Pork roast in milk

I line up the cured ham slices on greaseproof paper.

I cover the meat completely.

I tie with kitchen string.

I put the roast in a roasting tin with oil, garlic, sage and rosemary, and heat it.

I brown on all sides and add salt and pepper.

Meanwhile, I heat the milk and pour over the roast.

I bake at 180°C for about 1 and a half hours. A food thermometer in the centre should read 65°C. Once cooked, I lift from the sauce onto foil and remove the string.

I wrap in foil. As mentioned, I cooked it the day before so it could be sliced cold into perfect slices.

I strain the sauce into a small pan, remove garlic and press well.

I add a tablespoon flour and a large knob of butter.

I bring to the boil, whisking until thick, smooth and velvety. Blend with a stick blender if lumps remain.

The next day, I slice the roast thinly.

I put some sauce in a baking dish and arrange the meat neatly.

I cover with all the sauce and foil and reheat at 180°C until hot.
Excellent with mashed or baked potatoes, or polenta.