Brady Family Christmas Baked Half Ham (Avg 2.25kg)

Give the chef a break this Christmas by ordering a Brady Family pre-cooked Christmas Ham! Produced to an old butchers recipe, and featuring our 3 day cure, no Christmas would be complete without it. Simply reheat in the oven and enjoy a hassle-free Christmas dinner. We use only Bord Bia approved 100% Irish pork leg to guarantee the best quality and flavour. Our 2.25kg ham is big enough to feed a small/medium sized family gathering, and any leftovers can be reheated.

The ham is ready to eat but can be reheated if desired. Heating times vary with appliances, the following are guidelines only. Do not reheat the ham more than once.

To reheat whole ham:
• Pre-heat oven to 180C (Fan Oven 160) / Gas Mark 4
• Wrap the ham with parchment paper and then tinfoil
• Place ham on a rack placed in a roasting tray with approximately 2cm of water in the base. For extra flavour, the water can be replaced with cider or add some spice such as star anise, cloves, cinnamon or a bay leaf to the water
• Gently steam cooks your ham, allowing 1 hour for each kg of weight. Top up the water in the roasting tray if necessary during cooking
• Increase the temperature to 200C (Fan Oven 180) / Gas Mark 6 and remove the wrapping for the final 20 minutes to allow the glaze to caramelize giving a golden finish.

To reheat slices:
• Pre-heat oven to 200C (Fan Oven 180) / Gas Mark 6
• Generously carve your slices of ham to the desired thickness
• Evenly spread the sliced ham over a rack placed in a roasting tray with approximately 2cm of water in the base. For extra flavour, the water can be replaced with cider or add some spice such as star anise, cloves, cinnamon or a bay leaf to the water
• Cover over the roasting tray with tin foil
• Gently steam cook your sliced ham for 20-25minutes

Pork, Salt, Stabilisers (Sodium Triphosphate, Sodium Polyphosphate), Dried Glucose Syrup, Dextrose, Yeast Extract, Antioxidant (Sodium Ascorbate), Preservatives (Sodium Nitrite, Potassium Nitrate), Sugar, 117g of Raw Pork per 100g finished product.

For allergens, see ingredients in bold.

Per 100gPer 30g serving% RI
Energy663kJ/ 158kcal133kJ/ 32kcal2%
Fat6.8g1.4g3%
of which saturates2.2g0.4g4%
Carbohydrate1.1g0.2g
of which sugars0.5g0.1g<1%
Fibre0.9g0.2g
Protein23.6g4.7g
Salt2.0g0.4g10%

*Reference intake of an average adult (8400kJ/2000kcal)

Brady Family Christmas Half Ham (2.25kg)

Brady Family Christmas Ham on the Bone (Avg 4kg)

Brady Family Christmas Ham on the Bone (4kg)

Give the chef a break this Christmas by ordering a Brady Family pre-cooked Christmas Ham! Produced to an old butcher’s recipe, our glazed ham on the bone is award-winning. Simply reheat in the oven and enjoy a hassle-free Christmas dinner. We use only Bord Bia approved 100% Irish pork leg to guarantee the best quality and flavour. Our 4kg ham is big enough to feed a large family gathering, and any leftovers can be reheated.

The ham is ready to eat but can be reheated if desired. Heating times vary with appliances, the following are guidelines only. Do not reheat the ham more than once.

To reheat whole ham:
• Pre-heat oven to 180C (Fan Oven 160) / Gas Mark 4
• Wrap the ham with parchment paper and then tinfoil
• Place ham on a rack placed in a roasting tray with approximately 2cm of water in the base. For extra flavour, the water can be replaced with cider or add some spice such as star anise, cloves, cinnamon or a bay leaf to the water
• Gently steam cooks your ham, allowing 1 hour for each kg of weight. Top up the water in the roasting tray if necessary during cooking
• Increase the temperature to 200C (Fan Oven 180) / Gas Mark 6 and remove the wrapping for the final 20 minutes to allow the glaze to caramelize giving a golden finish.

To reheat slices:
• Pre-heat oven to 200C (Fan Oven 180) / Gas Mark 6
• Generously carve your slices of ham to the desired thickness
• Evenly spread the sliced ham over a rack placed in a roasting tray with approximately 2cm of water in the base. For extra flavour, the water can be replaced with cider or add some spice such as star anise, cloves, cinnamon or a bay leaf to the water
• Cover over the roasting tray with tin foil
• Gently steam cook your sliced ham for 20-25minutes

Pork, Salt, Stabilisers (Sodium Triphosphate, Sodium Polyphosphate), Dried Glucose Syrup, Dextrose, Yeast Extract, Antioxidant (Sodium Ascorbate), Preservatives (Sodium Nitrite, Potassium Nitrate), Sugar, Glaze (Brown Sugar, Mustard, Ground Clove), 117g of Raw Pork per 100g finished product.

For allergens, see ingredients in bold.

Per 100gPer 30g serving% RI
Energy663kJ/ 158kcal133kJ/ 32kcal2%
Fat6.8g1.4g3%
of which saturates2.2g0.4g4%
Carbohydrate1.1g0.2g
of which sugars0.5g0.1g<1%
Fibre0.9g0.2g
Protein23.6g4.7g
Salt2.0g0.4g10%

*Reference intake of an average adult (8400kJ/2000kcal)

Brady Family Christmas Ham on the Bone (4kg)

Homebird Boneless Skin On Turkey Half Crown (Avg 2.2kg)

Homebird Boneless Skin On Turkey Breast 2.2kg

Expertly sourced from Bord Bia approved farms this Irish Turkey will be hero of your Christmas dinner. It is crafted using only the finest Irish Turkey breast that has been deboned and slowly brined to enhance its natural flavour, before being gently steam cooked to retain the moist and tender texture. This succulent joint is precooked and ready to serve, and can be simply reheated in the oven if desired, saving you valuable time this Christmas.

Homebird Turkey 2kg
For the best possible experience, we recommend the heating instructions below. Do not reheat the turkey more than once.

To reheat whole:

  1. Preheat oven to 200°c/180°c fan oven/ Gas mark 6.
  2. Remove the turkey from the fridge for 10-15minutes while your oven is heating up and remove all packaging.
  3. Place turkey half crown, skin side up on a wire rack in a roasting dish with 200mls of water in the base.
  4. Cover joint with parchment paper and layer of foil.
  5. Place in the preheated oven and heat for 60-70minutes. For extra juiciness we recommend basting halfway through.
  6. Remove the parchment paper and foil and put back in oven for 20-25mins, this helps to crisp the skin.
  7. Remove from oven and ensure your turkey is piping hot.
  8. For the optimum eating experience allow the joint to rest for a few minutes before carving.

To reheat sliced:

  1. Preheat oven to 200°c/180°c fan oven/ Gas mark 6.
  2. Remove the turkey from the fridge for 10-15minutes while your oven is heating up and remove all packaging.
  3. Generously carve required slices and lay them on a wire roasting rack.
  4. Place the wire roasting rack into a oven dish with 200mls water in the base.
  5. Cover with parchment paper and layer of foil.
  6. Place in the preheated oven and heat for 20minutes

Turkey, Burnt Sugar (Glucose Syrup, Water, Sugar), Potato Starch, Salt, Buffered Vinegar.
Made using 112g of raw turkey per 100g of finished product.

Typical Values per 100g 125g
Energy KJ 467 584
Energy Kcal 110 138
Fat 0.5 0.6
of which saturates 0.2 0.3
Carbohydrate 0.4 0.5
of which sugars 0.1 0.1
Protein 26.0 32.5
Salt (2 decimal) 0.90 1.10

*Reference intake of an average adult (8400kJ/2000kcal)

Homebird Boneless Skin On Turkey Breast 2.2kg