The bone-in ham shank is often the unsung hero of the holiday table. While many people gravitate toward the spiral-sliced convenience of a city ham, the shank portion offers a depth of flavor and a classic aesthetic that is hard to beat. Because the bone is still intact, the meat remains incredibly moist during the roasting process, and the marrow provides a rich, savory undertone that pre-sliced hams simply cannot match. If you are looking to master the art of the centerpiece roast, learning how to bake a bone-in ham shank is a fundamental skill that will serve you for years to come.
Understanding the Shank Cut
Before you preheat your oven, it is important to know exactly what you are working with. A ham is the back leg of a pig. When it is butchered, it is typically split into two main sections: the butt and the shank. The butt is the upper portion, which is leaner but contains a tricky, T-shaped bone that makes carving a bit of a puzzle.
The shank, on the other hand, is the lower portion of the leg. It features a single, straight bone, making it much easier to carve into beautiful, uniform slices. The meat on the shank tends to be slightly tougher than the butt because it is a muscle that did more work, but when baked low and slow, those connective tissues break down into succulent, tender perfection.
Preparation and Thawing
The most important rule of holiday cooking is never to rush the thaw. Most bone-in ham shanks are sold frozen or deeply chilled. To ensure even cooking, your ham should be completely thawed before it enters the oven. The safest method is to let it sit in the refrigerator for 24 to 48 hours depending on the weight.
Once thawed, take the ham out of the refrigerator about 1 to 2 hours before baking. Bringing the meat closer to room temperature prevents the outside from overcooking while the center remains cold. Remove all packaging, and if there is a plastic “bone guard” over the end of the shank bone, make sure to discard it.
Setting Up Your Roasting Pan
To achieve a juicy interior and a crisp exterior, you need the right environment. Place the ham in a heavy-duty roasting pan. You should position the ham with the flat, cut side facing down. This protects the interior meat from direct heat and allows the natural fats from the fat cap to melt and baste the meat as it cooks.
Adding liquid to the bottom of the pan is a crucial step. Pour in about 1 cup of water, apple cider, or pineapple juice. This liquid creates steam in the oven, preventing the ham from drying out. Cover the roasting pan tightly with aluminum foil. This “tenting” method ensures that the ham steams in its own juices for the first leg of the cooking process.
The Low and Slow Baking Process
Most bone-in ham shanks come “fully cooked” or “hickory smoked.” This means your primary goal is not to cook the meat from raw, but to reheat it to a safe and delicious internal temperature without losing moisture.
Preheat your oven to 325°F. This moderate temperature is the “sweet spot” for ham. Anything higher risks toughening the proteins before the center is warm. Place the foiled pan in the center of the oven.
A general rule of thumb for timing is 15 to 20 minutes per pound. For a standard 8-pound shank, you are looking at approximately 2 to 2.5 hours of baking time. Use a meat thermometer to check the progress. You are aiming for an internal temperature of 135°F before you start the glazing process.
Crafting the Perfect Glaze
While the ham is in the oven, it is time to prepare the glaze. A glaze serves two purposes: it adds a sweet-and-savory flavor profile and creates a beautiful, lacquered finish. The classic combination involves a base of brown sugar or honey mixed with an acid like apple cider vinegar or Dijon mustard.
For a traditional holiday flavor, mix 1 cup of brown sugar, 2 tablespoons of Dijon mustard, a splash of bourbon or apple juice, and half a teaspoon of ground cloves. Simmer these ingredients in a small saucepan over medium heat until the sugar is dissolved and the mixture is slightly syrupy.
The Glazing and Searing Phase
Once your ham reaches 135°F, remove it from the oven and carefully take off the aluminum foil. Increase the oven temperature to 400°F.
If your ham has a thick layer of fat, you can “score” it by using a sharp knife to cut a diamond pattern into the surface. Be careful not to cut into the meat itself. This scoring allows the glaze to seep deep into the fat. Generously brush about half of your glaze over the entire surface of the ham.
Return the ham to the oven, uncovered. Bake for another 15 to 20 minutes, brushing with the remaining glaze every 5 to 7 minutes. The high heat will caramelize the sugars in the glaze, resulting in a dark, golden-brown crust. Keep a close eye on it during this stage, as sugar can go from caramelized to burnt very quickly.
Resting and Carving
The most common mistake home cooks make is carving the ham the second it comes out of the oven. When meat is hot, the juices are thin and will run out onto your cutting board, leaving the ham dry.
Transfer the ham to a carving board and tent it loosely with foil. Let it rest for at least 15 to 20 minutes. This allows the juices to redistribute and the meat to firm up, making carving much easier.
Because the shank has one straight bone, carving is straightforward. Cut horizontal slices across the grain until you hit the bone, then make a vertical cut along the bone to release the slices.
Saving the Bone
Whatever you do, do not throw away the bone. The “bone-in” aspect of this cut provides a secondary reward. The ham bone is packed with smoky flavor and collagen. Store it in a freezer bag or use it immediately to make split pea soup, navy bean stew, or a pot of collard greens. It is the gift that keeps on giving.
Frequently Asked Questions
What internal temperature should a bone in ham shank reach?
For a fully cooked ham, you want to reach an internal temperature of 140°F. It is best to pull the ham out of the oven at 135°F, as the residual heat will continue to raise the temperature during the resting period. If you are starting with a “fresh” or uncooked ham, it must reach a minimum internal temperature of 145°F.
Do I need to score the ham before baking?
Scoring is not strictly necessary for the cooking process, but it is highly recommended if you are using a glaze. By cutting a diamond pattern into the fat cap, you create more surface area for the glaze to cling to and allow the fat to render more efficiently, which adds more flavor to the meat.
How much ham should I buy per person?
When buying a bone-in ham shank, you should account for the weight of the bone. A good rule of thumb is to plan for 3/4 to 1 pound of ham per person. This ensures everyone gets a generous serving and you still have enough left over for the inevitable ham sandwiches the next day.
Can I bake the ham without aluminum foil?
It is possible, but not recommended for the entire duration. Because ham is lean, baking it uncovered for the whole time will cause the exterior to become dry and leathery before the center is warm. Using foil for the first 80 percent of the baking time keeps the moisture locked in, while uncovering it at the end allows for the desired browning.
What is the difference between a ham shank and a ham butt?
The shank is the lower part of the leg and has a single straight bone, making it easier to carve and leaner in texture. The butt is the upper part of the leg; it is fattier and more tender but contains a complex pelvic bone that makes it much more difficult to slice cleanly. For most family dinners, the shank is preferred for its classic look and ease of service.