Slow-roasted ham with lemon, garlic & sage

• Garlic5 chopped cloves
• LemonZest of 1
• Salt½ oz
• Black Pepper¼ oz
• Vegetable Oil3½ tbsp
• Pork Shoulder4½ lb
• Dry White Wine2 cups

Instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6.

2. 2

   Bash the garlic, sage, lemon zest, salt and pepper together using a pestle and mortar until the mixture becomes a paste.

3. 3

   Stir in the oil, then spread the mixture over the pork shoulder, avoiding the skin on top.

4. 4

   Score the skin using a sharp knife, then rub a large pinch of salt into the skin.

5. 5

   Tie the pork together using kitchen string.

6. 6

   Line a large baking tray with a double layer of foil and put the pork on top, skin-side up.

7. 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. 8

   Transfer to the oven and reduce the temperature to 140C/120C fan/gas 1.

9. 9

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

10. 10

    Turn the oven up to 240C/220C fan/gas 9.

11. 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. 12

    Season to taste.

13. 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. 14

    Leave to rest for 20 mins before slicing.

15. 15

    Serve with the sauce drizzled over.