christmas

Bring out
the feast...
We all want our Christmas
dinner to be perfect. A real
feast for the eyes, with a
stunning bird and glistening
glazed ham for the centre
piece, surrounded by tempting
trimmings. At SuperValu, we
spend all year, sourcing and
selecting the best produce to
ensure your festive meal is the
best ever!
THE PERFECT
PARTNER
EXCLUSIVE TO SUPERVALU*
Lately becoming one of Ireland’s
best-selling wines, Graham
Norton’s award-winning
Sauvignon Blanc and Shiraz are
the perfect tipple. Not only are
these great tasting wines, but
with Graham’s name on it, it adds
some fun to any dinner party or
social occasion.
TOP TIP - TURKEY
Prep your bird on
Christmas Eve to get
ahead of the game. For
a golden juicy turkey,
cook it longer, at a lower
temperature, (around
60°C). Then take it out,
baste and cook for a
further 30 minutes at
200°C.
HEALTHY
OPTION
Turkey meat is low in
fat and a rich source of
protein.
Delicious!
TOP TIP - HAM
For extra ZING, add
some cider, apple juice
or orange peel to the
cooking water!
Check out Noel’s videos on
cooking the perfect turkey,
ham and beef at:
www.supervalu.co.uk/
bringhomechristmas
Scrummy!
MEET THE
MAKER
Johnathan Cuddy and
his family have been
rearing pigs for 10
generations in
Co. Tyrone.
They are committed
to providing quality
Northern Irish
Cookstown pork, which
customers have come
to know and love.
Noel's perfect Christmas ham...
Choose a quality ham with the
Bord Bia Quality Mark. Just ask
your butcher at SuperValu, they’ll
help you pick a good one!
Ingredients (Serves 20)
1 whole ham (at least 10kg)
1-2 carrots, chopped
1-2 sticks of celery, chopped
1 onion, halved
1 tsp peppercorns
1 bay leaf
2 tsp mustard
3 tsp clear honey
Rind of 1 orange, coarsely grated
1 tsp brown sugar
Succulent beef...
This year, we also launched our ‘Best Beef Ever’,
so why not add a succulent silverside joint as
an added option to the turkey and ham. All our
butchers counter meat is 100% Northern Irish and
is matured for 21 days, to ensure exceptional
flavour and tenderness!
TOP TIP - BEEF
For tender, juicy meat, leave meat at
room temperature for 30 minutes before
cooking. Cook slowly for a tasty joint,
oozing with juices, that melts in
the mouth.
Method
Place the ham in water, with the veg and bay
leaf, bring to the boil and simmer until cooked. Cook
with the fat on (remove once cooked).
Keep the cooking water and use to keep the ham
moist when roasting in the oven.
Glistening Glaze
For best results, once cooked, remove the skin of
the ham with a sharp knife and gently score the fat
into diamonds.
Mix 1 tablespoon of English mustard with 1 tablespoon
of brown sugar and spread over the fat (for a honey
glaze, add 3 tablespoons of clear honey and the grated
rind). Roast in the oven for 30 minutes.
*Exclusive to SuperValu and Centra
stores in Northern Ireland.