Christmas Roast, Prime Ribs and More

Feed a crowd this holiday season with delicious roast, prime rib and ham recipes from Food Network, like Ina's Sunday Rib Roast.

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Photo By: Yunhee Kim

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

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Photo By: Yunhee Kim

©2012 Food Network

Photo By: Yunhee Kim

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

The Neelys' Old Fashioned Glazed Ham

Pat and Gina stud their ham with pineapple and maraschino cherries for a classic holiday presentation. An easy glaze made with Dijon mustard, brown sugar and thyme adds tons of flavor.

Get the Recipe: Old Fashioned Glazed Ham

Sunday Rib Roast

Ina's Mustard Horseradish Sauce accompanies her crowd-pleasing rib roast. Carve the roast at the holiday table for a dramatic presentation.

Get the Recipe: Sunday Rib Roast

Giada's Braciole

Want to try something new this Christmas? Giada stuffs flank steak with herbs, breadcrumbs, and pecorino and provolone cheeses for an elegant, crowd-pleasing main dish.

Get the Recipe: Braciole

Fig-and-Orange-Glazed Ham

Update the classic holiday ham with a fig jam and orange juice glaze.

Get the Recipe: Fig-and-Orange-Glazed Ham

Roasted Rack of Lamb

Seasoning is key for a perfect piece of lamb: Michael Symon loves to use fresh rosemary, salt and just a pinch of sugar.

Get the Recipe: Roasted Rack of Lamb

Whole Duck with Green Peppercorn Glaze

Alex suggests reserving any duck fat that accumulates at the bottom of the pan. You can use it like oil or butter for cooking.

Get the Recipe: Whole Duck with Green Peppercorn Glaze

Horseradish-Crusted Steak Roulade

This impressive dish will wow your friends and family. Roll peppers, herbs and cheese into flank steak, then coat with breadcrumbs for a crisp crust. When you slice the roast, each piece shows off some of the red and green filling.

Get the Recipe: Horseradish-Crusted Steak Roulade

Prime Rib

Michael Symon suggests letting your butcher do the prep work for this cut of meat, such as trimming and removing the bones.

Get the Recipe: Prime Rib

Roast Prime Rib with Thyme Au Jus

Bobby stuffs whole cloves of garlic into his prime rib so the flavors permeate the meat, then he serves the juicy meat with a thyme and red wine sauce.

Get the Recipe: Roast Prime Rib with Thyme Au Jus

Michael Symon's Porchetta

If there are leftovers, porchetta can be turned into a delicious sandwich - hot or cold - for overnight guests, and it holds up well for days in the fridge.

Get the Recipe: Porchetta

Dry-Aged Standing Rib Roast with Sage Jus

For tender, juicy results, Alton recommends cooking the rib roast in a clay pot, such as a terracotta planter. "Nothing heats as evenly as ceramic," he says.

Get the Recipe: Dry-Aged Standing Rib Roast with Sage Jus