Maple-Mustard Ham and Cabbage Barley Skillet

A simple make-ahead skillet meal with cooked ham, pearl barley, cabbage, carrot, and a light maple-Dijon finish. It is hearty, familiar, and reheats well for easy lunches or weeknight portions.

Maple-Mustard Ham and Cabbage Barley Skillet
Prep time
10 min
Cook time
35 min
Yield
1 serving

Ingredients

  • 8 g Apple Cider Vinegar
  • 1 g Black Pepper
  • 5 g Canola Oil
  • 60 g Carrot
  • 250 g Chicken broth
  • 100 g Cooked Ham
  • 12 g Dijon mustard
  • 140 g Green Cabbage
  • 8 g Maple Syrup
  • 70 g Pearl Barley
  • 50 g Yellow Onion

Instructions

  1. Dice the cooked ham, shred the cabbage, grate or thinly slice the carrot, and chop the onion.
  2. Heat the canola oil in a medium skillet or saucepan over medium heat.
  3. Add the onion, cabbage, and carrot. Cook for 5 minutes, stirring often, until the vegetables begin to soften.
  4. Stir in the pearl barley, chicken broth, and black pepper. Bring to a gentle boil.
  5. Cover, reduce the heat to low, and simmer for 25 to 30 minutes, until the barley is tender and most of the liquid is absorbed.
  6. Stir in the cooked ham, Dijon mustard, maple syrup, and apple cider vinegar.
  7. Cook uncovered for 3 to 5 minutes, stirring gently, until the ham is hot and the sauce lightly coats the barley and vegetables.
  8. Let cool slightly before portioning into a meal-prep container. Refrigerate and reheat until steaming hot.