This make-ahead Christmas Eve menu pairs a savory baked ham with scalloped potatoes, green beans, and a crisp salad for a festive dinner that feels special without keeping you in the kitchen all evening. The recipes serve six, and the ham and potatoes can be prepared largely ahead so you can enjoy the meal with your guests.
Ingredients
- 1 fully cooked, bone-in ham, 5 to 6 pounds
- 1/3 cup packed light brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup water, for the roasting pan
- 2 pounds Yukon Gold potatoes, peeled and sliced about 1/8 inch thick
- 2 cups heavy cream
- 1 cup whole milk
- 2 garlic cloves, finely grated or minced
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 cup grated Gruyère or sharp cheddar
- 1 1/2 pounds green beans, trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt, for the beans
- 1 lemon, cut into wedges
- 6 cups mixed salad greens
- 1 small crisp apple, thinly sliced
- 1/4 cup toasted pecans or walnuts
- 3 tablespoons olive oil, for the dressing
- 1 tablespoon apple cider vinegar, for the dressing
- 1 teaspoon Dijon mustard, for the dressing
- 1 teaspoon honey
- 1/8 teaspoon salt and a pinch of black pepper, for the dressing
Instructions
- Plan the timing. Heat the oven to 325°F (165°C). Take the ham out of the refrigerator while you prepare the potatoes, but do not leave it at room temperature for more than two hours. Grease a 9-by-13-inch baking dish.
- Assemble the potatoes. In a saucepan, warm the cream, milk, garlic, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper until steaming; do not boil. Layer the sliced potatoes in the baking dish, pour the cream mixture over them, and cover tightly with foil.
- Bake the potatoes. Bake for 45 minutes. Remove the foil, scatter the cheese over the top, and bake uncovered for 25 to 35 minutes more, until the potatoes are tender when pierced with a knife and the top is golden. If the ham needs the oven, tent the finished potatoes with foil and keep them warm briefly, or reheat them before serving.
- Glaze the ham. Set the ham in a roasting pan, cut side down if it has one, and add 1/2 cup water. Cover the pan tightly with foil and bake until warmed through, usually 10 to 15 minutes per pound; use the package directions as a guide. Meanwhile, stir together the brown sugar, 2 tablespoons Dijon, and 1 tablespoon vinegar. During the last 20 minutes of heating, uncover the ham and brush on the glaze once or twice. A fully cooked ham should reach 140°F (60°C) in the thickest part, away from bone. If the label says the ham is not fully cooked, follow its cooking instructions and cook to 145°F (63°C), then rest for at least three minutes.
- Cook the green beans. About 15 minutes before dinner, toss the beans with 1 tablespoon olive oil and 1/4 teaspoon salt. Spread on a rimmed baking sheet and roast at 425°F (220°C) for 12 to 16 minutes, turning once, until crisp-tender with a few browned spots. If the oven is occupied, blanch them in boiling water for 3 to 4 minutes, drain, and sauté in a skillet until hot.
- Mix the salad dressing. Whisk 3 tablespoons olive oil with 1 tablespoon cider vinegar, 1 teaspoon Dijon, honey, 1/8 teaspoon salt, and a pinch of pepper. Toss the greens and apple lightly with the dressing just before serving, then add the toasted nuts.
- Rest and serve. Let the ham rest for 10 minutes before carving. Serve with the potatoes, green beans, salad, and lemon wedges. Keep hot food hot while serving rather than leaving it out for an extended period.
Tips
- Check the ham label before you begin: “fully cooked” and “cook before eating” require different oven temperatures and endpoints. Use a food thermometer rather than relying only on the clock.
- Slice the potatoes evenly so they cook at the same rate. A mandoline is helpful, but use its guard and keep your fingers clear; a sharp knife works well too.
- For a calmer evening, assemble the potatoes up to one day ahead, cover, and refrigerate. Let the dish sit out only while the oven heats, then allow extra baking time if it is still cold. Keep the ham refrigerated until it is ready to heat.
- For a smaller gathering, buy a smaller fully cooked ham and reduce the heating time, checking the temperature early. Leftover ham is useful in sandwiches, soups, or breakfast dishes.
Serving Suggestions
Put the ham on a warm platter with a little of its pan juice, and serve the potatoes and vegetables family-style. The lemon brightens the green beans, while the apple and nuts give the salad crunch and freshness alongside the rich main dishes. Warm rolls or crusty bread are an easy extra for soaking up juices. For dessert, choose something that can be made ahead, such as a fruit tart, cookies, or a simple chocolate cake.
Variations
Swap the ham for a 4- to 5-pound boneless turkey breast or a beef roast, but use a recipe and thermometer target suited to that specific cut rather than applying ham cooking times. For a vegetarian centerpiece, serve a savory mushroom and lentil loaf and keep the potato and vegetable sides. Replace Gruyère with cheddar, or omit the cheese for a lighter, dairy-free potato dish made with unsweetened plant milk and vegetable broth; the texture will be less creamy. Pecans can be replaced with walnuts or omitted for a nut-free salad. If green beans are unavailable, roast Brussels sprouts or carrots instead, adjusting cooking time until tender.
Storage and Reheating
Refrigerate leftover ham and sides in shallow, covered containers within two hours of serving (within one hour if the room or outdoor temperature is above 90°F/32°C). Keep the refrigerator at 40°F (4°C) or colder and use cooked leftovers within three to four days. Reheat ham and other leftovers to 165°F (74°C), checking the center with a food thermometer. Reheat sliced ham covered with a spoonful of broth or pan juice in a 325°F (165°C) oven, or microwave individual portions covered, stirring or turning as needed. Reheat potatoes covered in the oven until hot throughout; green beans are best reheated briefly in a skillet. Do not leave food at room temperature for more than two hours, and discard food that has been left out longer.
Frequently Asked Questions
Can I prepare this Christmas Eve dinner the day before?
You can assemble the potatoes and refrigerate them covered for up to 24 hours. Make the dressing and trim the beans ahead too, storing each separately. For best texture, roast the beans and dress the salad shortly before serving; heat the ham on the day of the meal.
How much ham should I buy per person?
A 5- to 6-pound bone-in ham generally serves six with sides and usually leaves some leftovers. For boneless ham, plan roughly 1/3 to 1/2 pound per person. Appetite, bone size, and how much you want left over can change the amount.
What temperature should a fully cooked ham reach?
Heat a fully cooked ham to 140°F (60°C) in its thickest section, away from the bone, following its package instructions. A ham labeled “cook before eating” is not ready to serve after reheating: cook it according to the label to 145°F (63°C) and let it rest for at least three minutes.
Can I make the scalloped potatoes without cream?
Yes. Use whole milk in place of the cream for a lighter result, though the sauce will be less rich. Unsweetened oat or soy milk with vegetable broth can work for a dairy-free version; avoid sweetened or flavored alternatives, and expect a thinner sauce.
How can I keep the meal warm without drying it out?
Keep the ham loosely covered after resting and hold hot sides in a low oven, around 200°F (95°C), only for a short time. Keep dishes covered where possible, and check that hot food remains at least 140°F (60°C) if it will be held. Refrigerate promptly rather than leaving the meal on the table for hours.
Can I freeze the leftovers?
Ham freezes well for about one to two months when tightly wrapped or stored in an airtight freezer container; thaw it in the refrigerator. Creamy potatoes may separate or turn grainy after freezing, and salad and cooked green beans lose texture, so those are best eaten fresh or refrigerated within the recommended storage period.