The humble ham shank is often the unsung hero of the butcher counter. While many people gravitate toward the larger, meatier spiral-cut hams for holiday centerpieces, the shank offers a depth of flavor and a richness that is hard to beat. Whether you are looking to create a comforting soup, a hearty stew, or a glazed roast that falls off the bone, learning how to prepare ham shank is a skill that will elevate your home cooking to a professional level.
Understanding the Ham Shank
Before you turn on the stove, 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 but below the shoulder or butt. Because this part of the animal contains a significant amount of connective tissue and a large, marrow-rich bone, it requires specific cooking techniques to become tender.
Most ham shanks you find at the grocery store are cured and smoked. This means they already pack a salty, smoky punch. However, you can occasionally find “fresh” ham shanks, which are uncured and unsmoked. The preparation methods remain similar, but you will need to adjust your seasoning—specifically salt—depending on which type you have purchased.
Initial Cleaning and Prep Work
When you bring your ham shank home, start by removing it from its packaging and patting it dry with paper towels. If you are working with a smoked shank, you might notice a tough outer skin or “rind.” While some people enjoy the texture of the rind after a long braise, many prefer to score it.
Use a sharp knife to create a diamond pattern across the skin, cutting about a quarter-inch deep. This allows heat to penetrate more effectively and helps any glazes or seasonings seep into the fat layer beneath. If the shank is particularly salty, you can soak it in cold water for about 2 hours before cooking to draw out some of the excess brine.
Slow Braising: The Secret to Tenderness
Because the shank is a hard-working muscle, it is naturally tough. The best way to combat this is through low and slow heat. Braising is the most popular method for a reason: the liquid breaks down the collagen, turning it into gelatin, which results in that sought-after “melt-in-your-mouth” texture.
Choosing Your Liquid
Water is a fine base, but why stop there? To add layers of flavor, consider using:
- Chicken or vegetable stock for a savory depth.
- Apple cider or pineapple juice for a touch of sweetness that cuts through the salt.
- A dark ale or stout for a robust, earthy undertone.
The Aromatic Base
Never cook a ham shank in liquid alone. Create a flavor foundation by adding onions, carrots, celery, and garlic to the pot. Herbs like bay leaves, black peppercorns, and sprigs of fresh thyme or rosemary will infuse the meat with a sophisticated aroma.
Oven Roasting for a Crispy Finish
If you prefer a roasted ham shank over a boiled one, you can achieve a beautiful crust by finishing it in the oven. Start by simmering the shank in a flavored liquid for about 90 minutes to ensure the interior is cooked through. Once softened, transfer it to a roasting pan.
Preheat your oven to 325°F. Brush the shank with a glaze—perhaps a mix of brown sugar, Dijon mustard, and a splash of bourbon. Roast for another 45 to 60 minutes, basting every 15 minutes, until the internal temperature reaches 145°F and the exterior is caramelized and bubbling.
Using the Slow Cooker or Pressure Cooker
For the busy home cook, modern appliances are a lifesaver when preparing ham shank.
- In a slow cooker, place your aromatics at the bottom, set the shank on top, and add enough liquid to cover about half of the meat. Set it to low and let it cook for 8 to 10 hours. By the time you get home from work, the meat will be falling off the bone.
- If you are short on time, a pressure cooker can do the job in a fraction of the time. High pressure for 45 to 60 minutes with a natural pressure release will yield results similar to several hours of simmering. This is particularly useful if you are using the shank primarily for a soup base.
The Art of the Glaze
A great glaze transforms a simple piece of meat into a culinary highlight. Because ham is naturally salty, glazes usually lean toward the sweet and acidic.
A classic honey-mustard glaze is always a crowd-pleaser. Combine 1/2 cup of honey, 1/4 cup of brown sugar, and 2 tablespoons of spicy mustard. For a more adventurous profile, try a balsamic and fig glaze or a spicy apricot preserve mixture. Apply the glaze during the final stages of cooking to prevent the sugars from burning.
Carving and Serving Your Ham Shank
Once your ham shank is cooked, let it rest for at least 15 to 20 minutes. This allows the juices to redistribute throughout the meat. Carving a shank can be a bit tricky due to the central bone. Use a carving fork to steady the meat and a sharp knife to slice parallel to the bone.
The meat from the shank is exceptionally flavorful and works well in various presentations. You can serve thick slices alongside mashed potatoes and roasted root vegetables, or you can shred the meat to use in sandwiches, tacos, or salads.
Utilizing the Bone
One of the biggest mistakes people make when learning how to prepare ham shank is throwing away the bone after the meat is gone. The bone is arguably the most valuable part of the cut. It is packed with marrow and collagen that will turn a simple pot of beans or split pea soup into a rich, velvety masterpiece.
Store the leftover bone in the freezer if you aren’t ready to use it immediately. When you are ready, simply drop the frozen bone into a pot of simmering water with your choice of legumes and vegetables. The bone will release its smoky essence, seasoning the entire dish naturally.
Common Mistakes to Avoid
The most common error is rushing the process. If you cook a ham shank at too high a temperature for too short a time, it will be rubbery and difficult to chew. Patience is your best friend here.
Another pitfall is over-salting. Smoked shanks are already heavily salted during the curing process. Always taste your cooking liquid before adding additional salt. Most of the time, the ham will provide all the sodium the dish needs.
Finally, don’t neglect the “fond“—those brown bits stuck to the bottom of the pan after searing or roasting. Deglaze the pan with a bit of wine or stock to incorporate those concentrated flavors back into your sauce or gravy.
Frequently Asked Questions
- Is ham shank the same as ham hock?
- While they come from the same general area of the leg, they are not identical. The ham shank is the meatier portion located just below the ham butt, while the ham hock is the joint further down, closer to the hoof. Shanks have more meat and are better for main courses, while hocks are primarily used for flavoring soups and beans due to their high skin-to-meat ratio.
- How long does it take to boil a ham shank?
- On average, a ham shank takes about 2 to 3 hours to boil or simmer on the stovetop. You know it is ready when the meat easily pulls away from the bone with a fork. If you are cooking multiple shanks at once, ensure they are fully submerged in the liquid to maintain even cooking temperatures.
- Can I cook a ham shank from frozen?
- It is possible, but not recommended for the best texture. Cooking from frozen can lead to an unevenly cooked shank, where the outside becomes overdone before the center reaches a safe temperature. It is best to thaw the shank in the refrigerator for 24 hours before you plan to cook it.
- What is the safe internal temperature for ham shank?
- For a pre-cooked or smoked ham shank, you should aim for an internal temperature of 145°F followed by a 3-minute rest. If you are working with a fresh, raw ham shank, it must reach 145°F to be safe for consumption. Always use a meat thermometer inserted into the thickest part of the meat, avoiding the bone, for an accurate reading.
- How should I store leftover ham shank?
- Leftover cooked ham shank can be stored in an airtight container in the refrigerator for 3 to 4 days. If you want to keep it longer, you can freeze the meat for up to 2 months. To prevent the meat from drying out when reheating, add a splash of water or broth and cover it tightly with foil before placing it in a 300°F oven.