Slow-roasted ham with lemon, garlic & sage

Pork · Polish classic.

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

Method

1. Mix together — 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.
2. Mix together — Stir in the oil, then spread the mixture over the pork shoulder, avoiding the skin on top.
3. Continue cooking — Score the skin using a sharp knife, then rub a large pinch of salt into the skin.
4. Continue cooking — 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.
5. Continue cooking — Bring the sides of the foil up around the pork to create a parcel, then pour the wine into the tray around the sides.
6. Continue cooking — Transfer to the oven and reduce the temperature to 140C/120C fan/gas 1.
7. Continue cooking — Roast for 4-5 hrs, or until a meat thermometer inserted into the thickest part of the pork reads 70C.
8. Heat the pan — 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.
9. Season — 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.
10. Serve — Leave to rest for 20 mins before slicing. Serve with the sauce drizzled over.

More Poland recipes

• Beetroot & red cabbage sauerkraut
• Bigos (Hunters Stew)
• Bigos (Polish hunter's stew)
• Braised stuffed cabbage
• Challah
• Golabki (cabbage roll)