Cooking a bone-in ham shank is one of the most rewarding culinary projects you can take on. Whether it is for a cozy Sunday dinner, a festive Easter brunch, or a grand Christmas celebration, the ham shank is the quintessential centerpiece. It is flavorful, impressive to look at, and surprisingly simple to prepare once you understand the basic mechanics of heat, moisture, and glazing.
While many people opt for a boneless ham for the sake of convenience, the bone-in shank offers a depth of flavor and a succulent texture that its boneless counterparts simply cannot match. The bone acts as a conductor of heat, helping the meat cook from the inside out while imparting a rich, savory essence to the surrounding flesh. Plus, you get the added bonus of a leftover ham bone, which is culinary gold for making soups and stews later in the week.
Understanding Your Ham Shank
Before you even preheat your oven, it is important to know what you are working with. Most ham shanks found in grocery stores today are “city hams.” These have been cured in a brine of salt, sugar, and nitrates, and they are usually fully cooked or smoked. If you happen to have a “country ham,” keep in mind that these are dry-cured and extremely salty, often requiring a long soak in water before cooking. For the purpose of this guide, we will focus on the classic cured, smoked bone-in ham shank found in the refrigerated meat section.
The shank is the lower portion of the leg. It has a single, straight bone, which makes it easier to carve than the butt end. The meat on the shank is lean but surrounded by a healthy layer of fat and skin, which provides the perfect canvas for a sticky, sweet glaze.
Preparation and Equipment
To get started, you do not need a kitchen full of gadgets. A heavy-duty roasting pan is essential, as is a sturdy wire rack to lift the ham off the bottom of the pan. This allows the hot air to circulate entirely around the meat, ensuring even heating and preventing the bottom from becoming soggy.
You will also need:
- A reliable meat thermometer (digital is best).
- Aluminum foil.
- A small saucepan for the glaze.
- A pastry brush.
- A sharp carving knife.
Take your ham out of the refrigerator about 1 to 2 hours before you plan to put it in the oven. Bringing the meat closer to room temperature ensures that the center warms up without the exterior becoming overcooked or dry.
The Roasting Process
Preheat your oven to 325°F. This low and slow approach is the secret to a juicy ham. Because most hams are pre-cooked, your goal is not actually “cooking” the meat in the traditional sense, but rather reheating it to a safe and palatable temperature while maintaining moisture.
Place the ham shank on the rack in the roasting pan. Add about one cup of water, apple juice, or even a dry white wine to the bottom of the pan. This liquid creates a steamy environment that prevents the ham from drying out during its long stay in the oven. Cover the entire pan tightly with heavy-duty aluminum foil. You want to create a seal that traps the moisture inside.
As a general rule of thumb, you should plan for about 15 to 20 minutes of roasting time per pound. For a standard 8-pound shank, this means roughly 2 to 2.5 hours in the oven.
Scoring the Fat for Flavor
About 30 minutes before the ham is scheduled to be finished, it is time to score the fat. Remove the ham from the oven and carefully take off the foil. Using a sharp knife, cut a diamond pattern into the fat layer. Be careful not to cut too deep into the meat; you only want to penetrate the skin and the fat.
This scoring serves two purposes: it allows the rendered fat to escape, and it creates little “channels” for your glaze to seep into the meat. If you like the classic look, you can press a whole clove into the center of each diamond.
Crafting the Perfect Glaze
The glaze is where you can truly make the dish your own. A great glaze needs a balance of sweetness, acidity, and spice.
A classic honey-mustard glaze is always a crowd-pleaser. In a small saucepan, combine 1 cup of brown sugar, 1/2 cup of honey, 2 tablespoons of Dijon mustard, and a splash of apple cider vinegar. Simmer the mixture over medium heat until the sugar has dissolved and the liquid has thickened slightly.
If you want something more adventurous, try a pineapple-bourbon glaze or a maple-chipotle version. Whatever you choose, wait until the final 20 to 30 minutes of cooking to apply it. If you put the glaze on too early, the high sugar content will cause it to burn before the ham is heated through.
The Final Glazing Stage
Once the ham has reached an internal temperature of about 130°F, increase the oven temperature to 400°F. Brush a generous layer of glaze over the scored fat. Return the ham to the oven, uncovered, and bake for 10 minutes. Repeat this process two or three times until the glaze is bubbly, dark, and slightly caramelized.
Keep a close eye on it during this stage. The transition from perfectly caramelized to burnt happens quickly. Your target final internal temperature for a pre-cooked ham is 140°F.
Resting and Carving
This is perhaps the most difficult step: you must let the ham rest. Transfer the ham to a cutting board and tent it loosely with foil. Let it sit for at least 15 to 20 minutes. Resting allows the juices to redistribute through the fibers of the meat. If you carve it immediately, all those delicious juices will run out onto the board, leaving you with dry meat.
To carve a bone-in shank, cut slices horizontally toward the bone. Once you have made several cuts, make one vertical cut along the bone to release the slices. It is much simpler than it looks, and the bone provides a steady handle while you work.
Creative Uses for Leftovers
One of the best parts of cooking a large ham shank is the leftovers. Beyond the standard sandwich, you can dice the ham into an omelet, toss it into a creamy pasta carbonara, or fry it up with potatoes for a hearty breakfast hash.
Don’t forget the bone! Simmer it in a pot with dried navy beans, onions, carrots, and celery for several hours. The marrow and connective tissue in the bone will create a silky, rich broth that canned soups simply cannot replicate.
Frequently Asked Questions
What is the difference between a ham shank and a ham butt?
The shank is the lower part of the pig’s leg and contains a single straight bone, making it leaner and easier to carve. The butt (or sirloin) end is the upper part of the leg; it is meatier and has more fat, but it contains a complex T-shaped bone that can be tricky to navigate during carving.
Do I have to wash the ham before cooking?
No, you should not wash the ham. Washing raw or cured meat can spread bacteria around your kitchen sink and countertops. Any surface bacteria on the ham will be destroyed by the heat of the oven during the roasting process. Simply pat it dry with paper towels if it is excessively wet from the packaging.
How do I keep the ham from drying out?
The keys to moisture are a low oven temperature (325°F), adding liquid to the bottom of the roasting pan, and keeping the ham tightly covered with foil for the majority of the cooking time. Only uncover the ham during the final stages of glazing.
Can I cook a bone-in ham shank in a slow cooker?
Yes, you can. If the shank fits in your slow cooker, place it inside with a bit of liquid and cook on low for 4 to 6 hours. However, you will miss out on the crispy, caramelized exterior that an oven provides. Many people finish a slow-cooker ham in the oven for 15 minutes at a high temperature to set the glaze.
How long does leftover ham stay fresh in the fridge?
Cooked bone-in ham will stay fresh in the refrigerator for 3 to 5 days when stored in an airtight container or wrapped tightly in foil. For longer storage, you can freeze the meat for up to 2 months. The ham bone itself freezes beautifully and can be kept for up to 6 months for future soup making.