How to Cook Bone-In Ham Shank?
Cooking bone-in ham shank involves slow, gentle heating to achieve a tender and flavorful result. Typically, it’s baked or braised with a glaze or braising liquid to keep it moist and enhance its natural smoky taste.
Introduction: The Underrated Delight of Bone-In Ham Shank
Bone-in ham shank, often overlooked in favor of its larger and more expensive counterparts, offers a deeply satisfying culinary experience. Its rich flavor, succulent texture, and affordability make it an excellent choice for both everyday meals and special occasions. While seemingly straightforward, mastering the art of cooking a ham shank requires understanding its unique characteristics and applying specific techniques to unlock its full potential.
Why Choose Bone-In Ham Shank?
Compared to boneless hams, the bone-in variety offers several distinct advantages:
- Superior Flavor: The bone imparts a depth and complexity of flavor that is simply unmatched by boneless options. Marrow and collagen from the bone contribute to a richer, more savory taste.
- Moisture Retention: The bone acts as a natural insulator, helping to retain moisture during cooking. This results in a more tender and less dry final product.
- Affordability: Ham shanks are generally more budget-friendly than other cuts of ham, making them an economical choice for feeding a crowd or enjoying multiple meals.
- Stock Potential: After the ham is cooked, the bone can be used to make a flavorful and nutritious stock, adding even more value to your purchase.
The Cooking Process: A Step-by-Step Guide
Cooking a bone-in ham shank is a straightforward process, but attention to detail is key to achieving optimal results. Here’s a detailed guide to ensure your ham is perfectly cooked:
- Preparation: Remove the ham shank from its packaging and rinse it under cold water. Pat it dry with paper towels. Consider scoring the skin in a diamond pattern, which allows the glaze to penetrate deeper.
- Glaze (Optional): If using a glaze, prepare it according to your preferred recipe. Popular choices include honey-mustard, brown sugar-maple, or fruit-based glazes.
- Baking: Preheat your oven to 325°F (160°C). Place the ham shank in a roasting pan. Add about 1 cup of water or broth to the bottom of the pan to prevent drying.
- Cover and Cook: Cover the roasting pan tightly with foil. Bake for approximately 15-20 minutes per pound, or until the internal temperature reaches 140°F (60°C) using a meat thermometer inserted into the thickest part of the ham, avoiding the bone.
- Glaze (If Using): During the last 30-45 minutes of cooking, remove the foil and brush the ham shank generously with the glaze every 10-15 minutes. This allows the glaze to caramelize and create a beautiful, flavorful crust.
- Rest: Once the ham reaches the desired internal temperature, remove it from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.
Braising: An Alternative Method
Braising is another excellent way to cook bone-in ham shank, especially if you prefer a more moist and tender result. The braising liquid infuses the ham with flavor and keeps it from drying out.
- Sear: In a large Dutch oven or heavy-bottomed pot, sear the ham shank on all sides over medium-high heat until browned. This adds depth of flavor to the braising liquid.
- Sauté Aromatics: Remove the ham and sauté diced onions, carrots, and celery in the pot until softened. Add garlic and cook for another minute.
- Add Liquid: Pour in enough broth, wine, or cider to come about halfway up the ham shank. Add herbs such as thyme, rosemary, or bay leaf.
- Braise: Return the ham shank to the pot, bring the liquid to a simmer, cover the pot, and braise in a preheated oven at 325°F (160°C) for approximately 2-3 hours, or until the ham is very tender.
- Rest: Remove the ham from the pot and let it rest for 15 minutes before carving.
Common Mistakes to Avoid
Even with a simple recipe, it’s easy to make mistakes that can affect the final product. Here are a few common pitfalls to avoid:
- Overcooking: The most common mistake is overcooking the ham, which results in a dry and tough texture. Use a meat thermometer and cook until it reaches the recommended internal temperature.
- Skipping the Rest: Allowing the ham to rest after cooking is crucial for retaining moisture. Don’t skip this step!
- Not Using Enough Liquid: If baking or braising, make sure there is enough liquid in the pan to prevent the ham from drying out.
- Ignoring the Glaze: If using a glaze, apply it in multiple layers during the last part of cooking to create a flavorful and attractive crust.
Enhancing the Flavor Profile: Ingredient Pairings
Experimenting with different flavor combinations can elevate your ham shank to a new level. Consider these ingredient pairings:
- Fruits: Pineapple, apples, cherries, cranberries, and peaches all complement the smoky flavor of ham.
- Spices: Cloves, cinnamon, nutmeg, and allspice add warmth and depth.
- Herbs: Thyme, rosemary, sage, and bay leaf enhance the savory notes.
- Sweeteners: Honey, maple syrup, brown sugar, and molasses create a delicious glaze.
- Acids: Vinegar, mustard, and citrus juice balance the sweetness and add brightness.
Frequently Asked Questions (FAQs)
What is the ideal internal temperature for cooked ham?
The ideal internal temperature for cooked ham is 140°F (60°C). Using a meat thermometer is the best way to ensure that your ham is cooked to the proper temperature without overcooking it. Insert the thermometer into the thickest part of the ham, avoiding the bone.
How long should I cook a bone-in ham shank?
The cooking time depends on the size of the ham shank. As a general guideline, bake it for approximately 15-20 minutes per pound at 325°F (160°C). Always use a meat thermometer to verify doneness.
Can I cook a ham shank in a slow cooker?
Yes, a slow cooker is an excellent option for cooking a ham shank. Cook on low for 6-8 hours or on high for 3-4 hours. Make sure to add enough liquid to the slow cooker to prevent the ham from drying out.
What is the best way to glaze a ham?
Apply the glaze during the last 30-45 minutes of cooking, brushing it on in multiple layers every 10-15 minutes. This allows the glaze to caramelize and create a flavorful crust.
Can I freeze leftover ham?
Yes, leftover ham can be frozen for up to 2-3 months. Wrap it tightly in plastic wrap and then in foil or a freezer bag to prevent freezer burn.
How do I reheat cooked ham?
Reheat cooked ham in a preheated oven at 325°F (160°C) until it reaches an internal temperature of 140°F (60°C). Add a little water or broth to the pan to prevent drying. You can also microwave it in small portions, but be careful not to overcook it.
What can I do with the leftover ham bone?
The ham bone is excellent for making stock or soup. Simmer it in water with vegetables and herbs for several hours to extract the flavor.
How do I prevent the ham from drying out?
To prevent the ham from drying out, cook it low and slow, use a meat thermometer to avoid overcooking, add enough liquid to the pan, and let it rest before carving.
What are some good side dishes to serve with ham?
Popular side dishes to serve with ham include mashed potatoes, scalloped potatoes, green beans, roasted vegetables, mac and cheese, and coleslaw.
Can I use different types of glaze on a ham shank?
Yes, you can use a variety of glazes, such as honey-mustard, brown sugar-maple, fruit-based, or even savory glazes. Experiment with different flavors to find your favorite.
What’s the difference between a ham shank and a ham hock?
A ham shank is the lower portion of the ham leg, while a ham hock is the section just above the foot. Both are flavorful cuts of meat, but the shank typically has more meat than the hock.
Is it necessary to score the ham before cooking?
Scoring the ham is not essential, but it can help the glaze to penetrate deeper and create a more attractive presentation. If you choose to score, make shallow cuts in a diamond pattern.