Slow-Roasted Ham with Lemon, Garlic & Sage
Tender, juicy pork shoulder slow-roasted in white wine with a fragrant garlic, lemon and sage paste, finished with perfectly crispy crackling. A showstopping centrepiece that's well worth the wait.
Ingredients
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Pork Shoulderβ 2 kg None
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Vegetable Oilβ 46 g π§ 50 ml π₯ 3β tbsp
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Dry White Wineβ 495 g π§ 500 ml π₯ 2β cup
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Garlicβ 25 g π§ 5 pcs
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Lemonβ 100 g π 1ΒΌ pcs
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Black Pepperβ 10 g 10 pcs
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Saltβ 15 g π§ 12.5 ml π₯ 0.845 tbsp
Total nutrition
5614 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 200Β°C/180Β°C fan/gas 6. Using a pestle and mortar, bash the garlic, sage, lemon zest, 15g salt and 10g black pepper together until the mixture forms a smooth paste. Stir in 50ml vegetable oil, then spread the paste evenly over the pork shoulder, keeping the skin on top clear. Score the skin with a sharp knife and rub a generous pinch of salt into it. Tie the joint neatly with kitchen string.
- Line a large baking tray with a double layer of foil and place the pork on top, skin-side up. Bring the foil up around the sides of the meat to form a loose parcel, then pour 500ml dry white wine into the tray around the sides of the pork. Transfer to the oven and immediately reduce the temperature to 140Β°C/120Β°C fan/gas 1. Roast for 4β5 hours, or until a meat thermometer inserted into the thickest part reads 70Β°C.
- Raise the oven temperature to 240Β°C/220Β°C fan/gas 9. Carefully spoon the roasting juices from the tray into a saucepan and cook over a medium heat for 10β15 minutes, or until reduced by one third. Season to taste.
- Meanwhile, fold the foil back so that only the skin of the pork is exposed, then return the joint to the hot oven for a further 10β15 minutes until the skin is puffed up and golden brown all over. Leave the pork to rest for 20 minutes before slicing, then serve with the reduced pan sauce drizzled over.
Source:
TheMealDB
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