Slow-roasted ham with lemon, garlic & sage

Ingredients

• 5 chopped cloves Garlic
• Zest of 1 Lemon
• 15g Salt
• 10g Black Pepper
• 50 ml Vegetable Oil
• 2kg Pork Shoulder
• 500ml Dry White Wine

Instructions

1. Preheat the oven to 200°C (180°C fan). Using a pestle and mortar, crush the garlic, sage leaves, lemon zest, salt and black pepper into a paste. Stir in the vegetable oil until well combined.
2. Pat the pork shoulder dry. Rub the paste evenly over the meat, avoiding the skin. Carefully score the skin with a sharp knife, then rub salt into it. Tie the pork with kitchen string to help it keep its shape.
3. Line a large roasting tray with a double layer of foil and place the pork on top, skin-side up. Bring the foil up around the meat to form a parcel and pour the white wine into the tray around the sides. Transfer to the oven and reduce the temperature to 140°C (120°C fan). Roast for 4–5 hours, until very tender and a thermometer inserted into the thickest part reads about 70°C.
4. Increase the oven temperature to 240°C (220°C fan). Carefully pour the roasting juices into a saucepan and simmer over medium heat for 10–15 minutes, until reduced by about one third. Season to taste.
5. Unwrap the foil so only the skin is exposed and return the pork to the oven for 10–15 minutes, until the skin is puffed and evenly browned. Rest for 20 minutes before slicing and serve with the reduced juices spooned over.

instructions_source: editorial-classic