The centerpiece of a festive dinner often comes down to one iconic dish: a glistening, perfectly glazed ham. While there are many cuts to choose from, the ham shank remains a favorite for traditionalists and culinary enthusiasts alike. Knowing how to bake ham shank correctly is the difference between a dry, salty meal and a succulent, flavor-packed masterpiece that has guests asking for seconds.
The shank is the lower portion of the pig’s leg, boasting a classic “funnel” shape that looks spectacular on a serving platter. It contains a single straight bone, making it significantly easier to carve than the butt end, which contains the tricky aitch bone. Because the shank is leaner than other cuts but still possesses a rich, deep pork flavor, it responds beautifully to slow heating and sweet, aromatic glazes. This guide will walk you through every step of the process, from selecting your meat to the final carving.
Choosing the Right Ham Shank
Before you even preheat your oven, you need to understand what you are buying at the butcher counter. Most hams sold in grocery stores are “city hams,” which means they have been cured in a brine and are usually fully cooked or smoked. If you see a label that says “ready to eat,” you are essentially reheating the meat to a safe and palatable temperature.
If you happen to find a “fresh ham” or a “cook-before-eating” variety, the process remains similar, but the internal temperature requirements and cooking times will be longer. For this guide, we will focus on the most common variety: the smoked, bone-in ham shank. Look for a shank that has a healthy layer of fat on the exterior; this fat will render during the baking process, self-basting the meat and keeping it moist.
Essential Tools for Baking Success
To achieve professional results, you need the right equipment. A heavy-duty roasting pan is a must, preferably one with high sides to catch juices. A roasting rack is also highly recommended as it lifts the ham off the bottom of the pan, allowing hot air to circulate and preventing the bottom from becoming soggy.
Perhaps the most important tool in your arsenal is a reliable meat thermometer. Since hams are often large and dense, relying solely on a timer is risky. An instant-read thermometer ensures you hit that sweet spot of 140 degrees Fahrenheit for a fully cooked ham without overshooting and drying out the lean muscle fibers.
Preparation and Scoring Techniques
Preparation begins about an hour before you plan to put the meat in the oven. Take the ham out of the refrigerator and let it sit at room temperature to take the chill off. This helps the meat heat more evenly. At this stage, you should also remove any packaging, including that small plastic “button” often found on the end of the bone.
Scoring the fat is a classic technique that serves two purposes: it creates a beautiful diamond pattern for presentation and allows your glaze to penetrate deeper into the meat. Using a sharp chef’s knife, cut 1/4-inch deep lines across the fat layer in one direction, then repeat in the opposite direction to create diamonds about one inch wide. For an extra touch of traditional flavor, you can “stud” the ham by pressing a whole clove into the center of each diamond.
The Baking Process Step by Step
Start by preheating your oven to 325 degrees Fahrenheit. This moderate temperature is the “gold standard” for ham, as it provides enough heat to warm the center without scorching the exterior.
Place the ham in the roasting pan. Many chefs prefer to place it “flat side down” to provide stability. To prevent the ham from drying out in the dry heat of the oven, add about one to two cups of liquid to the bottom of the pan. Water is the standard choice, but you can use apple cider, pineapple juice, or even a dry white wine to add a subtle aromatic layer to the steam.
Cover the roasting pan tightly with heavy-duty aluminum foil. This creates a sealed environment that traps moisture. On average, you should plan for 15 to 20 minutes of baking time per pound. For a standard 8-pound shank, this means roughly 2 to 2.5 hours of initial baking before you even think about the glaze.
Crafting the Perfect Glaze
While the ham is gently warming, it is time to prepare the glaze. A great glaze needs a balance of sweetness, acidity, and spice. The most popular base is brown sugar or maple syrup, which provides the sugars necessary for caramelization.
A classic recipe involves whisking together one cup of brown sugar, two tablespoons of Dijon mustard, and a quarter cup of orange or pineapple juice. You can add warmth with a pinch of ground cloves or cinnamon. For a more sophisticated profile, consider adding a splash of bourbon or a teaspoon of fresh orange zest. Simmer these ingredients in a small saucepan over medium heat until the sugar is fully dissolved and the mixture has thickened into a syrupy consistency.
The Final Glazing and Finishing Touch
The magic happens in the last 30 minutes of cooking. Remove the ham from the oven and carefully peel back the aluminum foil. Increase the oven temperature to 400 degrees Fahrenheit or 425 degrees Fahrenheit. This higher heat is necessary to transform the sticky glaze into a crisp, caramelized crust.
Generously brush the glaze over the entire surface of the ham, making sure it gets into the scored lines. Return the ham to the oven, uncovered. Baste the meat again every 10 to 15 minutes. Watch the ham closely during this stage; because of the high sugar content, glazes can go from perfectly golden to burnt very quickly. Once the ham reaches an internal temperature of 140 degrees Fahrenheit (for fully cooked) or 145 degrees Fahrenheit (for cook-before-eating), remove it from the heat.
The Importance of Resting
One of the most common mistakes is carving the ham immediately after it leaves the oven. Patience is a virtue here. Transfer the ham to a cutting board and tent it loosely with foil. Let it rest for at least 15 to 20 minutes.
During this time, the internal juices—which have been pushed toward the center by the heat—will redistribute throughout the meat. This ensures that every slice is juicy. Resting also allows the glaze to set firmly, so it doesn’t slide off when you start slicing.
How to Carve a Ham Shank Like a Pro
Carving a shank is straightforward because of the bone structure. Start by identifying the single bone running through the center. Using a sharp carving knife, make a horizontal cut across the “cushion” (the largest, meatiest side of the shank) to create a flat base, or simply steady it with a carving fork.
Cut slices perpendicular to the bone, about 1/4-inch thick. Once you have made several slices down to the bone, make one long horizontal cut along the bone to release the slices. Repeat this on the other sides of the bone until all the meat is removed. Don’t worry about getting every single scrap; the remaining meat and the bone itself are culinary gold for future recipes.
Creative Ways to Use Leftovers
A ham shank is often the gift that keeps on giving. Beyond the initial dinner, the leftover meat is perfect for breakfast quiches, split pea soup, or classic ham and cheese sliders.
The bone should never be thrown away. It is packed with marrow and collagen that will transform a simple pot of beans or a vegetable stock into a rich, smoky masterpiece. Simply simmer the bone in your soup base for several hours to extract all that deep, salty flavor.
Frequently Asked Questions
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. It is slightly leaner and has a very traditional ham flavor. The butt end is the upper part of the leg; it is meatier and fattier, which some prefer for tenderness, but it contains a complex T-shaped bone that makes carving a bit more of a challenge.
Do I need to wash the ham before baking it?
No, you should not wash the ham. Modern food safety guidelines advise against washing raw or cured meats, as it can spread bacteria around your kitchen sink and surfaces. Simply pat the ham dry with paper towels if it is excessively moist from the packaging, as this helps the glaze adhere better.
Why did my ham turn out dry?
Dry ham is usually the result of two things: high heat or lack of moisture. Baking the ham at a temperature higher than 325 degrees Fahrenheit for the entire duration can leach out the juices. Additionally, if the pan isn’t tightly sealed with foil or if you didn’t add water to the bottom of the pan, the dry oven air will pull moisture from the meat.
Can I bake a ham shank without a roasting rack?
Yes, you can. If you don’t have a rack, you can create a “natural rack” by slicing a few onions, carrots, and celery stalks and laying them at the bottom of the pan. Placing the ham on top of these vegetables prevents the bottom from sitting directly in the liquid while adding extra aromatics to the pan drippings.
How do I know if my ham is “fully cooked” or “cook-before-eating”?
Check the label carefully. Most hams found in supermarkets are “fully cooked,” meaning they only need to be warmed to 140 degrees Fahrenheit. If the label says “cook-before-eating” or “fresh ham,” it is raw and must reach an internal temperature of at least 145 degrees Fahrenheit, usually requiring a longer cooking time of about 25 to 30 minutes per pound.