Learning how to cook a shank ham in oven is a fantastic skill for any home cook. It’s simpler than you might think and results in a beautiful, flavorful centerpiece for your holiday table or a special Sunday dinner. This guide will walk you through every step, from choosing the right ham to carving it perfectly.
We’ll cover the simple prep work, the best baking techniques, and how to make a delicious glaze. You’ll also find tips for leftovers and answers to common questions. By the end, you’ll feel confident preparing a juicy, tender ham that everyone will enjoy.
How To Cook A Shank Ham In Oven
This section is your complete, step-by-step master recipe. Follow these instructions for a reliably delicious result every single time.
What You’ll Need
- A shank portion ham (bone-in), typically 7 to 10 pounds.
- A large roasting pan with a rack.
- Aluminum foil.
- A meat thermometer (this is essential).
- A sharp knife for scoring.
- A small bowl for mixing glaze.
- A pastry brush for applying glaze.
Step 1: Choosing and Preparing Your Ham
Most shank hams you buy at the grocery store are already fully cooked or “city hams.” This is important because it means you are essentially reheating it and adding flavor. Always check the label.
Remove the ham from its packaging. Place it, cut-side down, on the rack in your roasting pan. If your ham came with a plastic cap or bone guard, remember to take it off. Some people also like to rinse the ham under cold water and pat it dry, but this is optional.
Step 2: Preheating and Initial Baking
Preheat your oven to 325°F (165°C). This low and slow temperature ensures even heating without drying out the meat.
Before putting the ham in the oven, you’ll want to add some moisture. Pour about 1 to 2 cups of liquid into the bottom of the pan (not over the ham). Water is fine, but apple juice, pineapple juice, or even broth adds more flavor. This creates steam and keeps the ham juicy.
Tent the ham loosely with aluminum foil. This means creating a tent-like cover that doesn’t touch the meat. It traps steam and prevents the outside from burning before the inside is warm. Place the ham in the preheated oven.
Step 3: Calculating Cooking Time
For a fully cooked, bone-in shank ham, plan for about 15-18 minutes per pound. A 10-pound ham will take roughly 2.5 to 3 hours to heat through. The key is to use a thermometer, not just the clock.
You should start checking the internal temperature about 30 minutes before the estimated finish time. Insert the meat thermometer into the thickest part of the meat, avoiding the bone. The goal is to reach 140°F (60°C).
Step 4: Scoring and Glazing
About 45 minutes before the ham is done, it’s time to work on the glaze and the appearance. Carefully remove the ham from the oven. Increase the oven temperature to 425°F (220°C).
Using a sharp knife, score the surface fat in a diamond pattern. Make shallow cuts about 1/4-inch deep. This allows the glaze to seep in and gives the ham that classic look.
Apply your glaze generously with a pastry brush. You can use a simple glaze like a mix of brown sugar, honey, and a little mustard. Place the ham back in the oven, uncovered, for these final 45 minutes. Baste it with pan juices and more glaze every 15 minutes. This creates a beautiful, caramelized crust.
Step 5: Resting and Carving
Once the ham reaches 140°F and has a gorgeous glaze, take it out of the oven. Transfer it to a cutting board or platter. This next step is crucial: let it rest for 20-30 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every slice is moist.
To carve, place the ham with the shank bone pointing up. Make thin, vertical slices down to the bone. Then, make a horizontal cut along the bottom to release the slices. Rotate the ham and repeat.
Simple Brown Sugar Glaze Recipe
- 1 cup packed brown sugar
- 1/2 cup honey or maple syrup
- 2 tablespoons Dijon mustard
- 1/4 cup pineapple juice or apple cider vinegar
- A pinch of ground cloves or cinnamon (optional)
Mix all ingredients in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is smooth, about 3-5 minutes. Let it cool slightly before brushing on the ham.
Common Mistakes to Avoid
- Overcooking: This is the biggest mistake. Since the ham is already cooked, you are just heating it. Going past 145°F can make it dry.
- Skipping the Tent: Without the foil tent, the outside can become tough and overdone.
- Not Using a Thermometer: Guessing doneness often leads to dry ham. A thermometer is your best friend.
- Glazing Too Early: If you put a sugar-based glaze on at the start, it will likely burn during the long cooking time.
Tips for the Best Results
If you have time, let the ham sit at room temperature for about an hour before putting it in the oven. This promotes more even heating.
Save the bone! The shank bone is perfect for adding to soups, like split pea or bean soup, for incredible flavor. Leftover ham makes great sandwiches, breakfast hash, or can be added to casseroles.
Don’t throw out the pan drippings. After removing the fat, you can use them to make a simple gravy or sauce to serve on the side.
Variations to Try
If you want to try something different than a sweet glaze, consider a savory option. A mix of orange marmalade, soy sauce, and grated ginger is fantastic. Another good option is a glaze with apricot preserves and a splash of bourbon.
You can also stud the ham with whole cloves at the intersections of your scoring before glazing. This adds a warm, aromatic flavor that many people love.
Storing and Reheating Leftovers
Leftover ham should be wrapped tightly and refrigerated within two hours. It will keep for 3-4 days. For longer storage, freeze slices in airtight bags for up to 2 months.
To reheat, place slices in a baking dish with a little broth or water. Cover with foil and warm in a 325°F oven until heated through. This method helps prevent the meat from drying out again.
What to Serve With Your Ham
Ham pairs well with so many sides. Classic choices include scalloped potatoes, roasted green beans, or a simple macaroni and cheese. For something fresh, a crisp green apple salad or cranberry sauce adds a nice contrast.
Don’t forget the bread! Warm dinner rolls or biscuits are always a welcome addition to soak up any extra glaze or gravy.
FAQ Section
Do you cover a shank ham when baking?
Yes, for most of the cooking time. You should tent it loosely with foil to keep it moist. Remove the foil during the last 45 minutes to apply the glaze and let it caramelize.
What temperature do you cook a shank ham?
The standard oven temperature for reheating a fully cooked shank ham is 325°F. You increase the heat at the end only if you want a more intense glaze.
How long to cook a shank ham per pound?
For a fully cooked, bone-in shank ham, plan for 15-18 minutes per pound at 325°F. Always use a meat thermometer to check for an internal temperature of 140°F.
Is a shank ham already cooked?
Almost all shank hams sold in regular supermarkets are fully cooked or “city hams.” Always double-check the label, as it will say “fully cooked” or “ready to cook.”
Can I cook a ham without a rack?
You can, but a rack is prefered. It allows heat to circulate evenly. If you don’t have one, you can create a “rack” with coiled aluminum foil or sliced onions and carrots in the bottom of the pan.
Why is my ham dry?
The most common reasons are overcooking (going past 145°F internal temperature) or not using a foil tent to retain moisture. Also, not letting it rest before carving can cause the juices to run out.
With these instructions, you have everything you need to prepare a fantastic shank ham. The process is straightforward and the reward is a impressive, delicious meal. Remember the key points: low heat, a foil tent, a good thermometer, and glazing at the end. Your family and guests will be impressed with the results.