Spiced Ham with Lentils

Place the ham in a large pot along with the onions, carrots, leek, peppercorns, coriander seeds, bay leaves and cinnamon. Cover with cold water and bring to the boil. Cover and simmer for around 2 hours adding more water if necessary.

Remove the ham from the stock and leave to cool slightly. Then remove the rind and place in a roasting tin.

Heat the oven to 170°C (150° in a fan oven), 325°F, gas 3.

In a small pot, mix the apple jelly with the lemon juice, paprika and a pinch of cayenne pepper and allow to melt. Brush onto the ham and roast for around 90 minutes, basting every so often with the glaze, until the meat falls from the bones. Add the parsley for the last 30 minutes.

To make the lentils, fry the leek and carrots in a pot of hot butter. Quench with some of the stock and add the lentils. Cook on a low heat for around 30 minutes, stirring occasionally. Add some more stock if necessary, but make sure the liquid has been almost completely absorbed by the end of the cooking time. Season to taste with salt and ground black pepper.

Fry the pears in a pan in hot butter for 1-2 minutes. Quench with a dash of wine, stir in the honey and season with a little pepper. Garnish with the chives.