Blueberry and mustard-glazed ham recipe

Ingredients

• 2 kg Mild-cure gammon
• 1 Small onion, halved
• 1 Stick of celery
• 2 l Blueberry juice
• 12 Cardamom pods
• 1 2cm piece of ginger, sliced
• 5 Black peppercorns
• 4 tbsp Honey
• 2 tbsp Wholegrain mustard
• 1 Carrot, halved
• 2 tbsp Olive oil
• 1 Carrot, finely chopped
• 1 Onion, finely chopped
• 1 Stick celery, finely chopped
• 1/2 Red chilli, deseeded, finely chopped
• 1 Clove garlic, finely chopped
• 12 Cardamom pods, crushed (husks removed)
• 225 g Puy lentils
• 550 ml of the hot blueberry ham cooking liquor
• 1 Small bunch flat leaf parsley, finely chopped
• 50 g Fresh blueberries