Ingredients

The following ingredients have 6 Servings
  • 2 small smoked ham hocks or 1 large (about 400gm)
  • 1 fresh bay leaf
  • 1 thyme sprig
  • 1 each carrot, onion and celery stalk, coarsely chopped
  • To serve: coarsely chopped flat-leaf parsley and sage
  • 300 gm pearl barley
  • 1 each carrot, onion and celery stalk, diced
  • 1 thyme sprig
  • 1 garlic clove, crushed
  • 375 ml hot brown chicken stock (1½ cups)
  • 25 gm butter, coarsely chopped

Instruction

  • Place ham hock in a large saucepan with bay, thyme and vegetables. Cover with cold water, bring to the boil over medium-high heat, then reduce heat to low and simmer until meat falls from the bone (2 hours). Cool hock in liquid (1-2 hours), then pull meat from bone, coarsely shred (discard liquid, bone and skin) and set aside.
  • For barley ragoût, combine pearl barley, vegetables, thyme and garlic in a saucepan and cover completely with cold water. Bring to the boil over high heat, then reduce heat to low and simmer until barley is tender (20-30 minutes). Drain and return to pan (discard thyme). Stir through chicken stock and butter, add ham, scatter with parsley and sage, season to taste and serve hot.