Baked Ham Shank Recipe
Inside: How to trim, bake and glaze a ham shank or butt portion for holidays and everyday meals—plus the secret to keeping the meat moist and ideas for using leftovers.
When a whole ham is too much, make a ham shank instead. Known as city hams, these cuts are readily available, very affordable and easy to make. This ham shank recipe is perfect for beginners and pro-cooks alike, and yields enough for big family dinners and leftovers for days.
What is a ham shank? It’s the lower half of a pig’s back leg, sold cured, smoked and fully cooked. It sits above the hock, a much more meat on the bone than a hock, and runs leaner than the butt portion (the upper half of the leg).
I’m a ham junkie. I come by it naturally as I was raised a stone’s throw from Smithfield, Virginia (the unofficial pork mecca of the universe). In our family, the days-long process of rehydrating and cooking a country ham was reserved for very special occasions, but a glazed baked ham shank was commonplace.
City ham (the half shank or butt portion that’s sold in the meat case lightly smoked and sealed with plastic in a saltwater brine) was a staple for big family dinners, picnics and every day – but it’s fancy enough for holidays.
A recurring family meal would include this baked ham shank with Creamy Scalloped Potatoes with thyme and this Garlic Green Beans Recipe. Sometimes there would be Cheddar Popovers and usually a pitcher of sun tea. Simple. Classic. Always a hit.
Skip the outrageously expensive HoneyBaked varieties. For about one-quarter of the price, you can make a homemade ham shank with a delectable brown sugar mustard glaze. Plus, you don’t need any special equipment or ingredients.
Why you’ll love this recipe:
- There are only five ingredients — and one of them is water.
- It’s easy to make with no special tools or skills needed.
- A home-baked ham shank is juicier and more tender than a spiral-sliced one because you slice it after baking, sealing in the meat’s juices.
Ingredients:
- Ham Shank: or butt portion. See more below on the different types of ham and how to identify them.
- Water: for the bottom of the baking dish, to keep the meat moist as it bakes.
- Brown Sugar: I use light brown sugar for the glaze.
- Dijon Mustard: This French-style mustard is infused with white wine for a softer, less sharp flavor.
- Whole Mustard Seed: Optional, but it adds a pop of texture to the brown sugar mustard glaze.
What’s the difference between a city ham, country ham, etc.?
City Ham
This is the type we’re making today. It’s usually smoked, packed in a saltwater solution or brine, and sold in a sturdy plastic pouch to hold the liquid. Because they’ve been smoked, they’re considered cooked but must be baked before serving. Usually, these are sold in halves, either a shank or butt portion and weigh between 6 and 10 pounds. A whole ham includes both the shank and butt portions.
Country Ham
Generally, it encompasses the whole leg, which is salt-cured and hung to dry for weeks or months. To rehydrate the meat, it must be submerged in water for days, changing it 2-3 times daily. Because country hams are hung raw, they must be fully cooked after rehydrating them. The meat is drier and much saltier than city hams
Fresh Ham
This roast hasn’t been smoked, so it won’t have that distinctive pink color or smoky flavor. It’s just a raw pork leg. (I learned the hard way—see my embarrassing true story at the end of this post.)
Spiral-Sliced
This is a convenient, easy preparation that is perfect for anyone intimidated by carving a big roast. The spiral slicer invented by Harry Hoenselaar in the 1940s holds the meat in place while an oscillating blade makes thin, even slices around the bone.
Shank or butt portion: which one should you buy?
A whole ham is the entire back leg, and most stores cut it in half. The shank is the lower half. It’s leaner, has one straight bone running through it, and it’s the easier of the two to carve. The butt is the upper half, with more fat and marbling, so it eats a little richer and softer, but the bone is irregular, and carving takes more work. This recipe works the same way for either cut, with the same timing per pound. I’ve made it with both, including an 8-pound Smithfield butt portion.
Instructions on how to cook a ham shank:
- Set the oven temperature to 325° F. Use a sharp knife to trim most of the excess fat cap on the meat. If your ham has a pork rind attached, you can cut that off too. (Most city hams will have the rind trimmed off for you).
- Discard the fat.
3. Transfer the meat to a shallow roasting pan and add enough water in the bottom of the pan to cover it by about ½”-1″.
How to cook a ham shank in the oven
Baking low and slow at 325°F is the key — the foil seal traps steam and keeps the meat from drying out, giving you tender, juicy results every time.
4. Cover the meat and roasting pan with heavy-duty aluminum foil and crimp it tightly to prevent steam from escaping while it bakes. Bake the ham in the center of the oven at 325°F for 18 to 20 minutes per pound. That’s about 2½ hours for an 8-pound ham (see the chart below for other weights).
5. While the shank bakes, assemble the glaze by combining the brown sugar and Dijon mustard in a bowl. Mix well to combine. Transfer half of the glaze to another small bowl for serving.
6. With 30 minutes left in the cooking time, remove the meat from the oven and spoon the brown sugar mustard glaze over the top, sides and back of the roast. Return it to the oven, uncovered, and bake for 30 more minutes.
7. Remove the roaster from the oven and let it rest for 5-10 minutes. Loosely tent the meat with foil to keep the heat in.
8. Add dry mustard seed to the reserved glaze. Microwave in 15-20 second bursts, stirring after each one, until the sugar has dissolved. Use this glaze as a garnish when serving.
9. Carefully transfer the shank to a large cutting board with a deep well around the perimeter to catch any juices. Thinly slice the meat and arrange on a platter to serve.
How long to cook a ham shank (or butt portion) at 325°F
I don’t go by a thermometer for this one. I weigh the ham, do the math at 18 to 20 minutes a pound, and lean toward the longer end when there’s more fat cap. The timing is the same for a shank or a butt portion. Start glazing 30 minutes before the time is up.
| Ham weight | Total oven time |
|---|---|
| 6 pounds | 1 hour 50 minutes to 2 hours |
| 7 pounds | 2 hours 5 minutes to 2 hours 20 minutes |
| 8 pounds | 2 hours 25 minutes to 2 hours 40 minutes |
| 9 pounds | 2 hours 40 minutes to 3 hours |
| 10 pounds | 3 hours to 3 hours 20 minutes |
If you’d rather check with a thermometer, a fully cooked ham is ready at 140°F.
Pro-Tips:
- Reserve large pieces of fat trimmings to season other dishes. Render it in a skillet to quickly sauté vegetables and impart a smoky flavor, or add it to a pot of beans for more richness.
- If you’re not concerned about presentation when carving the ham, I find it easier to cut large quarters from the bone and transfer them to the cutting board for slicing. The meat won’t tilt or roll on a flat surface, and you can get much thinner slices than when you cut it off the bone.
- Slicing meat for sandwiches is easier when it’s cold from the fridge, and you’re working with a smaller piece. I like to cut off a 3-4″ chunk and slice it thinly on the cutting board.
Swaps and variations:
- Swap Dijon mustard for spicy brown mustard and add a tablespoon of bourbon for a smoky-spirited glaze.
- Make a spiced glaze by replacing Dijon with spicy brown mustard and adding a few pinches of cinnamon, cloves or other spice.
FAQs
At 325°F, plan on 18 to 20 minutes per pound. A 7-pound shank takes about 2¼ hours, and a 10-pound ham takes 3 hours to 3 hours 20 minutes. Glaze it for the last 30 minutes of that time.
325°F. The ham is already cooked, so the job is to heat it through without drying out the outside. A foil-covered pan with water in a moderate oven does that. A hotter oven gets it done faster, but you have less room for error.
“Regular” ham usually means a whole ham or a spiral-cut half. A shank is the lower half of the leg, sold bone-in and usually not pre-sliced. Because you slice it after it bakes, it holds onto more of its juices than a spiral ham, where the cuts give them a way out.
Most ham shanks in the meat case are cured, smoked and fully cooked, and the label will say so. You’re reheating it and adding the glaze. A fresh ham is raw pork and needs a different method. (That’s the mistake I made in my story at the end of this post.)
The ham shank is a bit leaner than the butt portion (which has more fat). The butt portion may have a softer texture and richer flavor. Both, however, are delicious — and better with a drizzle of glaze.
Storage:
- You can store leftovers, well wrapped in a double wrap of plastic wrap and foil, for up to a week in the refrigerator.
Freezing:
- Freeze ham shank leftovers in a double-wrap of cellophane and freezer paper for 2-3 months.
Reheating:
- To reheat sliced ham, heat the oven to 325°F and place the meat in a single layer on a foil-lined baking sheet. Loosely tent with more aluminum foil to help hold in the natural moisture. Warm for 8-10 minutes or until hot. Serve with glaze.
My mother, grandmother and aunts served these glazed baked shanks for any and every occasion. The only differentiator was the side dishes they served with it.
What to serve with glazed baked ham shank:
Aunt Heather served scalloped potatoes, and Aunt Lynne preferred loaded potato salad. My grandmother always made ham biscuits, and my mother switched it up depending on the season with Creamy Yukon Gold Mashed Potatoes for fall and winter or a light French Potato Salad without mayo for spring and summer.
More side dishes to serve with:
- Butternut Squash Puree
- Brussels Sprouts with Bacon and Maple
- Garlic Green Beans Recipe
- Spring Pesto Roasted Tomatoes
- Creamy Dijon Asparagus
- Tomatoes Provencal
- Roasted Duck Fat Potatoes
How to use baked ham shank leftovers:
Baked Ham Shank Recipe
INGREDIENTS:
- 6-10 pound bone-in ham, shank portion or butt portion, fully cooked
- 1½ cups water
- ⅔ cup Dijon mustard
- 1 cup brown sugar
- 2 teaspoons whole mustard seed
DIRECTIONS:
- Preheat oven to 325 degrees.
- Trim any excess fat from 6-10 pound bone-in ham, shank portion. Place ham into a roasting pan. Add 1½ cups water to the bottom of the pan. Cover tightly with aluminum foil so that no steam can escape. Bake for 18 to 20 minutes per pound (about 2½ hours for an 8-pound ham; see the notes for other weights).
- Meanwhile, combine ⅔ cup Dijon mustard and 1 cup brown sugar in a small bowl. Stir to combine. Pour half of the glaze into another small bowl and reserve for later.
- When 30 minutes of cooking remain, remove it from the oven. Take off the aluminum foil and spread the glaze over the ham (front, back, top and sides). Return the roasting pan to the oven for 30 minutes for the glaze to set.
- Remove from oven and tent with aluminum foil. Let the meat rest for 10-15 minutes before carving.
BROWN SUGAR MUSTARD GLAZE FOR SERVING:
- Add 2 teaspoons whole mustard seed to the reserved glaze and stir to combine. Microwave the brown sugar mixture in 20-30 second bursts until the sugar is dissolved. Set aside to cool.
- Serve the carved meat with extra brown sugar mustard glaze on the side.
RECIPE VIDEO:
NOTES:
- 6 pounds: 1 hour 50 minutes to 2 hours
- 7 pounds: 2 hours 5 minutes to 2 hours 20 minutes
- 8 pounds: 2 hours 25 minutes to 2 hours 40 minutes
- 9 pounds: 2 hours 40 minutes to 3 hours
- 10 pounds: 3 hours to 3 hours 20 minutes
NUTRITION:
Nutritional Disclaimer
Nutritional information is an estimate only and is provided as a courtesy. Values are calculated automatically based on the ingredients and quantities in each recipe and may vary depending on specific brands, exact measurements, and substitutions made. For precise nutritional guidance, especially if you have a medical condition or dietary restriction, please consult a registered dietitian or run the ingredients through your own nutrition calculator.When You’re Young, You Don’t Know What You Don’t Know
Confession: Back in my early twenties, when I was living alone in a tiny, one-bedroom condo, I decided to make a ham for my boyfriend. I’d never made one before — but how hard could it be?
At the market, all I could find were cooked, smoked ones. Remembering my mother cooking hers for 2-3 hours, I knew I didn’t want a pre-cooked ham. So I asked the butcher for an uncooked one. He said, oh, you want a “fresh” ham (a.k.a. “picnic ham).”
I smiled with satisfaction. “Yes, that’s what I want.
At home, I prepped the meat the way my mother had: I placed it in a roasting pan with a little water, sealed it tightly with tin foil, roasted it and pulled it out half an hour before it was done to add the glaze.
But something didn’t seem quite right. It didn’t have that pinkish hue. It didn’t have that smoky aroma. Undaunted, I pressed on—all the while feeling a persistent something’s-not-right niggle in the back of my head.
When it was time to carve, the meat was perfectly cooked, and the glaze smelled awesome, but again—there was no distinctive aroma, no pinkish flesh. It was decidedly lacking in smoked flavor.
That’s because if it’s not smoked (thus cooked), it’s not a ham. It’s a pork roast. I was more than disappointed—I was humiliated. I know better now.
Pin it for later.
I forgot to rate this when I used this recipe our Easter ham but this is absolutely delicious! It got rave reviews all around. My husband didn’t think he would like it because he doesn’t care for mustard but made sure he got leftovers to take home. I’m using this recipe again tonight for dinner.
Trying this today for first time
This is SO EASY TO MAKE and my family loved it! I will never buy another honeybaked ham again. I saved $100 by making it myself.
The ham I fixed was an 8 lbs. Smithfield bone in butt portion I cooked it for 2 hours it was perfect. Thank you so much for this recipe will be fixing it like this always.
You don’t mention the rind. Does your ham come with a rind? If so, ho to proceed?
Here’s a video on how to remove a rind from a ham.
She does mention it, first thing she says at the beginning.
That lady said Ho … he he he .. my boyfriend is from Idaho ( he says I’m from Idaho .. I say you not the ho! ) anyway I’m going to make this ham recipe !
So good. I ran to the grocery to get a small ham for me and hubby and the only spiral-sliced one they had was HUGE (and expensive). so I bought this EXACT Smithfield ham. So glad to have found your instructions and recipe to help me make it taste great. A keeper!!!
I made this for our New Years dinner. This glaze is AMAAAAZING! The whole family loved it. This will be my go to glaze from now on.( For ham and other things) Thank you!
I bought a smoked, spiral ham for Easter. Will this method work for that?
Yes, it should work fine… just be sure to tightly cover the ham when baking. The spiral slice is easy to serve, but will tend to be dryer as those cuts expose the ham to air. Also, pay attention to the cooking time listed on the ham package. It may be different from this uncut ham shank.
I am planning to “cook” a fully cooked ham that is the butt portion and 11.6 lbs. should I do 15 minutes per pound – 2 hours 45 minutes or should I stick to your time at 18-20 minutes so 3 1/2 hours? I’m not sure if it’s because you used a I cooked ham that the timing is higher! Thank you so much.
If you were planning to cook the ham at 325° stick with my instructions. If you are cooking it at a higher temperature, it may take less time. I prefer the low and slow method with the tin-foil tenting to keep the ham moist.
This was so good. Tried the scalloped potatoes, as well, delicious!
You just made my go-to Easter dinner! So glad you enjoyed it!
Made an 8-lb. ham (shank portion) tonight using this recipe and it’s delicious. Thanks!