11 Classic Side Dishes to Pair with Christmas Ham Dinner

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Mention Christmas ham, and you’re halfway to a festive feast. But the real magic happens with sides—creamy mashed potatoes, glazed carrots, or cheesy broccoli casserole. These 11 classic recipes will complete your holiday table, making every bite memorable. Ready to elevate your dinner? Let’s dive in.

Fluffy Mashed Potatoes

Kicking off with a carb-loaded confession: these Fluffy Mashed Potatoes are the pillow-soft clouds of your dreams, amped up with roasted garlic and a double hit of butter and cream. We're taking your average mash from 'meh' to 'more, please' with a few pro tricks and a whole lot of sass.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Roasted Garlic

2 whole heads of garlic
1 tablespoon extra-virgin olive oil

For the Mashed Potatoes

3 pounds Yukon Gold potatoes, peeled and quartered
1 tablespoon kosher salt (plus more for the boiling water)
1/2 cup heavy cream
1/2 cup unsalted butter (1 stick), cut into tablespoons
1/2 teaspoon white pepper (or to taste)

Instructions

Preheat your oven to 400°F. Cut about 1/2 inch off the top of each garlic head to expose the cloves. Place each head on a square of aluminum foil, drizzle with the olive oil, and wrap tightly. Roast for 30–35 minutes, until the cloves are soft and golden. Let cool slightly, then squeeze the roasted cloves out of their skins into a small bowl; mash with a fork and set aside.
Meanwhile, place the quartered potatoes in a large pot and cover with cold water by 2 inches. Stir in 1 tablespoon of kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes, until a knife slides through the largest piece with no resistance.
While the potatoes cook, in a small saucepan, combine the heavy cream and the butter. Heat over medium-low, stirring occasionally, just until the butter is melted and the mixture is warm (do not boil). Remove from heat and cover to keep warm.
Drain the potatoes thoroughly in a colander, then return them to the hot pot over low heat for 1–2 minutes, shaking occasionally, to evaporate excess moisture. This is key for fluffy, not gluey, mash!
Pass the hot potatoes through a ricer into a large bowl (or use a potato masher for a more rustic texture). Add the mashed roasted garlic and gently stir to combine.
Pour the warm cream-butter mixture over the potatoes. Use a rubber spatula to fold it in—don't overmix, or you'll end up with sticky spuds. Season with the white pepper and additional salt if needed. Taste and adjust; the garlic adds a natural sweetness, so go easy on extra salt.
For extra decadence, you can fold in a tablespoon more of cold butter just before serving. Serve immediately, or keep warm in a covered bowl set over a pan of simmering water for up to 30 minutes.

Here's the deal: these potatoes are so light and airy, you'll swear they've got a personal cloud maker. The roasted garlic lends a mellow, nutty sweetness that plays perfectly against the creamy richness. Pile them high alongside a juicy steak, drench in gravy, or even use as a topping for shepherd's pie—they'll steal the show every single time.

Roasted Brussels Sprouts

O, the humble Brussels sprout—once a dreaded cafeteria reject, now a crispy, caramelized superstar. Roasted to perfection with a sticky-sweet balsamic glaze and smoky bacon lardons, these little green bombs are about to steal the spotlight at your dinner table.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Produce

1.5 pounds Brussels sprouts, trimmed and halved (or quartered if large)

Pantry

3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons aged balsamic vinegar
1 tablespoon honey

Meat

4 ounces thick-cut bacon, cut into lardons

Instructions

Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
In a large bowl, toss the Brussels sprouts with olive oil, kosher salt, and black pepper until evenly coated. Pro tip: don’t drown them—just a slick of oil is all you need for maximum crisp.
Arrange the sprouts cut-side down on the prepared baking sheet in a single layer. Avoid overcrowding; give them breathing room or they’ll steam instead of crisp.
Roast the sprouts for 20–25 minutes, rotating the pan halfway through, until the bottoms are deep golden brown and the leaves are crispy. Look for a rich caramel color, not just pale yellow.
While the sprouts roast, cook the bacon lardons in a cold skillet over medium heat. Render slowly until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain.
In a small saucepan, combine the balsamic vinegar and honey. Bring to a gentle simmer over medium-low heat and cook, stirring occasionally, until thickened and syrupy, about 3–4 minutes. Off heat.
Once the sprouts are out of the oven, transfer them to a serving bowl. Drizzle the balsamic glaze over the top and toss gently to coat. Sprinkle with the crispy bacon lardons. Serve immediately while the sprouts are still hot and crunchy.

Just one bite of these caramelized, nutty sprouts and you’ll forget they ever had a bad reputation. The glaze adds a tangy-sweet punch that cuts through the smoky bacon, and that shatteringly crisp exterior gives way to a tender, creamy center. Pile them on a platter for Thanksgiving or serve alongside a weeknight roast chicken—either way, they’ll vanish fast.

Honey Glazed Carrots

Move over, bland steamed carrots—these honey glazed beauties are about to steal the spotlight at your dinner table. With a sticky-sweet glaze and a whisper of orange, they're anything but ordinary.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Carrots

1 lb carrots, peeled and cut into 2-inch batons (about 4-5 large)
2 tbsp unsalted butter (or clarified butter for higher smoke point)

For the Glaze & Seasoning

1/4 cup honey (preferably orange blossom)
1 tbsp fresh orange juice (from 1/2 small orange)
1 tsp orange zest
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 sprigs fresh thyme

Instructions

Peel and slice carrots into uniform 2-inch batons, about 1/2-inch thick, to ensure even cooking.
Place a large skillet (preferably non-stick or well-seasoned cast iron) over medium heat. Add butter and let it melt until it bubbles and foams, about 1 minute. (Tip: Use clarified butter for a higher smoke point and nuttier flavor.)
Add carrot batons to the pan and toss with tongs to coat in butter. Cook for 3 minutes, stirring once or twice, until they start to soften slightly.
Pour in honey, orange juice, and orange zest. Season with salt and pepper. Stir to combine everything. (Tip: If your honey is crystallized, warm it slightly to make it easier to pour.)
Reduce heat to medium-low, cover the skillet, and let the carrots steam-cook for 12–15 minutes, stirring halfway through. They should be tender when pierced with a fork.
Uncover and increase heat to medium-high. Cook for 2–3 minutes, stirring constantly, until the glaze reduces to a thick, syrupy coating that clings to each carrot. (Tip: Watch closely—honey can burn quickly. If the glaze becomes too thick, deglaze with a tablespoon of water or orange juice.)
Remove from heat. Strip the leaves from the thyme sprigs and sprinkle over the carrots. Toss to distribute. Serve hot.

Every bite delivers a perfect balance of sweet honey, bright citrus, and earthy thyme. Serve them alongside roast chicken or pork for a showstopping side that'll have everyone asking for seconds. Honestly, you might want to double the batch—they disappear fast.

Green Bean Casserole

So you think you know green bean casserole? Think again. This upgraded version skips the condensed soup and delivers a from-scratch creamy mushroom sauce that'll make your holiday table sing.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the Green Beans

1 1/2 pounds fresh haricots verts, trimmed
Kosher salt

For the Mushroom Sauce

4 tablespoons unsalted European-style butter
1 pound cremini mushrooms, thinly sliced
1/2 cup finely diced yellow onion
3 cloves garlic, minced
1/4 cup all-purpose flour
1 1/2 cups whole milk
1 cup low-sodium chicken broth
1/2 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 teaspoon Worcestershire sauce

For the Crispy Onion Topping

1 1/2 cups store-bought French-fried onions (or homemade fried shallots)
1/2 cup panko breadcrumbs
2 tablespoons unsalted European-style butter, melted
1/4 teaspoon smoked paprika

Instructions

Blanch the green beans: Bring a large pot of salted water to a boil. Add the trimmed haricots verts and cook for exactly 2 minutes until bright green and crisp-tender. Use a slotted spoon to transfer them to an ice bath to stop the cooking. Drain well and pat dry. (Tip: Shocking in ice water locks in the vibrant color.)
In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the sliced cremini mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 8-10 minutes. Season with a pinch of salt.
Add the remaining 2 tablespoons butter to the skillet. Once melted, add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the mushroom mixture and stir continuously for 1 minute to cook out the raw flour taste.
Gradually pour in the milk and chicken broth, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer; it will thicken after 2-3 minutes.
Stir in the heavy cream, kosher salt, pepper, nutmeg, and Worcestershire sauce. Simmer for another 2 minutes until the sauce coats the back of a spoon. (Tip: For extra depth, add a splash of dry sherry or white wine when you add the broth.)
Remove the sauce from heat. Fold in the blanched green beans until evenly coated. Transfer the mixture to a greased 9×13-inch baking dish.
Prepare the topping: In a small bowl, combine the French-fried onions, panko breadcrumbs, melted butter, and smoked paprika. Mix well.
Sprinkle the topping evenly over the green bean mixture.
Bake in a preheated 375°F oven for 20-25 minutes, until the sauce is bubbly and the topping is golden brown. Let rest for 5 minutes before serving. (Tip: For an extra-crispy topping, broil for the last 2 minutes, watching carefully to avoid burning.)

Beneath that golden, crispy crown lies a luscious, creamy filling that wraps each tender bean in savory umami. It's the dish that proves homemade is worth the effort—and it'll disappear before the turkey is carved.

Scalloped Potatoes

Venturing into the world of creamy, cheesy comfort food, these scalloped potatoes are anything but basic. Layer upon layer of tender Yukon Golds soak up a rich, thyme-infused cream sauce, topped with nutty Gruyère that turns golden and bubbly. It's the side dish that steals the show.

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

Ingredients

2 lbs Yukon Gold potatoes, peeled and sliced 1/8-inch thick
2 cups heavy cream (36% milkfat)
1 cup whole milk
3 tbsp unsalted butter, plus more for dish
2 cloves garlic, minced
2 tsp fresh thyme leaves
1 1/2 cups finely grated Gruyère cheese
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp freshly grated nutmeg

Instructions

Preheat your oven to 375°F (190°C). Generously butter a 2-quart baking dish with softened unsalted butter.
Using a mandoline or sharp knife, slice the peeled Yukon Gold potatoes into even 1/8-inch rounds. (Pro tip: a mandoline ensures uniform thickness for even cooking.)
Arrange one-third of the potato slices in an overlapping layer in the prepared dish. Season with a pinch of salt and pepper.
In a medium saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, fresh thyme, remaining kosher salt, black pepper, and nutmeg. Heat until steaming but not boiling.
Pour one-third of the warm cream mixture over the first potato layer. Sprinkle with one-third of the grated Gruyère.
Repeat the layering process: potatoes, cream, cheese — for two more layers, ending with the remaining Gruyère on top.
Cover the dish with aluminum foil and bake for 45 minutes. (Tip: place a baking sheet underneath to catch any drips.)
Remove the foil and continue baking for 15–20 minutes, until the top is deep golden brown and the cream is bubbly around the edges. The potatoes should be tender when pierced with a knife.
Let the dish rest for 10 minutes before serving. This allows the sauce to thicken slightly for perfect slices.

Your kitchen will smell like a French bistro, and each forkful delivers that perfect balance of tender potato, creamy sauce, and nutty Gruyère. For a twist, top with crispy breadcrumbs or fresh chives just before baking. It's pure indulgence.

Cranberry Sauce

Zesty and bold, this cranberry sauce is the tangy rebel your Thanksgiving table never knew it needed. We're giving the classic a citrusy twist with fresh orange zest and a whisper of cinnamon—because even cranberries deserve a little swagger.

Serving: 8 | Prep Time: 5 minutes | Cooking Time: 15 minutes

Ingredients

1 (12-ounce) bag fresh cranberries
1 cup granulated sugar
1 tablespoon freshly grated orange zest
1/2 teaspoon ground Ceylon cinnamon
1/2 cup filtered water

Instructions

Rinse the fresh cranberries under cold water and discard any soft or bruised berries.
In a medium saucepan, combine the cranberries, sugar, orange zest, cinnamon, and water.
Bring the mixture to a boil over medium-high heat, then reduce heat to a gentle simmer.
Cook for 10–12 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened. (Tip: You'll know it's ready when it coats the back of a spoon.)
Remove from heat and let cool for 5 minutes. For a smoother texture, pulse the sauce in a food processor or blender—but leave it chunky if you prefer rustic charm.
Transfer to a serving bowl and cool completely to room temperature. The sauce will continue to thicken as it cools. (Tip: Make it a day ahead—the flavors meld beautifully overnight.)
Refrigerate until ready to serve. (Tip: Serve chilled or at room temperature; it's equally delicious both ways.)

This sauce brings the perfect balance of tart and sweet, with a bright citrus note and a whisper of warm spice. Try it slathered on leftover turkey sandwiches or dolloped over vanilla ice cream for a surprise dessert.

Cornbread Stuffing

Don't even think about serving a dry, crumbly stuffing this Thanksgiving—this Cornbread Stuffing is here to save the day (and your reputation as a home cook). Drenched in buttery goodness and packed with savory sausage and aromatic herbs, this dish is a crowd-pleaser that'll have everyone fighting for seconds.

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 granulated sugar
1 teaspoon kosher salt
1 tablespoon baking powder
1 cup buttermilk
1/3 cup unsalted butter, melted and cooled
2 large pasture-raised eggs, lightly beaten

For the Stuffing

1 pound sweet Italian sausage, casings removed
4 tablespoons unsalted butter
1 large yellow onion, small dice
4 celery ribs, finely diced
2 tablespoons fresh sage leaves, chopped
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups low-sodium chicken stock
2 large pasture-raised eggs, lightly beaten

Instructions

Preheat oven to 400°F. Grease a 9×13-inch baking dish.
In a large bowl, whisk together cornmeal, flour, sugar, salt, and baking powder.
In a separate bowl, combine buttermilk, melted butter, and beaten eggs. Pour into dry ingredients and stir just until combined—do not overmix or the cornbread will be tough.
Spread batter evenly into the prepared dish. Bake for 18-20 minutes, until golden and a toothpick inserted in center comes out clean. Let cool completely, then cut into 1-inch cubes. (Tip: Toasting the cubes later adds crunch—see step 9.)
Reduce oven temperature to 350°F. Butter the same dish again.
In a large skillet over medium-high heat, cook sausage, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Transfer to a plate, leaving drippings in skillet.
Add 4 tablespoons butter to the skillet. Once melted, add onion, celery, sage, thyme, salt, and pepper. Cook, stirring occasionally, until vegetables are softened, 8-10 minutes. (Tip: Don't rush this step—properly sweating the aromatics builds deep flavor.)
In a large bowl, combine the toasted cornbread cubes, cooked sausage, and vegetable mixture. Toss gently to distribute.
Whisk together chicken stock and beaten eggs. Pour over the cornbread mixture and fold until evenly moistened. Let sit 10 minutes so cubes absorb liquid. (Tip: Letting it rest prevents a soggy stuffing.)
Transfer stuffing to the buttered dish and spread evenly. Bake at 350°F for 25-30 minutes, until the top is golden and crispy. Let rest 5 minutes before serving.

Just when you thought stuffing couldn't get any better, this cornbread version delivers a perfect balance of crispy edges and tender, flavorful bites. Serve it alongside your favorite holiday dishes, or sneak a spoonful straight from the baking dish—I won't tell.

Roasted Root Vegetables

A rainbow of root vegetables, roasted to caramelized perfection with fragrant rosemary and garlic—this dish is the epitome of winter comfort with a colorful twist. After all, who says eating your veggies can't be a party?

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

2 large heirloom carrots, peeled and cut into 1-inch chunks
2 large parsnips, peeled and cut into 1-inch chunks
2 medium purple potatoes, scrubbed and cut into 1-inch chunks
2 medium red beets, peeled and cut into 1-inch chunks
1 red onion, cut into 1-inch wedges
1/4 cup (60 ml) extra-virgin olive oil
4 fresh rosemary sprigs, leaves stripped and finely chopped
4 pasture-raised garlic cloves, smashed
1 teaspoon flaky sea salt
1/2 teaspoon freshly ground black pepper

Instructions

Preheat oven to 425°F (220°C). Position rack in the middle for even heat distribution.
Peel and cut all root vegetables into uniform 1-inch chunks. Tip: Uniform pieces ensure they cook at the same rate—no one wants a mushy carrot next to a raw beet.
Smash garlic cloves with the flat side of a knife and strip rosemary leaves from stems, then coarsely chop.
In a large bowl, combine vegetables, olive oil, rosemary, garlic, salt, and pepper. Toss thoroughly until every piece is glistening. Tip: Use your hands for the best coverage—it's oddly satisfying.
Spread the mixture in a single layer on a large rimmed baking sheet. Do not overcrowd; use two sheets if necessary to avoid steaming. Tip: Crowding leads to soggy veggies, and we're after caramelized edges.
Roast for 25 minutes, then flip each piece with a spatula for even browning. Tip: Flipping ensures that all sides get that golden, crispy exterior.
Continue roasting for an additional 20–25 minutes, until vegetables are tender when pierced with a fork and edges are deeply caramelized.
Remove from oven, taste, and adjust seasonings if needed. Serve immediately, or let cool slightly for a warm side dish.

Really, the medley of textures—crispy edges, creamy centers—and the sweet earthiness balanced with aromatic herbs make these roots a star side or a satisfying main. Toss with a drizzle of balsamic glaze for tangy depth or serve alongside a juicy roast chicken for a complete, comforting meal.

Creamed Spinach

Wait, don't scroll past—this creamed spinach is the side dish that steals the show. With a velvety cream sauce, nutty Parmesan, and a whisper of fresh nutmeg, it's comfort food that's secretly good for you.

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

Ingredients

For the Cream Sauce

2 tbsp unsalted butter
1 medium shallot, finely diced
2 cloves garlic, minced
1 tbsp all-purpose flour
1 cup heavy cream

For the Spinach & Finish

12 oz fresh baby spinach
1/2 cup freshly grated Parmesan cheese
1/4 tsp freshly grated nutmeg
1/2 tsp salt
1/4 tsp white pepper

Instructions

In a large skillet, melt the unsalted butter over medium heat.
Add the finely diced shallot and cook, stirring occasionally, until translucent, about 2–3 minutes.
Stir in the minced garlic and cook until fragrant, about 30 seconds.
Sprinkle the all-purpose flour over the aromatics and cook, stirring constantly, for 1 minute to form a roux. (Tip: Cooking the flour removes the raw taste.)
Gradually whisk in the heavy cream, making sure no lumps remain. Bring the mixture to a gentle simmer.
Add the fresh baby spinach in batches, stirring after each addition, until all leaves are wilted, about 2–3 minutes total. (Tip: Use tongs to toss the spinach evenly.)
Cook the sauce, stirring occasionally, until it thickens slightly and coats the back of a spoon, about 2 minutes more.
Remove the skillet from heat. Stir in the freshly grated Parmesan cheese until melted and creamy. (Tip: Pre-shredded cheese won't melt as smoothly—grate it yourself.)
Season with freshly grated nutmeg, salt, and white pepper. (Tip: White pepper keeps the color pristine without black specks.)
Serve immediately while hot and luscious.

Keep this recipe handy for any dinner that needs a little green glamour. The creamy texture and nutty, cheesy finish pair beautifully with a seared steak or roasted chicken, and it's just as good spooned over a pile of garlic bread. One bite and you'll be a convert.

Sweet Potato Casserole

Brace yourselves for the ultimate sweet potato casserole—a sweet, nutty, marshmallow-topped masterpiece that'll steal the show at any holiday table. It's like your favorite sweet potato dish went to finishing school and came back with a pecan streusel and a batch of toasted marshmallows.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

2 lbs orange-fleshed sweet potatoes, peeled and cubed
1/2 cup European-style unsalted butter, melted and divided
1/2 cup granulated sugar
2 large pasture-raised eggs, lightly beaten
1/3 cup heavy cream
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp fine sea salt
1 cup pecan halves, roughly chopped
1/2 cup light brown sugar, packed
1/3 cup all-purpose flour
1/4 cup unsalted butter, melted (from the 1/2 cup above)
1/2 tsp ground cinnamon (for streusel)
Pinch of salt (for streusel)
1.5 cups mini marshmallows

Instructions

Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or non-stick spray.
Place cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to medium-high and cook until fork-tender, about 15 minutes. (Tip: Starting with cold water ensures even cooking.)
Drain sweet potatoes well and transfer to a large mixing bowl. Mash until smooth using a potato masher or ricer for extra creaminess.
Add 1/4 cup melted butter, granulated sugar, beaten eggs, heavy cream, vanilla, cinnamon, nutmeg, and sea salt. Whisk until fully combined and smooth.
Pour the sweet potato mixture into the prepared baking dish and spread evenly.
In a small bowl, combine pecan streusel ingredients: chopped pecans, brown sugar, flour, remaining 1/4 cup melted butter, cinnamon, and salt. Stir until crumbly. (Tip: Use your fingers to incorporate for a clumpy streusel.)
Sprinkle the streusel evenly over the sweet potato layer.
Bake for 20 minutes. Remove from oven and scatter mini marshmallows on top. Return to oven and bake for an additional 5-10 minutes, until marshmallows are puffed and golden. (Tip: Watch closely to prevent burning; marshmallows can go from golden to black in seconds.)
Let cool for 5 minutes before serving.

Now that's what I call a sweet potato comeback – silky puree under a crunchy, buttery pecan topping, crowned with toasted marshmallow clouds. It's so good you might forget it's a vegetable dish (but your taste buds won't mind a bit).

Caesar Salad

Let’s be real—every Caesar salad claims to be the best, but this one actually delivers. With crisp, cold romaine, homemade garlicky croutons that don’t taste like cardboard, and a lemony dressing that clings to every leaf, this is the salad you’ll crave on repeat.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

1 large head romaine lettuce, washed and dried, leaves separated
4 cups stale baguette, cut into 1-inch cubes
1/4 cup extra-virgin olive oil, divided
2 cloves garlic, minced, plus 1 clove halved
1/2 teaspoon kosher salt, plus more for seasoning
1/2 cup high-quality Parmesan, finely grated
2 tablespoons freshly squeezed lemon juice
1 teaspoon grainy Dijon mustard
1 teaspoon white anchovy paste
1/2 teaspoon Worcestershire sauce
1 pasture-raised egg yolk, lightly beaten
1/4 cup vegetable oil
Freshly ground black pepper, to taste

Instructions

Preheat your oven to 375°F.
In a large bowl, toss the baguette cubes with 2 tablespoons of the olive oil, the minced garlic, and a pinch of salt until evenly coated.
Spread the bread cubes in a single layer on a baking sheet and bake for 8–10 minutes, shaking the pan halfway through, until golden brown and crisp. Set aside to cool.
While croutons toast, prepare the dressing: In a medium bowl, whisk together the lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, and egg yolk until smooth.
Slowly drizzle in the vegetable oil and remaining 2 tablespoons olive oil while whisking constantly until the dressing emulsifies and thickens.
Stir in 1/4 cup of the grated Parmesan and season with salt and pepper. Taste and adjust acidity or salt as needed.
Rub the inside of a large salad bowl with the halved garlic clove, then discard the clove.
Tear the romaine leaves into bite-sized pieces and add them to the bowl.
Pour the dressing over the lettuce and toss gently until every leaf is coated.
Add the croutons and remaining 1/4 cup Parmesan, then toss again to distribute.
Finish with a few grinds of black pepper and serve immediately.
Pro tip: For extra crispness, chill your salad bowl and tongs in the freezer for 10 minutes before assembling.
Another tip: Toast the croutons until deeply golden—they’ll stay crunchier longer.
Final tip: If the dressing seems too thick, whisk in a teaspoon of ice water to loosen it.

Ladies and gentlemen, this Caesar salad is a showstopper—crunchy, creamy, and packed with umami. Serve it alongside a juicy steak or as the star of a light lunch; either way, you’ll be going back for seconds.

Conclusion

Vibrant and versatile, these 11 side dishes will elevate your Christmas ham dinner to new heights. We’d love to hear which recipes become family favorites—drop a comment below! Don’t forget to pin this roundup on Pinterest for holiday inspiration. Happy cooking!

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