15 Seasonal Side Dishes for a Christmas Ham Feast

Zesty and inviting, your Christmas ham deserves the best companions! This roundup of 15 seasonal side dishes will elevate your feast with comforting flavors and festive flair. From creamy potatoes to vibrant greens, find quick, crowd-pleasing recipes that make holiday cooking a breeze. Keep reading for inspiration!

Honey Glazed Carrots

Upgrade your weeknight dinner with these honey glazed carrots. Roasting brings out their natural sweetness, while a buttery honey-thyme glaze adds rich caramelization. Ready in under 30 minutes, they're a no-fuss side that looks impressive.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Carrots

• 1 lb carrots, peeled
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Glaze

• 3 tbsp unsalted butter, melted
• 2 tbsp honey
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Cut carrots into uniform 3-inch sticks, about 1/2-inch thick, so they cook evenly.
3. In a small bowl, whisk together melted butter, honey, and thyme.
4. Place carrots on the prepared sheet. Pour glaze over carrots and toss to coat evenly.
5. Spread carrots in a single layer. Do not overcrowd — use two sheets if needed for best caramelization.
6. Roast for 20-25 minutes, stirring halfway, until carrots are tender and glaze is bubbling and golden.
7. Season with salt and pepper. Toss once more and serve hot.

A perfect balance of sweet and savory, these carrots have a tender interior with a sticky, caramelized exterior. Serve them alongside roast chicken or pork for a complete meal. The hint of thyme elevates the sweetness, making each bite irresistible.

Roasted Brussels Sprouts with Balsamic

OK, let's get these Brussels sprouts crispy and caramelized. This side dish pairs tangy balsamic glaze with smoky bacon for a crowd-pleaser.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Brussels sprouts

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the bacon

• 4 slices bacon

For the balsamic glaze

• 1/2 cup balsamic vinegar
• 2 tbsp honey

Instructions

1. Preheat oven to 400°F.
2. In a small saucepan, combine balsamic vinegar and honey. Simmer over medium-low heat until reduced by half, about 8-10 minutes, stirring occasionally. Watch closely to avoid burning. Remove from heat and set aside.
3. Meanwhile, cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels to drain, then crumble.
4. On a large baking sheet, toss Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer, cut-side down. Do not overcrowd—use two sheets if needed for crispy edges.
5. Roast for 20-25 minutes, flipping halfway, until golden brown and crispy on the edges. For extra char, broil for 1-2 minutes at the end.
6. Transfer roasted Brussels sprouts to a serving bowl. Drizzle with balsamic glaze and toss gently. Sprinkle crumbled bacon on top. Serve immediately.

Love the balance of tangy glaze and salty bacon. These sprouts stay crispy even at room temp, making them perfect for potlucks or holiday buffets.

Au Gratin Potatoes

Here's a classic au gratin potatoes recipe that delivers creamy, cheesy layers every time. No fuss, just rich comfort food your family will love.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 60 minutes

Ingredients

For the Potatoes

• 2 lbs russet potatoes, peeled and thinly sliced (1/8 inch)
• 1 tsp salt
• 1/2 tsp black pepper

For the Cheese Sauce

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 3 cloves garlic, minced
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

For the Topping

• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter.
2. Place sliced potatoes in a large bowl of cold water and soak for 10 minutes to remove excess starch. Drain and pat dry thoroughly.
3. Arrange half of the potato slices evenly in the prepared dish. Season with half the salt and pepper.
4. In a medium saucepan over medium heat, melt 4 tablespoons butter. Add flour and whisk continuously for 1 minute until golden (this is a roux).
5. Slowly pour in milk and cream, whisking constantly. Cook 3-4 minutes until thickened. Stir in garlic, then add cheddar and Parmesan. Whisk until smooth and melted.
6. Pour half of the cheese sauce over the first potato layer. Repeat with remaining potatoes and sauce, spreading evenly.
7. In a small bowl, mix panko with 2 tablespoons melted butter. Sprinkle over the top.
8. Cover dish with foil and bake for 40 minutes. Remove foil and bake another 20 minutes until top is golden and potatoes are tender when pierced.
9. Let rest for 10 minutes before serving. This sets the creamy sauce.

For the best texture, let it rest before slicing. The creamy interior and crispy top make it perfect for holiday dinners or weeknight comfort.

Green Bean Casserole

Here's your go-to Green Bean Casserole – creamy mushroom sauce, crisp-tender beans, and a crunchy fried onion topping. It's a staple for holidays and weeknight dinners alike.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the green beans

• 1 lb fresh green beans, trimmed and halved
• Salt for blanching water

For the sauce

• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1/4 cup sour cream (optional)
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

For the topping

• 1 1/3 cups French's crispy fried onions, divided

Instructions

1. Preheat oven to 350°F.
2. Bring a large pot of salted water to a boil. Add green beans and blanch for 3 minutes. Transfer to an ice bath, then drain well. (Tip: Blanching preserves color and crunch.)
3. In a large bowl, whisk together cream of mushroom soup, milk, sour cream (if using), pepper, and garlic powder until smooth.
4. Add green beans and 2/3 cup fried onions. Stir to coat evenly.
5. Pour mixture into a 1.5-quart baking dish and spread into an even layer.
6. Top with remaining 2/3 cup fried onions.
7. Bake uncovered for 25–30 minutes, until bubbly and onions are golden brown. (Tip: Cover loosely with foil if onions brown too quickly.)
8. Let rest for 5 minutes before serving. (Tip: Resting allows the casserole to set and makes serving easier.)

Here's your Green Bean Casserole – creamy inside, crunchy on top. Serve it alongside roasted turkey or as a vegetarian main with a side salad. The combination of textures and savory flavors makes it an instant crowd-pleaser.

Maple Roasted Sweet Potatoes

Kick off any meal with these maple roasted sweet potatoes. They’re cubed, roasted until caramelized, and glazed with a sweet maple-cinnamon coating. Simple enough for weeknights, impressive enough for holidays.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

Sweet Potatoes

• 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Maple Glaze

• 3 tbsp maple syrup
• 2 tbsp unsalted butter
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine sweet potato cubes, olive oil, salt, and pepper. Toss until evenly coated.
3. Spread potatoes in a single layer on the prepared baking sheet. Do not overcrowd – use two sheets if needed. Tip: Leaving space ensures crispy edges.
4. Roast for 15 minutes. Meanwhile, make the glaze: In a small saucepan over low heat, melt the butter. Stir in maple syrup, cinnamon, and vanilla extract until smooth.
5. Remove baking sheet from oven. Pour the glaze over the potatoes and toss gently to coat.
6. Return to oven and roast for another 12–15 minutes, until potatoes are tender and caramelized. Tip: Check at 12 minutes – glaze can burn quickly. The potatoes should be fork-tender with sticky glaze.
7. Remove from oven and let cool for 2 minutes. Transfer to a serving dish. Tip: Use a spatula to scrape up any caramelized bits from the pan – they’re delicious.
8. Serve hot. Garnish with fresh thyme or a sprinkle of flaky sea salt if desired.

Just serve them warm and watch them disappear. The contrast of crisp edges and tender centers is irresistible. A drizzle of extra maple syrup on top? Never a bad idea.

Cranberry Orange Relish

Here's a zesty cranberry orange relish that’s perfect for your holiday table. It’s tart, sweet, and comes together in minutes with fresh ingredients.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

For the Relish

• 1 (12-ounce) bag fresh cranberries (about 3 cups)
• 1 cup granulated sugar
• 1 tablespoon orange zest (from 1 large orange)
• 1/2 cup fresh orange juice (from 1-2 oranges)

Instructions

1. In a medium saucepan, combine the cranberries, sugar, orange zest, and orange juice. Stir to blend.
2. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally.
3. Reduce heat to low and simmer, stirring occasionally, until the cranberries have burst and the mixture thickens, about 10 minutes.
4. Remove from heat and let cool to room temperature, about 30 minutes. The relish will continue to thicken as it cools.
5. Transfer to a serving bowl, cover, and refrigerate at least 2 hours before serving. Can be made up to 3 days ahead. Taste before chilling and add more sugar if a sweeter relish is desired.

Once chilled, the relish sets into a jammy, chunky texture with bright citrus notes. Serve alongside roasted turkey or use as a glaze for baked ham. For a twist, stir in 1/4 cup chopped pecans or a minced fresh jalapeño before chilling.

Creamed Spinach

Nothing says comfort like a bowl of creamed spinach. This recipe keeps it simple with cream, parmesan, and a hint of nutmeg. Ready in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the spinach base

• 2 tbsp butter
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 lb fresh spinach (or 10 oz frozen, thawed and squeezed dry)

For the cream sauce

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Melt butter in a large skillet over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook 1 minute more.
2. Add spinach in batches, stirring until wilted. If using frozen, add directly and cook until heated through. Tip: Squeeze frozen spinach dry to avoid watery sauce.
3. Pour in heavy cream. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
4. Stir in Parmesan and nutmeg. Season with salt and pepper. Tip: Grate Parmesan fresh for best melting and flavor.
5. Remove from heat and serve immediately. Tip: For extra richness, add a pat of butter before serving.

A creamy, indulgent side dish that pairs with anything. The nutmeg adds a warm aroma that elevates the flavor. Try it as a dip for bread or a topping for baked potatoes.

Garlic Parmesan Roasted Cauliflower

Just when you thought cauliflower couldn't get any better, this roasted version with garlic and parmesan will change your mind. It's crispy, savory, and incredibly easy to make.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the cauliflower

• 1 medium head cauliflower, cut into florets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For garnish (optional)

• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together olive oil, minced garlic, salt, and pepper. Add cauliflower florets and toss until evenly coated.
3. Sprinkle Parmesan cheese over the cauliflower and toss again to distribute. (Tip: For extra crispiness, pat the cauliflower dry before coating to remove excess moisture.)
4. Spread florets in a single layer on the prepared baking sheet. Do not overcrowd; use two sheets if needed. (Tip: Crowding causes steaming instead of roasting.)
5. Roast for 20-25 minutes, flipping halfway through, until golden brown and tender with crispy edges. (Tip: For browner bits, broil for 1-2 minutes at the end, watching carefully.)
6. Remove from oven and garnish with fresh parsley if desired.

Nutty and golden, each floret delivers a punch of garlicky, cheesy flavor. Serve it as a side or snack straight off the sheet pan. Leftovers reheat nicely in a hot oven or air fryer.

Apple and Fennel Salad

Use crisp apples and fresh fennel for this bright, crunchy slaw. A lemon vinaigrette ties it together. Perfect for a light lunch or side.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Salad Base

• 2 large apples (Honeycrisp or Granny Smith)
• 1 large fennel bulb
• 1/4 cup fresh parsley leaves
• 1/4 cup fresh mint leaves

For the Vinaigrette

• 3 tbsp lemon juice
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Topping

• 1/4 cup walnuts

Instructions

1. Thinly slice the fennel bulb using a mandoline or sharp knife. Place in a large bowl.
2. Core and thinly slice the apples. Add to the bowl with fennel.
3. Chop the parsley and mint leaves. Add to the bowl.
4. In a small bowl, whisk together lemon juice, vinegar, Dijon, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify.
5. Pour the vinaigrette over the salad. Toss to combine.
6. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Let cool, then chop.
7. Sprinkle toasted walnuts over the salad before serving.

Walnuts add extra crunch, but feel free to skip them. The salad stays crisp for hours, making it great for meal prep. Serve alongside roasted chicken or grilled fish.

Butternut Squash Soup

Just when you thought soup season couldn't get better, this roasted butternut squash soup brings deep caramelized flavor. It's creamy, subtly spiced with ginger, and comes together in under an hour.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For roasting the squash

• 1 medium butternut squash (about 2 lbs), peeled and cubed into 1-inch pieces
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the soup base

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth

For finishing

• 1/2 cup heavy cream
• 1/4 tsp ground nutmeg (optional)

Instructions

1. Preheat oven to 400°F.
2. Toss cubed butternut squash with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
3. Roast for 30 minutes, until tender and lightly caramelized. (Tip: Do not overcrowd the pan; this ensures even browning and sweetness.)
4. In a large pot, heat 1 tbsp olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes.
5. Stir in garlic and ginger; cook 1 minute until fragrant.
6. Add roasted squash and vegetable broth. Bring to a boil, then reduce heat and simmer 10 minutes.
7. Puree the soup using an immersion blender until smooth. (Tip: For extra velvety texture, strain through a fine-mesh sieve. If using a countertop blender, let soup cool slightly first to avoid splatters.)
8. Stir in heavy cream and nutmeg, if using. Warm through over low heat, but do not boil.
9. Taste and adjust salt and pepper. (Tip: A squeeze of lemon juice at the end brightens flavors.)

Creamy and velvety, this soup has a natural sweetness from the squash balanced by warm ginger. Serve with crusty bread or a swirl of yogurt for extra tang.

Sautéed Mushrooms with Thyme

Zest meets umami in these quick sautéed mushrooms. Buttery, garlicky, and finished with white wine, they're ready in under 15 minutes.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

For the mushrooms

• 1 lb cremini mushrooms, sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/4 cup dry white wine
• Salt and black pepper to taste
• 1 tbsp chopped fresh parsley for garnish

Instructions

1. Heat a large skillet over medium-high heat. Add olive oil and butter.
2. Once butter is melted and foaming, add mushrooms in a single layer. Do not overcrowd; cook in batches if needed.
3. Let mushrooms cook undisturbed for 3-4 minutes until golden brown on one side. Then stir.
4. Add garlic and thyme; cook for 1 minute until fragrant.
5. Pour in white wine; scrape up any browned bits. Cook until wine reduces by half, about 2 minutes.
6. Season with salt and pepper. Garnish with parsley.

Umami-packed and versatile, these mushrooms pair perfectly with steak or scrambled eggs. They'll vanish fast—make extra.

Roasted Root Vegetables

Sweet, earthy root vegetables become caramelized perfection when roasted with rosemary and olive oil. This simple side dish delivers robust flavor with minimal effort. Pair it with any protein or enjoy as a hearty vegetarian main.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

Vegetables

• 1 lb carrots, peeled and chopped into 1-inch pieces
• 1 lb parsnips, peeled and chopped into 1-inch pieces
• 1 lb beets, peeled and chopped into 1-inch pieces

Seasoning

• 3 tbsp olive oil
• 2 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 400°F.
2. In a large bowl, combine chopped carrots, parsnips, and beets.
3. Drizzle with olive oil and sprinkle with rosemary, salt, and pepper. Toss to coat evenly.
4. Spread vegetables in a single layer on a rimmed baking sheet. Do not overcrowd; give each piece room to caramelize for best results. (Tip: lining with parchment makes cleanup easy.)
5. Roast for 40 minutes, stirring halfway, until tender and golden brown. (Tip: cut pieces uniformly so they cook at the same rate.)
6. Remove from oven and let cool slightly before serving.

Finished with a sprinkle of fresh parsley, these roasted roots boast a crispy exterior and tender interior. Their natural sweetness intensifies, making them a crowd-pleaser at any table. Serve alongside roasted chicken or atop a bed of quinoa for a satisfying meal.

Southern Cornbread Dressing

You can't beat classic Southern cornbread dressing for Thanksgiving or any holiday meal. This version uses crumbled cornbread, sautéed aromatics, and plenty of sage. It bakes up golden and moist, perfect for stuffing inside the bird or as a side.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Cornbread

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1/3 cup unsalted butter, melted
• 1 large egg

For the Dressing

• 1/2 cup unsalted butter
• 1 large onion, diced
• 3 celery ribs, diced
• 2 tablespoons fresh sage, chopped (or 1 tablespoon dried)
• 2 cups chicken broth
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 400°F. Grease a 9×13 inch baking dish.
2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
3. In a separate bowl, mix buttermilk, melted butter, and egg. Pour into dry ingredients and stir just until combined; do not overmix.
4. Pour batter into prepared dish. Bake 20–25 minutes until golden and a toothpick inserted in center comes out clean. Let cool completely (day-old cornbread works best).
5. Reduce oven temperature to 350°F.
6. Melt 1/2 cup butter in a large skillet over medium heat. Add onion and celery; cook until softened, about 8–10 minutes. Stir in sage and cook 1 minute more. (Don't rush this step—caramelized aromatics add depth.)
7. Crumble the cooled cornbread into a large bowl. Add the sautéed vegetables.
8. Whisk together chicken broth, eggs, salt, and pepper. Pour over cornbread mixture and stir gently until evenly moistened. Add broth gradually—you want it moist but not soggy.
9. Transfer mixture to the greased baking dish and spread evenly.
10. Bake at 350°F for 35–40 minutes until set and golden brown on top. For extra crispiness, broil 2–3 minutes at the end. Let stand 10 minutes before serving.

Leftovers are great the next day, reheated or even fried in a skillet. The edges get crispy while the center stays tender. Serve with turkey and gravy for a complete Southern feast.

Balsamic Glazed Pearl Onions

Looking for a side dish that steals the show? These balsamic glazed pearl onions are sweet, tangy, and incredibly tender. Perfect with roasted meats or as a holiday standout.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Onions

• 1 lb pearl onions
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Glaze

• 1/4 cup balsamic vinegar
• 2 tbsp brown sugar
• 1 tbsp unsalted butter (optional)

Instructions

1. Preheat oven to 400°F.
2. Bring a pot of water to a boil. Add pearl onions and blanch for 2 minutes. Drain and plunge into ice water. Trim root ends and slip off peels.
3. In a bowl, toss peeled onions with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
4. Roast for 20 minutes, until starting to soften.
5. Meanwhile, make the glaze: In a small saucepan, combine balsamic vinegar and brown sugar. Simmer over medium heat for 3-4 minutes until slightly thickened. Stir in butter until melted (if using).
6. Pour glaze over roasted onions and toss to coat. Return to oven and roast for 10 more minutes, until onions are tender and glaze is sticky.
7. Serve warm or at room temperature.

Make these ahead of time for holiday gatherings—they reheat beautifully. The sticky glaze caramelizes into a tangy-sweet coating that pairs perfectly with roasted meats.

Herb Roasted Potatoes

Just when you think potatoes can't get any better, this herb-roasted version nails crispy edges and fluffy insides. Rosemary, thyme, and garlic pack bold flavor into every bite.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 40 minutes

Ingredients

For the Potatoes

• 1.5 lbs baby potatoes, halved or quartered
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 425°F.
2. Wash and dry potatoes thoroughly—moisture kills crispiness.
3. Toss potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper.
4. Spread potatoes in a single layer on a rimmed baking sheet. Do not overcrowd; use two sheets if needed.
5. Roast for 20 minutes, then flip potatoes with a spatula.
6. Continue roasting until golden and crispy, about 20 more minutes.
7. Tip: For extra crunch, switch oven to broil for the last 2 minutes—watch closely to avoid burning.
8. Let potatoes rest 5 minutes before serving.

Zesty and aromatic, these potatoes boast a crackling golden crust with a tender, creamy center. They’re perfect alongside roasted chicken or steak, or simply served with a dollop of sour cream.

Conclusion

Craft the perfect holiday table with these 15 seasonal sides that pair beautifully with ham. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest to inspire others!

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