Slow-Roasted Ham with Lemon, Garlic & Sage

Ingredients

• 2 clove garlic
• ½ lemon
• 10 g fresh sage leaves
• 7½ g salt
• 5 g black pepper
• 25 ml vegetable oil
• 1 kg pork shoulder
• 250 ml dry white wine
• 1 kitchen string (optional)

Steps

1. Preheat oven to 200C (180C fan/gas 6). In a mortar and pestle, bash garlic, sage, lemon zest, salt, and pepper into a paste. Stir in oil.
2. Score the pork skin with a sharp knife. Rub the paste over the pork, avoiding the skin. Rub a pinch of salt into the skin. Tie pork with kitchen string, if desired.
3. Line a baking tray with foil, place pork skin-side up. Pour wine around the pork. Reduce oven to 140C (120C fan/gas 1) and roast for 4-5 hours until internal temperature reaches 70C.
4. Increase oven to 240C (220C fan/gas 9). Carefully spoon roasting juices into a saucepan and reduce by a third over medium heat for 10-15 minutes.
5. While sauce reduces, arrange foil to expose only the pork skin. Return to oven for 10-15 minutes until skin is puffed and browned.
6. Rest pork for 20 minutes before slicing. Drizzle with the reduced sauce and serve.