Gingered Ham and Barley Roll-ups Recipe

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The National Barley Foods Council suggests these roll-ups make a tasty dish for a company-pleasing brunch.—National Barley Foods Council, Mary Sullivan, Spokane, Washington
TOTAL TIME: Prep: 1 hour Bake: 15 min.
MAKES:5 servings
TOTAL TIME: Prep: 1 hour Bake: 15 min.
MAKES: 5 servings


  • 2 cups chicken broth
  • 1 cup orange juice
  • 1 cup medium pearl barley
  • 1 medium orange
  • 1/2 teaspoon salt
  • 1/3 cup sliced green onions
  • 2 tablespoons butter
  • 10 thin slices deli ham
  • 1/2 cup orange marmalade
  • 1/2 teaspoon ground ginger
  • 1/4 cup chopped pecans

Nutritional Facts

2 each: 241 calories, 10g fat (3g saturated fat), 31mg cholesterol, 1069mg sodium, 31g carbohydrate (29g sugars, 1g fiber), 9g protein.


  1. In a large saucepan, combine broth, orange juice and barley. Grate orange to make 1 teaspoon zest; add to the barley mixture with salt. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until liquid is absorbed and barley is tender. Peel orange; discard peel and chop the orange. Saute orange and onions in butter until tender. Add to the barley mixture. Spoon 1/4 cup of filling onto each ham slice. Roll up and place, seam side down, in a greased 13-in. x 9-in. baking dish. Spoon remaining barley mixture around rolls. Mix marmalade and ginger; spoon over the rolls. Sprinkle with the pecans. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 5 servings.
Originally published as Gingered Ham and Barley Roll-ups in Taste of Home February/March 1994, p19

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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