germanmedium

Slow-roasted ham with lemon, garlic & sage

Name: Slow-roasted ham with lemon, garlic & sage
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: german
Ingredients: 5 chopped cloves Garlic; Zest of 1 Lemon; 15 g Salt; 10 g Black Pepper; 50 ml Vegetable Oil; 2 kg Pork Shoulder; 500 ml Dry White Wine

A classic Polish pork from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

3463

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Polish Pork in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/slow-roasted-ham-with-lemon-garlic-sage

Ingredients

5 chopped clovesGarlic
Zest of 1Lemon
15 gSalt
10 gBlack Pepper
50 mlVegetable Oil
2 kgPork Shoulder
500 mlDry White Wine

Instructions

01
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.
02
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.
03
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.
04
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.