Cooking a shank portion ham involves gentle roasting to warm it through, developing a rich glaze, and ensuring it reaches a safe internal temperature.
A shank portion ham often becomes the centerpiece of a holiday table or a special family meal, offering deep, savory flavor and a satisfying texture. This cut, taken from the lower part of the hog leg, presents with a single, straight bone, making it a distinctive and often more economical choice than its butt portion counterpart. Mastering its preparation means understanding a few key techniques to ensure a moist, flavorful result that truly shines.
Shank Portion Ham Recipe
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes per pound (for pre-cooked ham)
- Yield: 10-14 servings (for a 7-9 lb ham)
Ingredients:
- 1 (7-9 lb) fully cooked shank portion ham
- 1 cup brown sugar, packed
- 1/2 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1/4 cup honey or maple syrup
- 1/2 teaspoon ground cloves (optional)
- Whole cloves (optional, for studding)
- 1 cup water or chicken broth (for the roasting pan)
Instructions:
- Preheat your oven to 325°F (160°C). Position an oven rack in the lower third of the oven.
- Remove the ham from its packaging and pat it dry with paper towels. Place the ham, fat-side up, in a sturdy roasting pan. Pour 1 cup of water or broth into the bottom of the pan to help maintain moisture.
- Using a sharp knife, score the fat cap of the ham in a diamond pattern, about 1/4 inch deep. Avoid cutting into the meat itself. If using, stud the ham with whole cloves at the intersection of each diamond.
- In a small bowl, whisk together the brown sugar, Dijon mustard, apple cider vinegar, honey or maple syrup, and ground cloves (if using) to create the glaze.
- Cover the roasting pan tightly with aluminum foil.
- Bake the ham for approximately 1 hour and 30 minutes, or about 10 minutes per pound, to allow it to warm through thoroughly.
- Remove the ham from the oven and discard the foil. Increase the oven temperature to 375°F (190°C).
- Brush about one-third of the prepared glaze evenly over the surface of the ham.
- Return the ham to the oven, uncovered, and continue baking for another 20 minutes.
- Remove the ham again, brush with another third of the glaze, and bake for an additional 20 minutes.
- Apply the remaining glaze and bake for a final 10-20 minutes, or until the ham reaches an internal temperature of 140°F (60°C) when measured with a meat thermometer inserted into the thickest part, avoiding the bone. The glaze should appear caramelized and slightly sticky.
- Carefully remove the ham from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 15-20 minutes before carving. This resting period allows the juices to redistribute, ensuring a more succulent ham.
- Carve the ham against the grain, slicing around the bone, and serve warm.
Understanding Your Shank Portion Ham
Selecting the right ham sets the stage for a delicious outcome. Shank portion hams are a specific cut with distinct characteristics that influence how they are best prepared.
Shank vs. Butt: Knowing the Difference
Hams are typically sold as either shank or butt portions. The shank portion comes from the lower part of the pig’s leg, closer to the foot. It has a single, straight bone running through it, which can make carving straightforward once you understand the technique. This cut is leaner with a tougher muscle structure, often resulting in a more pronounced pork flavor.
The butt portion, from the upper leg, is meatier, rounder, and contains a T-shaped bone, sometimes making it more challenging to carve for beginners. Both are excellent choices, but the shank offers a classic presentation and flavor profile.
Cured, Pre-cooked, and Spiral-Cut: What You Have
Most hams available in stores are “city hams,” meaning they are cured and often smoked. A “fully cooked” ham has been pre-cooked by the producer and only needs to be reheated to a safe serving temperature. A “partially cooked” or “cook before eating” ham requires cooking to a higher internal temperature from scratch.
Spiral-cut hams are fully cooked hams that have been mechanically sliced in a continuous spiral around the bone. While convenient for serving, their pre-cut nature means they can dry out more quickly during reheating. A whole shank portion ham, not spiral-cut, retains more moisture during the cooking process.
Essential Tools for Ham Perfection
Having the proper equipment makes the ham cooking process smoother and more effective, leading to better results.
- Roasting Pan with Rack: A sturdy pan large enough to hold the ham comfortably, with a rack to elevate the ham. This allows for even heat circulation and prevents the bottom from sitting in accumulated juices, which can make it soggy.
- Meat Thermometer: An absolute must for food safety and achieving the perfect texture. An instant-read thermometer helps verify internal temperature quickly.
- Sharp Carving Knife: A long, thin, sharp knife is essential for carving around the bone and through the meat cleanly.
- Carving Fork: Provides stability when carving, holding the ham securely in place.
- Basting Brush: Necessary for applying glazes evenly during the final stages of cooking.
- Aluminum Foil: For covering the ham to prevent drying and for tenting during resting.
Preparing Your Ham for Roasting
A few simple steps before the ham enters the oven significantly contribute to its overall flavor and moisture.
Bringing it to Temperature
Before cooking, allow the ham to sit at room temperature for about 1 to 2 hours. This step helps the ham cook more evenly throughout, reducing the chance of cold spots in the center while the exterior overcooks. A ham straight from the refrigerator takes longer to warm up in the oven, potentially leading to a drier result.
Scoring and Seasoning
Most shank hams come with a fat cap. Scoring this fat cap in a diamond pattern, about 1/4 inch deep, serves several purposes. It helps the fat render more efficiently, creating a crispier, more flavorful exterior. The scored lines also provide channels for glazes and seasonings to penetrate the meat, infusing it with flavor. Avoid cutting too deeply into the meat itself. Some cooks like to stud the ham with whole cloves at the intersection of the scored diamonds; this adds a subtle aromatic spice.
How To Cook a Shank Portion Ham: The Roasting Process
The roasting process is where the magic happens, transforming a simple cured ham into a savory, aromatic centerpiece.
Oven Roasting for Moist Results
For a fully cooked shank portion ham, the goal is to gently reheat it without drying it out. Preheat your oven to a moderate temperature, typically 325°F (160°C). Placing the ham fat-side up in a roasting pan helps the fat render and baste the meat naturally as it cooks. Adding about 1 cup of water or chicken broth to the bottom of the roasting pan creates a moist environment, generating steam that helps keep the ham succulent. Covering the ham tightly with aluminum foil for the majority of the cooking time is a key strategy to lock in moisture.
Glazing for a Golden Finish
Glazing is the final flourish, adding a sweet, tangy, or spicy crust to the ham’s exterior. Glazes are usually applied in the last 45-60 minutes of cooking, after the ham has warmed through and the foil has been removed. The higher sugar content in most glazes means they can burn easily if applied too early or cooked at too high a temperature. Apply the glaze in several thin layers, brushing every 15-20 minutes, allowing each layer to caramelize slightly before adding the next. This builds a rich, glossy, and flavorful crust.
| Base Ingredient | Flavor Profile | Complementary Spices |
|---|---|---|
| Brown Sugar / Maple Syrup | Sweet, Caramelized | Cinnamon, Nutmeg, Cloves |
| Dijon Mustard / Whole Grain Mustard | Tangy, Pungent | Black Pepper, Garlic Powder |
| Fruit Preserves (Apricot, Peach, Pineapple) | Fruity, Sweet-Tart | Ginger, Allspice |
| Honey | Richly Sweet | Rosemary, Thyme |
Achieving the Perfect Internal Temperature
Accurate temperature measurement is paramount for both food safety and ensuring a tender, juicy ham.
For a fully cooked ham, the internal temperature needs to reach 140°F (60°C) for safe serving. This temperature ensures it is thoroughly warmed without overcooking and drying out. If you are cooking a fresh, uncooked ham (which is less common for shank portions), it must reach 145°F (63°C) with a three-minute rest time. The USDA states that raw pork must be cooked to a minimum internal temperature of 145°F (63°C) with a three-minute rest.
Insert your meat thermometer into the thickest part of the ham, being careful to avoid touching the bone, as the bone conducts heat differently and can give a false reading. Check the temperature in multiple spots to ensure even heating. Once the desired temperature is reached, remove the ham from the oven.
After cooking, transfer the ham to a cutting board and tent it loosely with aluminum foil. Allowing the ham to rest for 15-20 minutes before carving is a critical step. This resting period permits the internal juices to redistribute throughout the meat, resulting in a more succulent and flavorful ham. Slicing too soon will cause the juices to run out, leaving the ham drier.
| Ham Type | Minimum Internal Temperature | Resting Time |
|---|---|---|
| Fully Cooked Ham (reheating) | 140°F (60°C) | 15-20 minutes |
| Fresh (Uncooked) Ham | 145°F (63°C) | 3 minutes |
| Leftover Ham (reheating) | 165°F (74°C) | Not applicable |
Carving Your Shank Ham with Confidence
Carving a shank ham around its single bone is simpler than it might seem, requiring a sharp knife and a steady hand.
Place the rested ham on a large cutting board with a well to catch juices. Position the ham with the skin-side up. Make a long, deep cut along the length of the bone, separating a large section of meat from one side. Turn the ham and repeat on the other side. Once these main sections are removed, you can slice them against the grain into desired thickness. For the remaining meat attached to the bone, carefully slice around the bone in smaller sections. Always slice against the grain for the most tender bites.
Storing Leftover Ham Safely
Proper storage of leftovers ensures enjoyment for days and maintains food safety.
Promptly refrigerate any leftover ham within two hours of serving. Store ham in airtight containers or tightly wrapped in plastic wrap or aluminum foil. Refrigerated cooked ham remains safe to eat for 3 to 4 days. For longer storage, freeze leftover ham in freezer-safe bags or containers for up to 3 to 4 months. When reheating, ensure the ham reaches an internal temperature of 165°F (74°C) to eliminate any potential bacteria.
References & Sources
- Food Safety and Inspection Service. “USDA” The USDA provides comprehensive guidelines for safe food handling and cooking temperatures for meat products.
