The shank portion ham is often the unsung hero of the holiday table. While many people gravitate toward the butt end or a pre-sliced spiral ham, the shank portion offers a classic, Norman Rockwell-style aesthetic with its signature tapered shape and single, straight bone. Beyond its looks, the shank is generally easier to carve and boasts a leaner, cleaner pork flavor that pairs beautifully with a variety of glazes. If you have found yourself with this impressive cut of meat and are wondering how to do it justice, you are in the right place. Cooking a shank portion ham is less about intense culinary labor and more about patience, moisture control, and the perfect finishing touch.
Understanding Your Shank Portion Ham
Before you preheat your oven, it is essential to understand what you are working with. Most shank portion hams found in grocery stores are city hams, meaning they have been wet-cured and are usually fully cooked or smoked. This means your primary job is not “cooking” the meat in the traditional sense of reaching a safe internal temperature from raw, but rather reheating it gently so it remains juicy and flavorful.
The shank is the lower leg of the hog. Because this muscle gets quite a bit of exercise, the meat is flavorful and held together by a single leg bone (the tibia). This bone is a massive advantage for the home cook; it acts as a conductor of heat during the roasting process and serves as an incredible base for split pea soup or bean stews once the ham is finished.
Preparing for the Roast
The first step to a successful ham is taking it out of the refrigerator early. For a large shank portion, which typically weighs between 7 and 10 pounds, you should let it sit at room temperature for about 1 to 2 hours. This takes the chill off the bone and ensures the ham heats evenly. If you put a refrigerator-cold ham into a hot oven, the outside will dry out long before the center reaches a pleasant eating temperature.
While the ham rests, take a moment to inspect the skin and fat cap. If there is a thick layer of skin or an excessive amount of fat, you can trim some of it away, but be sure to leave at least a quarter-inch of fat. This fat will melt during the roasting process, acting as a natural baster for the meat.
Scoring the Fat
One of the most iconic looks for a roasted ham is the diamond pattern. Beyond aesthetics, scoring serves a functional purpose. It allows your glaze to penetrate deeper into the meat and provides “wells” for the rendered fat to escape.
To score your shank portion, use a sharp chef’s knife or a paring knife. Cut shallow lines—about a quarter-inch deep—across the fat cap in one direction, spaced about an inch apart. Then, cut across those lines diagonally to create the diamond shapes. Be careful not to cut too deep into the meat itself, as this can cause the ham to lose its juices. For a classic touch, you can press a whole clove into the center of each diamond intersection.
The Roasting Process
The enemy of a good ham is evaporation. To prevent the meat from turning into leather, you must create a humid environment. Start by preheating your oven to 325°F. This lower temperature ensures the ham heats through without the exterior burning.
Place the ham in a heavy roasting pan. The best orientation for a shank portion is usually on its side, or if the cut allows, with the wide “face” or cut side down. To keep the meat moist, pour about two cups of liquid into the bottom of the pan. Plain water works fine, but for added flavor, consider using apple cider, pineapple juice, or even a dry white wine.
The most critical step for moisture retention is the foil tent. Cover the entire roasting pan tightly with heavy-duty aluminum foil. This traps the steam generated by the liquid in the pan, essentially “braising” the ham in its own vapors.
Timing and Temperature
As a general rule of thumb, a fully cooked shank portion ham requires about 15 to 20 minutes of roasting time per pound. For a 10-pound ham, you are looking at roughly 2.5 to 3 hours in the oven.
However, time is only a guideline. The only way to be certain is to use a meat thermometer. You are aiming for an internal temperature of 140°F. Insert the thermometer into the thickest part of the ham, making sure the tip does not touch the bone, as the bone will give a higher, inaccurate reading.
Crafting the Perfect Glaze
While the ham is in the oven, you can prepare your glaze. The glaze is where you can truly express your culinary personality. Most glazes rely on a balance of sugar and acidity.
A classic brown sugar glaze might include one cup of packed brown sugar, two tablespoons of Dijon mustard, and two tablespoons of apple cider vinegar or bourbon. If you prefer something fruitier, an apricot preserve or pineapple juice base works beautifully. For a deeper, more savory profile, consider adding a splash of soy sauce or a pinch of ground cloves and cinnamon.
Simmer your glaze ingredients in a small saucepan over medium heat until the sugar has completely dissolved and the mixture has thickened slightly to a syrupy consistency.
The Glazing Phase
Once your ham reaches an internal temperature of about 130°F, it is time to remove the foil. This usually happens during the last 20 to 30 minutes of cooking. Increase the oven temperature to 400°F.
Generously brush the glaze over the entire surface of the ham, ensuring it gets into those scored diamonds. Return the ham to the oven uncovered. You will want to repeat the brushing process every 8 to 10 minutes. The high heat will cause the sugars in the glaze to caramelize, creating a dark, sticky, and delicious crust. Watch it closely during this stage; the transition from “perfectly caramelized” to “burnt” can happen quickly.
The Importance of Resting
Once the ham reaches 140°F and the glaze is beautiful, remove it from the oven. Resist the urge to carve it immediately. Transfer the ham to a cutting board and tent it loosely with foil. Let it rest for at least 15 to 20 minutes. Resting allows the muscle fibers to relax and reabsorb the juices. If you cut into it right away, all that moisture you worked so hard to preserve will run out onto the board, leaving you with dry meat.
Carving Your Shank Ham
Carving a shank portion is relatively straightforward compared to other cuts. Since there is only one straight bone, you simply need to cut slices perpendicular to that bone. Start at the large end and work your way toward the narrow shank end. Once you hit the bone, cut along the bone to release the slices.
Frequently Asked Questions
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What is the difference between a shank portion and a butt portion ham?
The shank portion is the lower part of the leg. It has one straight bone, making it easier to carve, and tends to be leaner. The butt portion is the upper part of the leg; it is meatier and contains more fat, but it has a complex, T-shaped bone that makes carving significantly more difficult.
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Do I have to cook the ham if the package says fully cooked?
You do not “have” to cook it for safety reasons, as it is already pathogen-free. However, eating a cold, cured ham straight from the package is rarely the goal for a holiday meal. Heating it to 140°F improves the texture, renders some of the fat, and allows you to apply a flavorful glaze.
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Can I cook a shank portion ham in a slow cooker?
Yes, if your slow cooker is large enough to accommodate the ham. You would follow similar principles: add a bit of liquid to the bottom, cook on low for 4 to 6 hours until the internal temperature hits 140°F, and then apply the glaze. You may need to finish it under the oven broiler for a few minutes to get the glaze to caramelize.
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How much ham should I buy per person?
When buying a bone-in shank portion ham, a good rule of thumb is to plan for about 3/4 to 1 pound of ham per person. This accounts for the weight of the bone and ensures you have enough for those essential leftover ham sandwiches the next day.
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How long do leftovers stay fresh in the refrigerator?
Cooked ham will stay fresh in the refrigerator for 3 to 5 days if stored in an airtight container or wrapped tightly in foil. For longer storage, you can freeze ham for up to 2 months, though the texture may become slightly softer upon thawing. Don’t forget to save the bone in the freezer for future soups!