A blot and three symbels - pt 2

Symbel One - Solstice
In the evening of the solstice to celebrate the start of the 12 days of Yule.  In my family this is baking the Xmas Ham, a honey mustard roast.  I always use Delia's recipe.
https://www.deliaonline.com/how-to-cook/meat/how-to-roast-glazed-ham
During the day of the Solstice you soak the ham, to remove the saltiness.  Then the baking, with roast Potatoes or Parsnips with Kale or go 'full Delia' and serve it with Braised Red Cabbage and Potatoes Dauphinoise.
This large ham then provides sandwich fillings and occasional meals over the 12 days.
The culmination on or near Twelfth Night, to finish the last remnants, is the classic Ham and Pea soup. 

Symbel Two  - Mother's Night
A simple favourite is best.  In our house a type of Pasta Carbonara with bacon, peas, crème fraiche and lots of parmesan and, as it's Xmas, some Parma ham is often made.  A mulled wine or cider is an aperitif with mince pies and cream for dessert.
https://www.fortheloveofcooking.net/2014/07/pasta-carbonara-with-bacon-and-peas.html
Much of the evening is preparing for the next day but it is important to take time to celebrate, if possible to bløt or meditate, Modrasnacht.

Symbel Three - Xmas Day
There are many books on this but Turkey is a recent post-war tradition and we have the annual debate between those who like Turkey and those who don't.  I mix it up and over the years have had Goose, Beef, Three bird roast and Honey Orange roast Duck when it was just two of us.  I do stick to my rules though fowl (Turkey or Goose) has bread sauce, which I love, Beef has Yorkshire Puddings.

Although arguably my favourite meal of the 12 days is the Xmas leftover Bubble & Squeak usually on Boxing Day or the day after.  Preferably with leftover Chipolata sausage's and a poached egg.