Braised ham with barley, fennel and dill recipe

  • Serves 4
  • 15 mins to prepare and 1 hour 10 mins to cook
  • 429 calories / serving
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Thick-cut smoked ham and hearty pearl barley combine with fragrant herbs in this delicious, flavourful one-pot recipe. Serve with steamed greens for the perfect midweek meal to keep the winter chills at bay.

Preheat the oven to gas 4, 180°C, fan 160°C. Put a large ovenproof casserole dish on the hob over a medium heat. Add the olive oil and onion, then cook, stirring, for 5 minutes, or until the onion is just beginning to soften. Stir in the carrots and fennel and cook for a further 5 minutes.

Stir through the barley until coated in the oil and cooking juices, then add the tomatoes, bay leaves and stock cube with 850ml (1 1/2pt) water. Bring to the boil, skimming off any foam that bubbles to the surface. Stir well, then season with freshly cracked black pepper. Cover the casserole dish with a lid and transfer to the oven for 1 hour.

Remove from the oven and give everything a good stir. Season to taste. Remove the bay leaves and discard. To serve, ladle the stew into 4 bowls and divide the ham between each. Scatter over the dill and finish with a dollop of mustard, if you like.

See more Stews, Pies and one-pot recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food Safety at Home video.

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  • Ingredients

  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 2 carrots, sliced
  • 1 fennel bulb, trimmed and finely sliced
  • 150g (5oz) pearl barley, rinsed
  • 1 x 400g tin chopped tomatoes
  • 2 bay leaves
  • 1 reduced-salt chicken or vegetable stock cube
  • 400g (13oz) cooked smoked ham (from the deli counter), fat trimmed and thickly sliced
  • 1/2 x 30g pack dill, snipped
  • English mustard (optional)
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  • Energy 1806kj 429kcal 21%
  • Fat 12.4g 18%
  • Saturates 3.4g 17%
  • Sugars 11.7g 13%
  • Salt 6.2g 104%

of the reference intake
Carbohydrate 44.6g Protein 37.7g Fibre 3.7g

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