blueberry & cardamom glazed ham & blueberry lentils | Schwartz

Ingredients

• 2 kg (5 lb) mild-cure gammon
• 1 small onion, halved
• 1 stick of celery
• 1 carrot, halved
• 2 litre (3 ) blueberry juice
• 12 Cardamom Pods
• 1 cm ginger, sliced
• 5 Black Peppercorns
• 4 tbsp honey
• 2 tbsp wholegrain mustard
• reserved blueberry juice
• For the Cardamom and blueberry braised lentils / Serves 4
• 2 tbsp olive oil
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 1 stick celery, finely chopped
• ½ red chilli, deseeded, finely chopped
• 1 clove garlic, finely chopped
• 12 Cardamom Pods , crushed (husks removed)
• 225 g (8 fl oz) puy lentils
• 550 ml (18 fl oz) of the hot blueberry ham cooking liquor
• 1 small bunch flat leaf parsley, finely chopped
• 50 g (2 oz) fresh blueberries