The ham shank is often the unsung hero of the holiday table or the Sunday family dinner. While many people gravitate toward the leaner butt portion of the ham, seasoned home cooks know that the shank—the lower portion of the leg—offers a richer flavor and a more traditional aesthetic. Learning how to bake a ham shank correctly ensures a centerpiece that is succulent, tender, and beautifully glazed.
The shank end is characterized by its classic tapered shape and a single, straight bone. This bone is a major advantage during the cooking process because it conducts heat into the center of the meat and imparts a deep, savory marrow flavor that you simply cannot get from a boneless cut. Because the shank contains more connective tissue than the butt end, it requires a specific approach to roasting to ensure the meat falls away from the bone rather than becoming chewy.
Selecting Your Ham Shank
Before you even preheat your oven, you need to understand what you are buying. Most ham shanks found in grocery stores are “city hams,” which means they have been wet-cured and are usually fully cooked or partially cooked (often labeled as “ready to eat” or “cook before eating”).
When selecting your meat, look for a shank that has a healthy layer of exterior fat. This fat cap is essential because it bastes the meat as it renders in the oven. Avoid shanks that appear overly wet in the packaging or those that have a gray or dull color. A high-quality ham should be a vibrant, rosy pink.
Essential Preparation Steps
To achieve the best results, you should take the ham out of the refrigerator about one to two hours before you plan to bake it. Bringing the meat closer to room temperature allows for more even cooking. If you put a refrigerator-cold ham into a hot oven, the exterior will often dry out before the center reaches the desired temperature.
Once the ham has rested, use a sharp paring knife to score the fat. Create a diamond pattern by making shallow cuts about one inch apart across the entire surface of the fat cap. Be careful not to cut into the meat itself; you only want to penetrate the fat and the skin. This scoring allows your glaze to seep deep into the ham and creates more surface area for that delicious caramelized crust.
The Roasting Process
Preheat your oven to 325 degrees Fahrenheit. This relatively low temperature is the secret to a moist ham. Because most hams are pre-cooked, your goal isn’t to “cook” the meat in the traditional sense, but rather to heat it through without evaporating all the internal juices.
Place the ham shank in a heavy roasting pan. Some cooks prefer to place the ham cut-side down to trap moisture, while others prefer to keep it on its side to ensure the glaze covers more area. A great trick is to add about a half-inch of liquid to the bottom of the pan. This could be water, apple cider, pineapple juice, or even a dry white wine. Cover the entire roasting pan tightly with heavy-duty aluminum foil. This creates a steam chamber that prevents the ham from drying out during the long bake time.
Calculating Bake Time
The general rule of thumb for a bone-in ham shank at 325 degrees Fahrenheit is approximately 15 to 20 minutes per pound. If you have a 10-pound shank, expect it to be in the oven for about 2.5 to 3 hours.
However, time is only a guide. The most accurate way to tell if your ham is ready is by using a meat thermometer. For a fully cooked city ham, you are aiming for an internal temperature of 140 degrees Fahrenheit. If you purchased a “cook before eating” ham, you must reach an internal temperature of 145 degrees Fahrenheit to ensure food safety.
Crafting the Perfect Glaze
While the ham is in its initial roasting phase, you can prepare your glaze. A classic glaze needs a balance of sweetness, acidity, and spice.
A popular base is brown sugar or honey, which provides the sugars necessary for caramelization. For acidity, consider adding apple cider vinegar, Dijon mustard, or orange juice. For depth of flavor, spices like ground cloves, cinnamon, or even a pinch of cayenne pepper work beautifully. Combine these ingredients in a small saucepan and simmer over low heat until the sugar is dissolved and the mixture has thickened slightly to a syrupy consistency.
The Final Glazing Stage
About 30 minutes before the ham reaches its target temperature, remove it from the oven and carefully take off the foil. Increase the oven temperature to 400 degrees Fahrenheit.
Generously brush about half of your glaze over the scored fat and sides of the ham. Return the ham to the oven, uncovered. Every 10 minutes, apply more glaze. The high heat will cause the sugars to bubble and brown, creating a lacquered, mahogany-colored crust. Keep a close watch during this stage, as the high sugar content in glazes can transition from caramelized to burnt very quickly.
Resting the Meat
One of the most common mistakes in baking a ham shank is slicing it immediately after it comes out of the oven. Resting is non-negotiable. Transfer the ham to a carving board and let it sit for at least 15 to 20 minutes.
During this time, the muscle fibers relax and reabsorb the juices that were pushed to the surface during roasting. If you cut into it too soon, those juices will run out onto the board, leaving you with dry meat. Resting also makes the ham easier to carve, as the structure of the meat becomes more stable.
Carving Your Ham Shank
Carving a shank is straightforward once you understand where the bone is. Start by cutting a few slices off the thinner side of the shank to create a flat base, then turn the ham so it stands securely on that flat surface.
Slice downwards toward the bone in thin, even rounds. Once you have made several vertical cuts, slice horizontally along the bone to release the pieces. The meat near the bone is often the most flavorful, so don’t be afraid to get as close as possible.
Using the Leftovers
The beauty of a ham shank is that it keeps giving long after the main dinner is over. The bone itself is a culinary treasure. It can be frozen and used later to flavor split pea soup, navy bean stew, or slow-cooked collard greens. The leftover meat is perfect for sandwiches, breakfast hash, or diced into a crustless quiche.
FAQs
- What is the difference between a ham shank and a ham butt?
- The ham shank is the lower part of the hog’s leg and has a classic “ham” shape with one straight bone, making it easier to carve. It tends to be more flavorful due to higher fat content. The ham butt is the upper part of the leg; it is leaner and contains a more complex T-shaped bone which can make carving a bit more challenging.
- Should I wash the ham before putting it in the oven?
- No, you should never wash raw or pre-cooked meat. Washing the ham can splash bacteria around your kitchen sink and countertops. Instead, simply pat the ham dry with paper towels if there is excess moisture on the surface, which will help the glaze stick better.
- Why did my ham turn out dry even though I followed the time?
- Dryness usually occurs if the pan wasn’t sealed tightly enough with foil or if the oven temperature was too high. It is also possible that the ham was left in too long after reaching the target temperature. Always rely on a meat thermometer rather than just the clock, as oven calibrations can vary.
- Can I bake a ham shank in a slow cooker instead?
- Yes, a ham shank can be prepared in a slow cooker. You would follow similar steps by adding a small amount of liquid and cooking on low for 4 to 6 hours. However, you will not get the same crispy, caramelized crust that an oven provides. You can solve this by placing the slow-cooked ham under the oven broiler for a few minutes at the very end.
- How long can I keep the leftover baked ham in the fridge?
- Properly stored in an airtight container or tightly wrapped in foil, baked ham will stay fresh in the refrigerator for 3 to 5 days. If you cannot finish it within that timeframe, ham freezes exceptionally well for up to two months.