
6. Place the ham in the preheated oven and bake for an additional 10 minutes to caramelize the glaze and enhance its flavor.
7. Once finished, remove the ham from the oven and let it rest for a few minutes before slicing.
8. Serve with your favorite sides.

9. Roasted Turkey

This classic holiday turkey incorporates both brining and compound butter for maximum flavor and juiciness. The detailed preparation includes specific instructions for brining and trussing. The combination of techniques ensures a perfectly cooked, flavorful bird.

Ingredients:

• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh rosemary
• 1 cup granulated sugar
• 1 teaspoon Kosher salt
• 1 cup Kosher salt (plus 1 teaspoon for seasoning)
• 4 tablespoons canola oil (divided)
• 5 to 5½ quarts water (divided)
• 8 tablespoons unsalted butter, room temperature
• 1 tablespoon minced fresh sage
• 13 to 16-pound turkey

Instructions:

1. Begin by thawing your frozen turkey in the refrigerator for about 3 to 4 days prior to cooking.
2. The day before you plan to roast the turkey, prepare the brine by boiling together 1 cup of Kosher salt, the granulated sugar, and 2 quarts of water in a large saucepan until fully dissolved. Allow the brine to cool before proceeding.
3. Place a brining bag in a large roasting pan and position the turkey breast-side down inside it. Carefully pour the cooled brine over the turkey and add enough additional water (about 3 to 3½ quarts) to fully cover the bird. Seal the bag, removing as much air as possible, and refrigerate overnight.
4. On the day of roasting, preheat your oven to 425°F. Remove the turkey from the brine and pat it dry with paper towels. Allow it to sit at room temperature for about an hour before cooking.
5. While the turkey is resting, prepare the compound butter by mixing together the room temperature butter, minced thyme, rosemary, sage, and remaining canola oil in a bowl until well combined.
6. Gently separate the skin from the meat of the turkey and rub about two-thirds of the compound butter underneath the skin, covering all areas including the legs and thighs. Use the remaining butter to coat the exterior of the turkey evenly.
7. Drizzle any leftover canola oil over the skin and sprinkle with the additional teaspoon of Kosher salt.
8. Truss the turkey using butcher’s twine to ensure even cooking and prevent dryness. Securely tie the legs together and tuck in the wings under the twine.
9. Transfer the turkey to a roasting rack in a large roasting pan and roast for 30 minutes at 425°F to achieve a crispy skin.
10. After 30 minutes, reduce the oven temperature to 350°F and continue roasting for an additional 2 to 2½ hours, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
11. Once cooked, remove the turkey from the oven and tent it with aluminum foil. Let it rest for at least 15 to 20 minutes before carving.

10. Cherry Balsamic Pork Loin

This festive pork loin combines the sweetness of cherries with tangy balsamic flavors. The preparation requires only ten minutes of hands-on time, making it perfect for busy holiday hosts.

The recipe easily serves a large group while maintaining an elegant presentation.

Ingredients:

• 4 lb boneless pork loin
• 1 cup finely chopped brown onion
• 3 tablespoons balsamic vinegar
• 4 oz cherry preserves
• ¾ teaspoon ground allspice
• 1 tablespoon olive oil
• ½ teaspoon kosher sea salt
• ½ teaspoon pepper
• ¼ teaspoon cayenne pepper
• 16 oz bag of frozen cherries, pitted

Optional Garnishes:

• Fresh rosemary sprigs
• Fresh or dried orange slices

Instructions:

1. Preheat your oven to 425°F.
2. Trim any excess fat from the pork loin and place it in a shallow roasting pan, either metal or ceramic. Pat the pork dry with paper towels and season it generously with salt and pepper.
3. Roast the pork loin in the preheated oven for about 30 minutes to achieve a beautiful color on the outside.
4. While the pork is roasting, prepare the cherry balsamic glaze. In a medium bowl, combine the chopped onion, balsamic vinegar, cherry preserves, allspice, olive oil, kosher salt, pepper, cayenne pepper, and frozen cherries. Mix well and set aside. This glaze can also be prepared ahead of time and stored in the refrigerator.
5. After the initial roasting time of 30 minutes, remove the pork loin from the oven and pour the prepared cherry glaze over the roast and around the pan. Continue roasting for an additional 30 minutes, bringing the total cooking time to about 60 minutes.
6. Once cooked, transfer the pork to a serving platter and allow it to rest for about 10 minutes before carving.
7. Serve warm with the cherry pan sauce drizzled over the sliced pork. For added presentation, garnish with rosemary sprigs and orange slices if desired.

11. Stuffed Seitan Vegan Holiday Roast

This homemade vegan centerpiece features a soft seitan interior with a mustard-flavored crust. The stuffing combines apples, cranberries, mushrooms, pecans, shallots, and fresh herbs for a complex flavor profile.

The roast is cooked in white wine, creating an elegant plant-based alternative for holiday celebrations.

Ingredients:

• 14 oz. firm or extra firm tofu
• ¼ cup nutritional yeast
• ¼ cup soy sauce
• 4-5 cloves garlic, minced
• 1 tsp. dried thyme
• ½ tsp. smoked paprika
• ½ tsp. ground allspice
• 1 ¾ cups vital wheat gluten (about 210 grams)
• 1-2 tbsp. olive oil
• 2 large button or cremini mushrooms, diced
• 1 large shallot, diced
• ½ cup fresh cranberries
• 2 large apples, diced
• 1 tbsp. chopped fresh herbs (such as sage, rosemary, thyme, or tarragon)
• ½ cup finely chopped pecans
• Salt and pepper, to taste
• ½ cup dry white wine
• 1 large apple, quartered (for baking)
• Fresh herbs (for garnish)
• 5-10 allspice berries (for baking)
• 3 tbsp. whole grain mustard

Instructions:

1. Start by preheating your oven to 400°F.
2. In a food processor, combine the tofu, nutritional yeast, soy sauce, minced garlic, dried thyme, smoked paprika, and ground allspice. Process until smooth.
3. Gradually add the vital wheat gluten to the mixture and pulse until it forms a cohesive ball of dough. Lightly dust a clean countertop with additional vital wheat gluten and knead the dough for about 3 to 4 minutes. Allow the seitan to rest for approximately 10 minutes.
4. While the seitan rests, heat olive oil in a large skillet over medium heat. Add the diced mushrooms and shallots, sautéing until fragrant. Incorporate the cranberries and cook for an additional 4 minutes until softened.
5. Next, add the diced apples to the skillet and sauté until they are tender as well. Season the mixture with salt and pepper, then stir in the chopped pecans. Ensure that the stuffing is relatively dry; if it seems too moist, continue cooking until it reaches the desired consistency.
6. Once the stuffing has cooled slightly, spread it evenly over the seitan dough while leaving a border of about ½ to 1 inch along three edges. Starting from one of the short sides that are fully covered with stuffing, roll the seitan tightly into a log shape.
7. Pinch both ends of the log securely closed and seal the seam by pinching it several times to prevent it from opening during baking.
8. Grease a baking dish that is slightly larger than your seitan roast and place the rolled roast seam-side down in the dish.
9. Surround the roast with quartered apple pieces, fresh herbs, and allspice berries. Brush the top of the roast with whole-grain mustard.
10. Bake in the preheated oven for 30 minutes before removing it to baste with any accumulated cooking liquid. Return it to the oven for another 30 minutes; if needed, add an additional tablespoon of white wine when basting.
11. Continue baking for an additional 15 to 30 minutes until most of the liquid has evaporated and the roast is firm.
12. Once done, allow it to rest for about 5 to 10 minutes before carefully removing it from the pan. Discard any allspice berries, quartered apple pieces, and herbs used during cooking.
13. Serve your stuffed seitan roast with vegan gravy.

12. Instant Pot Ribs

These delicious instant pot ribs offer a quick and easy solution for your holiday dinner. The pressure cooking method ensures tender, fall-off-the-bone meat while significantly reducing cooking time compared to traditional methods.

Perfect for families who want a less conventional but equally impressive Christmas main dish.

Ingredients:

• 1 rack of baby back ribs (about 2-3 pounds)
• 1 cup barbecue sauce (your favorite brand)
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup water

Instructions:

1. Start by removing the membrane from the back of the ribs for better flavor absorption. Use a paper towel to grip and pull it off.
2. In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub this spice blend generously over both sides of the ribs.
3. Pour the water into the Instant Pot and place the trivet inside. Arrange the seasoned ribs on top of the trivet, curling them if necessary to fit.
4. In another bowl, combine the barbecue sauce, apple cider vinegar, and brown sugar. Brush half of this mixture over the ribs.
5. Secure the lid on the Instant Pot, ensuring the pressure valve is closed. Set it to cook on high pressure for 25 minutes.
6. Once cooking is complete, allow for a natural release of pressure for about 10 minutes before carefully switching to a quick release to let out any remaining steam.
7. Preheat your oven broiler while you remove the ribs from the Instant Pot. Place them on a baking sheet lined with aluminum foil.
8. Brush the remaining barbecue sauce mixture over the ribs and place them under the broiler for about 5 minutes, or until caramelized and slightly charred.
9. Remove from the oven and let rest for a few minutes before slicing between the bones. Serve with extra barbecue sauce on the side for dipping.

13. Slow-Roasted Lamb Shoulder

This spring lamb preparation highlights the meat’s natural flavors through careful slow roasting. The method ensures the meat becomes incredibly tender while developing a rich, complex flavor profile.

It’s particularly suited for holiday entertaining, offering both impressive presentation and delicious results.

Ingredients:

• 2 kg lamb shoulder
• 6 cloves garlic, thickly sliced
• 3 onions, sliced into rings
• 30 g tinned anchovies in oil
• 20 g fresh rosemary sprigs
• 100 ml water
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 340°F.
2. Score small slits into the fat of the lamb’s shoulder using a sharp knife. Stuff each slit with a slice of garlic and a sprig of fresh rosemary.
3. Layer the anchovy fillets over the top of the lamb shoulder, distributing them evenly. If you prefer not to use anchovies, you can substitute them with olive oil or butter for drizzling later.
4. Arrange the sliced onions in a baking tray, along with any leftover garlic and rosemary. Place the lamb shoulder on top of the onions.
5. Drizzle the anchovy oil over the lamb and season generously with salt and pepper. Pour the water into the bottom of the baking tray.
6. Cover the entire tray tightly with aluminum foil, ensuring there are no gaps to allow steam to build up inside.
7. Roast the lamb in the preheated oven for approximately 4 hours. After this time, remove the foil and continue roasting for an additional 30 minutes to allow the surface to brown and crisp.
8. Once cooked, let the lamb rest for about 10-15 minutes before serving to allow the juices to settle.
9. For gravy, collect any juices that have run off from the lamb and those in the bottom of the tray. Skim off excess fat, then blend these juices with the roasted onions using a stick blender. Reduce on low heat in a saucepan for about 10-15 minutes until thickened if necessary.

14. Roast Prime Rib of Beef

This classic holiday centerpiece delivers exceptional tenderness and flavor. The cooking method ensures a perfectly cooked interior while developing a flavorful exterior. The result is a show-stopping main dish worthy of any Christmas feast.

Ingredients:

• 6.6 lbs. beef rib (about 3 ribs)
• 2 teaspoons mustard powder
• Salt and pepper to taste

Instructions:

1. Before cooking, ensure the beef is at room temperature. Remove it from the refrigerator about 30 minutes prior to cooking.
2. Preheat your oven to 475°F. While the oven is heating, rub the mustard powder, salt, and pepper all over the surface of the beef rib to enhance flavor and promote crisping of the fat.
3. Place the beef rib in the hot oven and roast it at 475°F for 20 minutes to achieve a nice sear on the outside.
4. After searing, lower the oven temperature to 320°F. Continue roasting for approximately 12 minutes per pound for rare doneness, 15 minutes for medium, and 20 minutes for well done. For a 6.6 lbs joint, aim for a total cooking time of about 70-75 minutes, if you prefer it rare.
5. Once the cooking time is complete, remove the beef from the oven and cover it loosely with aluminum foil and a tea towel. Let it rest for about 10-20 minutes to allow the juices to redistribute throughout the meat.
6. After resting, carve the beef into slices and serve with your favorite accompaniments, such as Yorkshire puddings, roasted vegetables, or mashed potatoes.

15. Christmas Beef Chuck Roast

This oven-cooked chuck roast delivers exceptional tenderness and juiciness with minimal hands-on time. The meat slowly cooks for several hours, developing rich flavors while freeing you to focus on other holiday preparations.

The recipe includes making gravy from the drippings, creating a complete and satisfying dish.

Ingredients:

• 5 pounds beef chuck roast
• 1 tablespoon vegetable oil
• 1 tablespoon extra virgin olive oil
• 1 tablespoon brown sugar
• 1 tablespoon paprika
• 2 teaspoons salt
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• ½ teaspoon ground black pepper
• 2 cups beef broth
• ¼ cup flour
• 1 teaspoon Worcestershire sauce
• ¼ cup beef drippings from the roasting pan
• Salt and pepper to taste

Instructions:

1. Begin by patting the beef chuck roast dry with paper towels to remove excess moisture.
2. In a small bowl, whisk together the rub ingredients: extra virgin olive oil, brown sugar, paprika, salt, dried rosemary, garlic powder, and black pepper. Rub this mixture thoroughly over the entire surface of the roast. Let the seasoned roast sit at room temperature for 20 to 30 minutes.
3. Preheat your oven to 500°F. While the oven is heating, prepare a roasting pan by spraying it with nonstick cooking spray.
4. Heat the vegetable oil in a large cast-iron skillet over medium-high heat until it shimmers. Sear the roast on all sides for about 2 minutes per side until browned.
5. Transfer the seared roast to the prepared roasting pan and place it in the preheated oven. Immediately turn off the oven and let the roast cook for approximately 2 to 2½ hours or until an instant-read thermometer inserted into the thickest part reads 130°F.
6. Once cooked, remove the roast from the oven and cover it loosely with aluminum foil to rest while you prepare the gravy.
7. In a medium saucepan over medium-high heat, add the beef drippings from the roasting pan. Whisk in the flour and cook for about 3 minutes, stirring constantly.
8. Gradually pour in the beef broth while continuing to whisk until the gravy thickens, about 1 to 2 minutes. Season with additional salt and pepper to taste.
9. Slice the rested chuck roast and serve it with the homemade gravy drizzled on top.

16. Honey Roast Duck

This recipe achieves the perfect balance of crispy skin and juicy meat. The honey adds a subtle sweetness that complements the rich duck meat perfectly. While elegant enough for holiday celebrations, it’s straightforward enough for any special dinner.

Ingredients:

• 5 pounds whole duck
• ¼ cup honey
• 2 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ¼ onion, quartered
• Garlic cloves (to taste)
• Fresh rosemary sprigs (to taste)

Instructions:

1. If using a frozen duck, allow it to fully defrost in the refrigerator for 2-3 days. Once thawed, remove the giblets and neck from the cavity. Rinse the duck thoroughly inside and out with cold water, then pat it dry with paper towels. Let it sit at room temperature for about 30 minutes before cooking.
2. Preheat your oven to 425°F. While the oven is heating, use a sharp knife to score the skin of the duck’s breast in a diamond pattern, taking care not to cut into the meat.
3. Stuff the cavity of the duck with quartered onion, garlic cloves, and fresh rosemary sprigs. You can also add lemon slices or a quartered apple for additional flavor if desired.
4. To truss the duck, fold the loose skin at both ends to secure the stuffing inside and tie the legs together using butcher’s twine or kitchen string.
5. In a small bowl, mix the salt, paprika, garlic powder, and black pepper. Rub this seasoning mixture all over the duck, ensuring an even coating.
6. Place the duck breast-side up on a wire rack set over a baking sheet or in a roasting pan. This will allow excess fat to drain away during cooking.
7. Roast the duck in the preheated oven at 425°F for 15 minutes to start rendering the fat and crisping the skin. After this initial period, lower the oven temperature to 350°F and continue roasting for about 1 hour and 15 minutes.
8. At the one-hour mark, brush half of the honey over the surface of the duck. After an additional 10 minutes of cooking, apply the remaining honey.
9. Check for doneness; if juices run pink after a total of 1½ hours, allow it to roast for another 15 minutes. The duck is ready when juices from the thigh run clear or are just slightly rosy pink.
10. Once cooked, remove the duck from the oven and tent it loosely with foil. Let it rest for about 15 minutes before carving to allow juices to redistribute.

17. Garlic Herb Butter Beef Tenderloin Roast

This melt-in-your-mouth tenderloin features a flavorful garlic and herb butter coating. The meat becomes so tender it can be cut with a butter knife, making it perfect for elegant holiday dining.

This special occasion recipe delivers both impressive presentation and exceptional taste.

Ingredients:

• 2-3 pounds beef tenderloin roast, trimmed and tied
• 1 tablespoon olive oil
• 4 tablespoons salted butter, at room temperature
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• ½ teaspoon dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup sour cream
• 3 tablespoons prepared horseradish
• 2 tablespoons mayonnaise
• ½ teaspoon kosher salt (for the sauce)
• 1 tablespoon chives, finely chopped

Instructions:

1. Remove the beef tenderloin from the refrigerator and let it sit at room temperature for about 1 hour before cooking. This helps it cook more evenly. If there is any silver skin or excess fat on the tenderloin, carefully remove it with a sharp knife.
2. Preheat your oven to 450°F. While the oven is heating, tie the beef tenderloin with kitchen string at intervals along its length to ensure even cooking.
3. Pat the tenderloin dry with paper towels and generously season it with salt and pepper on all sides.
4. In a small bowl, mix together the softened butter, minced garlic, rosemary, thyme, oregano, kosher salt, and black pepper to create a garlic herb butter. Divide this mixture in half; set aside one portion for later use.
5. Heat a large cast iron skillet or heavy pan over medium-high heat and add the olive oil. Once hot, sear the beef tenderloin on three sides for about 2-3 minutes per side until a golden crust forms.
6. After searing, rub half of the garlic herb butter mixture all over the tenderloin while it’s still in the skillet.
7. Transfer the skillet (or place the tenderloin in a roasting pan if your skillet isn’t oven-safe) into the preheated oven. Roast for about 25-35 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers between 135°F and 140°F for medium doneness.
8. While the beef is roasting, prepare the horseradish sauce by combining sour cream, prepared horseradish, mayonnaise, kosher salt, and chives in a bowl. Mix well and refrigerate until ready to serve.
9. Once cooked to your desired doneness, remove the beef tenderloin from the oven and slather it with the reserved garlic herb butter mixture. Allow it to rest for about 10 minutes before slicing.
10. Serve slices of beef tenderloin with a dollop of horseradish sauce on the side for added flavor.

18. Rosemary & Garlic Oven Roasted Rack of Lamb

This elegant rack of lamb features a crusty exterior made with garlic, herbs, and lemon zest. The preparation method ensures a perfect medium-rare interior while maintaining a flavorful crust.

The impressive presentation requires no advanced culinary skills.

Ingredients:

• 1 rack of lamb (typically 8 to 9 ribs)
• ¼ cup olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 teaspoons fresh thyme leaves
• 6-8 garlic cloves, minced
• Zest of 1 lemon
• Coarse salt and freshly ground black pepper, to taste

Instructions:

1. Remove the rack of lamb from the refrigerator and let it sit at room temperature for about 30 minutes. This helps it cook evenly.
2. Preheat your oven to 450°F. While the oven is heating, season both sides of the lamb generously with coarse salt and freshly ground black pepper.
3. In a food processor, combine the olive oil, rosemary, thyme, minced garlic, and lemon zest. Pulse until finely chopped. If you don’t have a food processor, you can finely chop the garlic and herbs by hand and mix them with the oil in a small bowl.
4. Rub the prepared marinade all over the seasoned lamb, ensuring an even coating. Allow the lamb to marinate at room temperature for about 1 hour before roasting.
5. Place the rack of lamb in a roasting pan with the fat side facing up. Roast in the preheated oven for 15 minutes.
6. After 15 minutes, rotate the roasting pan to ensure even cooking and continue roasting for an additional 10 minutes for medium-rare or up to 15 minutes for medium doneness.
7. Once cooked to your desired level of doneness, transfer the rack of lamb to a cutting board and let it rest for about 10 minutes. This allows the juices to redistribute within the meat.
8. After resting, slice between the bones to create individual chops. Serve immediately.

19. Kahlua Pineapple Spiral-Cut Ham

This one-pan recipe combines Kahlua, pineapple juice, ginger, honey, vanilla, cinnamon, and orange for a complex flavor profile. The recipe is designed to feed a crowd while remaining budget-friendly.

The unique combination of ingredients creates an unforgettable twist on traditional holiday ham.

Ingredients:

• 1 spiral-cut ham (about 8-10 pounds)
• 1 cup pineapple juice
• ½ cup Kahlua
• ¼ cup honey
• 1 tablespoon grated ginger
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon black pepper
• Fresh pineapple slices (for garnish, optional)

Instructions:

1. Preheat your oven to 325°F.
2. In a medium bowl, whisk together the pineapple juice, Kahlua, honey, grated ginger, vanilla extract, ground cinnamon, ground cloves, and black pepper until well combined.
3. Place the spiral-cut ham in a large roasting pan, cut side down. Pour half of the glaze mixture over the ham, allowing it to seep into the cuts.
4. Cover the ham loosely with aluminum foil and place it in the preheated oven. Bake for about 1 hour.
5. After 1 hour, remove the foil and brush the remaining glaze over the ham. Continue baking uncovered for an additional 30 minutes to allow the glaze to caramelize and form a nice crust.
6. If desired, add fresh pineapple slices around the ham during the last 15 minutes of baking for added flavor and decoration.
7. Once done, remove the ham from the oven and let it rest for about 15 minutes before slicing.
8. Serve warm with any remaining glaze drizzled on top or on the side for dipping.

This collection of Christmas main dishes offers a delightful array of options to elevate your holiday dining experience. From savory roasts and succulent hams to flavorful vegetarian alternatives, there is something to satisfy every palate.

These recipes not only promise to impress your guests but also create lasting memories around the table.

Davin Eberhardt

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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.

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