Slow-roasted ham with lemon, garlic & sage

Name: Slow-roasted ham with lemon, garlic & sage
Yield: 9
Cuisine: Polaca
Ingredients: 5 cloves Garlic; Lemon; 15 g Salt; 10 g Black pepper; 50 ml Vegetable Oil; 2 kg Pork Shoulder; 500 ml Dry White Wine

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 9 (estimated)

Nutrition facts

Protein27 %38 g
Carbs2 %3 g
Fat71 %45 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	619 kcal	216 kcal
Protein	38 g	13.2 g
Carbs	3 g	1 g
Fat	45 g	15.7 g

One serving is about 287 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty23/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Polish

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Pork - Polish

Ingredients

5 cloves Garlic (chopped)
Lemon (Zest of 1)
15 g Salt
10 g Black pepper
50 ml Vegetable Oil
2 kg Pork Shoulder
500 ml Dry White Wine

Instructions

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.
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.
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.
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.