Tillie Doyle
Cooking a shank half ham is a great way to feed a crowd. The bone-in cut from the shank end is a popular choice for holidays and special occasions. The first step to preparing this delicious meal is to place the ham in a roasting pan. This simple step is the foundation for a mouthwatering feast. Whether you prefer your ham glazed, baked, or broiled, getting it into the pan is the first step to a memorable meal.
| Characteristics | Values |
|---|---|
| Oven temperature | 325°F-400°F |
| Pan type | Shallow roasting pan |
| Ham placement | Flat/cut side down |
| Foil | Tightly cover with aluminum foil |
| Heating time | 10-20 minutes per pound |
| Resting time | 10-15 minutes |
| Glazing time | 25-30 minutes |
| Browning | 15 minutes on all sides |
| Liquid | Water |
| Glaze | Brown sugar, honey, mustard |
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What You'll Learn
Pre-heat oven to 325°F
Preheat your oven to 325°F. This is the temperature you'll need to heat your oven to if your ham is labelled "cook before eating". If your ham is labelled "fully cooked", you should still heat your oven, but only to 300°F.
If your ham is a half ham with the bone, weighing 5 to 7 pounds, it should be heated at 325°F for 18 to 24 minutes per pound. If it is a whole ham weighing between 10 and 14 pounds, heat at 325°F for 15 to 18 minutes per pound. The internal temperature should be 140°F.
If you're reheating sliced ham, heat your oven to 325°F and place the meat in a single layer on a foil-lined baking sheet. Tent with aluminium foil to hold in the natural moisture and warm for 8-10 minutes or until hot.
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Place ham, fat side up, on a rack in a shallow roasting pan
To lay a shank half ham in a pan, you'll first want to get your ham ready by removing all packaging materials, including any plastic wrapping or clear 'button' on the bone of the ham. Be careful that none of the plastic sticks to the meat.
Next, place the ham, fat side up, on a rack in a shallow roasting pan. If you don't have a rack, you can create one by twisting foil into cables and placing them at the bottom of the pan. Cover the ham loosely or tightly with aluminum foil.
Now, you can choose to add some water to the bottom of the pan. This can help create steam and keep the ham moist. If you're adding water, cover the pan tightly to prevent steam from escaping.
Finally, heat your oven to 325°F and cook the ham. The cooking time will depend on the weight of the ham, but it's usually around 15 to 20 minutes per pound.
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Cover the pan with aluminium foil
Covering the pan with aluminium foil is an important step in the process of laying a shank half ham in a pan. It helps seal in moisture and prevents the meat from drying out during the long cook time.
Firstly, line the roasting pan with two pieces of aluminium foil long enough to wrap up and around the ham to completely enclose it. Make sure the foil is good quality and that the pan is tightly wrapped so that no steam can escape. This will create a healthy internal sizzle and ensure even cooking.
Additionally, covering the pan with foil can help to preserve the juices from the ham, which can be used to create a delicious gravy or soup. It is also useful if the browning occurs too quickly, as it can prevent the meat from burning.
When covering the pan with foil, it is essential to crimp the edges tightly to ensure that steam does not escape. This will help to maintain the desired level of moisture in the meat.
Finally, it is worth noting that while covering the pan with foil is essential for moisture retention, it is crucial to remove the foil towards the end of the cooking process. This will allow the ham to brown and develop a crispy exterior.
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Bake for 20-30 minutes per pound
To bake a ham shank, you should allow 20-30 minutes of baking time per pound of meat. For example, an 8-10-pound ham shank will need to bake for two to three hours.
First, trim any excess fat from the ham shank and place it into a roasting pan, with the large end face down. Add a small amount of water to the bottom of the pan—around one and a half cups for a larger ham. Cover the pan tightly with aluminum foil to prevent steam from escaping while the ham bakes.
Place the ham in the oven and bake for 20-30 minutes per 450 grams (0.99 pounds) of meat. For example, a one-pound ham will need to bake for 20-30 minutes, while a two-pound ham will need 40-60 minutes.
While the ham bakes, assemble your glaze. One option is to combine brown sugar and Dijon mustard in a bowl, mixing until the sugar dissolves. Transfer half of the glaze to a separate bowl for serving.
When there are 30 minutes left of cooking time, remove the ham from the oven and take off the aluminum foil. Spread the glaze over the front, back, top, and sides of the roast. Return the ham to the oven, uncovered, and bake for a final 30 minutes to let the glaze set.
After the ham has finished baking, remove it from the oven and let it rest for 5-15 minutes before carving. If desired, add dry mustard seed to the reserved glaze and microwave in 15-20 second bursts, stirring after each one, until the sugar has dissolved.
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Glaze the ham and bake uncovered for 25-30 minutes
To lay a shank half ham in a pan, place the ham, large or fat side down, in a roasting pan. If you are using a bone-in ham, a 9x13 pan is recommended. Make sure the pan is large enough to fit the ham.
Now, to glaze the ham and bake it uncovered for 25-30 minutes:
Glazing the ham:
Firstly, calculate the total cooking time of the ham. Then, subtract 30 minutes to calculate the amount of time the ham will be in the oven for the first portion of the cooking. For instance, if the total cooking time is 1 hour and 45 minutes, the ham will be in the oven for 1 hour and 15 minutes at 325°F, and 30 minutes at 425°F.
During the first portion of the cooking, the ham should be covered in foil and sealed tightly. A good way to seal the ham is to wrap the roasting pan with aluminum foil. You can also use a roasting pan lid, but the glaze may take longer to crystallize.
After the first portion of the cooking is complete, remove the ham from the oven and increase the oven temperature to 425°F. Remove the foil and brush the ham generously with the glaze.
Baking the glazed ham:
Return the glazed ham to the oven and bake it uncovered for 25-30 minutes. The ham is ready when it has reached an internal temperature of 120°F to 140°F.
Tips:
- If you want to add a nice deep crispy texture to the ham, you can broil it for a few moments.
- You can also glaze the ham twice at 15-minute intervals during the final 30 minutes of cooking.
- To make the ham moist, you can add a little water to the pan and cover it with foil.
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Frequently asked questions
Remove all packaging materials, including any plastic wrapping or a clear 'button' on the bone of the ham. If your ham is refrigerated, let it sit at room temperature a couple of hours before cooking. Place the ham, cut side down, on a rack in a shallow roasting pan.
Glaze the ham with a mixture of brown sugar, honey and mustard. You can also try a mixture of dijon mustard and brown sugar. Glaze the ham during the entire cooking time, or in the last 30 minutes of cooking.
Bake the ham for 3 hours or 20-25 minutes per pound. If you are using a meat thermometer, check for a minimum internal temperature of 145˚ F in the thickest part of the ham.
Freeze leftovers in a double-wrap of cellophane and freezer paper for 2-3 months.
