Slow-roasted ham with lemon, garlic and sage
A slow-roasted Polish pork shoulder featuring a garlic and lemon zest paste, finished with a crisp, browned skin and a lemony pan sauce.
Pasos
- 1
Preheat the oven to 200C/180C fan/gas 6. Bash the garlic, sage, lemon zest, salt and pepper together until a paste. Stir in the oil, then spread the paste over the pork shoulder, avoiding the skin. Score the skin with a sharp knife, then rub a large pinch of salt into the skin. Tie the pork together with kitchen string.
- 2
Line a large baking tray with foil and place the pork on top, skin-side up. Bring 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 hours, or until a meat thermometer inserted into the thickest part of the pork reads 70C.
- 3
Turn the oven up to 240C/220C fan/gas 9. 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.
- 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.
