Tillie Doyle
Ham is a popular dish for gatherings and holidays, and it can be cooked in a variety of ways, including in a crock pot. Crock pots are a convenient way to cook ham, as they free up oven space and allow the juices to stay in one place, making the meat moist and flavorful. The cooking time for a shank ham in a crock pot depends on the size of the ham and the desired level of doneness. A smaller ham, weighing four to six pounds, may only need two to three hours on low heat, while a larger ham, weighing eight to ten pounds, may take four to six hours. It's important to note that the shape of a shank ham may not fit as easily into standard-sized crock pots, so adjustments may be necessary.
| Characteristics | Values |
|---|---|
| Shank ham bone shape | Straight bone |
| Leaner but a little more chewy | |
| Pros | More flavorful, moist, and easier to cut |
| Cons | Doesn't fit as easily into most standard-size slow cookers |
| Cook time | 2-6 hours on low, depending on the size of the ham |
| Internal temperature | 140°F |
| Glaze | Brown sugar, maple syrup, honey, mustard, vinegar, pineapple, cloves |
| Liquid | Pineapple juice, soda, beer |
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What You'll Learn
- Ham shank vs. butt: The shank is more flavourful and moist, but the butt fits better in a slow cooker
- How to make a glaze: Mix pineapple juice, brown sugar, Dijon, balsamic vinegar, and honey?
- Reheating vs. cooking: Most hams are precooked, so you're reheating, not cooking
- How long to reheat: A small ham will take 2-3 hours on low heat. A large ham will take 4-6 hours?
- How to store leftovers: Store covered in the refrigerator for up to 5 days?
Ham shank vs. butt: The shank is more flavourful and moist, but the butt fits better in a slow cooker
Ham is a versatile meat that can be cooked in a variety of ways, including baking, roasting, and slow cooking in a crock pot. When choosing a ham, you may have to select between the butt or shank portions. Both can be cooked in a slow cooker, but there are some key differences to consider.
The ham shank is the lower portion of the pig's leg, just above the ham hock. It contains more fat and marbling than the butt, resulting in a more flavourful and moist ham. The shank typically has a single long bone, which makes it easier to carve. However, the major drawback of the shank is that its irregular shape may not fit as easily into standard-sized slow cookers.
On the other hand, the ham butt is the upper portion of the leg or the hip of the pig. It tends to be leaner than the shank, resulting in a slightly less rich flavour. The butt usually has a T-shaped bone or two bones running through it, making it more challenging to carve into slices. However, the butt portion typically has a more even, rounded shape that fits better in most slow cookers.
When cooking ham in a crock pot, it's important to note that most hams are pre-cooked, so you're primarily heating the meat rather than cooking it from scratch. For an eight- to ten-pound bone-in ham, it is recommended to cook it in the slow cooker on low for about five hours. If you prefer a fall-apart tender ham, you can let it cook longer, up to 10 to 12 hours.
Additionally, you can enhance the flavour of your crock pot ham by adding ingredients such as pineapple juice, brown sugar, Dijon mustard, balsamic vinegar, honey, or even Coca-Cola. These ingredients create a sweet and savoury glaze that pairs perfectly with the ham.
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How to make a glaze: Mix pineapple juice, brown sugar, Dijon, balsamic vinegar, and honey
Cooking a shank ham in a crock pot takes around four to six hours for the meat to reach a tender state and an internal temperature of 140°F. It is recommended to cook the ham on low heat and to flip and baste the ham halfway through the cooking time. For a fall-apart tender ham, you can cook it for up to 10 to 12 hours.
Now, for the glaze: Mix pineapple juice, brown sugar, Dijon mustard, balsamic vinegar, and honey. You can also add cinnamon, ground cloves, and black pepper for extra warmth and depth. Stir the mixture together until well combined. Bring the mixture to a boil, stirring frequently to dissolve the sugar. To thicken the glaze, make a cornstarch slurry by mixing cornstarch and cold water. Slowly whisk the slurry into the boiling mixture. Reduce the heat and simmer until the glaze reaches your desired consistency. Finish the glaze by stirring in some butter until it is melted. You can make this glaze ahead of time and store it in the refrigerator for up to three days.
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Reheating vs. cooking: Most hams are precooked, so you're reheating, not cooking
Most hams are precooked, so you're reheating rather than cooking. This is true for canned ham, too. However, cooked ham that doesn't meet specific criteria, such as being cooked by a butcher or not packed at a federally-inspected plant, could contain pathogens and should be reheated before eating. If you want to be sure, check the label on the packaging. If the ham is uncooked, the label will clearly state that it requires cooking and will provide instructions.
When it comes to choosing a ham, you'll likely have a choice between the butt or shank portion. While both can be cooked in a slow cooker, there are some differences to consider. The ham butt usually fits better in a slow cooker due to its even, rounded shape. However, the butt portion tends to be less flavorful and moist than the shank because it is leaner. It is also more challenging to carve since it has two bones. On the other hand, the shank portion, which comes from the upper part of the leg just below the butt, contains more fat and marbling, resulting in better flavor, moisture, and ease of cutting.
To reheat a fully cooked ham, it needs to reach an internal temperature of 140°F (60°C) as measured with a food thermometer. This is the temperature recommended by the USDA for hams packaged in processing plants under USDA inspection. For spiral-cut hams or hams repackaged outside the plant, the recommended temperature is 165°F (74°C). To achieve this, you can reheat the ham in an oven set to 325°F (163°C) for about 10 minutes per pound. Alternatively, individual slices can be warmed in a skillet or microwave.
When it comes to cooking a ham in a crockpot, the general rule of thumb is to cook it for 4 to 6 hours or until the meat is tender and the internal temperature reaches 140°F (60°C). However, the cooking time can vary depending on the size of the ham. For example, an eight to ten-pound precooked ham will take about four to six hours on low in a slow cooker, while a smaller four to six-pound ham may only need two to three hours on low. Spiral-cut hams tend to dry out faster, so it is recommended to reduce the cooking time by half.
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How long to reheat: A small ham will take 2-3 hours on low heat. A large ham will take 4-6 hours
When cooking ham in a crock pot, it's important to remember that you're usually starting with a fully cooked ham, so all you're really doing is reheating it. The time it takes to reheat a ham in a crock pot depends on its size and weight. For instance, a small ham may take 2 to 3 hours to reheat on low heat, while a large ham may take 4 to 6 hours. An eight to ten-pound ham will take about four to six hours on low heat in a slow cooker. A smaller ham, weighing four to six pounds, may only need two to three hours on low heat.
The shank portion of the ham is known for its flavour, moisture, and ease of cutting. However, its shape doesn't fit as easily into most standard-size slow cookers. If your ham is too large for the slow cooker, you can cover the top with heavy-duty foil. Bone-in hams are recommended as they cook more evenly and have more moisture and flavour. Spiral-cut hams can dry out faster, so you may need to reduce the cooking time by half.
To ensure your ham is thoroughly reheated, use an instant-read thermometer and heat the ham until it reaches an internal temperature of 140°F.
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How to store leftovers: Store covered in the refrigerator for up to 5 days
When it comes to storing your leftover ham, there are a few things to keep in mind to ensure it stays fresh and safe to eat. Firstly, it's important to act quickly as ham is perishable and can spoil if not stored properly. The USDA recommends that cooked leftover ham can be stored in the refrigerator for 3 to 5 days. However, this duration may vary depending on the type of ham and other factors.
To store your leftover ham in the refrigerator, consider the following steps and guidelines:
- Temperature Control: Maintain your refrigerator temperature between 34°F and 40°F (1°C-4°C). This range helps prevent bacteria growth and slows down spoilage.
- Storage Containers: Use airtight containers, vacuum-sealed bags, or tightly wrapped plastic wrap or aluminum foil to store the ham. These methods help prevent moisture loss and keep the ham fresh for longer.
- Reduce Moisture: If you're storing sliced ham, place a folded paper towel inside a sealable storage container and layer the ham slices with paper towels to absorb excess moisture.
- Storage Location: Store the ham on a lower shelf or in a specific meat drawer in your refrigerator to maintain a consistent temperature and avoid cross-contamination.
- Freezer Option: If you want to extend the shelf life of your leftover ham, consider freezing it. Wrap the ham in freezer-safe plastic wrap or aluminum foil and place it in an airtight container to prevent freezer burn. According to the USDA, cooked leftover ham can be stored in the freezer for up to 2 months.
- Food Safety: Always inspect your leftover ham before consuming it. Look for any colour changes, unpleasant odours, or slimy textures, as these may indicate spoilage or bacteria growth.
By following these guidelines, you can safely store your leftover ham in the refrigerator for up to 5 days, ensuring that it remains fresh and delicious for future meals.
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Frequently asked questions
The time it takes to cook a shank ham depends on its size. A small ham (2.5-4 pounds) may take 2-3.5 hours on low heat. A larger ham (7-10 pounds) may need 4-6 hours on low heat.
The shank portion of the ham has a straight bone and is usually more flavourful and moist. However, it might not fit as easily into a crock pot as the butt portion.
The internal temperature of a cooked ham should be 140°F.
You can use pineapple juice, soda, beer, or water in the crock pot to keep the ham moist.
You can make a glaze with brown sugar, maple syrup, honey, mustard, vinegar, and cloves.
