How to Bake a Perfect Shank Ham: A Guide to Flavor and Festivity
Baking a shank ham is simpler than you think. This guide will walk you through the process of creating a delicious, tender, and visually appealing centerpiece for your next gathering.
Introduction: The Majestic Shank Ham
The shank ham, cut from the lower portion of the hog’s leg, is a classic choice for holiday feasts and family gatherings. Known for its rich flavor and impressive presentation, a properly baked shank ham can be the star of the show. It offers a beautiful balance of savory meat and, often, a sweet and tangy glaze that complements the saltiness. But baking a ham can seem daunting. This article breaks down the process, providing you with expert tips and tricks to ensure a perfect outcome every time.
Why Choose a Shank Ham?
Shank hams offer several advantages:
- Affordability: They are often less expensive than other cuts of ham.
- Flavor: They possess a rich, slightly smoky flavor that is enhanced by the bone-in cooking process.
- Presentation: The bone-in shank provides a visually appealing and traditional centerpiece.
- Versatility: Shank hams can be paired with a wide variety of glazes and side dishes.
- Stock Potential: After the ham is carved, the bone makes excellent stock.
The Baking Process: Step-by-Step
Here’s a detailed guide to baking a shank ham to perfection:
Preparation:
- Remove the ham from its packaging.
- Rinse the ham under cold water.
- Pat the ham dry with paper towels.
Scoring (Optional but Recommended):
- Using a sharp knife, score the ham in a diamond pattern. This helps the glaze penetrate the meat and creates a visually appealing presentation. Make cuts about 1/4 to 1/2 inch deep.
Placement:
- Place the ham, cut-side down, on a roasting rack inside a roasting pan.
- Add about 1 cup of water or broth to the bottom of the pan to help keep the ham moist. Be careful to avoid the cut side of the ham from sitting directly in the water.
Baking:
- Cover the ham tightly with aluminum foil.
- Bake in a preheated oven at 325°F (160°C) for approximately 15-20 minutes per pound. A fully cooked ham is ready to eat and needs only to be reheated.
- Check the internal temperature with a meat thermometer inserted into the thickest part of the ham, avoiding the bone. The target temperature is 140°F (60°C).
Glazing:
- About 30-45 minutes before the end of the baking time, remove the foil.
- Apply your desired glaze (recipes below).
- Return the ham to the oven, uncovered, to allow the glaze to caramelize and adhere to the ham.
- Baste the ham with glaze every 10-15 minutes during the final baking time.
Resting:
- Once the ham reaches 140°F, remove it from the oven and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.
Carving: Carve the ham using a sharp carving knife.
Glaze Options to Elevate Your Ham
A glaze adds flavor, moisture, and a beautiful sheen to your shank ham. Here are some popular choices:
- Brown Sugar and Mustard Glaze: A classic combination offering a balance of sweet and tangy flavors.
- Maple Syrup Glaze: Provides a rich, slightly sweet, and aromatic flavor.
- Honey and Pineapple Glaze: Adds a tropical sweetness and a beautiful golden color.
- Apricot and Ginger Glaze: Offers a fruity and slightly spicy flavor profile.
Example Brown Sugar and Mustard Glaze Recipe:
- 1 cup packed brown sugar
- 1/2 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon ground cloves
Combine all ingredients in a saucepan and simmer over low heat until the sugar is dissolved and the glaze has thickened slightly.
Common Mistakes to Avoid
- Overbaking: This can result in a dry and tough ham. Use a meat thermometer to monitor the internal temperature closely.
- Skipping the Rest Period: Resting allows the juices to redistribute, leading to a more tender and flavorful ham.
- Neglecting the Glaze: A good glaze adds flavor, moisture, and visual appeal. Don’t skip this crucial step!
- Not Scoring the Ham: Scoring helps the glaze penetrate the meat and creates a visually appealing presentation.
Equipment You’ll Need
- Roasting Pan with Rack
- Sharp Knife
- Meat Thermometer
- Pastry Brush (for applying glaze)
- Aluminum Foil
Shank Ham vs. Butt Ham: A Quick Comparison
| Feature | Shank Ham | Butt Ham |
|---|---|---|
| Location | Lower portion of the hog’s leg | Upper portion of the hog’s leg |
| Flavor | Richer, slightly smoky flavor | More tender, milder flavor |
| Price | Generally less expensive | Generally more expensive |
| Bone-in/Boneless | Typically bone-in | Can be bone-in or boneless |
| Carving | Can be more challenging to carve | Easier to carve if boneless |
| Presentation | Excellent, traditional presentation | Good, but less traditional than shank ham |
Frequently Asked Questions (FAQs)
What is the ideal internal temperature for a fully cooked shank ham?
A fully cooked shank ham is safe to eat straight from the package. However, baking it is recommended for improved flavor and texture. The ideal internal temperature after baking is 140°F (60°C). Overcooking will dry out the ham.
How long should I bake my shank ham per pound?
Generally, bake at 325°F (160°C) for approximately 15-20 minutes per pound. However, always use a meat thermometer to ensure it reaches the desired internal temperature of 140°F. The time depends on the size of your ham.
Can I bake a frozen shank ham?
It’s strongly not recommended to bake a frozen ham. Thawing is crucial for even cooking. Thaw in the refrigerator for 4-6 hours per pound or overnight in the refrigerator.
How do I prevent my ham from drying out?
Keep the ham covered with foil for the majority of the baking time. Adding water or broth to the bottom of the roasting pan helps create a moist environment. Also, avoid overbaking and always use a meat thermometer.
What is the best way to score a ham?
Use a sharp knife to make shallow, crisscrossing cuts (about 1/4 to 1/2 inch deep) in a diamond pattern across the surface of the ham. This allows the glaze to penetrate and creates a visually appealing presentation.
Can I use a glaze without scoring the ham?
Yes, you can, but scoring helps the glaze adhere better and penetrate deeper, resulting in a more flavorful and visually appealing ham. Scoring enhances the overall glazing experience.
How far in advance can I prepare the glaze?
You can prepare most glazes 1-2 days in advance and store them in an airtight container in the refrigerator. This will save time on the day of baking.
What should I do with the leftover ham bone?
Don’t throw it away! The ham bone is excellent for making flavorful stock. Simmer it with vegetables and herbs for several hours.
Can I reheat leftover baked ham?
Yes, you can. Reheat slices in a skillet or microwave until warmed through. Alternatively, reheat the entire ham in a low oven (250°F) covered with foil until it reaches an internal temperature of 135°F.
What are some good side dishes to serve with shank ham?
Classic pairings include mashed potatoes, scalloped potatoes, roasted vegetables, green bean casserole, sweet potato casserole, and dinner rolls. Consider seasonal vegetables for a fresh and balanced meal.
Can I use a slow cooker to cook a shank ham?
Yes, you can! This method is great for hands-off cooking. Place the ham in the slow cooker with 1 cup of liquid (water, broth, or juice) and cook on low for 6-8 hours, or until it reaches 140°F. Glaze during the last hour of cooking.
How long will a baked shank ham last in the refrigerator?
Properly stored, a baked shank ham will last for 3-4 days in the refrigerator. Wrap it tightly in plastic wrap or store it in an airtight container.