Batch-Prepped Hard Boiled Eggs and Lean Ham Slices

Place 420g raw gammon joint in a large pot and cover with enough water to submerge the meat completely.

Bring the pot to a boil over high heat, then reduce to a simmer and cook for 35 minutes until the pork is tender and cooked through.

While the meat simmers, place 6 large eggs in a small saucepan and cover with 1 inch of cold water.

Bring the egg water to a rolling boil, then immediately remove from heat, cover with a tight-fitting lid, and let stand for 12 minutes.

Prepare an ice bath in a bowl; once the 12 minutes are up, transfer the eggs to the ice water for 5 minutes, then peel carefully.

Remove the cooked gammon from the pot, let it rest for 10 minutes to retain its moisture, and then slice into thin deli-style pieces.

Wash 750g of apples, remove the cores, and slice them into thin wedges for a crisp side.

Slice the peeled eggs in half and sprinkle with 1 tsp dried chives and 1/2 tsp smoked paprika for a savory finish.

Divide the ham slices, eggs, and apple wedges into 5 airtight containers for convenient, high-protein snacking throughout the week.