Are you looking for the most popular Christmas foods in Ireland?

There is no better time to experience the most of what Ireland and the Irish have to offer than during the Christmas season. Ireland  goes all out at Christmastime, as the country comes alive with joyous celebrations, fun reunions, musical church celebrations, and lots of parties.

Christmas is celebrated for roughly two weeks in Ireland, and the Irish people welcome the break from the cold weather.

When it comes to food and drink, the days between Christmas and New Year’s Day in Ireland are like one big extended party.

Each meal can and likely will stretch for many hours as everyone enjoys each other’s company while feasting on traditional foods and libations.

Irish families are notoriously large, therefore it’s not unusual to see thirty or more people eating together at a table.

Lots of food and multiple meals are required to satisfy such a large crowd. This is the reason why Irish Christmas celebrations typically include not just turkey but also ham and other dishes. The Irish Christmas feast begins at noon and lasts far into the evening. Cider and Guinness are served alongside all the tasty treats. Wine is not a staple in Irish culture, however the occasional glass may be offered.

So, what do the Irish eat for Christmas besides turkey and ham? There is something for everyone on this list of traditional Irish Christmas dishes, each dish being both special and delicious.

8 Popular Christmas Foods in Ireland

1. Turkey Roasted in Guinness

The traditional roast turkey is given an Irish spin during Christmas. This delectable meal requires two days of planning and preparation.

The turkey is first marinated in a large pot with a solid lid. The marinade includes brown sugar, salt, some bay leaves, yellow mustard seeds, black peppercorns, a few cups of water, and six cans of Guinness stout.

After the turkey is completely covered in the marinade, it is stuffed with cloves, chopped chestnuts, fresh cranberries, onions and sausages. Then the turkey is placed in the oven or broiler to roast.

Gravy is next created by combining the drippings from roasting a turkey with stock, butter, flour, and onions. It is also mixed with bread crumbs, butter, cloves, grated nutmeg, onions, peppercorns and

cream. These are all simmered in a pot and once done, the onions and garlic are taken out before serving. The finished product should be a white sauce that is silky smooth and has extra bread crumbs sprinkled throughout.

2. Spiced Beef

 

Spiced beef is a specialty that is only served during the holiday season in Ireland, particularly in the southern region of Cork. The preparation of spiced beef is comparable to that of pastrami. It involves marinating beef, typically silverside, for up to two weeks in a mixture of spices, juniper berries, and sugar.

After that, the beef is roasted very slowly, and when it is done, it is pressed to create a meat with a very dense texture and a very thin sliceable thickness.

This dish is considered a Christmas delicacy in Ireland and is not available at any other time of the year. The recipe may vary per household and are highly guarded secrets. Spiced beef is often served in the days leading up to or following Christmas day, and is typically accompanied by brown soda bread.

3. Ham Glazed in Honey And Mustard

This is yet another meal that may be found on the tables of Irish homes throughout the holiday season. This method of cooking the ham requires a unique approach, as it does not just include placing the ham and the marinade or glaze in the oven together.

Before a whole ham can be glazed and roasted in an oven in an Irish home, it must first be boiled in a mixture consisting of water, orange juice, bay leaf, and onions that have been studded with cloves. After this, the ham can be placed in the oven.

Move the ham to a roasting dish, then make cuts lengthwise all the way through it and insert the cloves. Create a glaze by combining honey, sugar, orange juice, and whole-grain mustard in a mixing bowl. During the time that the ham is roasting, baste it with the juices that have been reserved.

4. Potatoes on the Side

Among the many traditional foods served in Irish tables on Christmas Day, potatoes takes a special place. Potatoes were a common staple diet for households before the Potato Famine hit in the 1840s, and after. They continue to be an essential part of Irish cuisine, and on Christmas day, potatoes are either roasted, boiled, or mashed as a side dish.

On the feast of St. Stephen, leftover potatoes are repurposed in a variety of tasty ways and eaten alongside the remaining meats and vegetables (December 26th).

A popular potato dish known is “champ,” consisting of mashed potatoes and chopped scallions or spring onions. There’s also colcannon, which is potatoes cooked with some kale or cabbage into a skillet. Potato Bread, meanwhile is a staple in Northern Ireland and is often made using leftover mashed potatoes or fried potatoes for a traditional Irish breakfast.

5. Irish Christmas Cake

The rich, frosted Christmas cake is another staple in Irish Christmas feasts. This decadent dark fruit cake is held together with butter, brown sugar, molasses, eggs, and spice, and is loaded with dried fruits such as raisins, currants, and sultanas, as well as candied peel and spices.

This cake is ideally made as early  as October, after which it should be wrapped in foil. It is then occasionally given a shot of whiskey or brandy so that it can mellow and mature.

Unwrapping the cake takes place one week before Christmas, after which it is covered in yellow marzipan and then in royal icing. It is adorned with candy canes, mistletoe, and other images associated with the holiday season. For a cake that retains its moistness for weeks, it’s best to stored in a tin.

6. Plum Pudding

In Ireland, plum pudding (Christmas pudding) is one of the most popular desserts at Christmastime. It can be enjoyed for breakfast, lunch, or dinner.

Preparing plum pudding takes time, and it’s easy to see why when you see all the items that go into it. The ingredients to make a plum pudding are eggs, brown sugar, flour, butter, cinnamon, nutmeg, chopped almonds, grated apple, candied cherries, lemon peel and juice, orange peel and juice, raisins, sultanas, breadcrumbs, a few spoonfuls of hard liquor (such whiskey or brandy) and Guinness. More ingredients means a more flavorful dessert.

The pudding batter should be lighter than cake, so the dry and the liquid components are mixed separately before blending together. Just add additional Guinness if it’s lacking moisture. After mixing, put the batter in a bowl, cover it with parchment paper and a lid, then steam it in a larger saucepan for around 12 hours. Once the pudding has cooled, take it out of the bowl and drizzle it with brandy and whiskey. Then, cover it with plastic wrap and refrigerate for weeks.

Before serving, reheat the pudding and drizzle it with brandy. Brandy butter and a branch of holly make for a festive garnish. Reheating leftovers in butter, with a splash of brandy added for good measure, is a great way to use up any leftovers.

7. Sherry trifle

This unique layered dessert served during Christmas  in Ireland requires no baking and can be prepared in a short amount of time. It can also be used in a variety of ways. It is topped with whipped cream, sweet glacé cherries, and flaked almonds, and it may contain canned or fresh fruits like strawberries and peaches.

Additionally, it may be decorated with flaked almonds, a wobbling strawberry jelly, rich yellow custard, and fluffy whipped cream. However, the layer of cake (Swiss roll) that is soaked in sherry at the bottom is what gives it a flavorful kick.

The sherry trifle is a classic Christmas dessert that tastes just as good as it seems, so make sure you save place in your stomach for a plate (or two!).

8. Mince Pies

 

Another traditional Irish Christmas  dessert, mince pies are a seasonal specialty item that can only be purchased during the holiday season. These bite-sized pastries are stuffed with “mincemeat,” a term that refers to chopped meat (often mutton) that was common from the 15th to the 7th centuries.

These days, mince pies are typically filled with a delectable combination of apple, spices, currants, sugar, and suet. This mixture is then baked together in a low oven and preserved with a sizeable amount of brandy or another type of distilled spirit.

Since mincemeat can be purchased in jars, the preparation of these delicious Christmas sweets, which are topped with cream, can be done quickly.