Learning how to cook shank portion ham in the oven is a fantastic skill for any home cook. This simple step-by-step guide will walk you through the entire process, ensuring a delicious centerpiece for your meal with minimal fuss.
A shank portion ham is a classic choice for holidays, sunday dinners, or any special gathering. It’s flavorful, forgiving, and feeds a crowd with plenty of leftovers. While it might seem intimidating, baking a ham is actually one of the easiest large cuts of meat to prepare. With a few key tips and a reliable method, you can achieve a perfectly cooked ham with a beautiful glaze every single time.
How To Cook Shank Portion Ham In The Oven
This section provides the complete, detailed method for cooking your ham. Before you begin, always check the label on your specific ham. Most shank portion hams sold today are “fully cooked” or “ready to cook,” which means they mainly just need to be reheated to a safe internal temperature. This is a crucial distinction that affects your cooking time.
What You’ll Need
- 1 shank portion ham (size of your choice, typically 7-10 pounds)
- A large roasting pan with a rack
- Aluminum foil
- A sharp knife for scoring
- A meat thermometer (this is essential)
- For the basic glaze: 1 cup brown sugar, 1/2 cup honey or maple syrup, 2 tablespoons Dijon mustard, and 1/4 cup of the ham’s pan juices or pineapple juice.
Step-by-Step Cooking Instructions
1. Preparation: Thawing and Preheating
If your ham is frozen, you must thaw it safely in the refrigerator. This can take several days, so plan ahead. A good rule is to allow about 5 hours per pound. Never thaw a ham at room temperature.
When you’re ready to cook, remove the ham from the refrigerator about 1-2 hours before it goes in the oven. This takes the chill off and promotes more even cooking. Preheat your oven to 325°F (165°C). This low and slow temperature prevents the ham from drying out.
2. Preparing the Ham for the Oven
Unwrap the ham and place it flat-side down on the rack in your roasting pan. If their is a plastic cap or a small bone guard on the shank end, remove it. You may see a thick layer of skin and fat. This is good! You’ll want to score it.
Using a sharp knife, score the surface in a diamond pattern. Cut about 1/4 inch deep into the fat, but not into the meat itself. This helps render the fat and allows your glaze to penetrate, creating those delicious crispy edges everyone loves.
3. The Initial Bake (Covered)
Pour about 1-2 cups of water, apple juice, or broth into the bottom of the roasting pan. This creates steam and keeps the ham moist. Tightly cover the entire ham and pan with aluminum foil. This step is key for gentle, even reheating.
Place the covered ham in the preheated oven. The general rule for a fully cooked ham is to heat it for about 15-18 minutes per pound. For a 9-pound ham, that’s roughly 2 hours and 15 minutes to 2 hours and 45 minutes of covered baking time.
4. Making and Applying the Glaze
While the ham bakes, prepare your glaze. In a small saucepan, combine your brown sugar, honey, mustard, and juice. Warm it over medium heat, stirring until the sugar dissolves and everything is smooth. You can let this simmer for a few minutes until it thickens slightly.
When the initial covered baking time is up, carefully remove the ham from the oven. Increase the oven temperature to 375°F (190°C). Peel back the foil and brush a generous layer of glaze all over the scored surface of the ham.
5. The Final Bake (Uncovered)
Return the ham to the oven, uncovered, for the final stage. This is where the magic happens. Bake for another 20-30 minutes, or until the glaze is bubbly, caramelized, and deeply golden brown. You can brush on another layer of glaze halfway through this step for extra flavor.
The most important tool is your meat thermometer. Insert it into the thickest part of the ham, avoiding the bone. For a fully cooked ham, you only need to heat it to an internal temperature of 140°F (60°C). Once it reaches this temperature, it’s done!
6. Resting and Carving
Once out of the oven, tent the ham loosely with foil and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat, making it more tender and easier to carve.
To carve, place the ham flat-side down on your cutting board. Make vertical slices down to the bone, then make a horizontal cut along the bone to release the slices. Work your way around the ham. The shank bone makes a natural handle, which is very convenient.
Choosing the Right Shank Portion Ham
Not all hams are the same. When shopping, you’ll see a few main types. “City Ham” is wet-cured (brined) and is the most common in supermarkets. It’s usually fully cooked and labeled as such. “Country Ham” is dry-cured and salted, often needing soaking and longer cooking; it’s typically not fully cooked.
For this oven method, a fully cooked, bone-in shank portion city ham is ideal. The bone adds immense flavor and helps the ham stay juicy. Spiral-cut hams are a convenient option, but they can dry out faster because of the pre-slicing. If you use one, reduce the covered cooking time slightly and watch the glaze carefully, as it can burn in the cuts.
Simple Glaze Variations to Try
The basic brown sugar glaze is a winner, but don’t be afraid to experiment. Here are a few easy ideas:
- Orange Ginger: Use orange marmalade instead of honey, and add a tablespoon of fresh grated ginger.
- Bourbon Brown Sugar: Add a couple tablespoons of bourbon to your basic glaze mixture.
- Apricot Mustard: Mix apricot preserves with whole-grain mustard and a splash of apple cider vinegar.
Remember, you can always serve extra glaze on the side for those who want more. A good glaze complements the salty, savory ham without overpowering it.
Common Mistakes to Avoid
- Overcooking: This is the biggest mistake. Since the ham is already fully cooked, you are just reheating it. Overcooking leads to dry, tough meat. Trust your thermometer, not just the clock.
- Skipping the Score: Scoring isn’t just for looks. It’s functional. It allows the fat to render and the glaze to seep into the meat, creating a better texture and taste.
- Not Using a Rack: Placing the ham directly in the pan causes the bottom to stew in its juices and become soggy. The rack allows for hot air circulation all around.
- Carving Immediately: Letting the ham rest is non-negotiable. If you slice it right away, the precious juices will just run out onto the cutting board.
Serving Suggestions and Leftovers
A baked shank portion ham is a hearty centerpiece. Classic sides include scalloped potatoes, green bean casserole, roasted carrots, or a simple macaroni and cheese. A fresh, crisp salad helps balance the meal’s richness.
Leftover ham is a gift! Store it tightly wrapped in the refrigerator for up to 4-5 days. You can use it in omelets, sandwiches, soups (like split pea or ham and bean), fried rice, or casseroles. The bone is gold—freeze it to use as a base for a incredible soup stock later.
FAQ Section
Do you cover a ham when baking it?
Yes, for most of the cooking time. You cover it with foil during the initial reheating phase to keep it moist. Then, you uncover it for the final 20-30 minutes to apply the glaze and let it caramelize.
What temperature do you cook a shank ham?
The standard safe temperature for reheating a fully cooked ham is 325°F (165°C). You increase the heat to 375°F (190°C) only at the very end for glazing.
How long to cook a shank ham per pound?
For a fully cooked ham, plan for about 15-18 minutes per pound at 325°F while it’s covered with foil. Always use a meat thermometer to check for the final internal temperature of 140°F.
Is a shank portion ham already cooked?
Most shank hams you buy at the grocery store are labeled “fully cooked” or “ready to eat.” Always double-check the label, as this determines your cooking goal (reheating vs. fully cooking).
How do you keep ham from drying out in the oven?
Using a low oven temperature (325°F), adding liquid to the pan, covering the ham tightly with foil for the majority of the cooking, and not overcooking it are the best ways to prevent dryness. The internal fat and bone also help keep it juicy.
Cooking a shank portion ham is a straightforward process that yields impressive results. By following these steps—preparing the ham properly, using a thermometer, and applying a simple glaze—you’ll have a succulent, flavorful main dish that feels special without requiring special skills. The key is to be patient, trust the process, and enjoy the wonderful aromas filling your kitchen. With this guide, you’re well-equipped to prepare a perfect ham for any occasion.