The butt ham, also known as the pork leg butt portion or upper shank, is often considered the crown jewel of festive dinners. While many people gravitate toward the shank end for its classic silhouette, the butt portion is prized by culinary enthusiasts for its higher fat content and rich, tender meat. Learning how to bake a butt ham properly ensures that you transform a potentially intimidating cut of meat into a succulent, flavorful centerpiece that will have your guests asking for seconds.
Understanding the Cut: What is a Butt Ham?
Before you preheat your oven, it is essential to understand what makes the butt ham unique. This cut comes from the upper part of the pig’s hind leg, closer to the hip. Because this area contains more muscle groups and a bit more connective tissue and fat than the lower shank, it stays incredibly moist during the baking process.
One thing to note is that the butt ham contains the aitch bone (the hip bone), which can make carving a bit more complex than a straight shank bone. However, the trade-off is a deeper, more porcine flavor and a texture that melts in your mouth when cooked low and slow. Most butt hams found in grocery stores are “city hams,” meaning they have been brined and fully cooked or smoked before they reach the shelf. Your job is essentially to reheat it to perfection without drying it out.
Preparing Your Butt Ham for the Oven
Preparation is the most critical step in ensuring your ham doesn’t end up like a salt lick or a piece of leather. Start by removing the ham from its packaging and patting it dry with paper towels. If your ham has a thick layer of fat on the exterior, you may want to score it.
Scoring involves using a sharp knife to cut shallow diamond patterns into the fat, about 1/4 inch deep. Do not cut into the meat itself. This serves two purposes: it allows your glaze to penetrate deeper into the ham, and it provides a beautiful, professional look once the fat renders and crisps up.
It is also vital to let the ham sit at room temperature for about 30 to 60 minutes before baking. Putting a cold-to-the-core ham into a hot oven leads to uneven cooking, where the outside becomes dry before the center reaches the safe serving temperature.
The Science of Temperature and Timing
When baking a pre-cooked butt ham, your goal is to reach an internal temperature of 140 degrees Fahrenheit. If you are working with a “cook-before-eating” ham (which is less common but available), you must reach 145 degrees Fahrenheit.
The ideal oven temperature for a slow, steady bake is 325 degrees Fahrenheit. This temperature is high enough to render the fat and develop flavor but low enough to prevent the moisture from evaporating too quickly.
As a general rule of thumb, you should plan for 18 to 22 minutes of baking time per pound. For a standard 7-pound butt ham, this equates to roughly 2 to 2.5 hours in the oven. Always rely on a meat thermometer rather than the clock, as every oven and every specific cut of meat behaves differently.
Step-by-Step Baking Process
Setting Up the Roasting Pan
Place the ham in a heavy-duty roasting pan. For the butt portion, it is often best to place it flat-side down. This protects the leanest part of the meat from direct heat and allows the natural juices to circulate. Add about a half-inch of liquid to the bottom of the pan. This could be plain water, apple cider, pineapple juice, or even a dry white wine. This liquid creates a steamy environment that prevents the exterior from toughening.
Tent with Foil
During the first 75% of the cooking time, cover the ham tightly with aluminum foil. This is the secret to a juicy ham. The foil traps the steam and prevents the sugary surface from burning before the center is warm. Ensure the foil is sealed around the edges of the pan to create a true braising environment.
The Glazing Phase
About 30 minutes before the ham is scheduled to be finished, remove it from the oven and increase the oven temperature to 400 degrees Fahrenheit. Carefully remove the foil. This is when you apply your glaze. Use a pastry brush to coat every inch of the scored fat and the sides of the ham.
Return the ham to the oven uncovered. Every 10 minutes, apply another layer of glaze. The high heat will caramelize the sugars in the glaze, creating a sticky, mahogany crust that contrasts perfectly with the salty meat.
Flavor Profiles and Glaze Recipes
The beauty of the butt ham is that it pairs well with a variety of flavors. While many people stick to the classic honey-mustard approach, you can get creative with your ingredients.
The Classic Brown Sugar Glaze
Mix 1 cup of brown sugar, 2 tablespoons of Dijon mustard, and 2 tablespoons of apple cider vinegar. This creates a balanced sweet-and-tangy profile that cuts through the richness of the pork fat.
The Tropical Pineapple Glaze
Combine 1 cup of crushed pineapple (with juice), 1/2 cup of honey, and a pinch of ground cloves. The enzymes in the pineapple help tenderize the surface of the meat, while the cloves provide that nostalgic holiday aroma.
The Spirited Bourbon Glaze
For a more sophisticated palate, whisk together 1/2 cup of bourbon, 1 cup of maple syrup, and a teaspoon of smoked paprika. The bourbon adds a smoky, woody depth that complements the natural smoke of the ham.
Carving Your Butt Ham Like a Pro
Carving a butt ham can be tricky because of the irregular shape of the hip bone. The best method is to first cut a few slices off the thinner side to create a flat base. Flip the ham onto that flat surface so it is stable on your cutting board.
Locate the bone and cut large sections of meat away from it. Once you have a large boneless hunk of ham, you can easily slice it against the grain into the desired thickness. Don’t throw away the bone! The ham bone from a butt portion is loaded with marrow and flavor, making it the perfect base for split pea soup or red beans and rice the following day.
Common Mistakes to Avoid
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The most common mistake is overcooking. Since most hams are already cooked, you are simply reheating. If you leave it in too long, the fibers will become stringy and dry.
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Another mistake is glazing too early. Because most glazes have a high sugar content, they will burn if left in the oven for the full duration of the bake. Always wait until the final 30 minutes to apply your sweets.
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Finally, do not skip the resting period. Once the ham comes out of the oven, tent it loosely with foil and let it rest for at least 15 to 20 minutes. This allows the juices to redistribute throughout the meat. If you cut into it immediately, all that moisture will run out onto the cutting board, leaving you with dry meat.
Storing and Using Leftovers
If you find yourself with an abundance of ham after the big meal, you are in luck. Leftover baked butt ham stays fresh in the refrigerator for up to 5 days when wrapped tightly in foil or stored in an airtight container.
For longer storage, you can freeze ham slices for up to two months. Leftover ham is incredibly versatile. Beyond the standard sandwich, try dicing it into a breakfast frittata, tossing it with a creamy carbonara pasta, or adding it to a hearty chef’s salad. The salty, smoky flavor of a well-baked butt ham is a gift that keeps on giving.
FAQs
- What is the difference between a butt ham and a shank ham?
- The butt ham is the upper portion of the leg, containing more fat and the hip bone, which results in more flavor and moisture. The shank ham is the lower portion, which has a classic funnel shape and a single straight bone, making it much easier to carve but slightly leaner and potentially drier.
- Should I wash the ham before baking?
- No, you should never wash raw or processed meat in the sink, as this can spread bacteria around your kitchen. Instead, simply pat the ham dry with paper towels to remove excess moisture and brine, which helps the glaze stick better.
- How do I keep the ham from getting too salty?
- If you are sensitive to salt, you can soak the ham in cold water for a few hours before baking, changing the water once or twice. Additionally, using a sweet glaze with ingredients like honey, maple syrup, or fruit juice helps balance the natural salinity of the meat.
- Can I bake a butt ham in a slow cooker?
- Yes, a butt ham can be prepared in a slow cooker if it fits. Place it in the crock with a bit of liquid and cook on low for 4 to 6 hours. However, you will miss out on the crispy, caramelized crust that an oven provides during the glazing stage.
- Why is my ham tough even though it’s fully cooked?
- Toughness usually results from cooking the ham at too high a temperature or failing to cover it with foil. This causes the proteins to contract and the moisture to evaporate. Stick to 325 degrees Fahrenheit and keep it covered for the majority of the time to ensure a tender result.