Slow-roasted ham with lemon, garlic & sage

Ingredients

• 15 gGarlic
• 5 gLemon
• 15 gSalt
• 10 gPepper
• 50 mlVegetable oil
• 2000 gPork shoulder
• 500 mlWine
• 10 gSage

Instructions

1. 1

   Preparation and spice paste

   • Preheat the oven to 200 °C (180 °C fan).
   • Crush garlic, sage leaves, lemon zest, salt and black pepper in a mortar or small processor into a paste.
   • Stir in the vegetable oil and spread the mixture over the pork shoulder, avoiding the skin.
   • Score the skin in a diamond pattern and rub a large pinch of salt into the skin.
   • Tie the pork with kitchen string.
2. 2

   Roasting in a parcel

   • Line a large roasting tray with double foil and place the pork shoulder skin-side up inside.
   • Bring the foil up around the pork to make a parcel and pour the wine into the tray around the edges.
   • Reduce the oven to 140 °C (120 °C fan) and roast for 4–5 hours until an internal thermometer reads 70 °C in the thickest part.
3. 3

   Reduce the sauce

   • Spoon the roasting juices into a saucepan.
   • Simmer over medium heat for 10–15 minutes until reduced by about one third.
   • Adjust seasoning to taste.
4. 4

   Crisp the skin and rest

   • Turn the oven up to 240 °C (220 °C fan).
   • Expose only the skin by folding back the foil and return the pork to the oven for 10–15 minutes until the skin is puffed and browned.
   • Rest for 20 minutes before slicing and serve with the sauce.