Slow-roasted ham with lemon, garlic & sage

Prepare

1. 🥄step 1
2. 🔥Heat the oven to 200C/180C fan/gas
3. 🧂Bash the garlic, sage, lemon zest, salt and pepper together using a pestle and mortar until the mixture becomes a paste.
4. 🍳Stir in the oil, then spread the mixture over the pork shoulder, avoiding the skin on top.

Steps

1. 🔥Score the skin using a sharp knife, then rub a large pinch of salt into the skin.
2. 🧂Tie the pork together using kitchen string.
3. 🍳step 2
4. 🫇Line a large baking tray with a double layer of foil and put the pork on top, skin-side up.
5. 🍽️Bring the sides of the foil up around the pork to create a parcel, then pour the wine into the tray around the sides.
6. 🌿Transfer to the oven and reduce the temperature to 140C/120C fan/gas

Cook

1. 🧂Roast for 4-5 hrs, or until a meat thermometer inserted into the thickest part of the pork reads 70C.

Steps

1. 🍳step 3
2. 🫇Turn the oven up to 240C/220C fan/gas

Cook

1. 🫇Carefully spoon the pork roasting juices from the pan into a saucepan and cook over a medium heat for 10-15 mins, or until reduced by a third.

Prepare

1. 🍽️Season to taste.

Steps

1. 🌿step 4
2. ✨Meanwhile, arrange the foil around the meat so only the skin is exposed,
3. 🥄then return to the oven for 10-15 mins until the skin is puffed up and browned all over.
4. 🔥Leave to rest for 20 mins before slicing.

Serve

1. ✨Serve with the sauce drizzled over.