Ham shanks are one of the most underrated gems in the butcher’s case. Often overshadowed by the meaty glory of a whole spiral ham or the convenience of thick-cut steaks, the ham shank is a powerhouse of flavor and texture. It is essentially the lower portion of the hog’s leg, sitting just above the ankle. Because this muscle worked hard during the animal’s life, it is lean but packed with connective tissue and bone marrow. When treated with the right culinary techniques, that toughness transforms into a melt-in-your-mouth delicacy that provides a rich, salty, and smoky foundation for dozens of dishes.
Understanding the Difference Between Ham Shanks and Ham Hocks
Before you fire up the stove, it is crucial to know exactly what you are working with. While many recipes use the terms “shank” and “hock” interchangeably, there is a distinct difference. A ham hock is the very bottom of the leg—the ankle joint—which consists mostly of bone, skin, and tendons with very little meat. A ham shank, however, is the section just above the hock. It contains a significant amount of meat surrounding a sturdy central bone. If you are looking for a piece of pork that can serve as a primary protein in a meal rather than just a seasoning agent, the ham shank is your best bet.
Preparation and Selection Tips
When shopping for ham shanks, you will almost always find them “cured” or “smoked.” This means they have already been treated with salt and often hardwood smoke (like hickory or applewood). This process preserves the meat and imparts that classic “ham” flavor.
Check the label for “water added” versus “natural juices.” Shanks with natural juices tend to have a firmer texture and a more concentrated pork flavor. Before cooking, it is a good idea to rinse the shanks under cold water to remove any excess surface brine or bone fragments from the sawing process. If you are watching your sodium intake, you can even soak them in cold water for an hour before cooking to draw out some of the salt.
Slow Braising: The Secret to Tenderness
The most popular and effective way to cook ham shanks is through slow braising. Because the meat is lean and full of collagen, high-heat methods like grilling or searing will only make it rubbery. Braising—cooking the meat partially submerged in liquid at a low temperature—allows the collagen to break down into gelatin. This process creates a luxurious, silky sauce and meat that pulls away from the bone with just a fork.
To start a basic braise, sear the exterior of the shank in a heavy pot or Dutch oven with a tablespoon of oil over medium-high heat. Once the skin is browned, remove the shank and sauté aromatics like onions, carrots, and celery. Return the shank to the pot and add enough liquid to cover it about halfway. This liquid can be water, chicken stock, or even a hard cider for a touch of sweetness. Cover the pot and simmer on the stovetop or place it in an oven set to 325°F for about 2 to 3 hours.
Making the Perfect Split Pea or Bean Soup
Perhaps the most iconic use for a ham shank is in a hearty soup. The bone in the shank acts as a natural flavor enhancer, releasing marrow and minerals into the broth as it simmers. Whether you are making a classic Navy bean soup or a thick split pea puree, the ham shank is the star of the show.
When making soup, you don’t need to sear the meat first. Simply place the ham shank in a large stockpot with your dried beans (which should be soaked overnight), onions, garlic, and bay leaves. Cover with plenty of water or unsalted stock—remember, the ham itself is salty, so you don’t want to overdo it with added salt early on. Bring the mixture to a boil, then reduce to a low simmer. Cook until the beans are creamy and the meat is falling off the shank bone. Once finished, remove the shank, shred the meat, discard the bone and excess fat, and stir the meat back into the soup.
Roasting Ham Shanks for a Crispy Finish
If you prefer a preparation that feels more like a traditional roast dinner, you can roast ham shanks in the oven. This method works best if you parboil the shanks first to ensure the interior is tender. Boil the shanks in water with peppercorns and onions for about 45 minutes, then pat them dry.
Place the parboiled shanks in a roasting pan and rub the skin with a mixture of brown sugar, Dijon mustard, and a pinch of cloves. Roast at 375°F for about 30 to 45 minutes. This high heat will caramelize the sugars and crisp up the skin, creating a beautiful contrast with the tender meat inside. This approach turns a humble “soup bone” into a rustic centerpiece worthy of a Sunday dinner.
Using the Slow Cooker for Convenience
For those with a busy schedule, the slow cooker is the ideal tool for ham shanks. You can toss a couple of shanks into the crockpot in the morning with some quartered potatoes, cabbage, and a splash of apple juice or beer. Set the cooker to “Low” for 8 to 10 hours. By the time you get home, the fat will have rendered beautifully, and the vegetables will be infused with a smoky, savory essence.
One tip for slow cooking: don’t overfill the liquid. Unlike a stovetop boil where evaporation occurs, a slow cooker traps all moisture. You only need about a cup of liquid to get the process started; the meat will release its own juices as it cooks.
Flavor Profiles and Pairings
Ham shanks are incredibly versatile when it comes to seasoning. While they are naturally salty and smoky, they benefit greatly from acidic or sweet counterpoints.
- Acidity: Vinegar-based coleslaw, pickled red onions, or a squeeze of lemon juice can cut through the richness of the pork.
- Sweetness: Maple syrup, honey, or pineapple juice are classic pairings that highlight the cured nature of the ham.
- Spice: Black pepper, red pepper flakes, or even a dash of hot sauce can balance the deep umami flavors.
In terms of side dishes, think “comfort food.” Mashed potatoes, buttered noodles, or a side of cornbread are excellent for soaking up the flavorful pot liquor (the liquid left over after cooking). Leafy greens like collards or kale also pair exceptionally well, as they can stand up to the long cooking times and heavy seasoning.
Food Safety and Storage
Since most ham shanks are cured and smoked, they have a decent shelf life in the refrigerator—usually up to a week in their original packaging. However, once cooked, you should treat them like any other meat. Store leftovers in an airtight container for up to 4 days.
The beauty of ham shanks is that they freeze remarkably well. If you find them on sale, you can stock up and keep them in the freezer for 4 to 6 months. Even after cooking, the meat and the resulting broth can be frozen for future use in quick weeknight meals. To ensure the meat is safe to eat, always ensure it reaches an internal temperature of at least 145°F, though for the best texture in shanks, you are usually aiming for much higher (around 190°F to 200°F) to ensure total tenderness.
Frequently Asked Questions
Do I need to soak ham shanks before cooking?
Soaking is not strictly necessary, but it is recommended if you are sensitive to salt. Because ham shanks are heavily cured, they can make a soup or stew quite salty. Soaking them in cold water for 1 to 2 hours before cooking helps remove excess surface salt. If you skip the soak, be sure to taste your dish before adding any additional salt.
Can I eat the skin on a ham shank?
Yes, the skin is edible, though its texture depends on the cooking method. In a long simmer or braise, the skin becomes very soft and gelatinous. Some people enjoy this, while others prefer to remove it. If you roast the shank at a higher temperature, the skin can become crispy and crackling-like, which is widely considered a delicacy.
How do I know when the ham shank is done?
Ham shanks are “done” when the meat easily pulls away from the bone with a fork. Unlike a steak, which you might want medium-rare, a shank needs to be “overcooked” by traditional standards to break down the tough fibers. If the meat is still clinging tightly to the bone, it needs more time in the heat.
Can I use ham shanks instead of ham hocks?
Absolutely. In fact, many chefs prefer using shanks because they offer much more meat. If a recipe calls for two ham hocks to flavor a pot of beans, you can usually substitute them with one large ham shank. You will get the same smoky flavor but with the added bonus of meaty chunks in every spoonful.
Is the bone useful after the meat is gone?
Don’t throw that bone away! Even after the meat has been shredded, the bone still contains flavor and collagen. You can use it to make a secondary “remouillage” (a second wetting) or a light pork stock. Simply simmer the bare bone with some water and aromatics for another few hours to extract every last bit of value.