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Slow-roasted ham with lemon, garlic & sage

Pot of ham with lemon slices, garlic and herbs

Slow-roasted ham with lemon, garlic & sage

Name: Slow-roasted ham with lemon, garlic & sage
Prep time: 20 min
Cook time: 5 h 15 min
Total time: 5 h 35 min
Yield: Serves 6
Ingredients: 5 garlic cloves finely chopped; 1 lemon zested; 12g salt plus extra for the pork skin; 10g black pepper; 50ml vegetable oil; 2kg pork shoulder; 500ml dry white wine

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Serves 6

Easy

Prep: 20 mins

Cook: 5 hrs and 15 mins

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Enjoy the deep savoury taste of slow-cooked ham, complemented by fresh sage and zesty lemon – ideal for Sunday lunch

Dairy-free

Egg-free

Gluten-free

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

5 garlic cloves

finely chopped
1 lemon

zested
12g salt

plus extra for the pork skin
10g black pepper
50ml vegetable oil
2kg pork shoulder
500ml dry white wine

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Nutrition: per serving

kcal672
fat42g
saturates12g
carbs1g
sugars0.5g

low
fibre1g
protein57g
salt2.37g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Bash the garlic, sage, lemon zest, salt and pepper together using a pestle and mortar until the mixture becomes a paste. Stir in the oil, then spread the mixture over the pork shoulder, avoiding the skin on top. Score the skin using a sharp knife, then rub a large pinch of salt into the skin. Tie the pork together using kitchen string.
step 2

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 create 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 hrs, or until a meat thermometer inserted into the thickest part of the pork reads 70C.
step 3

Turn the oven up to 240C/220C fan/gas 9. 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. Season to taste.
step 4

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. Leave to rest for 20 mins before slicing. Serve with the sauce drizzled over.

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