The season’s showstopper

The humble ham has been a festive staple around Irish dinner tables for generations and for good reason, says SuperValu ambassador Gareth Mullins.

It’s hugely versatile and works beautifully whether it sits alongside good quality turkey as the main focus of your Christmas dinner or whether it’s as leftovers popping up later that evening – or even the following day – in the infamous Christmas sandwich.

However, for this festive season, the humble ham has been elevated to new heights thanks to SuperValu’s partnership with Roscommon’s Oliver Carty & Family, resulting in two exceptional products – the brand new (and pre-cooked) SuperValu Signature Tastes Cooked and Glazed Hampshire Ham with Muscovado and Orange Blossom Honey (available from 26th November) and the SuperValu Signature Tastes Cooked & Glazed Hampshire Silverside Ham with Bramley Apple, Acacia Honey & Dijon Mustard Glaze.

“The Hampshire ham for this year is really special,” says Mullins, “Carty’s are real craftspeople and we worked together to create a ham that’s more traditional in how it’s cured – making it less salty than you’ll find elsewhere. We’ve made a real crowd pleaser!” 

By using only the very best – the Hampshire ham breed is award-winning –this partnership showcases SuperValu’s ongoing commitment to working with Irish farmers and ensuring that nothing but the highest quality produce makes it to your table. Best of all, SuperValu is catering for all levels of cooking confidence this year by presenting its pre-cooked option!

“The SuperValu Signature Tastes Cooked and Glazed Hampshire Ham with Muscovado and Orange Blossom Honey comes with the glaze already on it; all you need to do is pop it into the oven and roast it up,” explains Mullins. 

His top tip for the perfect Christmas ham is to cook it on Christmas Eve. This not only makes Christmas Day itself more relaxed, but it also fills the house with the most amazing aroma.

“Once the ham is cooked, slice it up and keep it in the fridge. When it’s time to serve on Christmas Day, put it on a tray with some tin foil, drizzle with apple juice or cider and put it back in the oven to heat it up,” suggests Mullins.

Known for the famous “Carty Cure”, Oliver Carty & Family was founded in 1970 by Oliver Carty himself and has remained a family business ever since. In 2003, following a number of moves, the Carty family bought a five-acre site and built a purpose-built facility for their operation – employing 150 local people. 

While geographically the new premises are little more than a stone’s throw from where it all began, the Cartys have come a long way from Oliver’s small oven which could hold only 10 hams at a time!

Speaking about the partnership, Ted Carty says: “Carty’s was formed by my father in the mid-50s and my daughters and son now work alongside me. What makes the SuperValu Signature Tastes Hampshire Ham unique is that it comes from farms in Cavan and Laois. It’s Bord Bia quality assured, and the breed makes it special, so customers know that they’re getting the best. What I love most is that our ham becomes part of family traditions. Ham at Christmas is a real Irish thing. For me it’s all about taste and that’s what makes this product so special.” 

Taste is also the focus for Mullins who this year will serve his turkey and ham with traditional sides such as Brussels sprouts, carrots and parsnips, and garlic potatoes from the SuperValu Signature Tastes range, finished with the new SuperValu Signature Tastes Turkey Gravy, created to pair perfectly with the Hampshire ham.

Enjoy!

Chocolate fondant with mixed berry compote, salted caramel ice cream

Chocolate fondant, guaranteed to impress at Christmas. Make yours beforehand, ready to pop in the oven after dinner

Servings

4

Preparation Time

 60 mins

Cooking Time

 15 mins

Total Time

 1 hours 15 mins

Course

 Dessert

Ingredients

• 50g SuperValu melted butter for brushing 

• Cocoa powder for dusting 

• 200g Signature Tastes dark chocolate, chopped into small pieces 

• 200g SuperValu butter, in small pieces 

• 200g golden caster sugar 

• 4 SuperValu eggs 

• 4 egg yolks 

• 200g plain flour 

• 100g Signature Tastes strawberries 

• 100g Signature Tastes blueberries 

• Dusting icing sugar 

• SuperValu Signature Tastes Salted Butter Caramel Ice Cream 

Method

1. Method  

2. First, prepare your pudding moulds. Brush melted butter all over the inside using upward strokes. Chill the moulds, then repeat with more melted butter. Add a spoonful of cocoa powder, tip to coat, and tap out the excess. Repeat for all moulds. 

3. Place a bowl over a pan of barely simmering water and slowly melt the dark chocolate and butter together. Remove from heat and stir until smooth. Let cool slightly. 

4. In a separate bowl, whisk the eggs and egg yolks with the golden caster sugar until thick and pale. Sift in the plain flour and beat together. 

5. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition until fully combined into a loose cake batter. 

6. Transfer the fondant batter into a jug and evenly divide between the prepared moulds. Chill for at least 20 minutes or overnight. 

7. Preheat the oven to 200 degrees (fan 180 degrees). Place the moulds on a baking tray and bake for 10–12 minutes until the tops form a crust and begin to pull away from the sides. Let sit for one minute. 

8. Loosen the fondants by gently moving the tops to release them from the sides. Tip each fondant slightly on to your hand to check it’s free, then return to the mould for plating. 

9. Cut the strawberries and blackberries in half. Place in a bowl with the blueberries and dust with icing sugar to make the compote. 

10. Place a fondant in the centre of each plate. Using a spoon dipped in hot water, scoop a quenelle of salted vanilla ice cream. 

11. Carefully place the ice cream on top of the fondant and serve immediately with the berry compote on the side.