Slow-roasted ham with lemon, garlic & sage

4 steps · 45 min total

1. 01

   Prepare Pork and Season

   Heat the oven to 200C/180C fan/gas 6. Using a pestle and mortar, bash the garlic, sage, lemon zest, salt, and pepper into a rough paste. Stir in the oil, then spread this mixture over the pork shoulder, making sure to avoid the skin. Score the skin with a sharp knife, then rub a large pinch of salt into it. Tie the pork with kitchen string.
2. 02

   Slow Roast the Pork

   Line a large baking tray with a double layer of foil and place the pork on top, skin-side up. Bring the foil up around the pork to form a parcel, then pour the wine into the tray around the sides. Transfer to the oven and reduce the temperature to 140C/120C fan/gas 1. Roast for 4-5 hours, or until a meat thermometer reads 70C when inserted into the thickest part.
3. 03

   Reduce Pan Juices

   Turn the oven up to 240C/220C fan/gas 9. Carefully spoon the pork roasting juices from the pan into a saucepan. Cook these over medium heat for 10-15 minutes, or until the liquid has reduced by a third. Season the sauce to taste.
4. 04

   Crisp Skin and Rest

   While the sauce reduces, arrange the foil around the meat so only the skin is exposed. Return the pork to the oven for another 10-15 minutes, until the skin is puffed up and browned. Let the pork rest for 20 minutes before slicing, then serve with the reduced pan sauce drizzled over.