Holiday recipes: entrees – ham, turkey, beef roast, salmon, pork roast and more!
If you’re looking for the perfect entrée for this year’s big holiday meal, you’ve landed at the right place. Here you’ll find recipes for easy Glazed Ham, Citrus-roasted Turkey, Salt-crusted Prime Rib Roast, Citrus-baked Salmon, Fruited Slow Cooker Pork Loin Roast, Greek-style Leg of lamb and Roast Beef with Yorkshire Pudding.
Take a look at the photos to help you choose your star of the holiday meal then simply click on each item below for the easy-to-follow, step-by-step instructions for each. There are also side dishes suggested with each for a complete holiday meal or choose from these holiday side dishes to add the perfect sides to your entrée.
To make the best Glazed Holiday Ham ever for 6 – 8 people:
- 1 3-4 pound fully cooked boneless ham
- 1 onion, peeled and thinly sliced
- 2 garlic cloves, peeled and chopped
- handful whole cloves, optional
- 2 tablespoons molasses
- 2 teaspoons Dijon mustard
- 2 tablespoons brown sugar
- 1 16-oz can Dr. Pepper
Place the ham in a large pot that has a lid.
Scatter the sliced onions and chopped garlic around the ham.
Pour the entire can of D. Pepper over the top of the ham.
Bring to a boil over high heat. When boiling, place the lid on the pot and reduce the heat to low. Simmer for 20 minutes.
After 20 minutes, turn the ham over in the pot, cover with the lid and simmer for another 20 minutes.
Remove from heat and allow the ham to cool for about 15 minutes. Reserve 1/4 cup of the cooking liquid for the glaze.
Preheat the oven to 500 degrees.
Line a baking sheet with foil and place the ham on it or place the ham on a rack in a shallow baking pan.
Using a small, sharp knife, score the ham diagonally to form a “diamond” pattern. If using whole cloves, stick one whole clove into each “diamond” center.
Stir together the reserved 1/4 cup cooking liquid, molasses, Dijon mustard and brown sugar in a small bowl until smooth. Brush the mixture evenly over the ham.
Bake in pre-heated oven for 10 – 15 minutes until ham is hot and glaze is browned and starting to bubble. Let the ham rest for a few minutes before slicing and serving.
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