When it comes to holiday centerpieces or a hearty Sunday dinner, few dishes command the table quite like a beautifully glazed ham. However, if you have walked down the meat aisle recently, you may have noticed two distinct cuts: the shank and the butt. While the shank is iconic for its “handle” bone, the butt portion, often called the sirloin end, is the unsung hero of the pork world. It is meatier, leaner, and boasts a rich, tender texture that makes it a favorite for those who prioritize flavor over easy carving.
Learning how to cook a butt ham correctly is the difference between a dry, salty disappointment and a succulent, mouth-watering masterpiece. Because this cut comes from the upper part of the pig’s hind leg, it contains the hip and aitch bone, which requires a bit more finesse when slicing but rewards the cook with incredibly juicy meat. This guide will walk you through every step of the process, from choosing the right ham to the final rest.
Understanding Your Butt Ham Purchase
Before you preheat the oven, you need to know exactly what kind of ham you have brought home. Most hams sold in grocery stores fall into three categories: fully cooked, ready-to-cook, or fresh.
Fully Cooked Hams
These are the most common. They have been cured and smoked to a safe internal temperature by the processor. When you “cook” these at home, you are actually just reheating them. Your goal is to keep the moisture in while reaching an internal temperature of 140°F.
Ready-to-Cook Hams
These hams have been cured and smoked but have not reached a high enough temperature to be eaten safely without further cooking. They must reach an internal temperature of 145°F and require a slightly longer time in the oven than their fully cooked counterparts.
Fresh Hams
A fresh ham is essentially a raw leg of pork that has not been cured or smoked. These require a completely different approach, usually involving a long roast until they reach 145°F, followed by a rest. This guide focuses primarily on the cured varieties, as they are the traditional choice for “ham” dinners.
Preparation and the Art of Scoring
The secret to a stunning butt ham lies in the preparation. Since the butt portion is rounded and thick, it is prone to uneven heating if you just toss it in a pan.
First, take the ham out of the refrigerator about 1 to 2 hours before cooking. Bringing the meat closer to room temperature ensures that the center heats through without the exterior becoming tough or leathery. Once the chill is off, remove all packaging and pat the surface completely dry with paper towels.
Scoring the Fat Cap
Scoring is not just for aesthetics; it serves two vital purposes. It allows the fat to render more efficiently and provides channels for your glaze to seep deep into the meat. Using a sharp utility knife, cut a diamond pattern into the surface of the ham. Aim for cuts about 1/4 inch deep and 1 inch apart. Be careful not to cut too deep into the actual muscle, as this can cause the meat to pull apart and lose moisture. For a classic look and an extra punch of aroma, you can press a whole clove into the intersection of each diamond.
Setting Up Your Roasting Pan
To prevent the bottom of the ham from burning and to create a moist environment, you need a roasting pan equipped with a rack. If you do not have a rack, you can use sliced thick onions or carrots as a natural “trivet” to lift the meat off the pan floor.
Place the ham on the rack with the flat, cut side facing down. This protects the leanest part of the meat from direct heat. Pour about 1 cup of liquid into the bottom of the pan. Water is the standard choice, but using apple juice, dry cider, or even a splash of ginger ale can add a subtle layer of complexity to the steam that will envelop the ham.
The Low and Slow Cooking Process
The golden rule for cooking a butt ham is to maintain a steady, moderate temperature. Preheat your oven to 325°F. High heat is the enemy of ham; it causes the sugars to burn and the proteins to tighten into a rubbery texture.
Oven Timing
For a bone-in butt ham that is fully cooked, plan for 15 to 18 minutes per pound. If you have a ready-to-cook ham, you should increase that time to 18 to 22 minutes per pound. For example, an 8-pound fully cooked butt ham will take approximately 2 to 2.5 hours to reach the ideal temperature.
To Cover or Not to Cover
For the first two-thirds of the cooking time, cover the ham loosely with heavy-duty aluminum foil. This traps the moisture and prevents the exterior from drying out while the internal temperature rises. You will remove the foil later when it is time to apply the glaze and develop that signature crust.
Creating and Applying the Perfect Glaze
A great glaze provides the sweet-and-salty contrast that makes ham so addictive. Most glazes rely on a sugar base, such as brown sugar, honey, or maple syrup, combined with an acid like apple cider vinegar or Dijon mustard.
A Simple Brown Sugar Glaze
- 1 cup packed brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground cinnamon
Whisk these together in a small bowl until smooth. You want a paste-like consistency that will cling to the meat rather than running straight into the pan.
The Glazing Technique
Do not apply the glaze at the beginning of the cooking process. Because of the high sugar content, it will burn long before the ham is hot. Instead, wait until the internal temperature of the ham reaches about 120°F (usually the last 30 to 45 minutes of cooking).
Remove the foil, brush a generous layer of glaze over the scored surface, and return the ham to the oven uncovered. Repeat this every 15 minutes. This layering technique builds a thick, lacquered crust that looks professional and tastes incredible.
Determining Doneness and Resting
The only way to be certain your ham is ready is to use a meat thermometer. Insert the probe into the thickest part of the meat, making sure it does not touch the bone, which can give a false high reading.
- For a fully cooked ham, remove it when it hits 135°F. Carryover cooking will bring it to the final 140°F.
- For a ready-to-cook or fresh ham, remove it at 140°F to reach a final 145°F.
Once the ham is out of the oven, move it to a carving board and tent it loosely with foil. Let it rest for at least 15 to 20 minutes. This is perhaps the most difficult part of the process because the kitchen will smell amazing, but resting is non-negotiable. It allows the muscle fibers to relax and reabsorb the juices. If you carve too soon, all that moisture will end up on the cutting board instead of in the meat.
How to Carve a Butt Ham
Carving a butt ham is slightly more complex than a shank because of the T-shaped hip bone. The best approach is to first cut a few slices from the thinner side to create a flat base, then stand the ham up on that base.
Identify where the bone is and cut large sections of meat away from the bone first. Once you have these large “primals” removed, you can easily slice them across the grain into the desired thickness. Don’t worry about being perfect; the rustic, thick-cut nature of a butt ham is part of its charm. Save the bone for a future pot of split pea soup or beans—it is packed with smoky flavor that shouldn’t go to waste.
FAQs
- What is the difference between a butt ham and a shank ham?
- The butt ham comes from the upper part of the leg and is leaner and meatier, though the bone structure is more complex. The shank ham comes from the lower leg, is easier to carve due to a single straight bone, but usually contains more connective tissue and slightly less meat.
- Do I need to wash the ham before cooking?
- No, you should not wash the ham. Modern food safety standards make washing unnecessary, and doing so can actually spread bacteria around your kitchen sink. Instead, simply pat the ham dry with paper towels to ensure the glaze sticks and the surface browns properly.
- Why is my ham salty and how can I fix it?
- Ham is naturally high in sodium because of the curing process. If you find your ham is too salty, you can soak it in cold water for several hours (or overnight in the fridge) before cooking, changing the water once or twice. When cooking, using a sweet glaze also helps balance the salty profile.
- Can I cook a butt ham in a slow cooker?
- Yes, you can cook a butt ham in a slow cooker if it fits. Place the ham in the slow cooker with a bit of liquid, cover, and cook on low for 4 to 6 hours. However, you will miss out on the caramelized crust that an oven provides, so you may want to finish it under the broiler for a few minutes after it is done.
- How long do ham leftovers stay fresh in the fridge?
- Cooked ham will stay fresh in the refrigerator for 3 to 5 days when stored in an airtight container or tightly wrapped in foil. If you cannot finish it by then, ham freezes exceptionally well for up to two months.