The ham shank is often the unsung hero of the butcher counter. While many people gravitate toward the leaner, more uniform ham butt, the shank is where the deep, savory flavor resides. If you have ever wondered how to transform this tough, bone-in cut into a centerpiece that falls off the bone, you have come to the right place. Cooking a ham shank doesn’t require professional chef skills, but it does require patience and a few key techniques to unlock its collagen-rich potential.
Understanding Your Ham Shank
Before you turn on the oven, it is important to know exactly what you are working with. The ham shank is the lower portion of the pig’s leg, just above the hock. It contains a single, sturdy bone and a significant amount of connective tissue. This is why the shank is so much more flavorful than other cuts; as that connective tissue breaks down during the cooking process, it bastes the meat from the inside out, resulting in a succulent texture.
Most ham shanks you find at the grocery store are already cured and smoked. This means they are technically “pre-cooked,” but they still require a long, slow heating process to tenderize the muscle fibers. If you happen to find a “fresh” or “green” ham shank, the cooking process remains similar, but you will need to be much more aggressive with your seasoning and salt, as it hasn’t been brined.
Preparing the Shank for the Oven
Preparation is the foundation of a great meal. To start, take your ham out of the refrigerator about an hour before you plan to cook it. Bringing the meat closer to room temperature ensures more even cooking throughout the thickest parts of the leg.
Next, examine the skin or the fat cap. Most shanks come with a layer of skin and fat. You don’t want to remove this entirely because it protects the meat from drying out, but you should score it. Using a sharp knife, cut a diamond pattern into the fat, being careful not to cut deep into the meat itself. This allows your glaze to penetrate the surface and helps the fat render out, becoming crispy and delicious.
If your ham is particularly salty, you might consider rinsing it under cold water and patting it dry. Some home cooks even soak their ham in cold water for a few hours to leach out excess sodium, though this is usually only necessary for traditional country hams.
The Slow Roasting Method
Roasting is the most common way to prepare a ham shank because it allows for a beautiful glazed exterior. The goal here is low and slow.
Set your oven to 325°F. Place the ham shank in a heavy roasting pan. To keep the meat moist, add about a half-inch of liquid to the bottom of the pan. This could be water, apple juice, pineapple juice, or even a light beer. Cover the entire pan tightly with aluminum foil. This creates a steam chamber that prevents the outer edges from turning into jerky before the center is hot.
Calculate your cooking time based on weight. For a fully cooked, smoked shank, you generally need 15 to 18 minutes per pound. If you are starting with a fresh ham, you will need closer to 25 minutes per pound. Use a meat thermometer to track progress; you are aiming for an internal temperature of 145°F for a pre-cooked ham, or 160°F for a fresh one.
Mastering the Glaze
The glaze is where you can truly express your culinary personality. While the ham roasts under its foil tent, you can prepare a mixture that will provide that iconic sticky-sweet crust.
A classic glaze usually involves a sugar base and an acid. Brown sugar and Dijon mustard are a timeless pairing. Alternatively, you could use honey and orange juice, or maple syrup and a splash of apple cider vinegar. For a bit of heat, whisk in some crushed red pepper flakes or a spoonful of sriracha.
During the last 30 minutes of cooking, remove the foil and crank the oven temperature up to 400°F. Brush a generous layer of glaze over the scored fat. Return the ham to the oven and repeat the brushing process every 10 minutes. The high heat will caramelize the sugars, creating a dark, mahogany crust that is the hallmark of a perfectly cooked ham.
Alternative Method: The Slow Cooker
If you want a “set it and forget it” approach, the slow cooker is your best friend. This method is particularly effective for ham shanks because the moist environment is perfect for breaking down tough fibers.
Place the shank in the slow cooker. If it is too tall for the lid to close, you can cover the top tightly with foil and then place the lid on top of the foil to create a seal. Add a cup of liquid—apple cider is a fantastic choice here—and cook on the low setting for 6 to 8 hours.
Because the slow cooker doesn’t provide a crispy exterior, you may want to transfer the ham to a baking sheet at the very end. Brush on your glaze and pop it under the broiler for 5 minutes until it bubbles and chars slightly.
Braising for Maximum Tenderness
Braising is a hybrid method that involves searing the meat and then simmering it partially submerged in liquid. This is an excellent choice if you plan on shredding the ham for sandwiches or tacos.
Start by searing the ham shank in a large Dutch oven with a little oil over medium-high heat. Once browned on all sides, remove the ham and sauté aromatics like onions, carrots, and celery. Deglaze the pan with a splash of wine or stock, return the ham to the pot, and add enough liquid to reach halfway up the side of the meat. Cover and simmer on the stovetop or in a 300°F oven for several hours until the meat pulls away easily from the bone with a fork.
Resting and Carving
One of the biggest mistakes people make is cutting into the ham the moment it leaves the oven. You must let the meat rest. Transfer the ham to a cutting board and tent it loosely with foil for at least 15 to 20 minutes. This allows the juices to redistribute. If you cut it too soon, all that moisture will run out onto the board, leaving you with dry meat.
Carving a shank is straightforward because of the single bone. Cut slices parallel to the bone, or cut large chunks away from the bone first and then slice those into smaller pieces. Don’t worry about making perfect deli-style slices; the charm of a shank is its rustic, chunky texture.
Creative Uses for Leftovers
The beauty of a ham shank is that it keeps on giving. Once you have finished the main meal, the leftover meat can be used in countless ways. Dice it up for a morning omelet, toss it into a split pea soup, or fold it into a creamy mac and cheese.
Most importantly, never throw away the bone. The ham bone is a goldmine of flavor. You can freeze it for later or drop it immediately into a pot of beans or collard greens. The marrow and remaining connective tissue will infuse your broth with a smoky, salty richness that no bouillon cube can replicate.
FAQs
- What is the difference between a ham shank and a ham butt?
The ham shank is the lower part of the leg and has more bone and connective tissue, which leads to more flavor but requires slower cooking. The ham butt (or sirloin end) is the upper part of the leg; it is meatier and leaner, making it easier to slice, but it can sometimes be drier than the shank.
- Do I need to wash the ham before cooking?
You do not need to wash the ham to make it “clean,” as the cooking process kills bacteria. However, many people rinse smoked hams under cold water to remove excess salt from the surface or to wash off any sticky brine residue before applying a fresh glaze.
- How do I know when the ham shank is done?
The most reliable method is using a meat thermometer. For a re-heated, fully cooked ham, the internal temperature should reach 145°F. For a fresh, uncooked ham, it must reach 160°F. Visually, the meat should begin to pull away from the bone.
- Can I cook a ham shank from a frozen state?
It is possible, but not recommended. Cooking a frozen ham leads to uneven results, where the outside becomes overcooked and dry before the inside is safely heated. It is best to thaw the ham in the refrigerator for 24 to 48 hours before cooking.
- Why is my ham shank tough?
If the meat is tough, it likely hasn’t been cooked long enough or at a low enough temperature. The connective tissues in a shank need time to melt into gelatin. If you find the meat is still firm, cover it back up with foil and return it to the oven for another 30 to 45 minutes with a bit of extra liquid.