Baked ham, crown roast, or pork loin all make stunning centerpieces to the holiday menu, glazed, stuffed, and roasted. Find a new favorite in our collection of holiday pork recipes.

Holiday dinner preparation doesn't get any easier than this sumptuous ham glazed with brown sugar, grainy mustard, and brandy or bourbon. The glaze can be prepared up to two days ahead and reheated just before brushing on the ham.

With only five ingredients, this sophisticated ham is surprisingly simple to prepare and will feed a large crowd. The ham is with brushed with a rosemary and currant jelly or jam glaze three times to seal in its tangy-sweet flavor, and leftover glaze makes a delicious sauce.

A crown roast makes a magnificent presentation on the holiday table. This tender pork roast is seasoned with a simple rub of orange zest, garlic, rosemary, and olive oil. Once the roast is cooked, make an easy pan gravy with white wine and apple cider.

An easy glaze made from apricot jam and mustard powder is the perfect complement to smoked ham. During the last hour of baking, the ham is brushed with glaze every 15 minutes, creating a glossy, tangy-sweet crust.

Ground coriander, white pepper, dry mustard, and allspice create a flavorful dry rub for boneless pork loin. The pork is braised in white wine with bay leaves, garlic, carrots, pearl onions, and red Anjou pears until moist and tender.

Cilantro and cumin add a hint of Latin flavor to this easy pork roast. Drizzling a mixture of orange juice and marmalade over the meat before cooking gives it extra punch and creates a rich and flavorful pan sauce.

Honey, orange juice, balsamic vinegar, and Dijon mustard form a sweet and zesty glaze for smoked ham. Onion, orange wedges, and rosemary sprigs are scattered in the pan to perfume the ham while it bakes.

Boneless pork loin is seasoned with crushed mustard, dill, and fennel seeds and roasted for 25 to 30 minutes. When the pork comes out of the oven, use the pan drippings to make gravy accented with tangy balsamic vinegar.

The zing of Champagne vinegar and Dijon mustard is balanced by the gentle sweetness of maple syrup in the glaze for this ham. This recipe calls for an 18-pound ham, enough to feed 25 to 30 holiday guests.

This easy, impressive stuffed pork loin has a rich filling of chestnuts and an assortment of dried fruit. Cracked peppercorns and coriander seeds season the pork, and the roast is served with a white wine-Dijon pan gravy.

Mustard seeds, cardamom pods, and fennel seeds are toasted and ground in a mortar and pestle, and then mixed with cinnamon, ginger, mustard, brown sugar, and molasses to create a stunningly aromatic ham glaze. The ham fat is scored in a diamond pattern and each diamond is studded with a whole clove to create a traditional holiday presentation.

This Cuban-style pork roast is marinated in a mixture of oregano, garlic, lemon zest, and lemon juice, and roasted until the fat renders out and the skin becomes irresistibly crisp. This recipe calls for a 20-pound bone-in, skin-on pork leg, which you can purchase from a good butcher.

The tang of fresh cranberries is tamed by apple cider, honey, brown sugar, and pears as they roast underneath this holiday ham. Ginger, cloves, and a cinnamon stick gently spice the ham.

Just three ingredients -- sage, pancetta, and a boneless pork loin roast -- combine to create an elegant holiday main dish. The whole sage leaves and pancetta slices cover the surface of the roast and are held on by twine to keep them in place.

Orange marmalade, orange juice, lemon juice, and a splash of Madeira or sherry create a lively glaze for a holiday ham. Thin slices of orange are arranged over the top of the ham and allowed to become burnished and sweet as the ham bakes.

Boneless pork loin is stuffed with a mixture of fresh fennel, bacon, and tarragon. A savory-sweet glaze made of miso paste, lemon juice, and orange marmalade flavors the pork while it roasts.