The shank half is the bone-in lower portion of pork leg used for ham. The half shank may be both cured and smoked, cooked or uncooked. All hams certified by the USDA have labels stating whether the ham needs cooking and for how long. When you buy ham from a butcher, make sure to ask if it’s fully cooked or still needs to be cooked. Smoked hams are ready to eat when they are fully cooked, but baking them brings out the juices, makes the skin crisp, and adds flavor. This recipe was adapted from a decade-old clipping from Bon Appetit magazine.
A juicy smoked ham shank hits the spot when you’re craving rich, meaty flavor. But before cooking with one of these cuts, it’s important to understand how they are prepared. So are smoked ham shanks fully cooked and ready to eat? Let’s find out.
What is a Ham Shank?
A ham shank, also called a ham hock, refers to a specific cut of meat from a pig’s leg. It contains a portion of the leg bone surrounded by meat.
Ham shanks come from the lower portion of the leg between the knee and ankle joint This area contains tough muscles with plenty of connective tissue. When cooked low and slow, these sinewy cuts become tender and flavorful
The marbled fat also enriches the flavor. Ham shanks offer a more affordable meat option compared to prized upper ham cuts like the butt or rump. Their rich taste makes them ideal for soups, stews, beans and more.
How are Ham Shanks Prepared?
To maximize tenderness and flavor, most ham shanks undergo some type of curing, smoking or precooking process:
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Curing – Cured hams are brined or rubbed with a salt mixture to preserve, add seasoning and improve moisture.
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Smoking – Many hams are cold smoked at a low temperature to infuse flavor without cooking them The natural smoke flavors permeate the meat,
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Precooking – Fully cooked hams are smoked and boiled or baked all the way through until reaching safe eating temperatures.
The specific prep method determines if additional cooking is needed before the ham shank can be eaten
Are Smoked Ham Shanks Fully Cooked?
A smoked ham shank can be fully cooked, partially cooked or uncooked depending on the duration and intensity of the smoking process. Here’s how to identify its readiness:
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Fully cooked – If the packaging states the ham shank is “fully cooked” or “ready to eat,” no additional cooking is required. It can be used straight from the package. Look for an internal temperature of 160°F.
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Partially cooked – Lightly smoked shanks are often partially cooked but not heated all the way through. Packaging may say “cook before eating” or include chef recommendations. Cook to 160°F.
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Uncooked – An unsmoked “fresh” ham shank must be thoroughly cooked to an internal temperature of at least 160°F before eating for food safety.
For full cooking instructions, check the temperature and time guidelines on the label. Fully cooked shanks just need to be warmed through.
Tips for Cooking Smoked Ham Shanks
For maximum enjoyment, keep these tips in mind when preparing your smoked ham shanks:
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If reheating a fully cooked shank, cook covered at 300-350°F until warmed through, about 1 hour for a 1 lb shank.
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Partially cooked shanks should roast at 300°F until fork tender and 160°F internally, about 1.5 hours depending on size.
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For uncooked shanks, simmer in liquid for about 1.5 hours until meat pulls back from the bone and reaches 160°F.
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Add ham shanks to soups, beans or stews during the last 1-2 hours of cooking time for full-bodied flavor.
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Glaze with honey, maple syrup or brown sugar during the last 15-30 minutes for crispy edges.
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Leftover ham shanks make incredible soups. Simmer the bone, meat and a mirepoix of veggies in broth for hours.
With their rich, satisfying flavor and budget-friendly price, ham shanks deserve more time in the spotlight. Their versatility makes them ideal for both everyday meals and special occasion dishes.
Smoked Ham Shank Recipes
Here are some delicious ways to put smoked ham shanks to delicious use:
Split Pea Soup – Simmer ham shanks with onion, carrots, celery and split peas for a cozy soup. The ham bone enriches the broth.
Red Beans and Rice – Braise ham shanks with the trinity of onion, celery and bell pepper then add beans and broth. Serve over rice.
Navy Bean Soup – White beans, ham shanks and vegetables create a hearty, comforting soup perfect for meal prepping.
Collard Greens – Slow cook ham shanks with seasoned collards or other greens until tender and infused with flavor.
Ham and Potato Soup – Diced ham, potatoes, onion, garlic and parsley simmered in a creamy broth make a satisfying chowder.
Ham Bone Baked Beans – Bake navy beans with diced ham shank meat and the bone for maximum flavor.
Ham and Cabbage Stew – Chunks of ham shank, cabbage wedges, potatoes and seasonings create a simple one-pot meal.
With so many options, you could enjoy smoked ham shanks in a different dish every week!
Buying Ham Shanks
When purchasing your smoked ham shanks, look for:
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Good marbling between muscles for flavor and moisture
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Ample meat surrounding the bones
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Little to no drying or crustiness on the meat
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Clear fully cooked or partially cooked labeling
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Heavier weight for the size as a sign of quality
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Pink to deep red coloring with some creamy fat
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Vacuum-sealed or securely wrapped packaging
High-quality ham shanks provide delicious bang for your buck. Their rich taste takes soups, stews, greens, beans and more to new levels of flavor. Just be sure to check if yours is fully cooked before throwing it in the pot or oven. Follow cooking instructions for food safety. Then get ready to enjoy tender, juicy ham shank goodness.
Prep Onions, Make Glaze
Preheat oven to 325 degrees Fahrenheit.
In a large pot of boiling salted water, blanch the onions for 2 minutes. Do not overcook. Drain the onions, trim the root ends and peel. Transfer onions to an 11-inch-by-7-inch glass baking pan. Alternately, trim and peel raw onions, place in pan, glaze as directed.
In a small bowl, mix brown sugar, vinegar and mustard to create a glaze. Pour 1/2 the glaze over onions. Add butter, salt, pepper and water. Toss to coat the onions. Cover pan with foil.
Score the top of the ham in a crisscross diamond pattern. This helps the skin to crisp. Poke cloves, if using, into openings where cuts intersect. Place ham into a large, foil-lined roasting pan and bake, uncovered, for 45 minutes.
Place pan with glaze-coated onions in oven. Roast ham and onions for 45 minutes. Roasting ham and onions in separate pans preserves the distinct flavor of each dish. The added butter, salt and pepper create a smoother glaze for the onions than that for the ham.
Uncover the onions and stir to distribute the glaze. Add more water if necessary. Return onions to oven and continue roasting ham and onions for another 50 minutes.
Brush ham with a thin layer of glaze.
Roast both ham and onions another 30 minutes, basting ham every 10 minutes with remaining glaze. Stir onions each time you baste the ham to prevent sticking.
Check with instant-read meat thermometer to ensure the minimum internal temperature is 145 F.
To keep the onions warm, cover them, and let the ham rest for at least three minutes. This will seal in the juices.
Place ham on a large platter and arrange the onions around it. Alternatively, transfer onions to a bowl and serve separately.
Remove cloves before plating slices of ham.
Serve with a spring salad, scalloped potatoes or your favorite vegetable. Grilled pineapple rings add a colorful and sweet touch.
Temperatures are for bone-in shanks cooked in a 325 F oven. Internal temperature for both cook-before-eating and ready-to-eat smoked hams should be 145 F. Temperature will rise slightly while ham is resting.
Fully cooked ham smoked shanks require 20 minutes per pound.
Cook-before-eating smoked shanks require 22 minutes per pound.
Fresh ham is uncooked, unsmoked pork. Cook 30 minutes per pound, until internal temperature reaches 160 F.
Country ham shanks are smoked, brine-cured and very salty. Soak overnight, drain; boil in unsalted water 25 minutes per pound. Drain, glaze and brown at 400 F for 15 to 20 minutes.
Easy Homemade Glaze Recipe | Shank Portion Smoked Ham | Thanksgiving Edition | Cooking with Lauralee
FAQ
Are smoked ham shanks cooked?
Does smoked ham mean fully cooked?
How long to heat a smoked ham shank?
Are shank hams precooked?
What is a smoked ham shank?
Smoked ham shank is a delicious and flavorful cut of meat that is perfect for special occasions or even everyday meals. If you’re wondering how to cook a smoked ham shank, you’ve come to the right place.
Is ham gluten free?
Ham naturally by itself is gluten-free. Although, many companies made their ham with gluten-containing ingredients like broth, spices, and glazes. So, you must prefer brands that indicate they are gluten-free on the packaging.
Should you cover a smoked ham shank when cooking?
It is generally recommended to cover the smoked ham shank while cooking, especially during the initial stages. This helps retain moisture and prevents the ham from drying out. You can use aluminum foil or a roasting lid to cover the ham, removing it towards the end of cooking time to allow the skin to crisp up.
How do you cook a smoked ham shank?
1. Preheat your oven to 325°F (165°C). 2. Place the smoked ham shank on a rack in a roasting pan with the fat side up. 3. Score the surface of the ham shank in a diamond pattern, making sure not to cut too deep. 4. Insert a meat thermometer into the thickest part of the meat without touching the bone. 5.