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
- 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.
- 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.
- 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.
- 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.
- 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.
Tips
- If using a salty gammon, soak it in cold water for 12 hours before roasting to remove the excess brine.
- Apply the lemon and sage rub under the skin (if possible) or directly onto the scored fat for maximum flavor.
- Baste the ham with its own juices every hour to keep the exterior moist and flavorful.
Variations
- Honey Glazed: Add 3 tablespoons of honey to the lemon-garlic rub for a sweet and sticky finish.
- Orange and Thyme: Swap the lemon and sage for orange zest and fresh thyme for a more festive aroma.
Storage
Leftover ham can be refrigerated for up to 5 days or frozen for 2 months. Use bones to make a delicious pea and ham soup.
Serving Suggestions
- Serve thick slices with roasted potatoes and a side of mustard sauce.
- Perfect for cold cuts on a charcuterie board with pickles and crusty bread.
Frequently Asked Questions
Should I boil the ham before roasting?
You can, but slow roasting from raw at a low temperature results in a much deeper flavor and a firmer, less ‘boiled’ texture.
Do I leave the skin on?
Roast with the skin on to protect the meat, then peel it back for the final 30 minutes to crisp up the fat layer.
What temperature should the ham reach?
Aim for an internal temperature of 68-71°C (155-160°F) for a fully cooked, safe result.
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instructions_source: editorial-classic