I do a tropical/Caribbean/Florida sort of thing at Christmas with a flavor-brined fresh ham, yuca, often with mojo, something with plantains, shrimp and malanga fritters with pineapple salsa, spicy greens--that sort of thing. I always make calabaza soup as a starter.
Christmas Eve is an app-only potluck that I do 4 or 5 things for--plantain chips or tostones with a topping or two, grilled tri-tip slices on garlic- and tomato-rubbed toast, filo meat or veg pastries and my newest tradition--small servings of duck and andouille gumbo.
Several years ago I decided to keep Thanksgiving traditional in terms of food served but start a new tradition with Christmas Day food. It's been a hit with my family and guests so there it is.