Sitting around the dinner table with your family and loved ones is already a joy — but you can make the meal even more special. A gorgeous ham or roast turns any holiday meal into a feast.

Get creative — and make an impressive holiday meal

Our cooking tips transform your ham or roast into a main course to remember!

For ham:

When choosing a ham, your options are pre-cut, boneless, or bone-in. All three ham cuts can yield the same great look and taste.

• Add flavor and moisture to your ham with a glaze. Mix honey, ginger, and pineapple juice, and add sesame seeds — inspired by this recipe for Honey Glazed Sesame Pork Loin.
• Garnish your ham with your favorite fruits, like this recipe for Seasoned Thyme Pork Roast.
• Score the top of the ham and place whole spices in the score marks for extra flavor, and presentation flair.
• For an appealing, evenly-browned exterior, slow-cook your ham, then turn the oven up to a higher temperature before serving.

For roasts:

The hardest part of creating a holiday roast might be choosing your favorite cut of meat.

• Standing rib roast — A traditional holiday favorite, this beef is cut from the rib section.
• New York strip roast — This top loin of beef is delicious, tender, and flavorful.
• Top sirloin roast — This cut of beef provides full flavor, but is less costly than rib or strip roast.
• Make a Prairie Land Pot Roast by combining potatoes, onions, and carrots. Place the mixture in your roast pan along with your raw roast, and slow-cook until done.
• Or, try a rub — peppercorns, basil, and mustard bring out the flavor of the beef in this recipe for Rib Roast Dijon en Croute.
• Give pre-cooked roasts moisture and flavor while heating. Simply add beef stock — and a bit of red wine, if you prefer — to the roast pan before heating to add a rich taste.

Stay safe and smart — with cooking and handling advice

There are three things to look out for when it comes to kitchen safety and preparing fresh meat: cleanliness, storage, and temperature.

To avoid cross-contamination of other foods, wash your hands thoroughly with soap both before and after handling fresh meat. Clean up spills immediately, and clean all counters, knives, and cutting boards in hot, soapy water.

Bacteria can spread quickly, so proper storage of both cooked and raw meat is crucial. Chill meat at temperatures below 40°F, and refrigerate cooked food within two hours. Use all refrigerated leftovers within 3-4 days.

Use a food thermometer. Every type of meat has an internal temperature that signifies it's done. The following chart outlines safe-cooked temperatures for beef (including roasts), pork (including ham), casseroles, and leftovers.

Check out the Giant Eagle^® Holiday Safety brochure for even more safety tips.

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