Prep the ingredients per the instructions above.

Make the cornish hen: Preheat the oven to 400°F (205°C). Pat hen dry, rub with olive oil, and season with salt, pepper, thyme, and rosemary. Stuff cavity with lemon wedge and smashed garlic. Place in a small roasting pan and pour broth around the base. Roast for 50–65 minutes, basting halfway, until internal temperature reaches 165°F (74°C). Rest for 10 minutes before carving.

While the hen is cooking, prep the potatoes: Boil potatoes in salted water until tender, about 15 minutes.

Drain, add butter and milk or cream, and mash until smooth. Season to taste.

For gravy, melt butter in a small saucepan.

Whisk in flour and cook for 1 minute.

Slowly whisk in broth and simmer until thickened. Season and serve over potatoes.

For the ham: Preheat the oven to 350°F (175°C).

Place ham in a baking dish. Melt brown sugar, honey, mustard, and butter together over low heat. Pour glaze over ham. Bake for 25–30 minutes, basting once, until heated through and glossy.

For the stuffing: Melt butter in a skillet. Sauté onion and celery until soft. Add sage, thyme, salt, and pepper. Stir in bread cubes. Add broth gradually until moist but not soggy. Cook on low for 5 minutes, or bake at 350°F (175°C) for 10–15 minutes.

For the green bean casserole: Preheat the oven to 375°F (190°C). Blanch green beans for 3 minutes if fresh. Mix soup, milk, pepper, and half the onions. Add green beans and stir. Transfer to a small baking dish. Bake for 20 minutes, top with remaining onions, and bake 5 more minutes.

For the cranberry sauce: Combine cranberries, sugar, and water in a saucepan. Cook over medium heat for 8–10 minutes, until berries burst and sauce thickens. Add orange zest if desired and cool before serving.

Serve the cornish hen and ham with mashed potatoes and gravy, stuffing, green bean casserole, cranberry sauce, eggnog, sparkling apple cider, and Christmas cookies. Merry Christmas