• A hot or cold ham sometimes used as a centrepiece of a Christmas cold table. If cold, piped with Happy Christmas (‘God Jul’) in white chaud-froid sauce. The ham is prepared by simmering a whole gammon with a bouquet garni, nutmeg and an onion clouté until the internal temperature reaches 80°C. It is then cooled in the cooking liquor, removed, dried, skin stripped off, coated with a mixture of mustard and ginger followed by breadcrumbs, egg yolk and sugar and browned in the oven. Nowadays, often baked in the oven.