Slow-roasted ham with lemon, garlic & sage

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenHeat the oven to 200C/180°C / 350°F fan/gas 6. Bash the garlic, sage, lemon zest, salt and pepper together using a pestle and mortar until the mixture becomes a paste.
2. 2Stir through 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.
3. 3Tie the pork together using kitchen string.
4. 4Line a large baking tray with a double layer of foil and put the pork on top, skin-side up.
5. 5Bring 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/120°C / 250°F fan/gas 1.
6. 6RoastRoast for 4-5 hrs, or until a meat thermometer inserted into the thickest part of the pork reads 70C.
7. 7Heat the ovenTurn the oven up to 240C/220°C / 425°F fan/gas 9. Gently 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. Taste and adjust the seasoning.
8. 8Meanwhile, 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.
9. 9ServeLeave to rest for 20 mins before slicing. Serve with the sauce drizzled over.