- Preheat the smoker to 225 degrees Fahrenheit according to the manufacturer’s directions.
- Make a cross-hatched design on the outside of the ham.
- Place the ham on the middle rack of the smoker, sliced side down. On the bottom rack, place a foil-coated fondue under the ham.
- Prosciutto until it reaches an internal temperature of 130 degrees Fahrenheit at 225 degrees Fahrenheit. About 4 hours, depending on size. Squirt pineapple juice on the ham every hour or so while smoking.
- When the ham reaches 130°F, combine 1 cup jelly with 1/4 cup pineapple juice, generously coat the ham with the glaze, then increase the temperature to 300°F and smoke for 30 minutes.
- Increase the temperature to 350F and smoke the ham for an additional 30 minutes. The ham should be between 145 and 150 degrees Fahrenheit at this point. If not, allow me to smoke a little longer!
- Remove the ham from the smoker and let it rest for 15-20 minutes before dicing and serving.
How long does it take for a ham bone to smoke
As a general rule, allow 15 to 20 minutes per pound of ham. It takes about 2 to 3 hours to cook most hams weighing about 8 pounds. You don’t need to use a meat thermometer to determine when the ham is done because it’s already cooked before it’s smoked.
Can I smoke the shank part of a ham
We prefer bacon, pork and poultry, but prosciutto shank is one of our favorites and the rest are even better. You can also smoke ham on the grill using indirect heat and charcoal.
How do you cook ham ham with smoked bones
To bake this delicious pork ham ham with a brown sugar glaze, follow our recipe with step-by-step photo instructions. Great as a main course and for making sandwiches. No matter how you use it, your family will love it. A printable version of the recipe is given.
Ham shank is a pork chop that is often served during holidays like Easter, Thanksgiving and Christmas. Even so, you can usually find them all year round in the meat section of your favorite grocery store.
Ham shanks are one of the more affordable pork options, and they create a delicious family dinner that’s quick and easy to cook.
For a meal throughout the week, or even a Sunday dinner, bake this for the family, slice it, and serve it with some of your favorite side veggies. Then, here’s my favorite way to eat it, using the leftovers for sandwiches. Either way, you’ll love it.
I am using “fully cooked” pork ham shanks for this recipe. It is also smoked for added flavor. Check the labels of items you’re buying or have already purchased to see what you have. You may get one completely raw or “fresh”. You might have one that says “ready to eat” or “heated and served.”
If you are using fresh ham, the cooking time will be longer than mentioned here, but the rest of the process is the same. Just follow the cooking time recommendations on the package, combine it with this recipe, and you’re ready to go.
You can learn more about ham and food safety by visiting this page on the USDA website.
More information than I can provide here can be found on the above page.
So, if you’re ready to try our pork shank recipe, let’s get into the kitchen… let’s cook.
As mentioned, this ham shank is “fully cooked.” Because yours may be different, double-check the label and follow the baking instructions.
This weight is 8.51 lbs. You also need to know the weight of the ham shank in order to adjust the cooking time correctly.
The use/freeze date above was not blocked; when I removed the price tag from the supermarket store, it just peeled off. I paid $1.79 per pound in case you’re curious.
Your calf may look slightly different from this one. The “hock section” has been removed from this handle. The part of the handle you bought/purchased might have a sharper end than this, depending on how it was cut. Just an idea.
Place the larger end of the pan into the pan and coat with mustard.
Apply a layer of mustard to the calf section, then turn it over and apply it to both sides.
The mustard just keeps the brown sugar in place on the meat. It doesn’t have a strong mustard flavor, so don’t be afraid to use it if you don’t like mustard.
Spread brown sugar generously over calves. It will start to dissolve, so cover the calf on both sides as much as possible.
Cover the whole thing lightly with aluminum foil. It doesn’t have to be a tight seal; just tuck it into the top of the pan.
Preheat oven to 325°F and bake for 1 1/2 hours, or until meat reaches an internal temperature of 145°F.
Use a thermometer to check the temperature of the ham shank, being careful not to touch the bone.
I always recommend that you buy a nice digital thermometer and use it. It’s one of the most important kitchen tools you could possibly own, and it comes in a range of price levels. They’ll give you a quick and accurate assessment of the meat you’re cooking, so you don’t have to worry about overcooking or drying out the meat.
The handle has reached 149 degrees Fahrenheit, but I want it to be 165 degrees Fahrenheit.
The USDA recommends cooking bone-in pork shanks at 145 degrees Fahrenheit.
We’ll slather the shank with juices and put it back in the oven to bake a little more so it cooks a little more in the process.
Use a spoon to scrape the juices off the bottom of the pan and coat the handle.
Return the handle to the oven, uncovered, and bake for another 10 to 15 minutes to lightly brown.
Waiting for “leftovers” is hard for me. This is my personal favorite way to eat baked ham shanks.
Layer pork on a slice of white bread, top with Duke’s mayo, and eat.
Be sure to save the bones from your pork leg. It’s great for seasoning as well as our recipe for southern-style ham and beans.
How long should a fully cooked ham be smoked at 225 degrees
It takes 4 hours. If you are using a pellet smoker or don’t have a temperature probe, set it to 225 degrees for 1.5 minutes and check the internal temperature.
Do you smoke ham wrapped in foil
Smoke your ham I always add a few pieces of wood to the embers of my smoker once it hits 225 degrees. Now just put the ham on the smoker. After two (2) hours at 225 degrees, remove the ham from the smoker and wrap in aluminum foil.
How to smoke uncooked ham bones
Ask your butcher for a bone-in ham leg (bone in for the best flavor).
This recipe calls for a 7-pound ham, often called a half-bone ham.
A fully boned leg weighs about 14 pounds.
If you choose a full leg, you will need to double the curing time and smoking time.
In a large stock pot large enough to hold your ham and deep enough for the ham to be completely covered with brine, mix half of the water with the remaining brine ingredients.
Alternatively, any clean bucket will suffice.
Bring the brine to a boil, stirring constantly, until the sugar and salt are completely dissolved.
Turn off the heat.
Pour the remaining water into the brine to allow it to cool, then set it aside to cool completely.
Put it in salt water, making sure it’s completely submerged.
If it floats all the way to the top, weigh it.
Cover and refrigerate.
When the curing period is over, remove the ham from the brine, rinse it properly under water, blot dry with paper towels, and place on a rack to dry for at least a few hours or overnight.
Bring your smoker to 250 degrees Fahrenheit, following the manufacturer’s instructions.
In the smoker, place the ham.
For a 7 lb ham, plan about 4-5 hours of smoking time (if using a whole 14 lb ham, plan about twice as long).
During smoking, add about 1 cup of sawdust every 45 minutes, or less frequently for a lighter smoke flavor.
Smoke the ham until the internal temperature reaches 130-140 degrees F (using an instant read thermometer)
On a pellet smoker, how do you smoke a calf ham
Insert a temperature probe into the unglazed ham, then insert both into the pellet grill. Replace the lid. Smoke the unglazed ham for 1-2 hours or 10 minutes per pound of ham until the internal temperature reaches 130F to 135F.
Is the smoked ham shank ready
Cooked or uncooked, leg half can be marinated and smoked. All USDA-certified hams have a label that states whether the ham must be cooked and for how long. If you’re buying from a butcher shop, be sure to ask if the ham is fully cooked or needs to be cooked.
How long should ham ham be cooked per pound
Preheat oven to 325 degrees Fahrenheit. In a shallow roasting pan, place ham on a rack. A full 10- to 15-pound ham takes 18 to 20 minutes per pound; 57 minutes per pound; or 35 minutes per pound for a 34-pound calf or hip part. In all cases, cook uncovered until internal temperature reaches 160F. Remove the ham from the oven about 30 minutes before finishing and glaze as suggested below for an appealing quick finish.
