Slow-roasted ham with lemon, garlic & sage

Name: Slow-roasted ham with lemon, garlic & sage
Yield: 4 servings
Cuisine: Polish
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Garlic5
Lemonzest1
Salt15 g
Black Pepper10 g
Vegetable Oil50 ml
Pork Shoulder2 kg
Dry White Wine500 ml

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	1656 kcal
Protein	95.5 g
Fat	129.2 g
Carbohydrate	9.2 g
of which sugars	1.9 g
Fibre	1.5 g
Salt	4.4 g

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

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.
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.
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.

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