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Gingered Ham and Barley Roll-ups

 Gingered Ham and Barley Roll-ups
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
5 ServingsPrep: 1 hour Bake: 15 min.


  • 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


  • 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

2 of 2

Gingered Ham and Barley Roll-ups (continued)

Directions (continued)

  • heated through. Yield: 5 servings.
Nutritional Facts: 1 serving (2 each) equals 241 calories, 10 g fat (3 g saturated fat), 31 mg cholesterol, 1,069 mg sodium, 31 g carbohydrate, 1 g fiber, 9 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.