ham shank

Follow our step-by-step, photo illustrated recipe for baking up this delicious Pork Ham Shank, complete with Brown Sugar Glaze. Great as a main dish, great for making sandwiches. Either way you use it, your family will absolutely love it. Printable recipe included.

Baked Ham Shank with Brown Sugar Glaze

Pork Ham Shank (About 8lbs)

Box Brown Sugar, light

Yellow Mustard

Remove package wrap and any other materials from the ham shank.

Line a 13x9x2 pan with aluminum foil, or use a disposable roasting pan.

Place the ham shank, cut end down, in the roasting pan.

Generously coat the outside of the shank with yellow mustard, on all sides.

Cover the ham shank with the brown sugar.

Use your hands to spread the sugar over all sides of the ham shank, top and bottom.

Cover the pan lightly with aluminum foil.

Remove the aluminum foil covering from the ham shank. Set foil aside for later.

Baste the ham with the juices in the bottom of the pan.

Continue to bake until the shank reaches 165F degrees, taking the reading away from the bone.

Note: Total baking time will be about 15-18 minutes per pound.

When the shank reaches 165F, remove from oven.

Lightly recover with foil. Let stand 10 to 15 minutes.

Be sure to save the ham bone for a good Ham Bone and Beans dish later.

Pre-heat oven to 325F degrees.

Hi Steve, I'm not a fan of mustard either and I was a bit nervous that it would change the flavor so I did it a little different. I started by washing it off, patting it dry, and puncturing it all over with a knife. Instead of the mustard though, I rubbed honey, and then Molasses all over it. I also made a dry rub using a little ground clove, white, dark and light brown sugar, and believe it or not, nutmeg! The nutmeg gave it a great flavor. I then punctured it a bit more, drained a can of mandarin oranges, mixed that with crushed pineapple, and pressed it all over the ham. Lastly, I used a thawed out can of frozen orange juice and very carefully poured it over the ham, wrapped the ham in saran wrap, and let it sit in the refrigerator over night so all the spices could get into the meat. EARLY on Easter morning (around 3:30 a.m.-I usually buy a 11+ lb shank), I took the ham out of the fridge 30 minutes before putting it in the oven, transferred it to a baking pan, and followed the rest of your directions. It came out so flavorful and tender, all my family could say was yummy, yummy for the tummy!

Thanks so much for detailing the way you made your ham.  I think it's a great idea with the spice rub.  I might try adding in some spice to the mustard.

Hello Steve! I prefer the butt of the ham but I’m trying your recipe and adding pineapple slices while reheating &amp; basting my ham. I’ll let you know how it turns out! You be blessed also!!!! Happy Thanksgiving, Merry Christmas and Happy New Year 2020.

We found smoked hams on sale for .89lb around New Year and picked one up - once again, used your recipe and it was perfect!   Tender, moist and just enough seasoning.  Invited family and friends over, enjoyed a great meal and everyone took leftovers.  The ham bone is in the freezer waiting for a  Ham &amp; Beans day.  Brown sugar &amp; mustard is the only way I'll go.  Thanks for another great meal.

Steve glad to hear you are doing much better.  I wish for you a very Merry Christmas and a Happy New Year.  Thanks for your newsletter . . .I have learned alot from you!!  You be BLESSED and may God look over you and yours.  MERRY CHRISTMAS and SMILE!!!!!

Oh my goodness! This was amazing! Thank you so much for the recipe and detailed instructions. I was in a hurry in the grocery store and didn’t realize I’d picked up this cut of meat until I got home and honestly had no idea what to do with it! So glad I found this recipe! Thank you so much!!

Merry Christmas Steve and thanks for bringing us recipes throughout the year. I’ve not made this recipe yet but it looks awesome and is on my list. Sorry about your readers that have not experienced Dukes, it makes a sandwich a sandwich. 
I think it’s Tim the tool man Taylor that when he talks about a ham Sammich I get the urge for a ham sandwich. 

Thanks again!

Great easy recipe.. I added some cola to the brown sugar to make it like a paste.. 
That's how my grammaw did it in Ky Hillary.

This is the first ham shank I ever cooked. I was looking for a simple recipe and came across this one. I’m glad I did. I followed the instructions and the shank came out perfect. It was actually the best ham I’ve ever had. My whole family confirmed that it was not only delicious, but it was truly the best they have ever eaten. Thank you so much for making our Christmas a little more enjoyable, this year and hopefully many more years to come. As this is the only way I’ll ever prepare a ham shank again.

Make split pea soup for 2 with this small batch recipe. Flavored fresh herbs, and a classic smokiness from ham. Plus 14 other split pea soup recipes!

15 Comforting Split Pea Soup Recipes: Easy Split Pea Soup & More

olive oil

onion ((about 1 large))

carrot

celery

garlic (minced (about 1 1/2 tablespoons))

dry green split peas

chicken stock

bay leaves

thyme

black pepper

ham shank (preffered

water

white wine vinegar

Worcestershire sauce

salt

In a stock pot, heat olive oil to medium heat. Add onion, carrot, and celery to pot with 1/4 teaspoon salt. Cook for 8-10 minutes until vegetables are softened and onions are translucent. Add garlic and split peas, and cook for 1 more minute.

Add chicken stock, bay leaves, thyme, and black pepper to the pot. Add ham shank. Bring soup to a boil, stir thoroughly then turn heat down to a simmer and cover.

Simmer, stirring occasionally. After 45 minutes of cooking, remove ham shank so that you can let lightly cool, then shred meat off the bone. Add meat to pot (if you are using diced ham, add it now), then simmer soup for another 10-15 minutes, until split peas have started to break apart, are very soft, and desired thickness of your soup has been reached, adding 1/2 to 1 cup water. When desired thickness is achieved, discard thyme sprigs and bay leaves. Stir in vinegar and Worcestershire sauce. Taste and adjust salt by 1/4 teaspoon increments if needed.

Serve with crusty bread or croutons!

Leftovers keep well in covered container in refrigerator for 4 days. When reheating, add water to loosen.

This baked ham shank recipe uses just one surprising ingredient—apple cider vinegar—to create the most tender, tangy, crave-worthy ham your family will beg for every holiday. Simple yet bold, it transforms an ordinary ham into a yearly tradition.

Baked Ham Shank

lb half ham shank (smoked & cured)

apple cider vinegar

aluminum foil

Preheat oven 

Preheat oven to 325 °F. Place a rack inside a large roasting pan.

Add the secret ingredient

Remove ham from packaging, discard any fluids and place on the rack. Pour in apple cider vinegar.

Cover and bake

Cover the ham roast and pan tightly with aluminum foil. Place in the oven to bake at 325 °F for 15-20 minutes per pound (about 3 hours) or until the internal temperature of the ham is 140 °F and it is tender. Let rest for 10-15 minutes before carving.

Made this as a test for my Christmas Dinner and it turned out so good. I love the flavor the apple cider vinegars brings. I might try to add some cloves when I make it for Christmas dinner.

Baking the ham shank covered tightly with aluminum foil helped it stay incredibly moist throughout the 3-hour cook. I appreciated how the apple cider vinegar infused a subtle tang into the meat without overpowering it. The 325°F oven temperature and 15-20 minute per pound timing were accurate for achieving a tender texture. My only minor issue was that the outer layer didn't get as caramelized as I hoped, but the flavor inside made up for it.

This ham was unbelievably easy to make and filled the house with the most mouthwatering aroma. The apple cider vinegar brought out a sweet and savory depth that made it irresistible. I’ll definitely be using this recipe for every special occasion!

I made this for Sunday dinner and it turned out really juicy. The vinegar added a nice tang that we all liked.

The Baked Ham Shank recipe is fantastic! The flavors are rich, and the meat is so tender. It's a perfect dish for family gatherings.

This ham turned out so juicy and flavorful that even my picky kids went back for seconds. The vinegar added just the right zing and balanced the richness perfectly. Definitely a new holiday favorite.

I was amazed by how easy this was to prepare. The apple cider vinegar gave the ham a subtle tang that balanced the richness perfectly. The aroma while it baked filled the house and made everyone excited for dinner.

I appreciated how simple the ingredient list was—just ham, apple cider vinegar, and foil—but what really surprised me was how moist the ham turned out. I followed the 15-20 minutes per pound guideline and baked it for just over 3 hours for my 10-pound shank. The outside developed a beautiful golden color under the foil, and the inside was juicy without being greasy. I do wish there was a bit more complexity to the final flavor, but the vinegar did help cut through the richness nicely. Letting it rest for 15 minutes before carving made it easy to slice cleanly without drying out.

https://www.youtube.com/watch?v=jpit1fBwLUs

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The most viewed ham shank recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine