Christmas Potluck Main Dishes

A boiled ham is finished in the oven with a honey, mustard and brown sugar glaze, producing moist meat with a crunchy, caramelized crust. The simple glaze adds sweet‑savory flavour and lets you serve an impressive main dish without much effort.

This Frenched rack of pork is roasted until the meat is tender and the scored rind turns into salty, brittle crackling. Keeping the fat on and roasting at high heat ensures juicy meat with a crunchy crust that’s perfect for a festive gathering.

An economical alternative to turkey, this recipe roasts a whole chicken with butter and herbs and serves it alongside classic sides like roast potatoes and vegetables. It’s finished with Bisto gravy for a comforting British‑style Sunday dinner that also suits a holiday table.

Lamb leg is gently braised in a Dutch oven with stock until the meat falls off the bone, inspired by Turkish tandir. The sealed pot locks in moisture, giving you succulent, flavorful lamb that’s a welcome change from roast beef or chicken.

Slow‑braised chuck steak and onions simmer in red wine to make a rich, velvety filling encased in flaky pastry. The pie can be prepared ahead and even frozen, with flavours that improve overnight, making it an ideal make‑ahead main for feeding a crowd.

A festive lasagne layers cinnamon‑spiced port and beef ragù enriched with dark chocolate between pasta sheets and a chestnut béchamel. It’s a rich, savoury bake that freezes well and offers a decadent alternative to traditional roasts.

A butterflied turkey breast is rolled around a filling of bacon, apple and cornbread stuffing, then roasted until the skin is crisp. The roulade slices neatly and is easier to handle than a whole bird, delivering all the holiday flavours in a compact form.

This Tex‑Mex casserole layers shredded chicken, corn tortillas, diced tomatoes and green chiles with canned soups, sour cream and spices. It bakes into a gooey, cheesy dish with a gently spicy kick, perfect for using leftover chicken and feeding a crowd.

Ziti pasta is tossed in a homemade bolognese tomato sauce, then layered withcheese before baking. The extra sauce keeps the casserole moist, and the dish can be assembled ahead and baked just before serving.

Buttered slices of yellow squash are combined with onions, cheddar and a little mayonnaise, then topped with buttery breadcrumbs. The casserole bakes until the squash is tender and the topping is crisp, and it scales up easily for potlucks.

This hands‑off oven dish cooks rice until fluffy, then tops it with feta, toasted walnuts, mint and a sweet‑tart pomegranate relish. The colourful combination of creamy, nutty and fruity flavours creates a festive vegetarian main for holiday gatherings.

Tender chicken, spaghetti and sautéed onions, peppers and celery are bound in a creamy sauce of mushroom soup and diced tomatoes, then baked under a layer of melted Cheddar. The casserole feeds a crowd and can be made ahead and frozen for convenience.

Halved Brussels sprouts are cooked with shallots and cayenne in a creamy sauce and smothered with sharp cheddar and Gruyère, then topped with crisp bacon. The one‑skillet dish combines smoky, spicy and cheesy flavours and can be prepped ahead for a crowd.

Shredded chicken and mushrooms are tossed in a velvety sauce made with butter, broth and mozzarella, then baked with pasta until the flavours meld. No condensed soup is needed; the result is a creamy, cheesy casserole that reheats well and delights at potlucks.