Made for your
Christmas table.

What you’ll need

• 1 fully cooked spiral-cut ham, 7–9 lb
• ½ cup water for the roasting pan
• ½ cup packed light brown sugar
• ¼ cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• ¼ teaspoon ground cloves (optional)

Let’s make it

1. Heat the oven to 325°F. Read the ham label for its handling and reheating directions. If frozen, thaw safely in the refrigerator before starting.
2. Place the ham cut-side down in a roasting pan. Add the water to the pan, then cover tightly with foil to limit moisture loss.
3. Warm according to the package directions. For planning, a fully cooked 7–9 lb spiral ham often takes about 10–18 minutes per pound at 325°F. Start checking early; use temperature rather than the clock.
4. Meanwhile, combine brown sugar, honey, Dijon, vinegar, and optional cloves in a small saucepan. Stir over low heat for 3–5 minutes, until smooth. Keep this glaze separate from raw foods.
5. About 20 minutes before the ham is ready, uncover and brush with glaze. Return to the oven uncovered; brush once more after 10 minutes. If the glaze darkens too quickly, loosely cover with foil.
6. A fully cooked ham packaged in a USDA-inspected plant should reach 140°F when reheated; other cooked hams and leftovers should reach 165°F. Check the thickest meat without touching bone. Rest about 15 minutes before serving.

What you’ll need

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon apple cider vinegar
• ⅛ teaspoon kosher salt, or to taste
• ⅛ teaspoon black pepper
• 1 tablespoon finely chopped sweet pickle relish, well drained (optional)
• Paprika, for finishing

Let’s make it

1. Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a full boil, cover, and remove from heat. Let large eggs stand in the covered pan for about 12 minutes.
2. Transfer eggs to ice water for 10 minutes. Peel and halve lengthwise. Yolks and whites should be firm; do not use undercooked eggs for this recipe.
3. Remove yolks to a bowl. Mash with mayonnaise, mustard, vinegar, salt, pepper, and optional drained relish. Stir until smooth; add a little more mayonnaise only if needed.
4. Spoon or pipe filling into the whites. Dust lightly with paprika, cover, and refrigerate for at least 1 hour. Serve cold; set out small batches and replenish from the refrigerator.

What you’ll need

• 3 lb russet potatoes, peeled and sliced evenly ⅛ inch thick
• 1 medium yellow onion, thinly sliced
• 3 tablespoons unsalted butter, plus more for the dish
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon dried thyme (optional)

Let’s make it

1. Heat oven to 375°F. Butter a 9 × 13-inch baking dish. Slice the potatoes just before assembling; even slices help them cook at the same rate.
2. Melt butter in a saucepan over medium heat. Add onion and cook 5–7 minutes until softened. Stir in flour and cook for 1 minute.
3. Gradually whisk in milk and cream. Add salt, pepper, and optional thyme. Simmer gently for 3–5 minutes, stirring, until slightly thickened. Do not boil hard.
4. Layer half the potato slices in the dish and spoon over half the sauce. Repeat with the remaining potatoes and sauce, spreading sauce across the top.
5. Cover tightly with foil and bake for 50 minutes. Uncover and bake 25–40 minutes more, until the center reaches 165°F and a knife slides easily through the potatoes. If the top browns early, cover it again.
6. Rest 10 minutes before serving so the sauce can settle. The potatoes should be completely tender, not just browned on top.

What you’ll need

• 2 lb Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon lemon juice
• 1 teaspoon finely grated lemon zest (optional)

Let’s make it

1. Heat oven to 425°F. Wash and thoroughly dry the sprouts. Halve smaller sprouts; quarter very large ones so the pieces cook evenly.
2. Toss with olive oil, salt, and pepper. Spread on a large rimmed baking sheet, cut sides down. Use two sheets if the pan is crowded.
3. Roast 25–35 minutes, until the cut sides are deeply golden and the centers are tender when pierced. Turn any loose leaves inward if they brown too quickly.
4. Toss with lemon juice and optional zest just before serving. Taste and adjust seasoning. Serve promptly for the best crisp edges.

What you’ll need

• 1 package (8 oz) cream cheese, softened just enough to beat smooth
• 1 can (20 oz) crushed pineapple in juice, undrained
• 1 package (3.4 oz) instant vanilla pudding mix, dry powder; do not prepare with milk
• 1 can (20 oz) pineapple chunks in juice, well drained
• 1 tub (8 oz) Cool Whip, thawed in the refrigerator

Let’s make it

1. Beat cream cheese in a large bowl until completely smooth. Add the undrained crushed pineapple a little at a time, beating on low and scraping the bowl so the cream cheese blends evenly.
2. Sprinkle in the dry instant vanilla pudding powder. Mix on low until combined, then let stand for about 5 minutes to thicken. Do not add milk.
3. Fold in the well-drained pineapple chunks. Gently fold in thawed Cool Whip until evenly combined; avoid beating out the air.
4. Cover and refrigerate at least 4 hours, preferably overnight. Stir gently before serving cold. Keep chilled until the meal; this is a creamy spoonable salad, not a molded dessert.