Spiced Ham with Lentils

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Spiced Ham with Lentils
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Health Score:
8,2 / 10
50 min.
ready in 4 h. 20 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie865 kcal(41 %)
Protein93.77 g(96 %)
Fat23.77 g(20 %)
Carbohydrates76.71 g(51 %)
Sugar added4.31 g(17 %)
Roughage13.34 g(44 %)
Vitamin A1,595.88 mg(199,485 %)
Vitamin D3.01 μg(15 %)
Vitamin E1.58 mg(13 %)
Vitamin B₁1.94 mg(194 %)
Vitamin B₂0.99 mg(90 %)
Niacin40.84 mg(340 %)
Vitamin B₆1.94 mg(139 %)
Folate167.51 μg(56 %)
Pantothenic acid4.56 mg(76 %)
Biotin3.43 μg(8 %)
Vitamin B₁₂1.93 μg(64 %)
Vitamin C28.3 mg(30 %)
Potassium1,867.51 mg(47 %)
Calcium140.44 mg(14 %)
Magnesium134.18 mg(45 %)
Iron8.06 mg(54 %)
Iodine1.5 μg(1 %)
Zinc7.96 mg(100 %)
Saturated fatty acids7.33 g
Cholesterol259.55 mg


For the roast
53 ounces gently cured ham (with bones and rind)
2 onions (diced)
2 carrots (diced)
1 Leek (diced)
1 teaspoon peppercorns
1 teaspoon Coriander
2 bay leaves
1 stick cinnamon
0.333 cup Apple jelly
½ lemon (juiced)
1 teaspoon paprika
cayenne pepper
2 sprigs parsley
For the lentils
1 small Leek (sliced)
2 carrots (diced)
1 tablespoon butter
1 ¼ cups Lentils (rinsed)
For the pears
2 Pear (peeled, cored and sliced)
2 tablespoons butter
dry white wine
1 tablespoon honey
2 tablespoons Chives (to garnish)
How healthy are the main ingredients?

Preparation steps

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.
Arrange the meat on the lentil medley and serve with the pears.