Before cooking a shank portion ham, you must decide between a sweet glaze and a savory herb crust. This guide will show you exactly how to cook a shank portion ham so it turns out juicy, tender, and full of flavor every time. Whether you’re preparing for a holiday dinner or a simple Sunday meal, the shank cut offers a perfect balance of meat and bone-in richness.
Let’s get started with the basics. A shank portion ham comes from the lower part of the leg. It has a tapered shape and a single bone running through it. This cut is often more affordable than the butt portion, and it’s easier to carve because of the straight bone.
Understanding The Shank Portion Ham
The shank portion ham is usually sold fully cooked or partially cooked. Most store-bought hams are fully cooked, meaning you only need to reheat them. But you can also find raw or fresh shank hams that require full cooking.
Check the label before you start. If it says “fully cooked” or “ready to eat,” you’re just warming it up. If it says “cook before eating,” you need to bring it to a safe internal temperature of 145°F.
Shank hams are often smoked, which adds a lovely depth of flavor. The meat is leaner than the butt portion, so you need to be careful not to dry it out.
What You Will Need
- One shank portion ham (6 to 10 pounds is typical)
- A roasting pan with a rack
- Aluminum foil
- A meat thermometer
- Your chosen glaze or rub ingredients
- A sharp carving knife
Preparing The Ham For Cooking
Remove the ham from its packaging. Rinse it under cold water and pat it dry with paper towels. Some hams come with a plastic cap or netting—remove those completely.
Score the surface of the ham. Use a sharp knife to cut shallow diagonal lines about 1/4 inch deep, forming a diamond pattern. This helps the glaze penetrate and creates a nice crispy crust.
Let the ham sit at room temperature for about 30 minutes before cooking. This ensures even heating.
How To Cook A Shank Portion Ham
Now we get to the main event. Follow these steps for a perfectly cooked shank portion ham.
Step 1: Preheat The Oven
Set your oven to 325°F. This moderate temperature is ideal for reheating or cooking ham without drying it out.
Step 2: Place The Ham In The Pan
Put the ham on a rack inside a roasting pan. The rack keeps the ham above the juices, allowing even heat circulation. Add about 1/2 cup of water, apple juice, or chicken broth to the bottom of the pan to create steam.
Step 3: Cover And Bake
Cover the ham loosely with aluminum foil. This traps moisture and prevents the surface from burning before the inside is hot. Place the pan in the oven.
Bake for about 15 to 18 minutes per pound. For a 8-pound ham, that’s roughly 2 to 2.5 hours. Check the internal temperature with a meat thermometer inserted into the thickest part, avoiding the bone.
Step 4: Apply The Glaze
About 30 minutes before the ham is done, remove the foil. Brush your chosen glaze generously over the surface. Return the ham to the oven, uncovered, and continue baking until the glaze is sticky and caramelized.
Baste the ham with the pan juices every 10 minutes during this final stage. This adds flavor and keeps the meat moist.
Step 5: Check Temperature
For a fully cooked ham, the target internal temperature is 140°F. For a raw or partially cooked ham, aim for 145°F. Let the ham rest for 15 to 20 minutes before carving. This allows the juices to redistribute.
Sweet Glaze Recipes For Shank Ham
A sweet glaze is a classic choice. It balances the salty, smoky flavor of the ham. Here are three simple options.
Brown Sugar And Honey Glaze
- 1 cup brown sugar, packed
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 teaspoon ground cloves
Mix all ingredients in a small bowl. Brush onto the ham during the last 30 minutes of baking.
Maple And Bourbon Glaze
- 1/2 cup maple syrup
- 1/4 cup bourbon
- 2 tablespoons butter
- 1 teaspoon cinnamon
Warm the ingredients in a saucepan until the butter melts. Apply to the ham as directed.
Pineapple And Ginger Glaze
- 1 cup pineapple juice
- 1/4 cup brown sugar
- 1 tablespoon grated fresh ginger
- 1 teaspoon soy sauce
Simmer the mixture until it thickens slightly. Brush onto the ham for a tropical twist.
Savory Herb Crust Options
If you prefer a less sweet ham, a savory herb crust is a great alternative. It creates a fragrant, crispy coating.
Garlic And Rosemary Crust
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon olive oil
- 1 teaspoon black pepper
Mix the ingredients into a paste. Rub it all over the ham before baking. Cover with foil and proceed as usual.
Mustard And Thyme Crust
- 1/4 cup whole-grain mustard
- 2 tablespoons fresh thyme leaves
- 1 tablespoon honey (optional)
- 1 teaspoon smoked paprika
Combine and spread over the ham. The mustard adds a tangy kick.
Herb And Breadcrumb Crust
- 1 cup breadcrumbs
- 2 tablespoons parsley, chopped
- 1 tablespoon sage, chopped
- 2 tablespoons melted butter
Press the mixture onto the ham after scoring. Bake uncovered for the last 20 minutes to crisp up.
Tips For Juicy, Tender Ham
Nobody wants a dry ham. Follow these tips to keep it moist.
- Do not overcook. Use a meat thermometer to avoid guesswork.
- Baste regularly during the glazing stage.
- Let the ham rest before carving. This is crucial for retaining juices.
- If you have time, brine a raw ham overnight in a salt-sugar solution for extra moisture.
Another trick is to cook the ham fat-side up. The fat renders and bastes the meat as it cooks.
Carving The Shank Portion Ham
Carving a shank ham is straightforward. Place the ham on a cutting board with the bone pointing up. Use a sharp knife to slice downward, following the bone. Cut slices about 1/4 to 1/2 inch thick.
Start from the thicker end and work your way toward the shank. The meat near the bone is especially flavorful. Save the bone for soup or stock later.
Storing Leftover Ham
Leftover ham keeps well. Wrap it tightly in plastic wrap or foil, or store in an airtight container. It will last in the refrigerator for 3 to 5 days.
You can also freeze cooked ham for up to 2 months. Slice it first so you can grab portions as needed. Thaw in the fridge overnight.
Use leftovers in sandwiches, omelets, soups, or casseroles. Ham freezes well, so don’t worry about having too much.
Common Mistakes To Avoid
Even experienced cooks can make errors. Here are pitfalls to steer clear of.
- Skipping the scoring step. This prevents the glaze from sticking.
- Baking at too high a temperature. 325°F is the sweet spot.
- Not using a thermometer. Guessing leads to dry or undercooked ham.
- Forgetting to rest the ham. Slicing too soon releases juices.
- Over-glazing early. Glaze can burn if applied too soon.
Another common mistake is not adding liquid to the pan. The steam helps keep the ham moist.
Frequently Asked Questions
Can I Cook A Shank Portion Ham In A Slow Cooker?
Yes, you can. Place the ham in a slow cooker with 1/2 cup of liquid. Cook on low for 4 to 6 hours. Apply glaze in the last 30 minutes if desired.
Do I Need To Soak A Shank Ham Before Cooking?
Only if it’s a salt-cured or country ham. Most modern shank hams are not overly salty. Check the label; if it says “water added,” no soaking is needed.
How Long Does It Take To Cook A Shank Portion Ham At 350°F?
At 350°F, reduce the cooking time slightly. Bake for about 12 to 15 minutes per pound. Monitor the internal temperature closely.
What Is The Best Way To Reheat Leftover Shank Ham?
Wrap slices in foil with a splash of broth. Heat in a 300°F oven for 10 to 15 minutes. This prevents drying out.
Can I Use A Glaze On A Fully Cooked Ham?
Absolutely. Glaze adds flavor and a beautiful finish. Just apply it during the last 30 minutes of reheating.
Final Thoughts On Cooking Shank Ham
Cooking a shank portion ham is simpler than you might think. With a few basic steps and the right glaze or crust, you can serve a meal that impresses everyone. Remember to use a thermometer, let the ham rest, and carve against the bone for best results.
Whether you choose a sweet brown sugar glaze or a savory herb crust, the key is patience and attention to detail. The shank portion is forgiving and rewarding. You’ll have leftovers for days, which is always a bonus.
So next time you’re at the store, pick up a shank ham. Follow this guide, and you’ll have a delicious centerpiece for any occasion. Happy cooking.