Learn how to trim, bake, and glaze a ham shank or butt for holidays and every day. Find out how to keep the meat moist and get creative with leftovers.
When a whole ham is too much, make a ham shank instead. Known as city hams, these cuts are readily available, very affordable and easy to make. This ham shank recipe works well for both new and experienced cooks, and it makes enough for a big family dinner and leftovers for days.
I’m a ham junkie. I naturally have it because I grew up not far from Smithfield, Virginia, which is known as the unofficial pork capital of the world. In our family, a country ham that took days to rehydrate and cook was only made for very special occasions. However, a glazed baked ham shank was something we did all the time.
The half shank or butt of city ham that you can buy in the meat section is lightly smoked and sealed in plastic in a saltwater brine. It was a mainstay for family dinners, picnics, and everyday life, but it’s fancy enough for the holidays.
Skip the outrageously expensive HoneyBaked varieties. For about a quarter of the price, you can make your own ham shank with a tasty brown sugar mustard glaze. Plus, there’s no special equipment or ingredients necessary.
A butt ham refers to a specific cut of ham – the upper portion of a pork hind leg containing the femur bone. Compared to other ham cuts the butt section tends to be the most marbled with fat resulting in richer, more flavorful meat when cooked.
But knowing exactly how long to cook a fresh butt ham is key to ending up with a tender, juicy holiday centerpiece instead of an overly dried out ham Follow this guide to learn everything you need to know about roasting a butt ham to perfection
Let’s start with a quick overview of what makes butt ham special:
- Cut from the top portion of the hind leg above the hip joint
- Contains femur bone surrounded by large muscles
- More irregular shape compared to other ham cuts
- Excellent marbling results in juicy, succulent meat
Due to its high meat-to-bone ratio and fat content, butt ham is prized for serving a crowd. When roasted correctly, it makes for a delicious and impressive entrée.
Choosing the Right Fresh Butt Ham
For the best results, start by choosing a high-quality fresh butt ham, ideally 8-12 pounds. Look for:
- Bright pink to red color
- White fat cap
- Generous marbling throughout
- Fresh ham aroma
- No dry spots
Have the butcher trim off excess skin and fat. Ask them to score the fat layer in a diamond pattern which allows the glaze to better penetrate when roasted.
How Long Should You Cook a Fresh Butt Ham?
Cooking times can vary based on the exact size, shape and bone structure of your particular ham. However, here are general time guidelines:
- 8-10 lb ham: Roast for about 5-6 hours at 325°F.
- 10-12 lb ham: Roast for approximately 6-7 hours at 325°F.
As a general rule of thumb, plan on roasting a fresh butt ham for 35-40 minutes per pound at 325°F.
Always use a meat thermometer to confirm doneness rather than relying on time alone. Cook until the internal temperature reaches at least 145°F throughout the thickest part of the ham.
Step-by-Step Guide to Roasting Fresh Butt Ham
Follow these simple steps for juicy, flavorful roasted ham:
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Place ham fat side up on a roasting pan and let sit at room temperature for 30 minutes.
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Prepare oven and pan – Preheat oven to 325°F. Pour 1-2 cups liquid in the pan.
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Cook uncovered – Place ham directly on pan and roast uncovered at 325°F, allowing 35-40 minutes per pound.
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Glaze and check temp – After about 4 hours, brush with glaze. Cook until internal temp is 145°F.
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Rest and slice – Remove from oven, tent with foil, and let rest 15 minutes before slicing to serve.
Key Roasting Tips:
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Cook at a low temp (325°F) to prevent drying out.
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Roast uncovered so the fat can render and baste the meat.
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Glaze during last 30 minutes only so it doesn’t burn.
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Allow to rest before slicing for juicier meat.
Testing for Doneness
The best way to confirm your butt ham is cooked through without overcooking is to use an instant-read meat thermometer.
- Insert into the thickest part of the ham, away from the bone.
- Temperature should reach 145°F when done.
- If under 145°F, return to oven and continue roasting until reached.
The thermometer takes the guesswork out of determining doneness compared to relying on time alone. This prevents undercooked or dry ham.
Letting the Ham Rest
After roasting, it’s crucial to allow the ham to rest for 10-15 minutes before slicing and serving.
This resting period serves an important purpose:
- Allows juices to redistribute and reabsorb back into the meat.
- Results in a juicier carved ham vs. slicing immediately.
- Finished temperature will rise 5-10°F to safe serving temp.
- Makes it easier to carve neat, uniform slices.
So be sure to tent the ham with foil and let it rest for maximum juiciness!
Serving Suggestions
A beautifully roasted butt ham makes for an elegant entrée. Here are some serving suggestions:
- Slice into 1/4 to 1/2 inch thick pieces and arrange on a platter.
- Pour any pan juices over the ham slices to keep them moist.
- Pair with classic sides like scalloped potatoes, baked beans, and cornbread.
- Top slices with fruit chutneys, mustard, or spiced rum sauce.
- For hors d’oeuvres, cut smaller pieces and serve on biscuits.
- Use slices in sandwiches, omelets, soups, and casseroles after the main meal.
With proper resting and slicing, your juicy butt ham will be ready to serve a festive crowd!
Storing and Leftover Ham
Leftover baked ham holds well refrigerated for 3-4 days. For longer storage, freeze sliced ham in an airtight container for 2-3 months.
To freeze a whole untouched ham, wrap well in plastic wrap and foil. It will keep for 1-2 months in the freezer. Always thaw in the refrigerator before using.
Enjoy leftover butt ham in a variety of dishes like fried rice, pasta salads, eggs, and of course, sandwiches! It adds great flavor.
Common Roasting Problems and Solutions
If your freshly roasted butt ham turns out too dry or underdone, here are some common problems and fixes:
Dry and tough:
- Cooked at too high of temperature
- Roasted uncovered the entire time
- Not allowed to rest before carving
Still pink in the middle:
- Did not cook long enough per pound
- Oven temperature too low
- Bone area not checked for doneness
Fat not rendering:
- Fat cap not scored for glaze penetration
- Cooked at too low of temperature
Burned glaze:
- Sugar in glaze scorches if applied too early
- Glaze contains too much sugar
Frequently Asked Questions
Still have questions about roasting butt ham? Here are some commonly asked questions:
What kind of glaze should I use?
Consider brown sugar, fruit jam, honey-mustard, or spiced rum glazes which complement the salty ham.
Do I need to baste the ham while cooking?
Basting isn’t necessary since the water in the pan prevents drying out. Glazing toward the end adds flavor.
Can I cook the ham the night before?
It’s best to cook the ham the same day you plan to serve it for maximum freshness and moisture.
Should I tent ham with foil while resting?
Yes, tenting retains moisture and heat effectively during the resting period.
Can I freeze leftovers?
Cooked ham freezes well for 2-3 months. Freeze slices or chunks in airtight bags.
The Takeaway
Choosing and roasting a fresh butt ham does require some time and technique, but the juicy, satisfying results are well worth it. For ideal flavor and texture, roast at 325°F until the internal temperature reaches 145°F, then let rest before slicing. With proper preparation, your ham will turn out perfect every time.
Why you’ll love this recipe:
- Five things are used, and one of them is water.
- You don’t need any special tools or skills to make it.
- When you slice a home-baked ham shank after baking it, the meat’s juices stay inside. This makes it more juicy and tender than spiral-sliced meat.
- Ham Shank – or butt portion. Learn more about the different kinds of ham and how to tell them apart below.
- Water for the dish’s bottom to keep the meat moist while it bakes
- Brown Sugar—For the glaze, I use light brown sugar.
- Dijon Mustard: This French-style mustard has white wine added to it to make it taste softer and less sharp.
- Some people like to add whole mustard seeds to their brown sugar mustard glaze, but you don’t have to.
How to use baked ham shank leftovers:
