To bake this delicious Pork Ham Shank with Brown Sugar Glaze, follow our step by step, photo illustration recipe. Excellent as a main course and for making sandwiches. Your family will love it regardless of how you use it. A printable version of the recipe is provided.
Ham Shanks is a type of pork that is often served during holidays such as Easter, Thanksgiving, and Christmas. Even so, you can usually find them year-round in the meat department of your favorite grocery store.
Ham Shanks are one of the more affordable cuts of pork, and they make a delicious family dinner that’s quick and easy to cook.
For an all-day work meal, or even Sunday dinner, bake this for the family, cut into slices, and serve with some of your favorite side dishes. Then, and it’s my favorite way to eat it, make a sandwich with leftovers. You will enjoy it in both cases.
I used “Fully Cooked” Pork Ham Shank for this recipe. For extra flavor, it has also been smoked. Check what labels you bought, or what you’ve already bought, to see what you have. You may get a completely raw or “fresh” one. You may have one that says “Ready to Eat” or “Heat and Serve.”
If you use a fresh ham shank, the cooking time will be longer than stated here, but the rest of the process will be the same. Just follow the recommendations on the package for cooking times and combine them with this recipe, and you’ll be good to go.
You can learn more about ham and food safety by visiting this page on the US Department of Agriculture website.
More information than I can provide here can be found on the page mentioned above.
So, if you’re ready to try our Pork Shank Recipe, let’s head into the kitchen and… Let’s Cook.
As previously stated, this Ham Shank is “Fully Cooked.” Since your cake may be different, double-check the label and follow the baking instructions.
This one tipped the scales at 8.51 pounds. You’ll also need to know the weight of the ham shank so you can adjust the cooking time properly.
Usage/Freezing By date above is not blocked; it just peeled off when I removed the price tag that the supermarket store applied. I paid $1.79 per pound, just in case you’re curious.
It’s possible that your shank will look a little different than this one. The “hock part” has been removed from this shank. The part of the calf you buy/buy may have a more pointed end than this one, depending on how it was cut. Just a thought.
Place the larger end of the roasting pan DOWN in the pan, then coat with Mustard.
Apply a small layer of mustard to the calf and turn it over to coat both sides.
The mustard will only serve to keep the brown sugar in the meat in place. It doesn’t have a strong mustard taste, so if you don’t like mustard, don’t be afraid to use it.
Apply enough brown sugar to the calves. It will start to crumble, but try to coat the shank on both sides as much as possible.
Cover everything lightly with aluminum foil. No need to seal it tightly; just tuck it around the top of your pan.
Preheat the oven to 325 degrees Fahrenheit and bake for 1 1/2 hours, or until the meat reaches an internal temperature of 145 degrees Fahrenheit.
Check the temperature of your ham shank using your thermometer, being careful not to touch the bones.
I always suggest that you get a good digital thermometer and use it. This is one of the most important kitchen tools you can possibly own, and it comes in a variety of price levels. They will give you a quick and precise assessment of the meat you are cooking, so you don’t have to worry about overcooking or drying the meat.
Shank is already at 149 degrees Fahrenheit, but I want to reach 165 degrees Fahrenheit.
The USDA recommends that the pork shank be cooked at 145 degrees Fahrenheit.
We’ll be smearing the shank with the juice, then returning it to the oven to brown it a little more, so the process will take longer to cook.
Using a spoon, scrape the juice from the bottom of the saucepan and grease the entire calf.
Return the shank to the oven, uncovered, for another 10 to 15 minutes to allow it to brown slightly.
Waiting for “leftovers” is hard for me. This is my personal favorite way to eat grilled ham.
Place a layer of pork chops on a slice of white bread, sprinkle with Duke Mayonnaise, and eat.
Be sure to save the bones from your Pork Shank. It’s fantastic for seasoning as well as in our Ham Bone Beans recipe at Taste of Southern.
How long does a ham shank take to cook per pound
Preheat oven to 325 degrees Fahrenheit. In a shallow roasting pan, place the ham on a rack. Allow 18 to 20 minutes per pound for a full 10 to 15 pound ham; 20 minutes per pound for half 57 pounds; or 35 minutes per pound for 34-pound calves or buttocks. Cook uncovered until the internal temperature reaches 160F under all circumstances. Remove the ham from the oven about 30 minutes before cooking and glaze as suggested below for an attractive, quick finish.
How long does it take to cook ham
- Remove the ham from the refrigerator and set aside for 30 minutes until it reaches room temperature.
- Select the glaze you want to use.
- For Apple-Maple Glaze, reduce apple cider to 1/2 cup in a saucepan over medium-high heat, 8 to 10 minutes. Reduce heat to low and add apple jelly, maple syrup, mustard, allspice, and nutmeg, stirring constantly.
- In a bowl, combine brown sugar, mustard, orange zest, and juice for Mustard-Orange Glaze.
- To make Hoisin-Spice Glaze, combine the following ingredients in a small bowl. In a small saucepan over medium heat, roast the five-spice powder for 1 minute in peanut oil. 1 cup water, hoisin sauce, honey, rice vinegar, and soy sauce 5 minutes after boiling, reduce to 1 1/2 cups.
- To make the Pineapple-Apricot Glaze, combine the following ingredients in a small bowl. In a saucepan, combine lime juice, ginger, and pineapple juice. Simmer for 8 to 10 minutes, or until the liquid has reduced to 1/2 cup. Once strained, combine lime zest, preserved apricots, and mustard in a mixing bowl.
- Preheat oven to 325 degrees Fahrenheit. Remove excess skin from the ham. Score the fat in a diagonal crosshatch pattern with a sharp paring knife without cutting the meat. Place the cloves (if using) at the junction of the ham pieces (if using).
- In a roasting pan, place the ham flat-sided on a rack. Pour 1/4 inch of water into the bottom of the pan. Transfer to the oven and bake for 2 hours 30 minutes, or until a thermometer inserted into the thickest part of the ham registers 130F. (about 15 minutes per pound).
- Preheat oven to 425 degrees Fahrenheit. Brush the half glaze over the ham to coat it. Add extra water if the water in the bottom of the pan has evaporated.
- Return the ham to the oven and continue baking for another 45 minutes, brushing every 10 minutes with the remaining glaze.
Is the cooked ham covered or uncovered
Grilling ham is not as difficult as you might think. I simply put the ham in a roasting pan (or 913) and cover it with a cup of ginger beer and a cup of orange juice. This not only enhances the flavor of the ham, but also helps to keep it juicy as it cooks.
Wrap the foil around the ham or around the pan. Make sure the ham is tightly closed so it doesn’t dry out.
Preheat the oven to 350 degrees and bake the ham for 15-20 minutes, brushing halfway. When greasing the ham, open the lid, but close it again when you put it back in the oven.
Is Cook’s ham from the shank really cooked
Cook’s Bone-In Whole, Skinless Shankless, and Semi-Boneless Hams are fully cooked and ready to eat, and they can be eaten cold or reheated according to the instructions below. Thaw the ham in the refrigerator for 2 to 3 days if frozen.
Ham Warm Up
- Preheat oven to 325F. Remove all contents of the package and place the ham on a rack in a shallow roasting pan, fat side up; cover loosely with aluminum foil.
- Heat for 15 to 20 minutes per pound until cooked through.
- Remove the ham from the oven and set aside for 20 minutes before serving, covered.
glass ham
- Remove the ham from the oven 1/2 hour before the end of the heating time if you wish to coat it.
- Prepare the ham glaze of your choice and spread it evenly over the warm ham.
- Covered, heat the glazed ham for 25 to 30 minutes.
Remainder
- Cook’s Ham goes well with almost any meal. For breakfast, serve it with eggs, or slice it and add it to your favorite salad, soup or sandwich. Remember to include casseroles, stir-fries, kabobs, and pasta dishes in your menu.
Is it better to roast ham at 325F or 350F
The ideal oven temperature for cooking ham is 325 degrees Fahrenheit. The USDA provides detailed advice on how long cooked ham should be cooked. This guide provides instructions on how to prepare it fresh, as well as a recommended temperature of 325 degrees Fahrenheit.
However, it is possible to cook ham at 350F. However, at higher temperatures, it will take a different amount of time.
What is the definition of a ham part of a calf
The bottom of the leg is known as the shank, and it is the cut most commonly associated with roasted ham. The calf cut only covers the femur, making carving a little easier. It costs less, but the meat tends to dry out more during the cooking process.
How long does 10 pounds of cooked ham take to cook
In a roasting pan, place the ham on a rack. Fill the pot halfway with water and cover tightly with a lid or foil. Preheat the oven to 325F and bake for 15 to 18 minutes per pound, or until a meat thermometer reads 140F. While the ham is cooking, grease it for added moisture and flavor. Unlock hams, score and coat them; increase the heat to 400 degrees F and bake for another 15 to 20 minutes, until the glaze is glossy.
Is there a difference between a ham shank and a ham hock
A slow-boiled soup is ideal for keeping you warm during the colder months of the year. Adding a ham hock or ham shank to soups is one of the easiest and best ways to enhance the flavor. As the soup boils, the smokey ham flavor permeates the broth, and a pinch of salt is added. Cooked meat sliding off the fatter shank can also be a great method of providing extra protein. However, is one superior to the other?
Ham hocks and ham shanks are practically interchangeable from a culinary point of view, with only two variants. Because they come from the part of the pork leg closest to the leg, the ham hock is fuller and has less meat. Ham shank meat, on the other hand, comes from the area just below the shoulder or hip. Both have a lot of collagen in them, which adds a lot of richness to any dish you make. Both require a long cooking time to break down tough meat into something edible, such as braising or braising.
Ham hocks and ham shanks are generally available and inexpensive, but shanks are slightly more expensive. Both of these items freeze very well. Smoked ham is usually always accessible, but smokeless ham is sometimes available. If so, take it out and put it in the freezer for later. Cook the non-smoked shank the same way you would a lamb or beef shank. They make a lovely and filling winter dinner when served with creamy white beans and stir-fried vegetables.
What’s the biggest piece of ham to roast
The shank ends give the ham a traditional look, while the butt has a more useful flesh. Bone-ins are always recommended, regardless of the cut. Improved taste and texture.
