Emilie Meyer
To place a shank ham in a pan, you should first trim any excess fat from the ham shank. Then, place the ham into a roasting pan, fat-side up, and add water to the bottom of the pan. Cover the pan tightly with aluminum foil so that no steam escapes, and bake at 325°F for 10-20 minutes per pound. For the last 30 minutes of cooking, remove the foil, increase the heat to 425°F, and brush the ham with a glaze.
| Characteristics | Values |
|---|---|
| Oven temperature | 325° F |
| Meat orientation | Fat-side up |
| Water quantity | 1/2 inch or 1 1/2 cups |
| Covering | Aluminum foil |
| Cooking time | 1 hour and 10 minutes or 10-15 minutes per pound |
| Glaze | Brown sugar, honey, maple syrup, mustard |
| Resting time | 10-20 minutes |
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What You'll Learn
Place the shank fat-side up in the pan
When preparing a shank ham, it is important to place the shank fat-side up in the pan. This is because the fat will melt and baste the meat, keeping it moist and adding flavour.
First, trim any excess fat from your ham shank. You can also cut off any pork rind attached to the meat. Place the shank fat-side up in a roasting pan large enough to fit it. Add water to the bottom of the pan—enough to cover about half an inch of the shank. Cover the shank and the roasting pan tightly with aluminium foil to prevent steam from escaping while it bakes.
Place the pan in the oven and bake for about two hours at 325° F. During the last 30 minutes of cooking, remove the foil and spoon the juices from the bottom of the pan over the ham. Then, turn up the heat to 425° F and cook uncovered for the remaining time.
Remove the shank from the oven and let it rest for 15 to 20 minutes before carving. You can use a sharp knife to cut large quarters from the bone and transfer them to a cutting board for easier slicing.
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Add water to the roasting pan
Adding water to the roasting pan is an important step in cooking a ham as it helps to prevent the meat from drying out. It also helps to create a moist environment for the ham to cook in, ensuring it stays juicy and succulent.
Firstly, trim any excess fat from the outer layer of the ham, leaving around 1/4 inch. Then, place the ham into a shallow roasting pan, ensuring it is fat-side up. Add water to the bottom of the pan, pouring in enough water to cover the bottom of the pan to a depth of about 1/2 inch. If you're using an electric roaster, you may want to add slightly less water, around 1/4 inch in depth.
Cover the roasting pan tightly with a layer of heavy-duty aluminum foil. This will help to prevent steam from escaping while the ham cooks, ensuring the meat stays moist. The foil will also help to reflect heat back onto the ham, ensuring it cooks evenly.
If you don't have a roasting rack, you can create a makeshift one by twisting some aluminum foil into cables and placing them in the bottom of the pan. This will help to elevate the ham and allow for better air circulation, ensuring the bottom of the ham cooks evenly.
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Cover the pan with aluminium foil
Covering the pan with aluminium foil is a crucial step in cooking a ham shank. This step ensures the ham remains moist and prevents it from drying out.
Firstly, you should line your roasting pan with aluminium foil. This creates a barrier between the pan and the ham, allowing the meat to retain its juices. It also makes cleaning up easier.
Next, you will need to cover the ham with another sheet of aluminium foil. This step is essential in trapping the steam and heat within the pan, creating a moist environment for the ham to cook in. The foil should be tucked around the tops of the pan; it does not need to be sealed tightly. However, some recipes do recommend crimping the foil tightly to prevent steam from escaping.
The foil covering the ham will need to be removed towards the end of the cooking process. This is to allow the ham to brown and for the glaze to be applied. The ham should be basted with its juices, and then returned to the oven uncovered.
After the ham is done cooking, it should be removed from the oven and loosely covered with foil again. This step helps to preserve the heat and keep the ham warm. The ham should then rest for around 10 to 20 minutes before carving and serving.
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Bake the shank in the oven
Preheat your oven to 325°F. Place the ham shank in a roasting pan, preferably fat-side up. If your ham has a pork rind attached, you can cut that off. Trim any excess fat from the ham and discard it. Pour water into the roasting pan—the amount of water depends on the size of your ham and roasting pan, but it should reach about ½" up the sides of the pan. Cover the pan with aluminum foil and crimp it tightly to prevent steam from escaping while the ham bakes.
Place the covered pan in the center of the oven and bake for about two hours at 325°F. The cooking time may vary depending on the weight of your ham, with a general rule of thumb being 15-20 minutes per pound. You can use a meat thermometer to check the internal temperature of the ham, ensuring it reaches at least 145°F.
About 30 minutes before the end of the cooking time, remove the foil and spoon the juices from the bottom of the pan over the ham. Increase the oven temperature to 425°F and cook the ham uncovered for the remaining 30 minutes. During this time, the ham will brown slightly and develop a nice glaze.
Remove the ham from the oven and cover it loosely with foil to keep it warm. Let the ham rest for 10 to 20 minutes before carving or slicing and serving.
You can use the leftover juices in the pan to create a glaze for extra flavor. Simply add some dry mustard seed to the juices and microwave in short bursts until the sugar has dissolved. Use this glaze as a garnish when serving.
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Glaze the shank and bake again
Glazing a shank ham is a simple process. Firstly, you'll want to prepare your glaze. This can be done by combining brown sugar and dijon mustard in a bowl. You can also add honey, maple syrup, or mandarin orange juice for extra flavor. Once you have your glaze ready, you'll need to remove the ham from the oven and increase the oven temperature to 425ºF. Take off the aluminum foil and brush the glaze all over the ham. Be sure to get the front, back, top, and sides.
Return the glazed ham to the oven and bake for another 30 minutes to let the glaze set. If you want to add a little extra shine to your ham, you can glaze it again after 15 minutes. When the time is up, remove the ham from the oven and let it rest for 10 to 15 minutes before carving. This will give the juices a chance to settle and make the meat more tender.
If you want to add a little extra garnish to your ham, you can make a second batch of glaze and microwave it in short bursts until the sugar has dissolved. Use this glaze to drizzle over the ham just before serving. This will give your ham a beautiful shine and an extra burst of flavor.
There you have it! A simple, glazed shank ham that's sure to impress.
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Frequently asked questions
First, trim any excess fat from the ham shank. Then, place the ham fat-side up in a roasting pan.
Cover the shank ham with aluminum foil. Make sure the foil is tight enough so that no steam can escape.
Bake the shank ham at 325°F for 10 minutes per pound. For the last 30 minutes, remove the foil and brush with a glaze.
After baking, let the shank ham rest for 10-20 minutes before carving and serving.
