If you’ve ever wondered how to cook shank ham to juicy, tender perfection, you’re in the right place! Shank ham is a flavorful cut from the lower part of the pig’s leg, often sold smoked and partially cooked. Cooking it properly unlocks its rich taste and makes a great centerpiece for any meal. Let’s dive into an easy, foolproof way to prepare shank ham with a mouthwatering brown sugar glaze.
What Is Shank Ham?
Shank ham comes from the lower leg of the pig and is usually sold smoked and cured. It’s different from the butt portion, which is from the upper leg. Shank ham often has a bit more connective tissue, which, when cooked slowly, melts into tender, juicy meat. Most shank hams are already cured and smoked, so your job is to heat it through and add a tasty glaze.
Ingredients You’ll Need
– 8 to 10-pound shank ham (bone-in)
– 1 to 1½ cups water
– 1 cup brown sugar (light or dark)
– ⅔ cup Dijon mustard (or regular mustard if preferred)
– 2 teaspoons whole mustard seeds (optional, for texture)
Step-by-Step Guide to Cooking Shank Ham
1. Prepare Your Oven and Ham
Preheat your oven to 325°F (163°C). Remove any packaging and discard excess fat or pork rind if present. Place the ham shank fat side down or larger flat side down in a roasting pan.
2. Add Moisture
Pour 1 to 1½ cups of water into the bottom of the roasting pan. This keeps the ham moist as it cooks and prevents drying out.
3. Cover and Roast
Cover the roasting pan tightly with heavy-duty aluminum foil to trap steam and moisture. Bake the ham for about 1½ to 2 hours, or roughly 15-20 minutes per pound, until the internal temperature reaches 145°F (63°C). Use a digital meat thermometer and avoid touching the bone for an accurate reading.
4. Make the Brown Sugar Mustard Glaze
While the ham cooks, mix together the brown sugar and Dijon mustard in a bowl. This glaze will add a sweet and tangy crust that perfectly complements the smoky ham.
5. Glaze and Brown the Ham
When the ham reaches the target temperature, remove it from the oven and take off the foil. Brush the glaze generously all over the ham’s surface, covering every side. Return the ham to the oven uncovered and bake for an additional 30 minutes to let the glaze set and brown nicely. You can baste the ham with its own juices a few times during this step for extra flavor.
6. Rest Before Carving
Once done, remove the ham from the oven and tent it loosely with foil. Let it rest for 10-15 minutes so the juices redistribute, making the meat even juicier and easier to carve.
Tips for Perfect Shank Ham
– Use a digital thermometer: This ensures you don’t overcook or undercook your ham.
– Don’t skip the water: Moisture in the pan prevents drying and keeps the ham tender.
– Glaze twice if you like: For extra flavor and shine, apply the glaze once halfway through the final 30 minutes, then again before removing from the oven.
– Carve carefully: Slice thinly against the grain for the best texture and tenderness.
Variations and Serving Ideas
– Add spices to the glaze: Try mixing in cloves, cinnamon, or orange zest for a festive twist.
– Serve with extra glaze: Warm the reserved glaze with mustard seeds and serve on the side for dipping.
– Use leftovers creatively: Shank ham is delicious in soups, sandwiches, or chopped into scrambled eggs.
Cooking shank ham is easier than you might think, and the result is a tender, flavorful dish that’s perfect for holidays or any special meal. With a simple brown sugar mustard glaze and careful roasting, you’ll have a crowd-pleaser everyone will love.
Enjoy your perfectly cooked shank ham!
Tender, juicy, and flavorful-cooking shank ham with a sweet mustard glaze is a simple way to elevate your meal and impress your guests.