Slow-roasted ham with lemon, garlic & sage
A weekend Polish dinner made with pork. Ready in about 6 hours 5 minutes. Difficulty: more effort.
- 35 minPrep (about)
- 5 hr 30 minCook (about)
- 6 hr 5 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 4.4 lb pork shoulder
Fresh & other
- 5 garlic
- Zest of 1 lemon
- 2 cups dry white wine
Sauces & oils
- 3 ½ tbsp vegetable oil
Spices & seasonings (2): salt, black pepper
- ½ oz salt
- ⅓ oz black pepper
How to make it
Steps in our own plain words.
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Turn the oven on to 400°F (350°F for a fan oven).
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Bash the garlic pestle, sage, lemon zest, salt and pepper together.
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Stir in the oil.
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Spread the mix over your pork shoulder, avoiding the skin on top.
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Score the skin using a sharp knife.
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Rub a big pinch of salt into the skin.
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Tie the pork together using kitchen string.
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Line a big baking tray using a double layer of foil.
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Put the pork over the top, skin-side up.
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Bring your sides of your foil up around your pork to create a parcel.
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Pour the wine in the tray around the sides.
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Move to the oven.
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Reduce your temperature to 275°F (250°F for a fan oven).
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Roast for 4-5 hrs, till a meat thermometer inserted in your thickest part of the pork reads 70C.
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Turn oven up.
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Do it to 475°F (425°F for a fan oven).
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Spoon your pork roasting juices from the pan in a pot.
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Heat over medium heat for 10-15 mins, until reduced by a third.
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Season to taste.
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While that cooks, arrange your foil around your meat so only the skin is exposed.
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Return to oven for 10-15 mins till the skin is puffed up and brown all over.
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Leave.
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Do it to rest for 20 mins before slicing.
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Serve with the sauce drizzled over.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More pork recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.