In Denmark, what is the traditional Christmas lunch called?

In Denmark, the traditional Christmas lunch is called julefrokost.

The Danish word combines jul, meaning Christmas or Yule, with frokost, meaning lunch. Julefrokost is usually a substantial buffet rather than a single dish. It may be held by families, workplaces, clubs or groups of friends throughout December, with family versions commonly taking place around Christmas Day and the following holidays.

A typical spread begins with seafood, especially several kinds of pickled herring served on rugbrød, Denmark’s dense rye bread. Warm and cold meats can follow, including liver pâté, meatballs, sausages, ham and roast pork. Risalamande, a chilled rice dessert with almonds and cherry sauce, is a familiar festive ending; one whole almond is traditionally hidden in the bowl, and its finder receives a small prize.

Julefrokost is often accompanied by Christmas beer and snaps or akvavit. It should not be confused with julemiddag, the Christmas Eve dinner, which commonly features roast pork or duck, potatoes, red cabbage and gravy. Nor are Julbord and smörgåsbord Danish terms: they belong chiefly to Swedish and broader Scandinavian buffet traditions.