Slow-Roasted Ham with Lemon, Garlic and Sage
Pork shoulder slow-roasted with lemon, garlic and sage — a generous, herby Sunday roast.
- Total
- 35 min
- Serves
- 4
A fragrant slow-roasted pork: shoulder rubbed with garlic, lemon, sage and pepper, roasted low with white wine until the meat shreds and the edges crisp. The lemon and sage cut the richness; the slow roast guarantees tenderness. It's a generous Sunday roast that fills the kitchen with herby, citrusy aroma.
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
- 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.
- 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.
- 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.
- 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.
Nutrition (per serving)
- Calories
- 600
- Protein
- 50 g
- Fat
- 40 g
- Carbs
- 2 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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