You have the mains covered; here are ten more classic Christmas recipes to round out the menu, from honey glazed ham and mulled wine to sticky toffee pudding. Each comes with prep times, ingredients, and step-by-step instructions.

  1. Honey Glazed Ham
  2. Cranberry Sauce with Orange Zest
  3. Yorkshire Pudding
  4. Mulled Wine (Glühwein)
  5. Classic Pecan Pie
  6. Roasted Butternut Squash Soup
  7. Baked Brie with Cranberries and Pecans
  8. Garlic Herb Roasted Potatoes
  9. Sticky Toffee Pudding
  10. Chocolate Peppermint Bark

1. Honey Glazed Ham

A sweet and savory glaze that caramelizes in the oven turns a simple ham into a centerpiece. Straightforward to make, big on flavor.

A honey glazed ham with a caramelized crust.

Preparation Time

  • Prep time: 15 minutes
  • Cook time: 2-3 hours, depending on ham size
  • Total time: about 2.5-3.5 hours

Ingredients

  • 1 fully cooked bone-in ham (8-10 pounds)
  • 1 cup honey
  • ½ cup brown sugar
  • ¼ cup Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • Whole cloves for studding (optional)

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. Place the ham on a rack in a roasting pan. Score the surface in a diamond pattern and, if you like, stud with whole cloves.
  3. In a saucepan, combine the honey, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and ground cloves. Heat over medium heat until the sugar dissolves, stirring occasionally.
  4. Brush a third of the glaze over the ham, cover loosely with foil, and bake for 1.5 hours.
  5. Remove the foil, brush with another third of the glaze, and bake uncovered for 30 minutes.
  6. Brush with the remaining glaze, raise the oven to 400°F (200°C), and bake for 15-20 minutes until the glaze is caramelized.
  7. Let the ham rest for 15 minutes before carving. Serve with any remaining glaze on the side.

2. Cranberry Sauce with Orange Zest

Homemade cranberry sauce with orange zest and a hint of cinnamon balances sweet and tart, and it goes with any roasted meat.

A bowl of cranberry sauce with orange zest.

Preparation Time

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes

Ingredients

  • 12 ounces fresh or frozen cranberries
  • 1 cup granulated sugar
  • 1 cup water
  • Zest and juice of one orange
  • ½ teaspoon ground cinnamon

Instructions

  1. In a saucepan, combine the cranberries, sugar, water, orange zest, orange juice, and cinnamon.
  2. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
  3. Remove from the heat, cool to room temperature, and refrigerate until ready to serve.

3. Yorkshire Pudding

A British classic: crispy outside, soft inside, and made for soaking up gravy. They pair well with beef or lamb.

Golden Yorkshire puddings fresh from the oven.

Preparation Time

  • Prep time: 10 minutes
  • Rest time: 30 minutes
  • Cook time: 25 minutes
  • Total time: 1 hour 5 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 3 large eggs
  • ½ teaspoon salt
  • Beef drippings or vegetable oil

Instructions

  1. Whisk the eggs and milk until frothy, then gradually whisk in the flour and salt until smooth. Let the batter rest at room temperature for at least 30 minutes.
  2. Preheat the oven to 425°F (220°C). Put a teaspoon of beef drippings or oil in each cup of a muffin tin and heat the tin in the oven.
  3. Carefully remove the hot tin, quickly fill each cup about halfway with batter, and bake for 20-25 minutes without opening the oven door, until puffed and golden brown.
  4. Serve hot alongside your roast.

4. Mulled Wine (Glühwein)

Red wine warmed with spices and citrus. A staple of holiday markets and the easiest way to warm up a gathering.

Mugs of mulled wine with orange slices and cinnamon sticks.

Preparation Time

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes

Ingredients

  • 1 bottle red wine (Merlot or Cabernet Sauvignon)
  • ¼ cup brandy (optional)
  • ¼ cup honey or sugar
  • 1 orange, sliced
  • 2 cinnamon sticks
  • 5 whole cloves
  • 3 star anise pods
  • 1 teaspoon vanilla extract

Instructions

  1. In a large pot, combine the wine, brandy, honey or sugar, orange slices, cinnamon sticks, cloves, star anise, and vanilla.
  2. Heat over medium-low until warm but not boiling, then simmer gently for 15-20 minutes so the flavors meld.
  3. Remove the spices if you like, ladle into mugs, and garnish with orange slices or cinnamon sticks.

5. Classic Pecan Pie

A Southern favorite with a rich, nutty filling and a flaky crust. Baking it fills the house with the smell of toasted pecans and caramelized sugar.

A pecan pie topped with pecan halves.

Preparation Time

  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 20 minutes

Ingredients

  • For the crust:
  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • 4-5 tablespoons ice water
  • For the filling:
  • 1 cup corn syrup
  • 1 cup packed brown sugar
  • 3 large eggs
  • ⅓ cup melted unsalted butter
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves

Instructions

  1. Mix the flour and salt, cut in the butter until the mixture resembles coarse crumbs, then add ice water one tablespoon at a time until a dough forms. Wrap in plastic and refrigerate for 30 minutes.
  2. Whisk together the corn syrup, brown sugar, eggs, melted butter, and vanilla until smooth.
  3. Preheat the oven to 350°F (175°C). Roll out the dough, fit it into a 9-inch pie dish, pour in the filling, and arrange the pecan halves on top.
  4. Bake for 60-70 minutes until the filling is set. If the crust browns too quickly, cover the edges with foil.
  5. Cool completely before slicing. Serve with whipped cream or ice cream if you like.

6. Roasted Butternut Squash Soup

A silky, warming starter for Christmas dinner. Garnish with a swirl of cream or toasted seeds.

A bowl of roasted butternut squash soup.

Preparation Time

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 15 minutes

Ingredients

  • 1 large butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • ½ teaspoon dried thyme
  • ½ cup heavy cream (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Toss the squash with 1 tablespoon olive oil, salt, and pepper, spread on a baking sheet, and roast for 30-40 minutes until tender.
  2. Heat the remaining oil in a large pot over medium heat. Sauté the onion until translucent, then add the garlic and thyme and cook for 1 minute.
  3. Add the roasted squash and broth, bring to a boil, then reduce the heat and simmer for 15 minutes.
  4. Puree with an immersion blender until smooth, stir in the cream if using, and adjust the seasoning.
  5. Ladle into bowls and garnish with a drizzle of cream or a sprinkle of herbs.

7. Baked Brie with Cranberries and Pecans

Warm, melty cheese with tart cranberries and crunchy pecans. Quick to make and usually the first dish to disappear.

Baked Brie topped with cranberries and pecans.

Preparation Time

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes

Ingredients

  • 1 (8-ounce) wheel of Brie cheese
  • ¼ cup cranberry sauce
  • ¼ cup chopped pecans
  • 2 tablespoons honey
  • Fresh rosemary for garnish (optional)
  • Crackers or sliced baguette for serving

Instructions

  1. Preheat the oven to 350°F (175°C) and place the Brie on a parchment-lined baking sheet.
  2. Spread the cranberry sauce over the top, sprinkle with the pecans, and drizzle with honey.
  3. Bake for 15 minutes, until the cheese is soft and starting to ooze.
  4. Garnish with rosemary if you like and serve warm with crackers or bread.

8. Garlic Herb Roasted Potatoes

Golden on the outside, fluffy on the inside, seasoned with garlic and fresh herbs. They go with any main course.

Crispy garlic herb roasted potatoes.

Preparation Time

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Total time: 55 minutes

Ingredients

  • 2 pounds baby potatoes, halved
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the potatoes with the olive oil, garlic, rosemary, thyme, salt, and pepper.
  3. Spread in a single layer on a baking sheet and roast for 45 minutes, turning occasionally, until golden and crisp.
  4. Garnish with parsley if you like and serve hot.

9. Sticky Toffee Pudding

A moist date cake soaked in warm toffee sauce. This British dessert is the sweet finale your guests will remember.

Sticky toffee pudding covered in toffee sauce.

Preparation Time

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Total time: 1 hour

Ingredients

  • For the pudding:
  • 1 cup chopped dates
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the toffee sauce:
  • 1 cup brown sugar
  • ½ cup unsalted butter
  • ¾ cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Combine the dates and baking soda in a bowl, pour the boiling water over them, and let sit for 15 minutes.
  2. Preheat the oven to 350°F (175°C). Cream the butter and sugar until light and fluffy, beat in the eggs one at a time, and stir in the vanilla. Mix in the flour, baking powder, and salt, then fold in the soaked dates with their liquid.
  3. Pour the batter into a greased 9-inch baking dish and bake for 35-40 minutes, until a toothpick comes out clean.
  4. For the sauce, combine the brown sugar, butter, and cream in a saucepan. Cook over medium heat until the sugar dissolves and the sauce thickens slightly, then stir in the vanilla.
  5. Cut the warm pudding into squares, pour warm toffee sauce over each serving, and add whipped cream or ice cream if you like.

10. Chocolate Peppermint Bark

Layers of dark and white chocolate topped with crushed peppermint candies. Easy to make, and just as good for gifting as for the dessert table.

Pieces of chocolate peppermint bark.

Preparation Time

  • Prep time: 15 minutes
  • Chill time: 1 hour
  • Total time: 1 hour 15 minutes

Ingredients

  • 12 ounces semi-sweet chocolate chips
  • 12 ounces white chocolate chips
  • 1 teaspoon peppermint extract
  • ½ cup crushed candy canes or peppermint candies

Instructions

  1. Line a baking sheet with parchment paper. Melt the semi-sweet chocolate chips in a double boiler or microwave, stir in ½ teaspoon peppermint extract, spread evenly on the sheet, and refrigerate for 15 minutes until firm.
  2. Melt the white chocolate chips the same way, stir in the remaining ½ teaspoon peppermint extract, and spread over the firm dark layer.
  3. Sprinkle the crushed candy canes on top and press gently to adhere.
  4. Refrigerate for at least 45 minutes until fully set, then break into pieces and store in an airtight container.

Mix and match these with your existing favorites and build the holiday spread that suits your table.