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A Butcher’s Guide to Cooking Christmas Classics: Spiral Ham, Prime Rib & Turkey

Nothing says Christmas like a show-stopping centerpiece on the table. At our shop, we believe great holidays start with great ingredients — and a little know-how. Here’s our butcher’s guide to preparing the three most popular Christmas mains: spiral ham, prime rib, and turkey.


Spiral Ham


Why we love it: Pre-cooked and spiral-sliced, this holiday favorite is easy to prepare and always a crowd-pleaser.


Cooking Steps:


  1. Preheat oven to 275°F.

  2. Place ham in a roasting pan, cut side down, and cover tightly with foil.

  3. Warm slowly: Heat about 10–12 minutes per pound until the ham reaches 140°F.

  4. For extra flavor, glaze during the last 20–30 minutes: brush with a mix of honey, brown sugar, and Dijon mustard. Remove foil for a caramelized finish.


Butcher’s Tip: Don’t overcook — ham is already fully cooked, so you’re just reheating.


Perfect Pairings:


Sides: Scalloped potatoes, roasted Brussel sprouts w/bacon, and cranberry relish.


Drink: Riesling or hard cider - both balance the salty/sweet ham perfectly.



Why we love it: Rich, tender, and beautifully marbled — it’s the king of roasts.


Cooking Steps:


  1. Season generously: Rub with kosher salt, cracked pepper, garlic, and herbs. Let sit at room temperature for 1–2 hours before roasting.

  2. Preheat oven to 450°F. Place roast fat-side up in a roasting pan with a rack.

  3. Start hot: Roast at 450°F for 15 minutes to sear.

  4. Lower heat to 325°F and cook until desired doneness:


    • Rare: 120–125°F

    • Medium rare: 130–135°F

    • Medium: 135–140°F


  5. Rest at least 20 minutes before carving — this locks in juices.


Butcher’s Tip: Always use a meat thermometer. Guessing can lead to overcooking a beautiful (and expensive) roast.


Perfect Pairings


Sides: Yorkshire pudding, creamy horseradish mashed potatoes, and green beans almondine.

Drink: Bold reds like Cabernet or Malbec - they cut through the richness.


Turkey


Why we love it: A holiday classic that brings everyone to the table.


Cooking Steps:


  1. Thaw safely: Allow 24 hours in the fridge per 4–5 pounds.

  2. Prep: Pat dry, season inside and out with salt, pepper, and herbs. Rub with butter or oil.

  3. Roast at 325°F, breast-side up, in a roasting pan. Cooking time is roughly 15 minutes per pound.

  4. Check temp: Turkey is done at 165°F in the thickest part of the thigh (not touching bone).

  5. Rest 30 minutes before carving.



Butcher’s Tip: For extra juicy breast meat, tent loosely with foil halfway through cooking or roast breast-down for the first hour.


Perfect Pairings:


Sides: Classing stuffing, roasted root vegetables, gravy, and cranberry sauce.


Drink: Pinot Noir or Chardonnay - both complement turkey without overpowering it.


From Our Family Butcher Shop to Your Table


Christmas is about gathering, celebrating, and sharing good food. Whether you choose ham, prime rib, or turkey, the key is starting with quality meats and giving them the care they deserve. And remember — we’re always here at the counter with tips, cooking advice, and the perfect cut for your holiday table.


 
 
 

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