Slow-roasted ham with lemon, garlic & sage

Step 1: Preheat your oven to a vibrant 200°C (180°C fan/gas 6). Using a pestle and mortar, crush the chopped garlic, fragrant sage leaves, and zesty lemon peel along with salt and black pepper until they form a rich, aromatic paste. Gently incorporate the vegetable oil into this mixture, creating a luscious spread that will infuse the pork shoulder with flavor. Carefully rub this paste all over the pork shoulder, mindful to avoid the skin. Using a sharp knife, score the skin to encourage crisping, then generously apply a pinch of salt onto the skin’s surface. Finally, bind the pork snugly with kitchen string to maintain its shape during cooking. Step 2: Prepare a large baking tray by lining it with a double layer of foil to catch drips and facilitate easy cleanup. Place the pork shoulder on the tray, skin-side up. Fold the foil edges up to create a parcel, sealing it gently around the pork without covering the skin, leaving room for steam circulation. Pour the dry white wine delicately around the parcel’s sides in the tray, allowing it to infuse the pork as it roasts. Transfer the tray to the oven and immediately reduce the temperature to a gentle 140°C (120°C fan/gas 1). Let it roast slowly for 4 to 5 hours. The pork is ready when a meat thermometer inserted into the thickest part registers 70°C—signaling tender, juicy perfection. Step 3: Increase the oven temperature to a blazing 240°C (220°C fan/gas 9) to prepare for the final crisping stage. Carefully ladle the flavorful roasting juices from the tray into a saucepan, taking care not to disturb the pork. Simmer this liquid over medium heat for 10 to 15 minutes until it reduces by about one-third, intensifying its savory depth. Taste and adjust the seasoning if needed, ensuring a perfect balance to accompany your roast. Step 4: While the sauce reduces, gently fold back the foil surrounding the pork to expose only the scored skin. Slide the meat back into the oven for 10 to 15 minutes — this crucial step puffs up and browns the skin to a golden, crackling finish. Once the skin is irresistibly crispy, remove the pork from the oven and let it rest, tented loosely with foil, for 20 minutes. This pause allows the juices to redistribute, ensuring each slice is incredibly moist. Serve the succulent slices drizzled generously with the rich wine sauce for a truly memorable meal.