Slow-roasted ham with lemon, garlic & sage

Steps

1. 1
   Step 1:

   Heat the oven to 200C/180C fan/gas 6.

2. 2
   Step 2:

   Bash the garlic, sage, lemon zest, salt and pepper together using a pestle and mortar until the mixture becomes a paste.

3. 3
   Step 3:

   Stir in the oil.

4. 4
   Step 4:

   Spread the mixture over the pork shoulder, avoiding the skin on top.

5. 5
   Step 5:

   Score the skin using a sharp knife, then rub a large pinch of salt into the skin.

6. 6
   Step 6:

   Tie the pork together using kitchen string.

7. 7
   Step 7:

   Line a large baking tray with a double layer of foil and put the pork on top, skin-side up.

8. 8
   Step 8:

   Bring the sides of the foil up around the pork to create a parcel, then pour the wine into the tray around the sides.

9. 9
   Step 9:

   Transfer to the oven and reduce the temperature to 140C/120C fan/gas 1.

10. 10
    Step 10:

    Roast for 4-5 hrs, or until a meat thermometer inserted into the thickest part of the pork reads 70C.

    4–5 h
11. 11
    Step 11:

    Turn the oven up to 240C/220C fan/gas 9.

12. 12
    Step 12:

    Carefully spoon the pork roasting juices from the pan into a saucepan.

13. 13
    Step 13:

    Cook over a medium heat for 10-15 mins, or until reduced by a third.

    10–15 min
14. 14
    Step 14:

    Season to taste.

15. 15
    Step 15:

    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.

    10–15 min
16. 16
    Step 16:

    Leave to rest for 20 mins before slicing.

    20 min
17. 17
    Step 17:

    Serve with the sauce drizzled over.