The centerpiece of a traditional holiday feast is often a glistening, mahogany-hued ham. Among the various cuts available at the butcher counter, the shank portion remains a perennial favorite for home cooks who value both flavor and presentation. Learning how to cook a shank bone in ham is a fundamental skill that transforms a simple piece of cured pork into a succulent, tender masterpiece. Unlike the butt end, which can be difficult to navigate with a carving knife, the shank end features a straight bone and a tapered shape that makes it the ideal candidate for a beautiful table presentation and easy slicing.
Selecting Your Shank Bone in Ham
Before you preheat your oven, it is important to understand exactly what you are bringing home. The shank is the lower portion of the pig’s rear leg. It is characterized by its funnel shape and a single, sturdy femur bone running through the center. When shopping, you will typically find two varieties: “fully cooked” or “cook-before-eating.”
Most modern grocery store hams are fully cooked or hickory-smoked, meaning you are essentially reheating the meat to a safe and palatable temperature while adding your own signature flavors. Look for a ham with a healthy pinkish-red color and a clean, white fat cap. A layer of fat is essential, as it renders during the roasting process, naturally basting the meat and preventing it from drying out under the heat of the oven.
Preparing the Ham for the Oven
Preparation is the secret to a juicy result. If your ham has been stored in the freezer, ensure it is completely thawed in the refrigerator before you begin. A standard 8 to 10 pound shank may take up to two days to defrost safely. Once thawed, remove all packaging materials, including the plastic “button” often found over the bone end.
To elevate the visual appeal and allow flavors to penetrate deeper into the meat, many chefs recommend scoring the fat. Using a sharp knife, cut shallow lines across the fat cap in a diamond pattern, about 1/4 inch deep. Be careful not to cut into the meat itself. For a classic touch, you can “stud” the ham by pressing a whole clove into the center of each diamond. This not only looks professional but infuses the exterior with a warm, spiced aroma that defines the holiday season.
The Roasting Process and Temperature Guidelines
The golden rule for how to cook a shank bone in ham is “low and slow.” High heat is the enemy of lean ham, as it causes the proteins to tighten and squeeze out the precious moisture.
Preheat your oven to 325°F. Place the ham in a heavy-duty roasting pan. To ensure the meat stays moist, place the ham on a rack so it doesn’t sit directly on the bottom of the pan, and add about 1/2 to 1 cup of liquid—water, apple cider, or even ginger ale—to the bottom of the roasting dish.
Cover the entire pan tightly with heavy-duty aluminum foil. This creates a steaming environment that gently warms the ham from the inside out. For a fully cooked bone-in shank, you should plan on roasting it for approximately 15 to 20 minutes per pound. If you are starting with a “cook-before-eating” ham, the timing increases to 22 to 25 minutes per pound.
Timing and Doneness
While time estimates are helpful for planning your meal, the only way to guarantee perfection is by using a meat thermometer. An instant-read thermometer should be inserted into the thickest part of the ham, making sure it does not touch the bone, which can give a false high reading.
For a fully cooked ham, the goal is an internal temperature of 140°F. If you are cooking a fresh, uncooked ham, the USDA recommends reaching a minimum internal temperature of 145°F, followed by a mandatory three-minute rest period. However, many home cooks prefer to take fresh ham slightly higher to 160°F for a more traditional texture.
Crafting and Applying the Perfect Glaze
A ham is rarely complete without a sticky, caramelized glaze. The glaze should always be applied during the final 30 minutes of cooking. If applied too early, the high sugar content will burn, leaving you with a bitter, blackened crust instead of a translucent amber finish.
Popular glaze bases include:
- Brown sugar and Dijon mustard for a tangy, sharp finish.
- Honey and pineapple juice for a bright, tropical sweetness.
- Maple syrup and bourbon for a deep, smoky profile.
When the ham reaches about 130°F, remove it from the oven and discard the foil. Increase the oven temperature to 400°F. Generously brush your glaze over the scored fat and return the ham to the oven, uncovered. Baste the meat every 10 minutes until the glaze is bubbly and has reached a rich, dark color.
The Importance of Resting the Meat
One of the most overlooked steps in how to cook a shank bone in ham is the resting period. Once the ham is removed from the oven, transfer it to a carving board and tent it loosely with foil. Let it sit for at least 15 to 20 minutes.
During this time, the internal juices, which have been pushed to the center by the heat, will redistribute throughout the muscle fibers. If you carve the ham immediately, these juices will spill out onto the board, leaving the meat dry. Resting also allows the glaze to set firmly, ensuring every slice carries that signature sweet-and-salty flavor.
Professional Carving Techniques for the Shank
Carving a shank bone in ham is significantly easier than carving the butt portion because the bone structure is predictable. To start, place the ham on its side. Use a carving fork to steady the meat and make a perpendicular cut through the meat down to the bone near the large end.
Continue making thin, parallel slices until you have reached the bone. Then, run your knife horizontally along the bone to release the slices. Because the shank contains the connective tissue near the joint, the meat near the bone is often the most flavorful and is perfect for those who enjoy the “tender bits.” Save the bone itself; it is a culinary treasure for making split pea soup or ham stock later in the week.
Troubleshooting Common Issues
If you find that your ham is browning too quickly before the center is warm, simply re-apply the foil tent to shield the exterior. If the glaze isn’t thickening or caramelizing to your liking, a brief stint under the broiler—usually 2 to 4 minutes—can provide that final crispiness, but you must watch it every second to prevent burning.
FAQs
What is the difference between a ham shank and a ham hock?
The ham shank is the meaty portion of the leg just above the hock. It contains a significant amount of lean meat and is suitable for serving as a main course. The ham hock is the joint further down the leg, which consists mostly of skin, bone, and connective tissue. While the shank is a centerpiece roast, the hock is primarily used as a flavoring agent for slow-simmered dishes like beans and greens.
Should I cook the ham with the fat side up or down?
You should always cook the shank bone in ham with the fat side facing up. As the ham heats, the fat renders and melts, naturally trickling down over the meat. This act of self-basting keeps the roast moist and infuses the entire cut with flavor. If the ham is placed fat-side down, the juices will simply drain into the pan, and the top of the meat may become tough and dry.
Can I cook a shank ham in a slow cooker?
Yes, a slow cooker is an excellent alternative to the oven, especially if you want a “fall-off-the-bone” texture. Place the shank in the slow cooker with a small amount of liquid and cook on low for 6 to 8 hours. However, keep in mind that you will not get the same crispy, caramelized crust that an oven provides. For the best of both worlds, you can slow-cook the ham and then finish it in a hot oven for 15 minutes with a glaze.
How much ham should I buy per person?
When purchasing a bone-in shank ham, a good rule of thumb is to plan for 3/4 to 1 pound of ham per person. This may seem like a lot, but the weight of the bone and the fat must be accounted for. Buying slightly more than you think you need is also wise if you want to ensure there are plenty of leftovers for sandwiches or breakfast hashes the following morning.
How do I store and reheat leftover shank ham?
Leftover ham should be carved off the bone and stored in an airtight container or a heavy-duty zip-top bag in the refrigerator for up to 5 days. To reheat it without drying it out, place slices in a baking dish with a tablespoon of water or broth, cover tightly with foil, and warm in a 325°F oven until just heated through. Avoid using the microwave if possible, as it tends to make the edges of the ham rubbery.