Barley and Ham Pottage

One of the pleasures of cooking a great big ham is all the leftovers to use up. This dish is a warm hug with all its unctuous barley-ness and bites of ham. The Parmesan cheese, whether you cook in the rind or add the grated cheese or both, is the ideal finisher.

¼ cup dried small beans

3 Tbsps lard OR 2 slices bacon en lardons + 1 tsp olive oil

1 large onion, sliced thin (10oz)

1 carrot, diced (2oz)

1 med potato, diced (215gr)

2 cloves garlic, minced

4 cups chicken stock

2 sprigs thyme

4 leaves kale, ribs finely sliced and leaves cut into thin strips

OR

8 oz fine sliced cabbage

1 large tomato (7oz)

5oz  ham, diced

½ cup pearl barley

1½ tsps salt

½ tsp pepper

2 oz Parmesan cheese OR 1 small parmesan rind

1. If using the optional beans, soak overnight and cook the next day until tender. Set aside.
2. In a large Dutch oven or heavy bottomed soup pot, heat the lard over medium high heat (OR heat oil and add bacon; cook for 7 to 8 minutes until the bacon is nice and crispy).
3. Add the onion, carrots and potato and cook until onion is well soft and starting to brown.
4. Add the garlic and cook one minute.
5. Add the stock, thyme, kale or cabbage, tomato, ham, beans (if using) and barley and, if using the Parmesan rind. Bring to a boil, reduce to a simmer and cook, covered, until veg are tender (about 20 minutes).
6. Taste to make sure the veg is cooked to your liking (remove the cheese rind if that's appropriate) and, if using, stir in the cheese and remove from heat to serve.