How to Cook Ham Shanks: A Guide to Savory Perfection
Ham shanks are cooked by braising, slow-cooking, or boiling them until the meat is tender and flavorful, typically with aromatic vegetables and liquids. The goal is to achieve a fall-off-the-bone texture and infuse the meat with rich, savory flavors.
Understanding the Ham Shank: A Culinary Canvas
The ham shank, the lower portion of the pig’s leg, is often overlooked, but it’s a culinary treasure trove of flavor and texture. Often sold cured and smoked, it offers a robust taste and economical value. While it requires a bit more time and attention than other cuts, the result is a deeply satisfying meal that’s perfect for feeding a crowd or enjoying in smaller portions over several days.
The Benefits of Cooking Ham Shanks
Beyond the delicious taste, cooking ham shanks offers several benefits:
- Economical: Ham shanks are often significantly less expensive than other cuts of ham.
- Flavorful: The bone and surrounding tissue contribute a rich, savory flavor to the dish.
- Versatile: The cooked meat can be used in a variety of dishes, from soups and stews to sandwiches and casseroles.
- Impressive Presentation: A whole cooked ham shank makes for a stunning centerpiece at any gathering.
Preparing the Ham Shank for Cooking
Proper preparation is key to a successful ham shank dish. Here’s a step-by-step guide:
- Rinse the ham shank: Rinse the shank under cold water to remove any excess salt or debris.
- Soak (Optional): For particularly salty shanks, soaking in cold water for several hours (changing the water periodically) can help reduce the saltiness.
- Score the Fat (Optional): Lightly scoring the fat cap allows flavors to penetrate and helps render some of the fat during cooking. Be careful not to cut into the meat.
- Prepare Aromatics: Gather your desired aromatics, such as onions, carrots, celery, garlic, herbs (bay leaf, thyme, rosemary), and spices (peppercorns, cloves).
Methods for Cooking Ham Shanks
There are several methods you can use to cook ham shanks, each yielding slightly different results. Here’s a comparison:
| Method | Time | Flavor Profile | Tenderness | Ease of Use |
|---|---|---|---|---|
| Braising | 2-3 hours | Rich, savory, complex | Very Tender | Moderate |
| Slow Cooking | 6-8 hours | Deep, smoky, intense | Fall-off-bone | Easy |
| Boiling | 2-3 hours | Simpler, cleaner | Tender | Easy |
Braising Ham Shanks
Braising involves searing the ham shank and then simmering it in liquid.
- Sear the Shank: In a Dutch oven or large pot, sear the ham shank on all sides in a little oil until browned. This step develops flavor.
- Sauté Aromatics: Remove the shank and sauté the onions, carrots, and celery until softened. Add garlic and cook for another minute.
- Deglaze the Pot: Pour in a cup of wine or broth and scrape up any browned bits from the bottom of the pot.
- Add Liquid: Return the ham shank to the pot and add enough broth, water, or beer to almost cover it.
- Add Herbs and Spices: Add bay leaves, thyme, peppercorns, or other desired seasonings.
- Simmer: Bring to a simmer, then cover the pot and cook in a preheated oven at 325°F (160°C) for 2-3 hours, or until the meat is very tender.
- Rest: Let the ham shank rest in the braising liquid for 30 minutes before serving.
Slow Cooking Ham Shanks
Slow cooking is a hands-off method that results in incredibly tender meat.
- Place Aromatics in Slow Cooker: Place the onions, carrots, and celery in the bottom of the slow cooker.
- Add Ham Shank: Place the ham shank on top of the vegetables.
- Add Liquid: Pour in enough broth, water, or beer to cover about two-thirds of the shank.
- Add Herbs and Spices: Add bay leaves, thyme, peppercorns, or other desired seasonings.
- Cook: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the meat is falling off the bone.
- Rest: Let the ham shank rest in the slow cooker liquid for 30 minutes before serving.
Boiling Ham Shanks
Boiling is a simpler method that produces a milder flavor.
- Place Shank in Pot: Place the ham shank in a large pot.
- Add Liquid: Cover with water or broth.
- Add Aromatics: Add onions, carrots, celery, bay leaves, peppercorns, or other desired seasonings.
- Bring to a Boil: Bring the liquid to a boil, then reduce heat and simmer for 2-3 hours, or until the meat is tender.
- Rest: Let the ham shank rest in the cooking liquid for 30 minutes before serving.
Common Mistakes to Avoid
- Overcooking: Overcooked ham can become dry and stringy. Cook until just tender.
- Insufficient Liquid: Make sure there’s enough liquid to prevent the shank from drying out.
- Skipping the Sear: Searing adds depth of flavor, especially when braising. Don’t skip it.
- Using Too Much Salt: Ham shanks are already salty, so be careful not to add too much additional salt. Taste the cooking liquid before adding any extra.
Frequently Asked Questions (FAQs) about Cooking Ham Shanks
1. How do I know when the ham shank is cooked properly?
The easiest way to tell if the ham shank is cooked properly is to check for tenderness. The meat should be easily pulled away from the bone with a fork. A meat thermometer inserted into the thickest part should register around 160°F (71°C). Remember that the meat will continue to cook slightly as it rests.
2. Can I use a pressure cooker to cook ham shanks?
Yes, you can use a pressure cooker! It significantly reduces the cooking time. Follow the same steps as braising, but reduce the cooking time to about 45-60 minutes at high pressure, followed by a natural pressure release. Be very careful when releasing pressure with hot liquids.
3. What are some good side dishes to serve with ham shanks?
Ham shanks pair well with a variety of side dishes. Some popular choices include mashed potatoes, scalloped potatoes, green beans, glazed carrots, cornbread, and coleslaw. Consider sides that complement the savory flavor of the ham.
4. How long can I store cooked ham shanks?
Cooked ham shanks can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months. Ensure the ham is properly wrapped to prevent freezer burn.
5. What can I do with leftover ham?
Leftover ham can be used in numerous dishes, such as ham and bean soup, ham sandwiches, ham and cheese omelets, ham fried rice, or diced and added to salads. Leftover ham is incredibly versatile.
6. Should I soak my ham shank before cooking?
Soaking is optional, but recommended if you find the ham shank too salty. Soak it in cold water for several hours, changing the water periodically. This will help to draw out some of the salt.
7. What kind of liquid should I use for cooking ham shanks?
You can use a variety of liquids, including water, chicken broth, beef broth, vegetable broth, beer, or even apple cider. Experiment to find your favorite flavor combination. Broth adds more flavor than water.
8. Can I add vegetables directly to the cooking pot or slow cooker?
Yes, adding vegetables like potatoes, carrots, and onions directly to the cooking pot or slow cooker is a great way to create a complete one-pot meal. The vegetables will absorb the flavorful cooking liquid.
9. What spices and herbs go well with ham shanks?
Ham shanks pair well with a variety of spices and herbs, including bay leaves, thyme, rosemary, peppercorns, cloves, mustard seeds, and garlic. Experiment with different combinations to find your preferred flavor profile.
10. Can I use a glaze on my ham shank?
Yes, you can add a glaze during the last 30 minutes of cooking. Popular glaze options include honey mustard, brown sugar, maple syrup, or apricot jam. Glazes add sweetness and shine.
11. My ham shank is tough. What did I do wrong?
A tough ham shank is likely undercooked. Continue cooking it for a longer period of time until the meat is fork-tender. Patience is key when cooking tough cuts of meat.
12. Is the ham hock the same as a ham shank?
While related, they are not the same. The ham hock is the joint connecting the ham and the foot, and is typically very tough. The ham shank is the lower portion of the ham itself and has more meat. Both are very flavorful.