Cooking a shank ham involves simmering it slowly in liquid to keep the meat moist and tender. If you’ve ever wondered how to cook a shank ham properly, you are in the right place. This guide walks you through every step, from selecting the right ham to serving it perfectly.
A shank ham comes from the lower part of the pig’s leg. It has a distinct shape and a bit more fat than the butt portion. This makes it ideal for slow cooking, which breaks down connective tissues and keeps the meat juicy. Many people think baking is the only way, but simmering or braising works better for this cut.
Understanding A Shank Ham
Before you start, it helps to know what you are working with. A shank ham is usually sold fully cooked or partially cooked. Check the label. If it says “fully cooked,” you only need to reheat it. If it says “cook before eating,” you need to cook it through.
Shank hams are often smoked, which adds a rich flavor. They come bone-in, which adds more flavor during cooking. The bone also helps the meat stay moist. You can find them in sizes from 5 to 10 pounds, depending on how many people you are feeding.
Why Choose A Shank Ham
Shank hams are more affordable than butt hams. They also have a classic ham shape that looks great on a platter. The meat is leaner near the bone but stays tender when cooked slowly. Many holiday dinners feature a shank ham because it feeds a crowd and tastes amazing.
How To Cook A Shank Ham
Now lets get into the actual process. Follow these steps for a ham that is moist, flavorful, and easy to slice. Remember, the key is low and slow cooking with enough liquid.
What You Will Need
- One shank ham (5-10 pounds), fully cooked or partially cooked
- A large pot or Dutch oven with a lid
- Liquid: water, apple juice, chicken broth, or a mix
- Aromatics: onions, garlic, bay leaves, peppercorns
- Optional glaze: brown sugar, honey, mustard, cloves
- Meat thermometer
- Sharp knife for slicing
Step 1: Prepare The Ham
Take the ham out of the fridge about 30 minutes before cooking. This helps it cook more evenly. If the ham has a thick skin or rind, you can score it in a diamond pattern. This allows flavors to penetrate and makes the ham look nice. Do not cut too deep, just through the skin and a little into the fat.
Rinse the ham quickly under cool water to remove any excess salt or brine. Pat it dry with paper towels. Some hams are very salty, so this step helps balance the flavor.
Step 2: Choose Your Liquid
The liquid is crucial for keeping the ham moist. You want enough to come about halfway up the side of the ham. Here are some good options:
- Water with a splash of vinegar or lemon juice
- Apple cider or apple juice
- Chicken or vegetable broth
- A mix of water and white wine
Add aromatics like a quartered onion, a few garlic cloves, a couple of bay leaves, and some whole peppercorns. These infuse the meat with subtle flavor without overpowering it.
Step 3: Simmer The Ham
Place the ham in your pot, flat side down. Pour in the liquid until it reaches about halfway up the ham. Do not submerge it completely. Cover the pot with a lid.
Bring the liquid to a gentle simmer over medium heat. Then reduce the heat to low so it barely bubbles. A rolling boil will make the meat tough. Simmer the ham for about 15 to 20 minutes per pound. For a 7-pound ham, that is about 1 hour and 45 minutes to 2 hours and 20 minutes.
Check the internal temperature with a meat thermometer. For a fully cooked ham, you want it to reach 140°F (60°C). For a partially cooked ham, aim for 160°F (71°C). Insert the thermometer into the thickest part of the meat, away from the bone.
Step 4: Optional Glaze
If you want a glazed ham, you have two options. You can glaze it during the last 30 minutes of simmering, or you can finish it in the oven. The oven method gives a nicer crust.
For the oven method, preheat your oven to 400°F (200°C). After simmering, transfer the ham to a roasting pan. Brush on a glaze made from:
- 1/2 cup brown sugar
- 1/4 cup honey or maple syrup
- 2 tablespoons Dijon mustard
- 1 teaspoon ground cloves or cinnamon
Bake for 15 to 20 minutes, basting once or twice, until the glaze is sticky and caramelized. Watch it closely so it does not burn.
Step 5: Rest And Slice
Once cooked, let the ham rest for 10 to 15 minutes before slicing. This allows the juices to redistribute. Cover it loosely with foil to keep it warm.
To slice, use a sharp knife and cut against the grain. Start from the wider end and work your way down. Slice about 1/4 to 1/2 inch thick. If the ham is falling apart, you can shred it instead.
Tips For The Best Shank Ham
Here are some extra pointers to make your ham even better. These come from experience, so pay attention.
Dont Overcook It
Overcooking is the most common mistake. Ham is already cooked in many cases, so you are just reheating it. If you cook it too long, the meat dries out. Use a thermometer and stick to the recommended times.
Use The Cooking Liquid
The liquid left in the pot is full of flavor. You can strain it and use it as a base for soup, gravy, or to cook vegetables. It is like a free bonus stock.
Add Sweetness Carefully
Shank ham can be salty, so balance it with a sweet glaze or a sweet liquid like apple juice. But do not go overboard. A little sweetness goes a long way.
Consider A Dry Rub
Before simmering, you can rub the ham with a mix of brown sugar, paprika, garlic powder, and black pepper. This adds a nice crust and extra flavor. Just pat it on and let it sit for 10 minutes before cooking.
Frequently Asked Questions
Can I Cook A Shank Ham In A Slow Cooker?
Yes, you can. Place the ham in a slow cooker, add liquid halfway up, and cook on low for 6 to 8 hours. Check the temperature before serving. This method is very hands-off and works well.
How Long Does It Take To Cook A Shank Ham?
It depends on the size and method. Simmering on the stove takes about 15 to 20 minutes per pound. In a slow cooker, plan for 6 to 8 hours on low. Always use a meat thermometer to be sure.
Should I Soak A Shank Ham Before Cooking?
If the ham is very salty, you can soak it in cold water for 2 to 4 hours before cooking. Change the water once or twice. This draws out excess salt. Most modern hams do not need this, but it helps if you are sensitive to salt.
What Is The Best Liquid To Cook A Shank Ham In?
Apple juice or apple cider is a popular choice because it adds sweetness. Chicken broth works well for a savory flavor. You can also use a mix of water and white wine. Avoid plain water alone, as it can make the ham taste bland.
Can I Bake A Shank Ham Instead Of Simmering?
You can bake it, but it is riskier for drying out. If you bake, use a roasting pan with a rack, add a little water to the bottom, and cover with foil. Bake at 325°F (160°C) for about 15 minutes per pound. Baste every 30 minutes. Simmering is more forgiving.
Serving Suggestions
A shank ham pairs well with many sides. Here are some classic options:
- Mashed potatoes or roasted potatoes
- Green beans or roasted asparagus
- Sweet potato casserole
- Cornbread or dinner rolls
- Coleslaw or a simple green salad
Leftover ham is versatile. Use it in sandwiches, omelets, soups, or pasta dishes. You can also freeze it for later use.
Common Mistakes To Avoid
Even experienced cooks can slip up. Here are pitfalls to watch for:
- Not using enough liquid: The ham needs moisture to stay tender. Check the pot halfway through and add more liquid if needed.
- Skipping the thermometer: Guessing the temperature leads to undercooked or dry ham. A thermometer is cheap and essential.
- Cutting too soon: Resting the ham lets the juices settle. If you slice right away, the meat will be dry.
- Using too high heat: A gentle simmer is all you need. Boiling makes the meat tough and stringy.
Storing Leftovers
Store leftover ham in an airtight container in the fridge for up to 4 days. You can also wrap it tightly in foil and freeze for up to 3 months. To reheat, place slices in a pan with a little broth or water, cover, and warm over low heat. This prevents drying.
If you have a lot of leftover ham, consider making ham salad, ham and bean soup, or a hearty quiche. The possibilities are endless.
Final Thoughts
Now you know how to cook a shank ham the right way. It is a simple process that rewards you with tender, flavorful meat. Whether you simmer it on the stove or use a slow cooker, the key is patience and moisture. Do not rush it, and you will have a dish that impresses everyone at the table.
Remember to check the label on your ham, use a thermometer, and let it rest before slicing. With these steps, you can confidently serve a delicious shank ham for any occasion. Enjoy your cooking and the meal that follows.