Slow-roasted ham with lemon, garlic & sage

Ingredients

• Vegetable oil 50 ml
• Salt 15 g
• Black pepper 10 g
• Garlic 5
• Lemon
• Pork shoulder 2 kg
• White wine 500 ml

Method

1. Heat the oven to 200C/180C fan/gas 6.
2. Bash the garlic, sage, lemon zest, salt and pepper together using a pestle and mortar until the mixture becomes a paste.
3. Stir in the oil, then spread the mixture over the pork shoulder, avoiding the skin on top.
4. Score the skin using a sharp knife, then rub a large pinch of salt into the skin.
5. Tie the pork together using kitchen string.
6. Line a large baking tray with a double layer of foil and put the pork on top, skin-side up.
7. Bring the sides of the foil up around the pork to create a parcel, then pour the wine into the tray around the sides.
8. Transfer to the oven and reduce the temperature to 140C/120C fan/gas 1.
9. Roast for 4-5 hrs, or until a meat thermometer inserted into the thickest part of the pork reads 70C.
10. Turn the oven up to 240C/220C fan/gas 9.
11. 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.
12. Season to taste.
13. Meanwhile, arrange the foil around the meat so only the skin is exposed, then return to the oven for 10-15 mins until the skin is puffed up and browned all over.
14. Leave to rest for 20 mins before slicing.
15. Serve with the sauce drizzled over.