Maple mustard gammon and eggs recipe

Ingredients

• 1.5-1.75kg unsmoked gammon joint
• 100ml maple syrup
• 2 tbsp wholegrain mustard
• 2 tsp Worcestershire sauce* or Henderson’s Relish
• 6 medium eggs, at room temperature
• 1 tbsp olive oil
• 1 carrot, finely diced
• 1 onion, finely diced
• 2 celery sticks, finely diced
• 2 tsp dried thyme
• 2 garlic cloves, finely sliced
• 2 x 400g tins green lentils, rinsed and drained
• 1 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 2 tbsp capers
• a handful of chopped parsley