Baked Ham Shank Recipe
Inside: How to trim, bake and glaze a ham shank or butt portion for holidays and every day—the secret to keeping the meat moist and ideas on how to use 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.
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, no special equipment or ingredients are necessary.
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 more juicy and tender than a spiral-sliced one because it’s sliced after you bake it, 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—This is 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 8-10 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 dryer and much saltier than city hams
Fresh Ham
This style of roast has not 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 about this—see my embarrassing true story at the end of this post.)
Spiral-Sliced
This is a convenient and 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.
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 also cut that off. (Most city hams will have trimmed away the rind 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″.
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 for about two hours at 325° F.
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. After cooking for 2 hours, remove the meat from the oven and spoon the brown sugar mustard glaze over the top, sides and back of the roast. Place it back into 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 preserve the heat.
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.
Pro-Tips:
- Reserve large pieces of fat trimmings to season other dishes. It can be rendered in a skillet to quickly saute vegetables and impart a smoky flavor as well as added to a pot of beans for more richness.
- If you’re not concerned about presentation when carving the ham, I find that cutting large quarters from the bone and transferring them to the cutting board is an easier method for slicing. The meat won’t tilt or roll when it’s resting 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 its 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.
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
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 oven to 325° 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 were the side dishes they served.
What to serve with glazed baked ham shank:
Aunt Heather served scalloped potatoes, and Aunt Lynne preferred 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 No Mayo Potato Salad for spring and summer.
More side dishes to serve with:
- Butternut Squash Puree
- Brussel 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:
- 8-10 pound ham shank or butt portion
- 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 8-10 pound ham shank . 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.
- Meanwhile in a small bowl combine ⅔ cup dijon mustard and 1 cup brown sugar. Stir to combine. Pour half of the glaze into another small bowl and reserve for later.
- When there is 30 minutes left in the cooking time, remove it from the oven. Take off the aluminum foil and spread the glaze over the roast (front, back, top and sides). Return the roasting pan to the oven for half an hour 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:
- 8 pounds : ~ 2 to 2½ hours
- 9 pounds: ~ 2½ to 3 hours
- 10 pounds: ~ 3 to 3½ hours.
NUTRITION:
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, placing it in a roasting pan with a little water, sealing it tightly with tin foil, roasting it and pulling 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 the meat was perfectly cooked and the glaze smelled awesome, but again — their 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.
Thanks for this wonderful post, fun story and simple recipe. Try zesting and juicing half an orange into the brown sugar and mustard before microwaving – AMAZING! It is positively drinkable, and so easy!
That’s a great idea. Will try it for the holidays!
I used a ham butt and it came out moist and delicious. Yum. Thanks for the recipe. It couldn’t have been easier.
Sounds terrific! Glad you enjoyed it Michele!
Oh I love this! I always love a good ham at the Holidays, but it always seems like way too much work so I end up getting the pre-made version. Your step by step instructions make this sound so easy!!
The photos of your ham are making my mouth water. It looks so good and when it comes to ham, it is very versatile. Make dinner, soup, sandwiches. So many good meals. I’m saving your cooking method. A nice ham makes a wonderful holiday meat.
Ham is always a hit at the holidays! Hope you enjoy it!
YES to a homemade glaze!!! Always better and WAY more affordable. And I love your story about cooking a ham for your boyfriend – ha the things we remember from our early culinary escapades! I remember the first time I made lasagna was for a boyfriend when I was 20 living in a tiny 1 bedroom apartment, too! I called my dad and told him and he asked me who he was talking to – HIS daughter didn’t cook! 😛
That’s priceless!
I grew up in a Jewish household, so no one ever made ham. I have no ham making relatives to guide down the delicious ham path. So, I’m going to learn from your family! This sounds so wonderful. I wouldn’t have known which kind of ham to buy either so thanks for sharing your error.
Do you stick to kosher and avoid ham, too?
You are so right! Why would anyone order a store made ham when deliciousness can be made at home! I love the brown sugar and mustard combo on this ham. Perfect for the Holidays and the left overs, yum!
I feel like I’m preaching to the choir! We have a ham every holiday, it seems.
I must say, I’ve never baked a whole ham before. I realize why…because every year for Christmas, we go to our neighbor’s for dinner and they make dinner. I love love the idea of doing it though, especially with that Dijon and brown sugar combo. Omgosh, I obsessively love those two flavors together, so I’m sure I would go crazy for this recipe. Thanks for sharing it with us!
Ham is a holiday staple in my family, too. Who knew it was this easy to make a glazed ham at home? Very economical!
I’ve never made ham before. You sure do make this look easy though. That sauce sounds super yummy too. Thank you.
Your story is super cute. It reminds me how much we don’t know as new cooks. I am amazed sometimes how much I assume my daughter knows about cooking but in fact, she still has so much to learn. I actually don’t know the differences between the different hams. This article is very helpful. That is so true about feeding a crowd on a budget. That’s a great go-to idea. This glaze short cut is brilliant. Thanks for this recipe!
That ham looks delicious. The perfect addition to the holiday table. We LOVE ham (except for my son-in-law) and I always make both for Christmas…and ham is a must on our Easter dinner menu. This would go over so well, and leftovers would be amazing in sandwiches too. I know for sure that ham bone would be used to make pea soup too.
I’ve got a killer pea soup recipe!
This looks scrumptious! We often have a ham at new year, and I usually cook it in the slow cooker, but your method looks so simple! And you’re right about the yield!
I am also a huge lover of ham. Especially with a mustard glaze. Your ham looks absolutely incredible! I really wish i was eating it right now 🙂
That glaze sounds divine! I should try making a homemade ham. They are a bit intimidating!
Reading this post gets me excited for the upcoming holiday season. I have to admit I have never baked my own ham. This looks so tasty and super easy to do. Can’t wait to cook my own ham this year.
This looks so delicious and perfect for the holidays! Thanks for sharing!
Hi! I would like to try this recipe, but I have a 3.46 lb. ham. Do I just cut the recipe in half?
As far as the glaze goes, you’ll probably only need about 1/2 cup, so yes, you can roughly half the recipe. Bake the ham for 18-20 minutes per pound.
Hi
I’m I using a smoked cooked ham for this recipe.
Great! Let me know how you like it!
Yum! I love a good ham too. I remember when you told me how to make ham… I couldn’t believe you used mustard… I hate mustard, but you can’t taste it and it adds something wonderful to the ham! Who knew!? 🙂