The aroma of a perfectly cooked ham wafting through your home is a surefire sign of a festive occasion. Whether it’s Thanksgiving, Christmas, Easter, or just a special Sunday supper, a bone-in ham shank is a classic centerpiece. But nailing the cooking time can be tricky. Overcook it, and you’re left with a dry, stringy mess. Undercook it, and well, that’s not an option. This comprehensive guide will walk you through everything you need to know to cook a bone-in ham shank to succulent perfection, including accurate cooking times, temperature considerations, and essential tips for a delicious outcome.
Understanding Bone-In Ham Shanks
Before we dive into cooking times, let’s understand what we’re working with. A ham shank, also known as the shank portion of the ham, comes from the lower part of the leg. This cut tends to be a bit leaner than the butt portion and boasts a rich, smoky flavor, thanks to the bone. The bone itself adds complexity and depth during cooking.
Different types of bone-in ham shanks are available, each with its own characteristics:
- City Ham: This is the most common type, fully cooked and often cured. You’re primarily reheating it, not cooking it from raw.
- Country Ham: A salt-cured and dry-cured ham, requiring soaking before cooking to remove excess salt.
- Fresh Ham: An uncured ham, essentially a fresh pork leg. This requires thorough cooking, just like a pork roast.
Understanding which type you have is crucial for determining the correct cooking time and internal temperature. We will mainly focus on city hams here, as they are the most readily available and commonly cooked.
Factors Affecting Cooking Time
Several factors influence how long it takes to cook a bone-in ham shank:
- Weight: The heavier the ham, the longer it will take to heat through.
- Type of Ham: As mentioned earlier, pre-cooked city hams require reheating, while fresh hams need to be cooked thoroughly.
- Oven Temperature: A lower oven temperature will require a longer cooking time, while a higher temperature will shorten the cooking time, but may also dry out the ham.
- Starting Temperature: Bringing the ham to room temperature for an hour or two before cooking can reduce cooking time slightly.
- Bone-In vs. Boneless: Bone-in hams generally take longer to cook than boneless hams.
- Oven Calibration: Ensure your oven is accurately calibrated to the set temperature for consistent results.
Determining Cooking Time: The General Rule
The general rule of thumb for cooking a bone-in city ham shank is to heat it to an internal temperature of 140°F (60°C). Since city hams are pre-cooked, you’re essentially reheating them.
The estimated cooking time is approximately 15-20 minutes per pound at 325°F (160°C).
This is just a guideline. Always use a meat thermometer to ensure the ham reaches the correct internal temperature. Insert the thermometer into the thickest part of the ham, avoiding the bone for an accurate reading.
Step-by-Step Guide to Cooking a Bone-In Ham Shank
Here’s a detailed guide to cooking a bone-in ham shank to perfection:
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Preparation: Remove the ham from the refrigerator 1-2 hours before cooking to allow it to come closer to room temperature. This helps with even heating. Pat the ham dry with paper towels. This will help the glaze adhere better, if using one.
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Optional Soaking (for Country Ham): If you’re cooking a country ham, soak it in cold water for 12-24 hours, changing the water every few hours, to remove excess salt.
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Scoring (Optional): Use a sharp knife to score the ham in a diamond pattern. This allows the glaze to penetrate deeper and creates an attractive presentation. Be careful not to cut too deep.
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Glaze (Optional): Prepare your favorite glaze. Common glazes include honey mustard, brown sugar, maple syrup, or fruit-based glazes.
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Placement: Place the ham cut-side down in a roasting pan. Add about 1 cup of water or broth to the bottom of the pan. This helps keep the ham moist. You can also place the ham on a roasting rack inside the pan.
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Initial Cooking: Cover the ham tightly with foil. Bake at 325°F (160°C) for the calculated time, based on the weight and the 15-20 minutes per pound guideline.
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Glazing: During the last 30-45 minutes of cooking, remove the foil and brush the ham with your glaze. Repeat the glazing process every 10-15 minutes to build up a beautiful, flavorful crust.
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Temperature Check: Use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the ham, avoiding the bone. The ham is done when it reaches 140°F (60°C) for a fully cooked city ham. Fresh hams need to reach 145°F (63°C).
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Resting: Once the ham reaches the desired temperature, remove it 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 moist and flavorful ham. Tent the ham loosely with foil during the resting period.
Calculating Cooking Time: Examples
Let’s look at a few examples to illustrate how to calculate cooking time:
- Example 1: 8-Pound City Ham Shank
- Target Internal Temperature: 140°F (60°C)
- Estimated Cooking Time: 8 pounds x 15-20 minutes/pound = 120-160 minutes (2-2.67 hours)
- Example 2: 10-Pound City Ham Shank
- Target Internal Temperature: 140°F (60°C)
- Estimated Cooking Time: 10 pounds x 15-20 minutes/pound = 150-200 minutes (2.5-3.33 hours)
Remember to always verify the internal temperature with a meat thermometer.
Tips for a Moist and Flavorful Ham
Here are some tips to ensure your bone-in ham shank is moist and flavorful:
- Don’t Overcook: This is the most common mistake. Overcooking dries out the ham. Use a meat thermometer and remove the ham from the oven when it reaches 140°F (60°C).
- Use a Roasting Pan with Water: Adding water or broth to the bottom of the roasting pan creates steam, which helps keep the ham moist.
- Cover with Foil: Covering the ham with foil during the initial cooking period prevents it from drying out.
- Basting: Baste the ham with its own juices or the glaze throughout the cooking process to add moisture and flavor.
- Resting Time: Allowing the ham to rest before carving is crucial. This allows the juices to redistribute, resulting in a more tender and flavorful ham.
- Choose the Right Ham: Opt for a high-quality ham from a reputable source. Look for hams that are naturally smoked or cured.
- Don’t Skip the Glaze: A glaze not only adds flavor but also helps to seal in moisture.
Glaze Recipes to Elevate Your Ham
A glaze can transform a simple ham into a show-stopping centerpiece. Here are a couple of glaze ideas to get you started:
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Honey Mustard Glaze:
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
Combine all ingredients in a saucepan and simmer for 5 minutes, stirring until the sugar is dissolved.
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Brown Sugar Maple Glaze:
- 1 cup packed brown sugar
- 1/2 cup maple syrup
- 2 tablespoons Dijon mustard
- 1/4 teaspoon ground cloves
- 1/4 cup pineapple juice
Combine all ingredients in a saucepan and simmer for 5 minutes, stirring until the sugar is dissolved.
Storing and Reheating Leftover Ham
Leftover ham can be stored in the refrigerator for up to 3-4 days. Wrap it tightly in plastic wrap or store it in an airtight container.
To reheat leftover ham, you can:
- Oven: Wrap the ham in foil and reheat at 325°F (160°C) until warmed through. Add a little water or broth to the foil to keep it moist.
- Microwave: Place a slice or two of ham on a microwave-safe plate, cover with a damp paper towel, and microwave in short bursts until heated through.
- Skillet: Pan-fry slices of ham in a skillet with a little butter or oil until heated through and slightly crispy.
Troubleshooting Common Ham Cooking Issues
- Dry Ham: This is usually caused by overcooking. Next time, use a meat thermometer and remove the ham from the oven when it reaches 140°F (60°C). Also, ensure you’re using enough moisture in the roasting pan and covering the ham with foil during the initial cooking period.
- Uneven Cooking: Ensure the ham is placed in the center of the oven and that your oven is properly calibrated. Rotating the ham halfway through cooking can also help with even heating.
- Bland Ham: If your ham lacks flavor, consider using a more flavorful glaze or brining the ham before cooking (especially for fresh hams). Adding aromatics like onions, garlic, and herbs to the roasting pan can also enhance the flavor.
- Tough Ham: This can be caused by using a low-quality ham or not allowing it to rest properly after cooking. Choose a high-quality ham and let it rest for at least 15-20 minutes before carving.
Serving Suggestions and Accompaniments
A perfectly cooked bone-in ham shank pairs well with a variety of side dishes. Here are some popular choices:
- Scalloped Potatoes
- Green Bean Casserole
- Sweet Potato Casserole
- Roasted Asparagus
- Dinner Rolls
- Mac and Cheese
- Cornbread
- Coleslaw
- Fruit Salad
Consider the occasion and your personal preferences when choosing side dishes. Don’t be afraid to get creative and try new combinations!
Conclusion
Cooking a bone-in ham shank doesn’t have to be intimidating. By understanding the different types of ham, considering the factors that affect cooking time, and following the steps outlined in this guide, you can confidently prepare a delicious and memorable meal. Remember to use a meat thermometer to ensure accurate internal temperature and don’t be afraid to experiment with different glazes and side dishes to create your own signature ham feast. Enjoy the process and savor the delicious results!
What factors influence the cooking time of a bone-in ham shank?
Several factors determine how long to cook your bone-in ham shank. The most crucial is the ham’s weight; larger hams naturally require longer cooking times. Pre-cooked or “city” hams need less time because they are essentially being reheated, whereas uncooked hams demand significantly longer to reach a safe internal temperature. Finally, the oven temperature plays a vital role. Lower temperatures lead to slower, more even cooking, while higher temperatures reduce cooking time but may dry out the ham if not monitored carefully.
Beyond weight and whether the ham is pre-cooked, consider the bone’s presence. Bone-in hams, while often more flavorful, typically take longer to cook than boneless hams due to the bone slowing down heat conduction. Also, the ham’s starting temperature matters; bringing a ham to room temperature for an hour or two before cooking can slightly reduce cooking time. Finally, the desired internal temperature will affect the cooking time as well.
How do I determine if my bone-in ham shank is fully cooked?
The most reliable method for determining doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the ham, being careful not to touch the bone, as this can give a false reading. For pre-cooked hams, you’re aiming for an internal temperature of 140°F (60°C). This temperature ensures it’s heated through and safe to eat.
If you’re cooking an uncooked ham, the target internal temperature is higher, typically 160°F (71°C). Maintaining this temperature for a few minutes ensures any potential bacteria are eliminated. Always allow the ham to rest for at least 15-20 minutes after removing it from the oven to allow the juices to redistribute, resulting in a more tender and flavorful final product.
What’s the ideal oven temperature for cooking a bone-in ham shank?
For pre-cooked bone-in ham shanks, a lower oven temperature of 325°F (163°C) is generally recommended. This allows for gentle reheating without drying out the ham. Cooking at a lower temperature ensures the ham remains moist and tender throughout the reheating process.
For uncooked bone-in ham shanks, you can use a slightly higher temperature, such as 350°F (177°C), to speed up the cooking process while still promoting even cooking. Using this temperature will allow the ham to be fully cooked within a reasonable amount of time, while still preserving moisture.
How long should I cook a bone-in ham shank per pound?
For a pre-cooked, bone-in ham shank, plan on approximately 15-20 minutes per pound at 325°F (163°C). This is primarily to reheat the ham to a safe and enjoyable temperature. Remember to use a meat thermometer to confirm the internal temperature reaches 140°F (60°C).
Uncooked, bone-in ham shanks require significantly longer. Estimate about 20-25 minutes per pound at 350°F (177°C), ensuring the internal temperature reaches 160°F (71°C). Always prioritize internal temperature over time estimates, as variations in ovens can affect cooking times.
Do I need to cover my bone-in ham shank while cooking?
Whether to cover your ham depends on the desired outcome. Covering the ham with foil for the majority of the cooking time can help retain moisture and prevent the surface from drying out. This is especially beneficial for pre-cooked hams that you only want to reheat gently.
If you prefer a slightly crispier exterior, remove the foil during the last 30-45 minutes of cooking. This allows the surface to brown and caramelize, creating a more appealing texture and flavor. Basting the ham with pan juices or a glaze during this final stage can further enhance the browning and add a delicious sweetness.
What are some tips for keeping my bone-in ham shank moist?
One of the best ways to keep your ham moist is to cook it low and slow, using a lower oven temperature like 325°F (163°C). As mentioned previously, covering the ham with foil for most of the cooking time helps retain moisture. Also, avoid overcooking the ham; once it reaches the desired internal temperature, remove it from the oven immediately.
Another effective technique is to add moisture to the cooking environment. Pouring a cup of water or broth into the bottom of the roasting pan can create steam, which helps keep the ham hydrated. Basting the ham regularly with its own juices or a flavorful glaze also helps maintain moisture and adds a delicious layer of flavor.
Can I use a slow cooker to cook a bone-in ham shank?
Yes, a slow cooker is a viable option for cooking a bone-in ham shank, especially if you’re looking for a hands-off cooking method and extra-moist results. Place the ham in the slow cooker, adding about a cup of liquid, such as water, broth, or even pineapple juice, to the bottom. Cook on low for approximately 6-8 hours, or until the internal temperature reaches 140°F (60°C) for pre-cooked hams or 160°F (71°C) for uncooked hams.
Because slow cookers create a moist environment, you might not get the same crispy exterior as you would with oven-roasting. If you desire a glazed and browned surface, you can carefully transfer the ham to a baking sheet and broil it in the oven for a few minutes after it’s finished cooking in the slow cooker, watching it closely to prevent burning.