If you’ve ever wondered how do I cook a ham shank to get tender, flavorful meat, you’re in the right place! Ham shanks are a budget-friendly, tasty cut from the lower part of the pig’s leg that can be transformed into a mouthwatering meal with the right cooking method. This guide will walk you through everything you need to know-from prepping to roasting, glazing, and serving your ham shank with ease.
What Is a Ham Shank?
A ham shank is the lower portion of a pig’s leg, just above the hock, containing a part of the femur bone surrounded by flavorful leg meat. You can find it either uncooked (fresh) or precooked (often smoked). The uncooked version requires longer cooking, while the precooked shank mainly needs reheating and glazing.
Preparing Your Ham Shank
Before cooking, some simple prep steps will help you get the best results:
– Remove packaging and netting: Unwrap the ham shank completely and discard any string or netting.
– Trim excess fat: Use a sharp knife to trim most of the thick fat cap or pork rind, leaving a thin layer for moisture.
– Score the skin: Lightly score the fat in a criss-cross or diamond pattern to help seasonings and glaze stick.
– Season lightly: Brush the ham with oil or mustard and sprinkle with herbs like thyme, rosemary, sage, salt, and pepper. Be cautious with salt since ham can be salty already.
Let the seasoned ham rest for 30 minutes to 2 hours before cooking to let the flavors settle.
How to Cook a Ham Shank: Step-by-Step
1. Preheat and Prepare Your Oven
Set your oven to 325°F (163°C). Place the ham shank fat side up in a roasting pan or Dutch oven. Add about 1 cup of water, broth, or juice to the bottom of the pan to keep the meat moist during cooking.
2. Cover and Roast
Cover the pan tightly with aluminum foil to trap steam and roast the ham shank for about 15-20 minutes per pound. For an average 3-4 pound shank, this usually means 1.5 to 2 hours. The goal is to cook the meat until it’s tender and the internal temperature reaches about 160°F (71°C) for fresh ham or 135°F (57°C) for precooked.
3. Add Vegetables (Optional)
If you like, add chopped vegetables such as carrots, onions, celery, and potatoes after the initial roasting. Season them with smoked paprika, salt, and pepper, then nestle them around the ham. Cover and bake for another 30 minutes to let the veggies absorb the ham’s rich flavor.
4. Glaze and Caramelize
Remove the foil and brush your ham shank with a delicious glaze. A classic glaze combines brown sugar and Dijon mustard, mixed well to spread evenly over the meat. Return the ham to the oven uncovered, increase the temperature to 425°F (218°C), and roast for an additional 15-30 minutes. This step caramelizes the glaze and crisps the exterior.
Baste the ham occasionally during this time to keep it moist and flavorful.
5. Rest Before Serving
Once cooked, remove the ham shank from the oven and let it rest, loosely tented with foil, for 10-20 minutes. Resting allows the juices to redistribute, making the meat tender and juicy when sliced.
Tips for the Best Ham Shank
– Use a roasting pan with a rack to keep the ham elevated above the liquid for even cooking.
– Don’t skip scoring the fat; it helps the glaze penetrate and crisps up nicely.
– Reserve some glaze to serve as a dipping sauce or to brush on slices before serving.
– Use the bone after carving to make flavorful soups or stocks.
– Store leftovers properly in the fridge within two hours of cooking.
Serving Suggestions
Ham shank pairs wonderfully with classic sides like mashed potatoes, roasted vegetables, or a fresh green salad. The rich, savory meat with a sweet and tangy glaze makes it perfect for holiday dinners or a comforting Sunday meal.
Cooking a ham shank is easier than you think, and the results are deliciously rewarding. With simple prep, slow roasting, and a tasty glaze, you’ll have a tender, flavorful centerpiece ready to impress your family and friends. Enjoy your cooking adventure!