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1
Place the gammon in a large saucepan, cover with water, bring to the boil then drain.
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2
Rinse the gammon and return to the pot.
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3
Add the onion, celery, carrot, Cardamom Pods, ginger and peppercorns.
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4
Pour over the blueberry juice (reserving 200ml for the glaze) and top up with water if necessary so the gammon is just covered.
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5
Bring to the boil, skim the surface and reduce the heat to a simmer, cover and cook for 2 to 2 1/2hrs, until the meat is tender.
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6
Leave to cool in the cooking liquor.
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7
Pre-heat the oven to 220 425 Gas Mark 7.
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8
Remove the joint from the pan, reserving the cooking liquor for the lentils.
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9
Once cool enough to handle, carefully cut the skin off the ham, making sure to leave a layer of fat, lightly score the layer of fat into diamond shapes.
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10
Line a roasting tin with foil and place the joint on top.
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11
Warm the honey, mustard and reserved blueberry juice in a pan and bring to the boil.
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12
Spoon over the fat and bake for 20-25 minutes or until the glaze has caramelised.
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13
Allow to cool before slicing.
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14
Serve with cardamom and blueberry braised lentils.
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15
For the vegetables, heat the olive oil in a large saucepan over a medium heat.
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16
Add the carrot, onion, celery, garlic, chilli and Cardamom, cook for 5 minutes, until the vegetables begin to soften, meanwhile place the lentils in a fine mesh colander and rinse well under cold water, drain before adding to the vegetables.
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17
Add the hot stock, bring to the boil, then reduce the heat and simmer for 20-25 minutes or until the lentils are al dente and most of the liquid has been absorbed.
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18
Add a little more ham stock if the lentils look a little dry during cooking.
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19
Remove from heat; season with sea salt and pepper, cool a little before stirring through the blueberries and parsley.
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20
Serve warm or at room temperature with sliced glazed ham.
