Bright rays of dawn stretch through Marcia Young’s kitchen window, bringing warmth to the peaceful morning before the holiday festivities begin. She unwraps The Best Dressed Chicken Roaster with familiar care, smiling at the well-worn ritual. Each practised motion — reaching for fresh herbs, sprinkling seasonings over the roast — connects her to Christmas mornings past while building excitement for the day ahead.

For Young, a former human resources representative at The Best Dressed Chicken, this moment is sacred. Time folds in on itself, and the weight of tradition is felt in the simplest gestures. Beside her, long-time friend Cordia Panton Williams, relationship manager, The Best Dressed Chicken, moves with practised ease, their laughter and unspoken rhythm a testament to years of shared gatherings. For them, this is more than cooking; it’s an offering of love.

The holiday season brings out the flavours of memory. Young’s hands, skilled from over 30 years of baking, work the dough for the Christmas cake. “My husband used to stand right here,” she says softly, “waiting for the first slice. Now my son does the same thing.” She smiles, adding, “Every family brings something special, but they always ask for my potato salad.”

Panton-Williams’ speciality is the herb-roasted chicken, perfected over countless Christmases. “The secret is in the timing,” she tells Thursday Food, measuring scallion, onion, garlic, and rosemary with practised precision. “That, and one other ingredient I’ll never tell.” Her sweet potato casserole, crowned with candied walnuts, has become another Christmas tradition.

Both women have made The Best Dressed Chicken Roaster the heart of their celebration. “This bird is special,” Panton-Williams says, her hands dancing as she works. “I cover it just so with foil, let it make its own magic. When it’s done, every bite tells a story.” Young nods in agreement, patting her well-worn Dutch pot. ‘This pot and that roaster — they’ve been cooking up Christmas memories since before my children could reach the counter. Put it in early morning, and by the time everyone arrives, it’s tender as a blessing.”

The Hamilton’s Smokehouse Ham holds its place of honour. “That glaze,” Panton-Williams says appreciatively, “it’s like they knew exactly what my family loves.” Young runs her hand along the packaging. “Some things just belong on your Christmas table. This ham — it’s been part of our story from the beginning.”

Around these tables, life’s moments take on deeper meaning. Young remembers that Christmas 10 years ago, when her kitchen hummed with voices from across the world — family returning home, bringing pieces of her heart back to Jamaica.

For Panton-Williams, one Christmas stands apart. After years of hoping, she and her husband celebrated their first Christmas as parents. “Having our baby girl there,” she says, her voice warm with memory, “it made everything feel complete. Like every Christmas before, it was just practice for that moment.”

We cook because a full plate can fill more than hunger. Food speaks its own language of love and welcome, turning strangers into family and minutes into memories.

While some traditions remain constant, others grow with time. Pantons-Williams’ holiday preparations begin early: cleaning, painting, and decorating. “Christmas spirit needs a proper welcome,” she says. Her daughter’s birthday party, falling near Christmas, has become part of the season’s joy, and this year brings her 24th wedding anniversary to the celebration.

Since losing her husband in 2016, Young’s holidays have taken on new rhythms. “Now I go to my children in the States,” she says. “Different place, same love. My son, daughter, and grandkids have given me so much love and support. My close friends have been tremendous — continuous support and love from them.”

As dishes come together, so do lives. There’s magic in these moments when preparation becomes a celebration. The melody of clinking glasses and passing plates, the mingled aromas, speak of something more profound than tradition. They tell of shared humanity, of love that knows no boundaries.

Ultimately, these holiday gatherings remind us what matters: connection, tradition, and the joy of giving ourselves fully to others. With each shared meal, Young and Panton-Williams continue the timeless cycle of love passed down and carried forward.

‘It’s not just about adding years to life,’ Young reflects, watching her grandchildren chase each other through her kitchen, “but life to every year, every moment, every meal we share.”

Hamilton’s Smokehouse Ham with Pineapple Glaze

The show-stopper perfect for holiday celebrations

Ingredients

For the Ham:

1 Hamilton’s Smokehouse Ham (7-9 lbs)

Whole cloves for studding

1 can pineapple rings

Maraschino cherries for garnish

For the Glaze:

1 cup brown sugar, packed

1/4 cup pineapple juice (from canned pineapples)

2 tablespoons Dijon mustard

2 tablespoons honey

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Method:

Preparation

1. Remove ham from refrigeration 1-2 hours before cooking to bring to room temperature.

2. Preheat oven to 325°F (165°C).

3. Remove packaging from ham and place in a deep roasting pan.

Scoring and Studding

1. Score the fat in a diamond pattern, making cuts about 1/4-inch deep and 1 inch apart.

2. Insert whole cloves at the intersections of the scored lines.

Making the Glaze

1. In a medium saucepan, combine brown sugar, pineapple juice, Dijon mustard, honey, cinnamon, and nutmeg.

2. Heat over medium heat, stirring constantly until sugar dissolves and mixture is smooth.

3. Remove from heat and set aside.

Cooking Method

1. Cover ham loosely with foil and place in preheated oven.

2. Calculate total cooking time: approximately 18-20 minutes per pound.

3. Bake for first half of cooking time.

4. Remove from oven and uncover.

5. Brush ham generously with glaze.

6. Arrange pineapple rings over ham, securing with toothpicks if needed.

7. Place a maraschino cherry in the centre of each pineapple ring.

8. Return to oven, uncovered.

9. Continue baking for remaining time, basting with glaze every 15-20 minutes.

10. Ham is done when internal temperature reaches 140°F (60°C).

Resting and Serving

1. Remove from oven and let rest for 15-20 minutes before carving.

2. Remove toothpicks and cloves before serving.

3. Serve warm with remaining glaze on the side.

Tips

Line your roasting pan with foil for easier clean-up.

Don’t baste during the first half of cooking to allow ham to heat evenly

Save any leftover glaze to serve warm with the sliced ham.

For extra pizzazz, broil for the final 2-3 minutes to caramelise the glaze (watch carefully to prevent burning).

Storage

Refrigerate leftover ham within two hours of cooking.

Store in airtight container for up to five days

Can be frozen for up to two months.

*Note: Cooking times may vary depending on the size of your ham. Always use a meat thermometer to ensure proper internal temperature.*