Thanksgiving Recipes For a Warm Holiday
I have a lot to be thankful for this year, and what better way to do that than with good food? These Thanksgiving recipes are all about comfort, flavor, and gathering around the table with people you love.
For this year’s Thanksgiving recipe, I’m leaning on classic, reliable recipes (already on the blog) — the ones that always bring comfort and warm up your belly. Think glazed gammon, creamy mashed potatoes, and crispy baked potatoes with cheese and bacon. Simple, satisfying, and perfect for sharing.
Here’s the spread I’ll be featuring this Thanksgiving:
- Christmas Gammon Recipe
- Instant Pot Gammon
- Honey Glazed Gammon Ham Recipe
- Mashed Potatoes
- Smashed Baked Potato
Why You’ll Love These Recipes
- Comfort & Tradition: Gammon ham brings a rich, savory flavor that feels both festive and familiar.
- Hearty Sides: Creamy mashed potatoes and crispy baked potatoes hit all the cozy, indulgent notes.
- Versatile Options: From classic to slightly indulgent, these dishes cater to everyone at the table.
- Stress‑Free Prep: Many recipes can be made ahead or cooked with minimal fuss — perfect for keeping the holiday calm.
Christmas Gammon Recipe
A classic centerpiece — sweet, tender, and perfect for sandwiches, grazing boards or a warm dinner with veggies. The glaze adds a festive flavor that makes the table feel special.
Instant Pot Gammon Recipe
Quick and fuss-free! Perfect if you’re short on time but still want tender, juicy gammon that’s full of flavor.
Honey Glazed Gammon Ham Recipe
Sweet, sticky, and beautifully caramelized — this ham will wow your guests and pairs perfectly with savory sides.
Mashed Potatoes Recipe
Creamy and buttery, it is the perfect companion for anything roasted such as the honey-glazed ham.
Smashed Baked Potato Recipe
Crispy edges, soft centers, and cheesy goodness with a touch of bacon — the indulgent side everyone will love.
- Prep your potatoes ahead of time — peeled, chopped, and ready to go.
- Glaze your gammon early in the day so it can absorb all that flavor.
- Keep sides simple and festive: roasted vegetables, salads, and a touch of herbs can make a big impression with minimal effort.
Serving Suggestions
- Start with a simple salad or roasted vegetables to balance the richness of the gammon and potatoes.
- Serve the mashed potatoes and smashed baked potatoes family-style for a cozy, communal feel.
- A drizzle of honey or a spoonful of gravy over your gammon and potatoes makes everything feel extra special.
⭐️⭐️⭐️⭐️⭐️ If you give this recipe a try, let me know how it goes—I’d love to hear from you! Leave a quick rating or comment below, it really helps more people find these easy, feel-good meals. 🧡 Want more cozy recipes? Stay in touch on Facebook, Pinterest, or Instagram—I’d love to connect with you there too!
Honey Glazed Gammon Ham Recipe
Ingredients
For The Gammon
- 2.5 kg gammon deboned uncooked
- 2 carrots echopped
- 2 celery stalks with leaves, rough chop
- 1 onion rough chop
- 1 tsp cloves
- 2 bay leaves
Honey Cherry Glaze
- 1 1/2 cups pitted cherries
- 1 cup dark brown sugar
- 1/2 cup honey
- 1 cinnamon stick
- 1/4 tsp all spice
- 1 orange juice + zest (1/4 cup)
- 1/2 fresh lemon juice about 2 tablespoons
- 1/4 tsp salt and pepper mix
- 2 Tbsps butter
For The Roasted Fruit
- 2 oranges wedged (and an extra for squeezing over)
- 2 cups chopped pineapple pieces
- 1 cup cherries left whole and the remaining pulp from the pitted cherries
- fresh thyme sprigss
- sea salt
- olive oil divided
Instructions
Cherry Glaze
- Pit the cherries if unpitted using a stone pitter or a small sharp knife.
- Into a saucepan, add the pitted cherries and the remaining cherry glaze ingredients. Combine and bring to a simmer for 10 minutes (occasional stirring to avoid any sticking/burning) and then remove from the heat and discard the cinnamon stick. Cool for a few minutes and then strain. Use the liquid for glazing and keep the pulp to add in with the roasted fruit (optional).
Simmer the Gammon (Make 2 Days Ahead – Optional)
- In a large Dutch oven or pot, add the gammon, veggies and top up with water. Bring it to a boil and immediately lower to a simmer and simmer for 2 hours.
- Cool the ham: Remove the gammon, discard the used veggies and strain and reserve the liquid for stock if you wish. Set the ham/gammon aside to properly cool and once cooled, remove the net. Just before the cooling time ends, preheat the oven.
- Preheat the oven to 190°C/374°F
- On a baking sheet add all the cleaned and cut fruit including some fresh cherries, cherry pulps (remaining after cooking the glaze) and fresh thyme. Use the remaining orange to squeeze over the fruit. Sprinkle it all with salt and a good drizzle of olive oil.Leave the center of the tray free for the ham.
- Remove the rind: Remove the skin of the gammon by sliding your fingers between the rind (skin) and the fat and gently pull it off or use knife to help remove the rind. Discard the rind and score the fat.
- Scoring: Use a sharp knife to score the fat from one end to the other as thin as you can.
Glaze and Roast the Ham
- Glaze the ham: Use the cherry honey glaze to glaze the ham, I would suggest glazing over a rack on some alluminium foil to catch the drippings.
- Place the ham in the center of the oven tray with the fruit. Bake for 20 to 30 minutes taking it out every 10 minutes to glaze. In the last 5 minutes, increase the oven temperature to 220 and don't leave the kitchen! It's just to quickly caramilize the glaze and give a good color to the top but it happens quick once you increase the heat so watch it!
- Remove, cool and finish slicing the meat all the way down if you like. Serve on a platter with roasted fruit and any remaining glaze.
