How to Cook a Shank Ham in the Oven?
To cook a shank ham in the oven, score the outer fat in a diamond pattern, place it cut-side down in a roasting pan with liquid (water, broth, or cider), and bake at 325°F (163°C) until it reaches an internal temperature of 140°F (60°C), followed by a glaze application and a brief, higher-temperature finish for optimal flavor and appearance.
The Allure of Shank Ham: A Holiday Centerpiece
Shank ham, a cut from the lower portion of the pig’s leg, is a beloved centerpiece for holiday feasts and family gatherings. Its rich, savory flavor and impressive presentation make it a perennial favorite. Beyond its culinary appeal, cooking a shank ham in the oven is surprisingly straightforward, even for novice cooks. This guide provides a comprehensive walkthrough of the process, ensuring a moist, flavorful, and perfectly cooked ham every time.
Benefits of Oven-Baking Shank Ham
Oven-baking is a popular method for cooking shank ham for several compelling reasons:
- Even Cooking: The consistent heat of the oven allows for uniform cooking throughout the ham, minimizing the risk of dry or overcooked sections.
- Temperature Control: Ovens provide precise temperature control, ensuring that the ham reaches the desired internal temperature for safety and optimal flavor.
- Moisture Retention: Baking with added liquid and covering the ham during the initial stages helps to retain moisture, resulting in a tender and juicy final product.
- Flavor Enhancement: The oven allows for the incorporation of aromatic liquids and glazes that penetrate the ham, adding layers of flavor and creating a beautiful caramelized crust.
- Scalability: Ovens can accommodate hams of various sizes, making it suitable for both small and large gatherings.
Step-by-Step Guide: Baking the Perfect Shank Ham
Follow these simple steps to create a memorable oven-baked shank ham:
Preparation:
- Preheat your oven to 325°F (163°C).
- Remove the ham from its packaging and pat it dry with paper towels.
- Score the fat cap in a diamond pattern, about ¼-inch deep. This allows for better rendering of the fat and helps the glaze adhere.
Roasting Pan Setup:
- Place the ham, cut-side down, in a roasting pan.
- Add about 1-2 cups of liquid to the bottom of the pan. Options include water, chicken broth, apple cider, or even ginger ale. This creates steam and helps keep the ham moist.
Initial Baking:
- Cover the roasting pan tightly with aluminum foil. This prevents the ham from drying out.
- Bake for approximately 15-20 minutes per pound. Use a meat thermometer to monitor the internal temperature.
Temperature Check:
- Check the internal temperature of the ham. For a pre-cooked ham, aim for 140°F (60°C). For an uncooked ham, follow the manufacturer’s instructions or aim for 160°F (71°C).
Glazing (Optional but Recommended):
- Remove the ham from the oven and carefully remove the foil.
- Prepare your glaze (recipes below).
- Brush the glaze evenly over the entire surface of the ham.
Final Baking:
- Increase the oven temperature to 400°F (204°C).
- Return the ham to the oven, uncovered, and bake for another 15-20 minutes, or until the glaze is bubbly and caramelized.
- Baste the ham with the glaze drippings every 5-7 minutes for maximum flavor and shine.
Resting:
- Remove the ham 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.
Glaze Variations: Sweet and Savory Options
| Glaze | Ingredients | Instructions |
|---|---|---|
| Brown Sugar | 1 cup packed brown sugar, ¼ cup Dijon mustard, 2 tablespoons apple cider vinegar | Combine all ingredients in a saucepan and simmer over low heat until the sugar is dissolved. |
| Maple-Mustard | ½ cup maple syrup, ¼ cup Dijon mustard, 1 tablespoon Worcestershire sauce, ¼ teaspoon ground cloves | Combine all ingredients in a saucepan and simmer over low heat for 5 minutes. |
| Pineapple-Ginger | 1 cup pineapple juice, ¼ cup brown sugar, 2 tablespoons grated fresh ginger, 1 tablespoon soy sauce | Combine all ingredients in a saucepan and simmer over low heat until slightly thickened. |
Common Mistakes to Avoid
- Overcooking: Overcooking leads to a dry and tough ham. Use a meat thermometer to ensure the ham reaches the correct internal temperature.
- Skipping the Liquid: Adding liquid to the roasting pan is crucial for maintaining moisture. Don’t skip this step!
- Incorrect Temperature: Baking at too high a temperature can cause the ham to dry out or burn. Stick to the recommended temperature of 325°F (163°C) for the majority of the cooking time.
- Forgetting to Score the Fat: Scoring the fat cap allows it to render properly and creates a beautiful surface for the glaze to adhere to.
- Not Resting the Ham: Resting the ham after cooking is essential for allowing the juices to redistribute, resulting in a more tender and flavorful final product.
- Using the Wrong Type of Ham: Ensure you are using the correct type of ham for your recipe. Shank hams, butt hams, and spiral-cut hams all have different cooking requirements.
Carving and Serving Your Masterpiece
After resting, place the ham on a cutting board and begin carving. Start by slicing around the bone, then slice the ham into thin, even slices. Serve with your favorite side dishes, such as mashed potatoes, green beans, and glazed carrots.
Frequently Asked Questions (FAQs)
Can I Cook a Frozen Ham?
Yes, but it’s not recommended. Thawing is best for even cooking. If you must cook a frozen ham, significantly increase the cooking time (about 50% longer) and ensure the internal temperature reaches the safe minimum.
How Do I Know When the Ham Is Done?
The most reliable way is to use a meat thermometer. Insert it into the thickest part of the ham, avoiding the bone. A pre-cooked ham is done when it reaches 140°F (60°C).
What’s the Best Liquid to Use in the Roasting Pan?
Water works fine, but broth (chicken or vegetable), apple cider, pineapple juice, or even ginger ale add flavor. Experiment to find your favorite!
Do I Need to Baste the Ham?
Basting isn’t strictly necessary, but it helps keep the ham moist and adds flavor. Baste with the pan juices or your chosen glaze every 30-45 minutes during the baking process.
Can I Use a Different Type of Ham?
Yes, but cooking times will vary. Butt hams are generally leaner and require slightly longer cooking times. Spiral-cut hams cook more quickly because they’re already sliced.
What Can I Do with Leftover Ham?
Leftover ham is incredibly versatile! Use it in sandwiches, omelets, soups, quiches, or as a pizza topping. It can also be frozen for later use.
How Long Will Cooked Ham Last in the Refrigerator?
Cooked ham will last for 3-4 days in the refrigerator when stored properly in an airtight container.
Can I Freeze Cooked Ham?
Yes, cooked ham can be frozen for 1-2 months. Wrap it tightly in freezer wrap or place it in a freezer bag to prevent freezer burn.
My Ham Is Too Salty. What Can I Do?
Soaking the ham in cold water for several hours before cooking can help reduce the saltiness. You can also use a glaze that’s lower in sodium.
Why Is My Ham Dry?
Dry ham is usually caused by overcooking. Ensure you’re using a meat thermometer and avoiding overbaking. Adding liquid to the roasting pan is also crucial.
What’s the Best Way to Carve a Ham with a Bone?
Use a sharp carving knife and follow the natural curves of the bone. Start by slicing around the bone, then slice the ham into thin, even slices.
Can I Cook the Ham in a Slow Cooker Instead?
Yes, you can! Place the ham in the slow cooker, add liquid (if desired), and cook on low for 6-8 hours, or until heated through. Glaze during the last hour of cooking.
Enjoy your perfectly cooked shank ham!