1 lg. daisy ham
6 med. potatoes, peeled
3 med. carrots, cut up
2 sm. onions, peeled
1 bay leaf, broken in 2
4 c. water
1 bag dried lentils
1/2 c. barley
2 stalks celery

Place ham, potatoes, carrots, onions, bay leaf and water in large pot. Simmer until vegetables are tender. Strain out vegetables and take out meat. Enjoy a boiled dinner with 1/2 the meat and potatoes, cut up, carrots and onion; save liquid. In large pot, fill with left over ham liquid, pour in lentils and barley. Dice up leftover potatoes, carrots, onions and meat. Add to pot and simmer, adding more liquid if necessary. Simmer until lentils and barley are tender. Enjoy with pumpernickel bread and crisp salad.