Turkey, Ham, or Roast Beast

The last holiday dining event of the year will be here in a couple of days. Of course, I am alluding to Christmas dinner. Like Thanksgiving, families will come together and feast on a lavish spread to honor the holiday. Unlike Thanksgiving, which is celebrated by only a handful of countries enjoying a traditional turkey dinner, Christmas is celebrated worldwide and the list of main courses and side dish options is long. Christmas entrees from Europe, the United Kingdom, Mexico, and even Asia, have all made their way to the U.S. table. We have even come up with some of our own creations. Just like different country's menus vary, the same is true here in the states. Regional cuisines for Xmas have been established. Here is a look at 5 popular Christmas main courses.

Glazed Ham is popular throughout most of the U.S. but it is the star of the southern and mid-Atlantic states Christmas tables. Ham is produced worldwide and has been around since the decades before Christ. Ham can be smoked, cured, or baked. A properly cured rear pork leg is rich, meaty, and salty. A sweet glaze is a perfect compliment. This main course is very simple to make. I prefer to use ham with the bone in baked at 325 degrees for 1 ½-2 ½ hours depending on the size. Your goal is 140 degrees internal temperature. During the last 20 minutes remove the ham and baste it generously with the glaze made by heating a cup each cola and brown sugar, a dash of cider vinegar, and a shot of bourbon.

Cranberry and Orange Marmalade Glazed Turkey is a perfect reflection of the northeastern states. Cranberries are one of the biggest cash crops in the region and marmalade has been consumed since colonial times. Turkeys have been raised in the region for centuries. Originally they were wild but eventually domesticated. The result, a milder flavor, and texture making turkey a popular holiday favorite. Last year over 9 million were consumed on Christmas day. I bake unstuffed at 325 for 15 minutes per pound basting frequently. Your goal is 170 degrees internal temperature. Heat equal measurements of marmalade and cranberry sauce and glaze the turkey during the last 30 minutes of roasting.

Pork Loin stuffed with wild rice, fresh spinach, dried apricots, and cherries represents 2 regions. Pig farms in the midwest and wild rice, cherries, and apricots from the Great Lakes region. The loin is much healthier than beef. It is very lean and tender due to the tissue moving very little. To begin, make a lengthwise cut down the middle to ½ inch from cutting through. Lay knife flat on the flesh and cut parallel to table, rolling the flesh as you cut. Repeat the other side. Layer fresh spinach on the flattened loin and top with cooked wild rice and dried fruit mixture. Roll the loin firmly and tie it tightly with kitchen string. Bake at 350 degrees until 145 degrees internal. To serve, slice and top with the pan jus.

Tamales have become very popular during Christmas, especially in the southwest due to the proximity to Mexico. With roots in Mexico, the recipe quickly spread through Central America as far back as 5,000 BC. Tamales are very versatile. They can be stuffed with meats, fruits, chilis, cheeses, and vegetables and served with variations of mole' and salsas. Preparation is technical, however, repetition breeds perfection. Spread an even layer of masa dough on a dried corn husk. Place a generous helping of shredded beef, pork, or chicken in the middle and fold the husk in half. Wrap with a string or strip of husk and tie them off. Place the tamales in a steamer vertically and steam for 1 hour. For service top with any of your favorite Hispanic condiments. Salsa, olives, and sour cream are my favorites.

Standing rib roast is by far my favorite Christmas repast. It is the same cut of meat known as prime rib, however, the bone stays connected to the flesh and is used as a kickstand during the roasting process. Keeping the bones on promotes more flavor to the meat. Also adding to the flavor is the fat cap on the outer part of the cut. Although pricey the end result is an incredible return on your investment. Rub an 8 lb. roast generously with salt and pepper and sear in an ovenproof pan with hot oil on all sides until golden, this will lock in the juices. Place in a 450-degree oven making sure the roast rests on the bones while cooking. Turn the heat down to 350 after 30 minutes and cook for 1 ½ hours. Remove and let the meat rest for 10-15. Carve and top with the pan drippings. This one is enjoyed by carnivores everywhere north, south, east, and west.

Whether your Christmas dinner menu includes beef, pork, poultry, or vegetarian selections everything always tastes better over the holidays the downside being calories, calories, calories. During Christmas, a feast has always been the norm with my family. Past years have featured tamales, broiled lobster tail, crab Biscayne and my aforementioned favorite rib roast. This year we will be traveling to visit my family again, the refrigerator will be packed with enough food and snacks to feed an army and we will return to Las Vegas and do double time at the gym. I hope you have time to try one of these regional favorites over the holidays without guilt, remembering that New Year is the week after, and your resolution will be ...?