The ham shank is often the unsung hero of the butcher counter. While many people gravitate toward the larger, flashier spiral-cut holiday hams, the shank offers a depth of flavor and a gelatinous richness that is hard to beat. Whether you are looking to create a centerpiece for a Sunday dinner or you want to meal prep a protein that provides incredible leftovers for soups and stews, learning how to make a ham shank is a fundamental skill for any home cook.
Understanding Your Cut: Shank vs. Butt
Before you turn on the oven, it is important to know exactly what you are working with. A whole ham is the hind leg of the pig. When it is split, you get two main cuts: the butt end and the shank end.
The butt end is the upper part of the leg. It is meatier and leaner but contains a complex bone structure that can make carving a bit of a jigsaw puzzle. The shank end, which is the lower part of the leg, has that iconic “ham” shape. It contains a single straight bone, making it incredibly easy to carve. More importantly, the shank is slightly more flavorful because it contains more connective tissue, which breaks down during the cooking process to create a moist, tender result.
Selecting and Prepping the Meat
When shopping, you will likely encounter “city hams,” which are brined and often pre-smoked. These are technically already cooked, so your job is essentially a low-and-slow reheating process that infuses flavor and achieves the right texture. Look for a “bone-in” shank. The bone is the secret to the flavor; it acts as a conductor of heat and adds a savory depth to the meat that boneless versions simply lack.
Preparation is minimal but crucial. If your ham shank comes with a thick layer of skin or “rind,” you may want to trim some of it away, though leaving a thin layer of fat is essential for basting the meat as it cooks. Score the fat in a diamond pattern, cutting about a quarter-inch deep. This doesn’t just look professional; it allows your glazes and seasonings to penetrate the meat rather than just sliding off the surface.
The Slow-Roasting Method
To achieve a melt-in-your-mouth texture, low and slow is the golden rule. High heat will dry out the exterior before the center is warm, resulting in a rubbery texture.
Setting the Stage
Preheat your oven to 325°F. This moderate temperature ensures the ham warms through evenly without losing its moisture. Place the ham shank in a heavy-duty roasting pan. To prevent the bottom from scorching and to add a subtle steaming effect, pour about a cup of liquid into the bottom of the pan. Water works fine, but apple cider, pineapple juice, or even a dry white wine will add a beautiful aromatic quality to the steam.
The Initial Roast
Cover the roasting pan tightly with heavy-duty aluminum foil. This step is non-negotiable. You want to create a sealed environment where the moisture stays trapped with the meat. Place the pan in the oven and plan for about 15 to 20 minutes of cooking time per pound. For a standard 8-pound shank, this means an initial roasting time of roughly two to two and a half hours.
Crafting the Perfect Glaze
While the ham is in its first stage of roasting, it is time to build your flavor profile. A glaze serves two purposes: it adds a sweet-and-savory contrast to the salty meat, and it creates a beautiful, lacquered finish.
Sweet and Spicy Bourbon Glaze
A classic favorite involves mixing one cup of brown sugar, a quarter cup of Dijon mustard, two tablespoons of bourbon, and a pinch of ground cloves. The sugar provides the caramelization, the mustard adds tang to cut through the fat, and the bourbon provides a smoky, woody depth.
Honey and Pineapple Glaze
For a brighter, more tropical vibe, combine a half-cup of honey, a half-cup of crushed pineapples (with juice), and a teaspoon of ground ginger. This creates a sticky, bright coating that pairs perfectly with the natural saltiness of the pork.
The Glazing and Finishing Process
Once your ham reaches an internal temperature of about 130°F, it is time to uncover it. Remove the foil and generously brush your chosen glaze over the entire surface, making sure to get it into the scores you made earlier.
Turn the oven temperature up to 400°F. Return the ham to the oven, uncovered. You will want to stay close by for this part. Every 8 to 10 minutes, pull the ham out and apply another layer of glaze. This “layering” effect builds a thick, flavorful crust. Continue this process for about 20 to 30 minutes, or until the internal temperature reaches 145°F and the outside is bubbly and caramelized.
The Importance of the Rest
One of the biggest mistakes home cooks make is carving the ham immediately after it leaves the oven. When meat is hot, the juices are thin and runny. If you cut into it right away, those juices will end up on your cutting board rather than staying inside the meat.
Transfer the ham to a carving board and tent it loosely with foil. Let it rest for at least 20 minutes. This allows the fibers to relax and reabsorb the moisture, ensuring every slice is succulent.
Carving with Confidence
Carving a shank is straightforward because of the central bone. Lay the ham on its side. Cut a few slices off the thinner side to create a flat base, then turn the ham to stand on that flat surface. Slice downward towards the bone in even intervals. Finally, run your knife horizontally along the bone to release the slices.
Utilizing the Leftovers
A ham shank is the gift that keeps on giving. Once you have enjoyed the main meal, do not throw away that bone. The “ham bone” is the foundation of some of the best soups in the world.
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Split Pea and Ham Bone Soup
Toss the bone into a large pot with dried split peas, carrots, onions, celery, and chicken stock. Simmer for two hours. The marrow and remaining meat bits will dissolve into the broth, creating a creamy, smoky soup that tastes like it came from a high-end bistro. -
Ham and Bean Stew
Similarly, a ham bone can transform a simple pot of navy beans or pinto beans. The natural salt and gelatin in the bone season the beans from the inside out, making them incredibly tender and savory.
Frequently Asked Questions
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Is a ham shank already cooked when I buy it?
Most ham shanks found in grocery stores are “city hams,” which means they have been cured in a brine and smoked. These are fully cooked and only require reheating to an internal temperature of 145°F. However, if you purchase a “fresh ham” from a butcher, it is raw pork and must be cooked thoroughly like a pork roast to an internal temperature of at least 145°F followed by a rest. Always check the label to confirm if it is “ready to eat” or “requires cooking.”
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How do I prevent the ham shank from drying out?
The key to juicy ham is a combination of liquid and a tight seal. Always add a small amount of liquid (water, juice, or broth) to the bottom of the roasting pan and cover the pan tightly with foil for the majority of the cooking time. Only uncover the ham during the final 30 minutes to apply the glaze and develop the crust.
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What is the best way to store leftover ham?
Leftover ham should be cooled and refrigerated within two hours of cooking. It stays fresh in the refrigerator for 3 to 5 days. If you cannot finish it by then, ham freezes exceptionally well. Wrap it tightly in plastic wrap and then foil, or use a vacuum sealer. It will maintain its quality in the freezer for up to two months.
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Can I cook a ham shank in a slow cooker?
Yes, a slow cooker is an excellent tool for a ham shank, especially if it is a smaller cut. Place the ham in the slow cooker with a half-cup of liquid and cook on low for 4 to 6 hours. You can apply the glaze and pop it under the oven broiler for a few minutes at the very end to get that crispy exterior.
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How much ham should I plan per person?
When buying a bone-in ham shank, a good rule of thumb is to plan for about 3/4 pound to 1 pound of meat per person. This accounts for the weight of the bone and ensures you have enough for everyone to have a generous serving, plus a little left over for sandwiches the next day.