Christmas Dinner Calculator

For a bone-in spiral or glazed ham, plan for 1 pound per person. A bone-in ham provides approximately 55 to 65% edible yield after accounting for the bone. A 10-pound bone-in ham will serve about 8 to 10 people as a main course. Boneless ham yields about 80%, so buy proportionally less: 12 oz per person for boneless.

Allow one rib bone per 2 guests as a rough guide. A 3-bone roast (approximately 7 to 9 pounds) serves 6 people comfortably. A 4-bone roast serves 8 to 10 people. Plan for about 14 oz of bone-in roast per person, which yields approximately 8 to 9 oz of cooked, boneless meat per person.

Goose is typically started at a high temperature (220°C/425°F) for 15 to 30 minutes to begin rendering the fat and crisping the skin, then reduced to 180°C (350°F) for the remainder of cooking, allowing approximately 20 minutes per pound. Internal temperature should reach 77°C (170°F) in the thigh. Prick the skin frequently during cooking to help fat drain.

British Christmas classic sides include roast potatoes in goose fat, Brussels sprouts with bacon or chestnuts, parsnips, carrots, red cabbage, stuffing, bread sauce, and Yorkshire puddings. North American Christmas sides often include scalloped or mashed potatoes, green bean casserole, glazed sweet potatoes, cranberry sauce, and rolls.

Christmas pudding and Christmas cake can be made weeks or months ahead (they improve with time). Stuffing, cranberry sauce, and pie can be made 2 to 3 days ahead. Side dishes like red cabbage braised and casseroles can be made 1 to 2 days ahead. The main roast should be cooked fresh on the day for best results.

A standard approach is to rest the main roast in a warm space (cover loosely with foil and a towel) for 20 to 30 minutes, then use the oven for finishing sides and warming plates. Side dishes in covered oven-proof serving dishes hold well at 80°C (180°F) for up to 30 minutes without significant quality loss.

Whole roasts are best cooked fresh. However, sliced cooked meats can be reheated gently in broth in a covered pan. Most sides reheat well. A partially cooked turkey breast (to 60°C internally) can be refrigerated overnight and finished in the oven the next day, though food safety margins become tighter with this approach.

Classic Christmas desserts include Yule log, Christmas pudding with brandy butter, mince pies, gingerbread, and fruit cake. In North America, pecan pie, peppermint cheesecake, and eggnog cake are popular. This calculator plans for 1.2 dessert portions per person — allowing for at least one additional helping, reflecting the celebratory context.

As a rule of thumb, plan for half a bottle (375 mL) of wine per adult over a 3-hour Christmas dinner. Include a mix of white wine (for starters and fish) and red wine (for roasts). Non-alcoholic options should be available for drivers, children, and non-drinkers. A bottle of sparkling wine for toasting is traditional; half a glass (75 mL) per adult is sufficient for a toast.