Slow-roasted ham with lemon, garlic & sage — pork shoulder rubbed with a fragrant herb paste and slow-roasted in white wine until tender, with puffed, crisp crackling. A glorious roast.
- 5 chopped cloves Garlic
- Zest of 1 Lemon
- 15g Salt
- 10g Black Pepper
- 50 ml Vegetable Oil
- 2kg Pork Shoulder
- 500ml Dry White Wine
Preparation
- Heat the oven to 200C/180C fan/gas 6. Bash the garlic, sage, lemon zest, salt and pepper together with a pestle and mortar until it becomes a paste, then stir in the oil and spread over the pork shoulder, avoiding the skin on top. Score the skin with a sharp knife, rub a large pinch of salt into it, and tie the pork together with kitchen string.
- Line a large baking tray with a double layer of foil and put the pork on top, skin-side up. Bring the sides of the foil up around the pork to make 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 in the thickest part reads 70C.
- Turn the oven up to 240C/220C fan/gas 9. Carefully spoon the roasting juices into a saucepan and cook over medium heat for 10–15 minutes, or until reduced by a third, then season to taste.
- Meanwhile, arrange the foil around the meat so only the skin is exposed, then return to the oven for 10–15 minutes until the skin is puffed and browned all over. Leave to rest for 20 minutes before slicing, and serve with the sauce drizzled over.
