How to Cook a Bone-In Ham Shank?
The key to cooking a delicious bone-in ham shank lies in slow, moist heat. Cooking involves a low and slow bake or braise, often with a flavorful glaze, to render the fat and ensure a tender, juicy result while maximizing flavor from the bone.
Understanding the Bone-In Ham Shank
A bone-in ham shank comes from the lower portion of the leg, below the butt portion of the ham. Often pre-cooked and smoked, it offers a unique flavor profile and adds moisture during the cooking process. Understanding its characteristics is essential for achieving optimal results.
Benefits of Cooking a Bone-In Ham Shank
Choosing a bone-in ham shank over other cuts provides several advantages:
- Flavor: The bone enhances the overall flavor, imparting a rich, savory essence to the meat.
- Moisture: The bone helps retain moisture during cooking, preventing the ham from drying out.
- Value: Bone-in shanks are often more budget-friendly than boneless or spiral-cut hams.
- Leftovers: The bone can be used to create flavorful stocks and soups after the meat is consumed.
The Cooking Process: A Step-by-Step Guide
Follow these steps for a perfectly cooked bone-in ham shank:
- Preparation: Remove the ham from its packaging and pat it dry with paper towels. This helps the glaze adhere better. Score the ham’s surface in a diamond pattern, being careful not to cut too deep.
- Glaze (Optional): Prepare your desired glaze. Common options include brown sugar and mustard, maple syrup, honey, or fruit preserves.
- Initial Bake: Place the ham cut-side down in a roasting pan or Dutch oven. Add about 1 cup of liquid (water, broth, or apple juice) to the bottom of the pan. Cover tightly with a lid or foil.
- Baking Time: Bake at a low temperature (275°F to 325°F) for 15-20 minutes per pound, or until the internal temperature reaches 140°F (for pre-cooked hams).
- Glazing (If Applicable): During the last 30-45 minutes of cooking, remove the lid or foil. Brush the ham generously with the glaze every 10-15 minutes, allowing it to caramelize.
- 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.
Creating the Perfect Glaze
A delicious glaze elevates the flavor of the ham. Here are a few popular glaze options:
| Glaze Type | Ingredients | Notes |
|---|---|---|
| Brown Sugar Mustard | Brown sugar, Dijon mustard, apple cider vinegar | Tangy and sweet, pairs well with the smoky flavor of the ham. |
| Maple Syrup | Maple syrup, Dijon mustard, balsamic vinegar | Adds a rich, complex sweetness. |
| Honey Garlic | Honey, soy sauce, garlic, ginger | Asian-inspired flavor profile; creates a sticky, glossy finish. |
| Fruit Preserve | Apricot preserves, orange juice, Dijon mustard | Offers a bright, fruity flavor. |
Avoiding Common Mistakes
Several pitfalls can lead to a dry or flavorless ham:
- Overcooking: Overcooking is the most common mistake. Use a meat thermometer to ensure the ham reaches the correct internal temperature (140°F for pre-cooked).
- Insufficient Moisture: Adding liquid to the pan and covering the ham helps retain moisture during cooking.
- Skipping the Rest: Resting the ham is crucial for allowing the juices to redistribute.
- Ignoring the Glaze: Applying the glaze too early can cause it to burn. Apply it only during the last 30-45 minutes of cooking.
- High Cooking Temperatures: High heat leads to dry ham. Cook low and slow.
Carving the Ham Shank
Carving a bone-in ham shank requires a bit of finesse. Here’s how to do it:
- Stabilize: Place the ham on a cutting board with the shank bone facing you.
- Separate the Meat: Using a sharp carving knife, cut along the bone to separate the meat from the bone.
- Slice: Slice the ham perpendicular to the bone, creating thin, even slices.
- Serve: Arrange the slices on a platter and serve immediately.
Leftover Ham Ideas
Don’t let any ham go to waste! Here are some delicious ways to use leftover ham:
- Ham and Bean Soup
- Ham Sandwiches
- Ham Fried Rice
- Ham and Cheese Quiche
- Scalloped Potatoes with Ham
- Ham Salad
Frequently Asked Questions (FAQs)
What is the ideal internal temperature for a pre-cooked ham shank?
The ideal internal temperature for a pre-cooked ham shank is 140°F. Since it’s pre-cooked, you are simply reheating it, not cooking it from raw. Using a meat thermometer is the best way to ensure you don’t overcook it.
How long should I cook a bone-in ham shank?
The cooking time depends on the size of the ham shank. A general rule of thumb is to bake it at 275°F to 325°F for 15-20 minutes per pound, or until it reaches an internal temperature of 140°F.
Do I need to soak the ham before cooking?
Generally, you don’t need to soak a pre-cooked ham shank. However, if you are using a country ham (which is salt-cured and very salty), soaking it in cold water for several hours or overnight can help reduce the saltiness.
What type of liquid should I add to the pan?
You can add a variety of liquids to the pan, such as water, chicken broth, apple juice, or even ginger ale. The liquid helps create steam and retain moisture during cooking.
Can I cook a bone-in ham shank in a slow cooker?
Yes, you can cook a bone-in ham shank in a slow cooker. Place the ham in the slow cooker, add about 1 cup of liquid, and cook on low for 6-8 hours, or until it reaches an internal temperature of 140°F.
How do I prevent the ham from drying out?
To prevent the ham from drying out, make sure to add liquid to the pan, cover the ham tightly during the initial baking process, and avoid overcooking it. Basting it with the glaze also helps retain moisture.
What is the best way to score the ham?
Use a sharp knife to score the ham in a diamond pattern. Make the cuts about 1/4 inch deep and 1 inch apart. This allows the glaze to penetrate the meat and creates an attractive presentation.
Can I use a spiral-cut ham shank instead?
Yes, you can use a spiral-cut ham shank. However, spiral-cut hams tend to dry out more easily, so be extra careful not to overcook them. Consider reducing the cooking time slightly.
What sides pair well with ham shank?
Ham shank pairs well with a variety of sides, such as scalloped potatoes, green beans, mac and cheese, cornbread, and roasted vegetables. Consider seasonal sides to complement the flavor of the ham.
Can I freeze leftover cooked ham?
Yes, you can freeze leftover cooked ham. Wrap it tightly in plastic wrap and then in aluminum foil. Frozen ham will keep for 2-3 months.
How do I reheat leftover ham?
To reheat leftover ham, wrap it in foil and bake it at 325°F until it reaches an internal temperature of 140°F. You can also reheat it in a microwave, but be careful not to overcook it.
What can I do with the ham bone after I’ve finished eating the ham?
The ham bone is a valuable ingredient! Use it to make a flavorful ham stock or soup. Simmer the bone in water with vegetables and herbs for several hours to extract all the delicious flavor.