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.

  1. 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 mins, or until the onion is just beginning to soften. Stir in the carrots and fennel and cook for a further 5 mins.
  2. Stir through the barley until coated in the oil and cooking juices, then add the tomatoes, bay leaves and stock cube with 850ml (1½pt) 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 hr.
  3. 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.

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

  • Ingredients

  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 2 carrots, sliced
  • 1 fennel bulb, trimmed and finely sliced
  • 150g (5oz) pearl barley, rinsed
  • 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)
  • Energy 1805kj 429kcal 21%
  • Fat 12g 18%
  • Saturates 3g 17%
  • Sugars 12g 13%
  • Salt 6.2g 104%

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

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