Slow-roasted ham with lemon, garlic & sage
Slow-roasting a pork shoulder transforms it into meat so tender it dissolves on your tongue. This Polish approach uses the holy trinity of garlic, lemon, and sage to build layers of flavor while the fat renders into liquid gold. The dry white wine adds acidity that cuts through richness, a technique that works because pork's fattiness needs balance. This isn't Sunday dinner; it's a masterclass in how patience and acid make meat sing.
Instructions
step 1 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. step 2 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. step 3 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. step 4 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..
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