1. In a large saucepan, combine the lentils, carrots, shallots, celery, and bay leaves. Add enough water to cover by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are tender, about 45 minutes. Add more water if the mixture is dry before the lentils are tender. 2. Meanwhile, in a small saucepan, bring the bourbon to a boil over medium heat. Add the ham, honey, and vinegar. Reduce the heat to medium-low and cook, stirring occasionally, until the ham is glazed, about 20 minutes. 3. Drain the lentils and transfer to a large bowl. Discard the bay leaves. Fold in the ham, mustard, and parsley. Season to taste with salt and pepper. Serve warm.
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