Shank ham comes from the lower portion of a pig’s legs, giving it a unique flavor profile compared to other ham cuts. While less ubiquitous than popular choices like spiral ham, shank ham offers tremendous value and can make for a delicious entree when cooked properly.
This guide will explore how to identify quality shank ham, prep and cook it, and serve it in ways that make the most of its texture and flavor. With the right techniques, this budget-friendly cut can be a hit at your next meal!
What is Shank Ham?
Shank ham is cut from the pig’s front or hind legs below the knee joint. It contains high amounts of connective tissue, which must be broken down through moist cooking methods to achieve tenderness.
Due to its abundant collagen content from the leg bone, shank ham delivers rich, meaty flavor when cooked. It tends to be fattier than other ham cuts but the marbling provides juiciness.
Shank ham is also called “knuckle ham” and may come smoked or fresh. Smoked shank ham brings delicious cured ham flavor.
Compared to the leaner, pricier ham steaks and roasts, shank ham offers great bang for your buck. You just need to put in some time prep and cooking to get it tender.
Buying Quality Shank Ham
When purchasing shank ham, either fresh or cured, look for these signs of quality:
- Meat should be firm and pink – Avoid ham that looks dry or pale
- Fat cap on top should be white – Not yellow, which indicates aging
- Even marbling – Indicates good distribution of fat
- No thick layers of hard fat – Excess fat will need trimming
- Cured ham should smell pleasantly smoky – Not unpleasantly sour or ammonia-like
- Packaged ham should contain juices – Not dry or discolored liquid
- Check expiration date – Eat fresh ham within 3-5 days, cured within 2 weeks
High-quality shank ham will have good marbling while avoiding large pockets of hard fat that need tedious trimming. Ample juices in packaged ham signal retained moisture.
For cured shank ham, the smoky aroma should come through but not be overwhelming. Avoid any funky sour smells.
Prepping Shank Ham
Shank ham often benefits from some advance prep before cooking:
- Trim excess fat – Use a knife to remove thick fat layers for better texture
- Score fat cap – Crisscross cuts help fat render and meat absorb flavors
- Stud with cloves – Adds wonderful aroma (optional)
- Coat with spices/sugar – Enhance flavor; brown sugar gives great glaze
- Marinate 1-2 days – Soak up flavors of marinade overnight
Consider a garlic-herb blend, citrus marinade, or sweet glazes like brown sugar, honey, or maple syrup. Get creative with spices like cumin, smoked paprika, or five spice powder.
Marinating in an acidic liquid tenderizes the collagen-rich meat.
Cooking Methods for Tender, Flavorful Shank Ham
Shank ham benefits from moist, low-and-slow cooking to get fall-off-the-bone tender:
- Braising – Brown then cook covered in broth, wine or other liquid for 2-4 hours
- Stewing – Simmer in sauce or gravy up to 4 hours until fork tender
- Slow roasting – Roast at 300°F while basting to enhance juiciness
- Slow cooker – Convenient hands-off cooking for 5-8 hours
- Smoking – Use cured shank ham; infuse with smoky flavor for hours
The extended cooking time gives collagen a chance to break down into luscious gelatin that makes the meat succulent.
Check for doneness by poking with a fork – shank ham should be nearly falling off the bone when done. If needed, broil or grill briefly to caramelize exterior.
Aim for internal temperature of at least 145°F and let rest 10 minutes before slicing.
Serving Up Flavorful Shank Ham
Shank ham pairs wonderfully with all sorts of sides and glazes:
- Beans, lentils, potatoes – Complement the meaty flavor
- Savory glazes – Honey, maple, brown sugar, spicy mustards
- Fruit compotes – Try pineapple, peaches, cherries
- Tangy sauces – Barbecue sauce, sweet and sour, hot mustard
- Crispy side vegetables – Green beans, broccoli, Brussels sprouts
- Flavorful greens – Collard greens, kale, spinach
- Lightly dressed salads – Cut ham for salad entree
Carve thin slices across the grain once cooked tender. The meat should shred easily.
For lunches and snacks, use leftovers in sandwiches, wraps, flatbreads, and paninis. Dice ham for omelets, pizza, pasta, and antipasto salad.
Smoky, succulent shank ham also shines in soups. Try ham and bean, ham and potato, or ham and cabbage soup.
With the right prep and cooking, inexpensive shank ham can truly be just as tasty as pricier cuts. Just be sure to draw out all its inherent flavor using optimal methods.
Do you enjoy cooking with shank ham? Share your favorite prep and serving ideas!
