The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Ham baked in hay with roast carrot and barley salad

The hay imparts the most wonderful earthy flavour to the ham in this recipe and the effort required is minimal. The hardest part, if you live in the city, will be finding the hay. A pet shop is a good place to start.

You'll need

850 gm pearl barley 1.2 kg baby carrots Unsprayed hay 1 leg ham (about 5kg) 400 gm soft goat’s cheese 2 cups (loosely packed) flat-leaf parsley   Lemon dressing 250 ml (1 cup) extra virgin olive oil 80 ml (1/3 cup) lemon juice 2 tbsp brown sugar 2 tbsp Dijon mustard Finely grated zest of 2 lemons


  • 01
  • Cook barley in a large saucepan of boiling salted water over high heat to soften (15 minutes). Add carrots and cook until carrots and barley are tender (5-10 minutes). Drain and set aside to cool.
  • 02
  • Preheat oven to 180C. Spread hay over the base of a roasting pan or cast-iron pot large enough to fit ham snugly. Place ham on top, drizzle with 600ml water and cover with more hay. Cover with a tight-fitting lid or several layers of foil and bake until ham is deep golden in colour, and beginning to recede from the bone at the hock (2-2¼ hours).
  • 03
  • For lemon dressing, shake ingredients in a sealed jar to combine, season to taste.
  • 04
  • To serve, arrange barley and carrots on a platter, scatter with goat’s cheese and parsley, drizzle with lemon dressing and serve with sliced hay-baked ham.

At A Glance

  • Serves 10 - 12 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 - 12 people

Drink Suggestion

Medium-dry English cider.

Featured in

Dec 2014

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.