How to make it

  • Place ham hock in a dutch oven or very large pan
  • Fill with enough water to cover ham hock without spilling
  • Add the chopped onion, carrots and celery
  • Heat to a boil and let simmer for about 1 1/2 hours or until the ham is falling off the bone.
  • Strain the bones and shred ham
  • Add the barley and cook another 30-45 minutes
  • Serve with flat bread.

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