Maple mustard ham and eggs
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Maple mustard ham and eggs
Gammon makes a lovely, relaxed Sunday lunch option and is a fraction of the cost of a beef roasting joint. The warm salad uses tinned lentils, so can be whipped up in the time it takes for the ham to rest, but feel free to cook up some dried lentils if that’s what you have to hand. Leftovers are perfect for an easy lunch the next day
Serves: 6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
626Kcal
Fat
25gr
Saturates
8gr
Carbs
26gr
Sugars
15gr
Fibre
6gr
Protein
70gr
Salt
6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1.5-1.75kg unsmoked gammon joint
- 100ml maple syrup
- 2 tbsp wholegrain mustard
- 2 tsp Worcestershire sauce* or Henderson’s Relish
For the warm lentil salad
- 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
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Remove the outer layer of skin from the gammon, leaving a layer of fat; score into diamonds. Sit the gammon on a large piece of foil and scrunch up loosely around the meat but leave the fat exposed. Place on a baking tray and roast for 1 ½ hours.
- Meanwhile, mix the maple syrup, wholegrain mustard and Worcestershire sauce for the glaze. Remove the ham from the oven and increase the temperature to 200°C, fan 180°C, gas 6. Baste the ham with half of the glaze and return to the oven for 15 minutes. Remove and brush with the remaining glaze and return to the oven for a final 15 minutes. Remove from the oven, cover with foil and leave to rest for 30 minutes, while you make the lentils.
- Bring a pan of water to the boil and simmer the eggs for 7 minutes. Drain and refresh in cold water. Set aside until cool enough to handle, then peel and set aside.
- For the lentils, heat the olive oil in a large frying pan and cook the carrot, onion and celery for 10 minutes, or until soft. Add the dried thyme and garlic and continue to cook for a couple of minutes, then add the lentils and cook until warmed through. Mix the extra-virgin olive oil, vinegar and Dijon mustard together to make a dressing, then pour this over the lentils. Stir through the capers and parsley then season to taste. Halve the eggs and add to the lentils.
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Carve the ham and serve with the warm lentils and eggs. Any leftovers will keep in the fridge for up to 3 days.
*Use Henderson’s Relish, not Worcestershire sauce, if gluten free.Waste notStore maple syrup in the fridge once opened, to discourage mould from developing. Try it in whipped cream to go with an apple pie, or brush over bacon as it grills for a delicious sweet-salt contrast.
