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.
- 850 gm pearl barley
- 1.2 kg baby carrots
- 1 leg ham (about 5kg)
- 400 gm soft goat’s cheese
- 2 cups (loosely packed) flat-leaf parsley
- 250 ml (1 cup) extra virgin olive oil
- 80 ml (1/3 cup) lemon juice
- 2 tbsp brown sugar
- 2 tbsp Dijon mustard
- 1Cook 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.
- 2Preheat 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).
- 3For lemon dressing, shake ingredients in a sealed jar to combine, season to taste.
- 4To 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.
Drink Suggestion: Medium-dry English cider. Drink suggestion by Max Allen
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