The ham shank is often the unsung hero of the butcher counter. While many people gravitate toward the larger, flashier spiral-sliced bone-in hams for holiday centerpieces, the shank offers a depth of flavor and a versatility that is hard to beat. Whether you are aiming for a traditional glazed dinner or looking to use the shank as a flavor powerhouse for soups and stews, knowing how to prepare it correctly is the key to unlocking its succulent potential.
A ham shank is the lower portion of the hog’s leg. It contains a single, sturdy bone and a significant amount of connective tissue. This anatomy makes it slightly tougher than the “butt” end of the ham, but it also means it is packed with collagen. When cooked low and slow, that collagen breaks down into gelatin, resulting in meat that is incredibly tender and a sauce or broth that is rich and silky.
Choosing the Right Ham Shank at the Market
Before you even turn on your oven, you need to select the right piece of meat. In most grocery stores, you will find ham shanks that are already cured and smoked. These are “ready-to-eat” or “ready-to-cook,” meaning they have been treated with salt and smoke for preservation and flavor.
If you happen to find a “fresh” ham shank, keep in mind that it has not been cured. It will taste more like a pork roast than a traditional ham. Most classic recipes specifically call for the cured, smoked variety because that signature salty, smoky profile is what defines the dish. Look for a shank with a good amount of meat covering the bone and a healthy layer of fat, which will baste the meat as it cooks.
Essential Preparation Steps Before Cooking
Preparation begins with a few simple but crucial steps to ensure even cooking and maximum flavor absorption. First, if your ham shank comes with a thick layer of skin or “rind,” you may want to score it. Using a sharp knife, create a diamond pattern across the surface, cutting through the skin and fat but not into the meat itself.
This scoring serves two purposes. It allows any glaze you apply to penetrate deeper into the ham, and it provides a path for the rendering fat to escape, which helps crisp up the exterior. Additionally, if the ham is particularly salty, some cooks prefer to soak the shank in cold water for an hour or two before cooking to leach out some of the excess sodium. If you do this, be sure to pat the meat completely dry before proceeding.
The Low and Slow Roasting Method
Roasting is the most common way to prepare a ham shank when you want it to be the star of the plate. Because the shank has more connective tissue than the upper leg, a high-temperature blast will only make it rubbery. Instead, aim for a steady, gentle heat.
Preheat your oven to 325°F. Place the shank in a heavy roasting pan. To keep the meat moist during the long cooking process, add a small amount of liquid to the bottom of the pan—about a half-cup of apple cider, pineapple juice, or even plain water. Cover the pan tightly with aluminum foil to create a steam-filled environment.
A general rule for roasting a cured ham shank is to cook it for about 20 minutes per pound. However, the best way to determine doneness is with a meat thermometer. You are looking for an internal temperature of 145°F for a pre-cooked ham that you are simply reheating, or 160°F if you prefer the meat to be “fall-off-the-bone” tender.
Crafting the Perfect Glaze
The glaze is where you can truly express your culinary creativity. Since ham is naturally salty and smoky, it pairs beautifully with sweet and acidic components. A classic glaze often involves a base of brown sugar or honey mixed with a bit of Dijon mustard or apple cider vinegar.
Wait until the last 30 to 45 minutes of roasting to apply your glaze. If you put it on too early, the high sugar content will cause it to burn before the ham is heated through. Crank the oven temperature up to 400°F during this final stage. Remove the foil, brush a generous layer of glaze over the scored skin, and return it to the oven. Repeat this basting process every 10 to 15 minutes until the exterior is bubbly, caramelized, and dark mahogany in color.
Using a Slow Cooker for Maximum Tenderness
If you want a hands-off approach that guarantees tender meat, the slow cooker is your best friend. This method is particularly effective if you plan to shred the ham for sandwiches or tacos rather than slicing it into formal rounds.
Place your ham shank in the slow cooker and add aromatics like sliced onions, garlic cloves, and a few bay leaves. You don’t need much liquid—perhaps a splash of ginger ale or orange juice—as the ham will release its own juices. Set the slow cooker to low and let it cook for 6 to 8 hours. By the time it’s done, the meat should practically slide off the bone with very little effort.
The Secondary Life of a Ham Shank: Soups and Beans
One of the greatest benefits of learning how to prepare a ham shank is the “two-for-one” meal deal. Even after the main meat has been eaten, the bone and the remaining scraps are culinary gold. The shank bone is loaded with marrow and collagen, making it the perfect base for Split Pea Soup or Navy Bean Soup.
To use a shank for soup, you can either use the leftover bone from a roast or buy a smaller smoked shank specifically for this purpose. Simmer the shank in a large pot with water or stock for at least two hours before adding your vegetables and legumes. The long simmering time extracts every bit of smoky flavor and creates a body and richness in the broth that you simply cannot get from a bouillon cube.
Carving and Serving Your Masterpiece
Carving a ham shank can be a bit tricky because of the central bone. The best technique is to lay the ham on a stable cutting board and identify the direction of the bone. Use a long, thin carving knife to cut slices perpendicular to the bone.
Once you hit the bone, cut along the length of it to release the slices. Don’t worry about making every piece look perfect; the rustic, uneven slices of a shank are part of its charm. Serve the ham while it is still warm, perhaps with a side of creamy mashed potatoes, roasted root vegetables, or a bright, vinegar-based coleslaw to cut through the richness of the pork.
Storing and Reheating Leftovers
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to four days. Ham also freezes exceptionally well. For the best results when reheating, avoid the microwave, which can turn the pork tough and leathery. Instead, wrap the ham slices in foil with a teaspoon of water or broth and heat them in a 300°F oven until warmed through. This preserves the moisture and keeps the meat tender.
FAQs
Can I prepare a ham shank if it is frozen?
It is highly recommended to thaw the ham shank completely in the refrigerator before cooking. Thawing usually takes about 24 hours for every 5 pounds of meat. Cooking a frozen shank can lead to uneven results, where the outside becomes overcooked and dry while the center remains cold. If you are in a rush, you can use a cold-water bath to speed up the process, but never use warm water as it can encourage bacterial growth.
What is the difference between a ham shank and a ham butt?
The ham shank is the lower part of the leg and has one straight bone, making it easier to carve but slightly leaner and tougher. The ham butt, or the upper part of the leg, contains more fat and a T-shaped bone which makes carving more complex. The shank is generally preferred for its classic “ham” shape and the richness it adds to soups, while the butt end is often prized for having more meat.
Do I need to wash the ham shank before cooking?
No, you should not wash the ham shank. Washing raw or cured meat can splash bacteria onto your kitchen surfaces and sink. Instead, simply pat the ham dry with paper towels if it is moist. This helps the skin crisp up and allows any rubs or glazes to adhere better to the surface.
How do I know if my ham shank is fully cooked?
Most ham shanks sold in stores are already cured and smoked, which means they are technically safe to eat. However, they taste much better when heated through. Use a meat thermometer to ensure the internal temperature reaches 145°F for a standard reheat. If you are cooking a “fresh” (uncured) shank, you must cook it to an internal temperature of at least 145°F followed by a three-minute rest.
Why did my ham shank turn out dry?
Dryness is usually the result of cooking the ham at too high a temperature or failing to cover it during the first phase of roasting. To prevent this, always use a tight foil cover or a heavy lid to trap moisture. Additionally, adding a small amount of liquid to the bottom of the roasting pan creates a braising effect that keeps the meat succulent throughout the long cooking process.