How to Make a Shank Ham: A Comprehensive Guide
Making a shank ham involves curing a pork leg in a brine or dry rub, followed by smoking or baking. This process transforms a simple cut of pork into a flavorful, delicious and preserved product, resulting in a distinctive and memorable culinary experience.
A Cut Above: Understanding Shank Ham
Shank ham, also known as the lower leg portion of the pig, offers a robust flavor profile and, when properly prepared, a tender and succulent texture. Its inherent qualities make it a superb choice for crafting a home-cured ham. Let’s delve into the world of shank ham, exploring its origins, characteristics, and the rewarding process of transforming it into a culinary masterpiece.
Why Make Your Own Shank Ham? The Advantages
Crafting your own shank ham allows for unparalleled control over ingredients and flavor profiles. This translates to a superior product compared to commercially available options, often laden with artificial preservatives and additives. There are multiple reasons to consider making your own shank ham:
- Superior Flavor: Experiment with custom spice blends and cure recipes tailored to your personal preferences.
- Ingredient Control: Eliminate unwanted preservatives and additives found in store-bought hams. Use high-quality ingredients.
- Cost Savings: While requiring initial investment, home-cured ham can be more economical in the long run, especially if you value quality.
- Sense of Accomplishment: Mastering the art of ham curing is a rewarding culinary achievement.
- Personalization: Customize salt levels, sweetness, and spice profiles to create your perfect ham.
Essential Equipment and Ingredients
Before embarking on your ham-making journey, gather the necessary equipment and ingredients. This preparation is crucial for a smooth and successful curing process.
Equipment:
- Large Food-Grade Container: For brining or dry-curing the ham. Should be non-reactive (plastic or stainless steel).
- Digital Thermometer: To monitor the internal temperature of the ham during cooking.
- Meat Injector (Optional): For injecting the cure directly into the ham for even distribution.
- Smoker (Optional): For adding a smoky flavor to the ham.
- Large Cooking Pot: If boiling or simmering the ham.
- Meat Grinder (Optional): If making your own spices mix.
- Vacuum Sealer (Optional): To create a hermetic seal.
Ingredients (Typical Brine):
- Pork Shank: Approximately 5-7 pounds.
- Water: Sufficient to completely submerge the ham.
- Curing Salt (Sodium Nitrite/Nitrate): Essential for preservation and color. Carefully measure this; it is dangerous in high doses.
- Salt (Kosher or Sea Salt): Adds flavor and aids in preservation.
- Sugar (Brown or White): Balances the saltiness and contributes to the ham’s color.
- Spices: Such as black peppercorns, juniper berries, bay leaves, cloves, and coriander seeds.
- Garlic (Optional): Adds aromatic complexity.
The Curing Process: Brining vs. Dry-Curing
The curing process is the heart of ham making. It involves saturating the pork with salt, sugar, and curing salts, which inhibit bacterial growth and impart the characteristic ham flavor and texture. There are two primary methods: brining and dry-curing.
| Feature | Brining | Dry-Curing |
|---|---|---|
| Method | Submerging the ham in a liquid brine. | Coating the ham with a dry salt mixture. |
| Moisture Content | Higher, resulting in a more succulent ham. | Lower, resulting in a denser, drier ham. |
| Cure Time | Typically shorter, 1-2 weeks. | Typically longer, several weeks to months. |
| Difficulty | Generally easier for beginners. | Requires more precision and monitoring. |
Brining Process:
- Prepare the Brine: Combine water, curing salt, salt, sugar, and spices in a large pot and bring to a simmer, stirring until dissolved. Cool completely.
- Submerge the Ham: Place the ham in the container and pour the cooled brine over it, ensuring it is completely submerged. Weigh it down with a plate or weight if necessary.
- Cure in the Refrigerator: Store the container in the refrigerator at 36-40°F (2-4°C) for 1-2 weeks, turning the ham every few days to ensure even curing.
- Rinse and Rest: Remove the ham from the brine, rinse thoroughly under cold water, and pat dry. Let it rest in the refrigerator, uncovered, for 24 hours to allow the cure to equalize.
Dry-Curing Process:
- Prepare the Dry Cure: Combine curing salt, salt, sugar, and spices in a bowl.
- Coat the Ham: Generously coat the entire ham with the dry cure, rubbing it into all crevices.
- Wrap and Refrigerate: Wrap the ham tightly in cheesecloth or butcher paper and place it in a container in the refrigerator.
- Cure in the Refrigerator: Cure in the refrigerator at 36-40°F (2-4°C) for several weeks to months, depending on the size of the ham and desired flavor intensity. Turn the ham and reapply the cure every few days. Weight based on the ham’s weight – 2-3 % of ham’s weight is a good ratio.
- Rinse and Rest: After curing, rinse the ham thoroughly under cold water and pat dry. Let it rest in the refrigerator, uncovered, for 24 hours to allow the cure to equalize.
Smoking or Baking: The Final Touch
After curing, the ham needs to be cooked to a safe internal temperature and to develop its characteristic flavor. This can be achieved through smoking or baking.
Smoking:
- Prepare the Smoker: Preheat your smoker to 225-250°F (107-121°C). Use your favorite wood chips, such as hickory, apple, or cherry.
- Smoke the Ham: Place the ham in the smoker and cook until it reaches an internal temperature of 150°F (66°C). This typically takes several hours.
- Glaze (Optional): During the last hour of smoking, you can apply a glaze of your choice, such as maple syrup, honey, or brown sugar.
Baking:
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Bake the Ham: Place the ham in a roasting pan with a rack. Add a cup of water to the bottom of the pan to create steam.
- Cook the Ham: Bake until the ham reaches an internal temperature of 150°F (66°C). This typically takes several hours, depending on the size of the ham.
- Glaze (Optional): During the last hour of baking, you can apply a glaze of your choice.
Common Mistakes and How to Avoid Them
Even experienced cooks can encounter challenges when making shank ham. Here’s how to navigate common pitfalls:
- Using Incorrect Curing Salt: Always use curing salt specifically designed for meat curing (containing sodium nitrite or nitrate). Table salt will not work and can be dangerous.
- Incorrect Salt Measurement: Carefully measure the amount of curing salt. Too much can be toxic; too little can lead to spoilage. Accuracy is paramount.
- Insufficient Refrigeration: Maintain a consistent refrigeration temperature of 36-40°F (2-4°C) during the curing process.
- Uneven Curing: Turn the ham regularly during brining or dry-curing to ensure even salt distribution.
- Overcooking: Use a digital thermometer to monitor the internal temperature of the ham during cooking to avoid overcooking and drying it out.
Storage and Serving Suggestions
Proper storage is essential for preserving the quality and safety of your homemade shank ham. Wrap the cooked ham tightly in plastic wrap and store it in the refrigerator for up to one week. For longer storage, you can freeze the ham for up to several months.
Serve the ham sliced or carved. It’s delicious on its own, in sandwiches, or as an ingredient in various dishes, such as soups, stews, and casseroles. The possibilities are endless!
Frequently Asked Questions (FAQs)
Why is curing salt necessary for making ham?
Curing salt, containing sodium nitrite or nitrate, is *essential for inhibiting the growth of *Clostridium botulinum* bacteria*, which can cause botulism. It also contributes to the characteristic pink color and flavor of cured ham.
Can I use table salt instead of curing salt?
No, you cannot use table salt instead of curing salt. Table salt does not contain the necessary nitrites or nitrates to prevent bacterial growth and achieve the desired flavor and color.
How long should I cure the ham?
The curing time depends on the size of the ham and the curing method (brining vs. dry-curing). Brining typically takes 1-2 weeks, while dry-curing can take several weeks to months.
What is the ideal temperature for smoking ham?
The ideal temperature for smoking ham is 225-250°F (107-121°C). This allows for slow and even cooking, resulting in a tender and flavorful ham.
Can I freeze the ham after cooking?
Yes, you can freeze the cooked ham. Wrap it tightly in plastic wrap and then in aluminum foil or freezer paper to prevent freezer burn.
What kind of wood chips should I use for smoking?
Popular choices for smoking ham include hickory, apple, cherry, and maple. Each wood imparts a unique flavor to the ham.
How do I know when the ham is fully cooked?
The ham is fully cooked when it reaches an internal temperature of 150°F (66°C). Use a digital thermometer to monitor the temperature.
What is the difference between a shank ham and a butt ham?
A shank ham is the lower portion of the leg, while a butt ham is the upper portion. Shank hams are generally leaner and more flavorful, while butt hams are more tender.
Can I make a glaze for the ham?
Yes, you can definitely make a glaze for the ham. Common glazes include maple syrup, honey, brown sugar, and fruit preserves.
Is it safe to eat ham that has been cured at home?
Yes, it is safe to eat ham that has been cured at home, provided you follow proper curing and cooking procedures. Always use the correct amount of curing salt and cook the ham to the recommended internal temperature. Always use a recipe that provides accurate instructions and proportions.
What if I don’t have a smoker?
If you don’t have a smoker, you can bake the ham in the oven. The taste will not have the same smokey flavor.
How do I store leftover ham?
Wrap leftover ham tightly in plastic wrap and store it in the refrigerator for up to one week. Or, store in the freezer for a maximum of 2-3 months.