While the holiday season often puts the spotlight on massive whole hams, the humble ham shank is a hidden gem that deserves its own moment in the culinary sun. Often more affordable and incredibly flavorful due to its proximity to the bone, a well-roasted ham shank offers a perfect balance of salty, savory, and sweet. Whether you are preparing a Sunday family dinner or looking for a centerpiece that won’t leave you with weeks of leftovers, mastering the art of the roast ham shank is a skill every home cook should have in their repertoire.
Understanding Your Cut: What is a Ham Shank?
Before you preheat your oven, it is essential to understand what you are working with. The ham shank comes from the lower portion of the hog’s leg, specifically the area just above the ankle. This differs from the “butt” end, which is the upper, meatier part of the leg. The shank is characterized by its distinct tapered shape and a single, sturdy bone running through the center.
Because the shank contains more connective tissue and a higher bone-to-meat ratio than the butt end, it is naturally more flavorful. As the ham roasts, the marrow in the bone and the collagen in the tissues break down, self-basting the meat from the inside out. This results in a succulent texture that is difficult to achieve with leaner cuts. Most ham shanks found in grocery stores are “city hams,” meaning they have been brine-cured and often pre-smoked, which significantly impacts how you approach the roasting process.
Essential Preparation Steps
The journey to a perfect roast begins long before the meat hits the heat. If you have purchased a cured, smoked ham shank, your primary goal is not “cooking” the meat in the traditional sense—since it is already technically cooked—but rather reheating it gently while adding depth of flavor and a beautiful glaze.
Checking the Cure and Salt Content
Depending on where you source your ham, it may be heavily salted. If you are concerned about saltiness, you can soak the shank in cold water for two to four hours before roasting, patting it completely dry afterward. However, for most standard grocery store hams, this step is unnecessary. Ensure the ham is at room temperature for about thirty to sixty minutes before it goes into the oven to ensure even heating.
Scoring the Skin and Fat
To allow your glaze to penetrate the meat and to give the exterior that classic, professional look, you must score the ham. Use a sharp paring knife to cut a diamond pattern into the skin and fat layer, being careful not to cut too deeply into the muscle meat itself. Aim for cuts about one-quarter inch deep. This process creates “channels” for rendered fat to escape and for your flavorsome glaze to settle in.
The Roasting Process: Low and Slow
The secret to a tender ham shank is a low and slow approach. High heat will dry out the exterior before the center reaches the desired temperature.
Setting the Temperature
Preheat your oven to 325°F. This moderate temperature allows the internal fats to render slowly, keeping the meat moist. Place the ham shank in a heavy-duty roasting pan. To prevent the bottom from scorching and to add moisture to the environment, pour about one cup of liquid into the bottom of the pan. This could be water, apple cider, pineapple juice, or even a dry white wine.
Tent with Foil
During the first phase of roasting, wrap the ham tightly with aluminum foil or cover the roasting pan with a heavy lid. This creates a steaming effect that prevents the meat from becoming “ham jerky.” Roast the shank for approximately fifteen to twenty minutes per pound. For a standard three to four-pound shank, this initial phase will take about an hour to an hour and fifteen minutes.
Crafting the Perfect Glaze
The glaze is where you can truly express your culinary personality. A good glaze requires a balance of sugar for caramelization, acid to cut through the fat, and aromatics for depth.
Classic Honey Mustard Glaze
A perennial favorite involves mixing one cup of brown sugar, three tablespoons of Dijon mustard, two tablespoons of honey, and a splash of apple cider vinegar. The mustard provides a sharp contrast to the salty pork, while the brown sugar creates a sticky, lacquered finish.
Spiced Pineapple Glaze
For a more tropical approach, combine pineapple juice, crushed cloves, a pinch of cinnamon, and dark brown sugar. Reduce this mixture on the stovetop until it reaches a syrupy consistency before applying it to the ham. The enzymes in the pineapple also act as a mild tenderizer.
The Final Sear and Glazing Technique
Once the ham has reached an internal temperature of about 130°F, it is time to remove the foil and turn up the drama. Increase the oven temperature to 400°F.
Brush a generous layer of your chosen glaze over the entire surface of the shank, ensuring it gets into those diamond-shaped scores you made earlier. Return the ham to the oven uncovered. Every ten minutes, apply another layer of glaze. This “layering” technique builds a thick, flavorful crust. Keep a close eye on the meat during this stage; because of the high sugar content in glazes, it can move from perfectly caramelized to burnt very quickly. You are looking for a deep mahogany color and bubbling edges.
The ham is ready to come out when the internal temperature reaches 145°F. While the USDA suggests 145°F as the safe point for fresh pork, for a pre-cooked ham, this temperature ensures it is hot throughout without being rubbery.
The Importance of Resting
One of the most common mistakes in roasting a ham shank is slicing it the moment it leaves the oven. Resting is a non-negotiable step. Transfer the ham to a carving board and tent it loosely with foil for at least fifteen to twenty minutes. During this time, the juices that were pushed to the center by the heat will redistribute throughout the meat. If you cut it too early, those juices will end up on the cutting board, leaving you with dry meat.
Serving and Carving Tips
Carving a shank is slightly different than carving a boneless ham. Because of the central bone, the easiest method is to cut slices perpendicular to the bone. Hold the “handle” of the shank (the narrow end) and slice downward until you hit the bone. Then, run your knife horizontally along the bone to release the slices.
For serving, the ham shank pairs beautifully with roasted root vegetables, creamy mashed potatoes, or a bright, acidic slaw. Don’t forget to save the bone! A ham shank bone is culinary gold for making split pea soup, collard greens, or a rich navy bean stew the following day.
FAQs
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Can I roast a ham shank if it is frozen?
It is not recommended to roast a ham shank directly from a frozen state. Doing so will result in an unevenly cooked roast where the outside is overdone and dry while the inside remains cold or undercooked. Always thaw your ham shank in the refrigerator for twenty-four to forty-eight hours before you plan to roast it.
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Do I need to remove the skin before roasting?
This is a matter of preference. Some people enjoy the “crackling” effect of roasted ham skin, while others find it too tough. If the skin is very thick, you might choose to trim most of it away, leaving about a quarter-inch of fat to protect the meat and carry the glaze. If you leave the skin on, ensure it is scored deeply enough for the heat and glaze to reach the fat layer.
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How do I keep the ham from drying out?
The best way to prevent dryness is the “steam and sear” method. Keeping the ham covered with foil and adding liquid to the bottom of the pan for the majority of the cooking time preserves moisture. Additionally, using a meat thermometer to ensure you don’t exceed an internal temperature of 145°F is the most reliable way to maintain succulence.
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What is the difference between a ham shank and a ham hock?
While they come from the same general area of the leg, they are different. A ham hock is much smaller and contains more bone, skin, and tendons than meat; it is primarily used as a flavoring agent for soups and beans. A ham shank is the meatier portion located just above the hock and is large enough to be served as a main course roast.
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How long can I store leftover roast ham shank?
Leftover roasted ham can be stored in an airtight container in the refrigerator for three to four days. If you want to keep it longer, you can freeze the meat for up to two months. When reheating leftovers, do so gently—perhaps with a splash of water or broth—to ensure the meat stays tender.