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 Smithfield shank portion ham is a delicious timeless centerpiece for special occasions and holidays. Perfectly cooked it has tender, juicy meat with a signature smoky flavor. While this cut of ham requires more time than just throwing a slice in the skillet, it’s worth the wait.
Follow this comprehensive guide for expert tips on selecting preparing, cooking glazing, slicing, and serving a Smithfield shank portion ham. We’ll cover everything you need for ham success.
Choosing a Smithfield Shank Portion Ham
A shank portion ham includes a section of the leg and a round cut containing the aitchbone. It has a classic bone-in ham shape.
When buying a Smithfield shank portion ham, opt for one between 8 to 12 pounds. This size provides impressive presentation while being manageable for home cooks.
Select a ham wrapped in netting rather than vacuum sealed. The natural fiber netting allows better moisture control during cooking.
Look for a ham with deep mahogany color, indicative of quality hardwood smoking. The fat cap should be creamy white.
Preparing a Smithfield Ham
Proper prep is key for evenly cooked ham:
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Carefully remove netting and trim any dried edges from the fat cap. Score fat in a diamond pattern.
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Place ham fat-side up in a large container. Cover with cool water. Soak 8-12 hours or overnight.
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Drain, rinse and thoroughly pat dry with paper towels. This removes excess salt and impurities.
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Set aside ham to air dry for an hour before cooking. The dry outer layer helps form a nice crust.
How to Cook a Smithfield Ham
A shank ham needs gentle, low heat to warm through while staying juicy. There are two easy methods:
Oven Method
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Heat oven to 325°F. Place ham fat-side up on a rack in a roasting pan.
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Loosely cover ham with foil, leaving an opening at corners for ventilation.
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Bake 20-25 minutes per pound until internal temperature reaches 145°F.
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If desired, remove foil and glaze during last 30 minutes (see glazing tips below).
Slow Cooker Method
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Fill slow cooker 1/3 with water. Add ham fat-side up. Cover and cook on low 8-10 hours.
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Transfer ham to a baking sheet, fat-side up. Glaze and broil to caramelize, if desired.
Test for Doneness
To confirm your Smithfield ham is ready, carefully insert an instant-read thermometer into the thickest part without touching bone. It should reach 145°F when done.
If undercooked, tent foil over ham and return to oven for 15 minute intervals until reaching proper internal temp.
Glazing Your Ham
For irresistible flavor and presentation, glaze ham in the last 30 minutes of cooking:
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In a small bowl, stir together 1/2 cup brown sugar, 1/4 cup honey, and 1 tablespoon mustard.
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After foil is removed, brush ham generously with glaze.
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Broil 4-5 minutes until bubbly and starting to caramelize.
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Repeat glazing and broiling 2-3 times until ham has a rich, sticky sheen.
Letting Ham Rest
Never slice ham immediately after cooking. It needs time to relax:
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Once ham reaches optimal internal temperature, transfer to a cutting board.
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Loosely tent foil over it and let rest 30-45 minutes. This allows juices to reabsorb back into the meat.
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The ham can safely rest for up to 2 hours after cooking is completed.
Carving a Smithfield Ham
Follow these easy steps for beautiful ham slices:
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Secure ham firmly on a cutting board, shank end facing your knife hand.
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Make a horizontal cut just above the shank 1/4 inch deep.
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Start slicing vertically down to the bone, cutting thin slices.
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Follow the bone shape, angling knife slightly and making even strokes.
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Take care around the femur bone to avoid accidents. Consider using a carving glove.
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Slice only as much ham as needed, keeping remainder intact for storage.
Serving Suggestions
A spiral cut Smithfield ham is excellent served cold or warmed. Here are tasty ways to savor it:
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Pile slices on biscuits or cornbread with homemade pimento cheese.
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Fry ham slices in an iron skillet for breakfast with eggs and grits.
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Toss diced ham in salads, pasta, soups, baked potatoes, or omelets.
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Layer ham, Swiss cheese, and stone-ground mustard on rye for sandwiches.
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Wrap pieces in crescent rolls with a smear of fruit jam.
Storing Leftover Ham
Optimal storage keeps leftover ham fresh for enjoying again later:
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Allow ham to cool completely before covering tightly.
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Store bone-in ham up to 7 days refrigerated. Slice meat from the bone and refrigerate in sealed bags or containers for 5-7 days.
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Wrap tightly in heavy duty foil and freeze sliced ham up to 2 months.
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Refrigerate glaze in an airtight container for 1 week. Freeze extra glaze for up to 3 months.
With this foolproof guide, you can relax knowing your Smithfield shank ham will turn out perfect. Impress your guests with your expertly cooked, mouthwatering ham this holiday season. Enjoy!
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How to use baked ham shank leftovers:
What’s the difference between a city ham, country ham etc.?
This is the type we’re making today. It’s usually smoked and packed in brine or saltwater. It comes in a strong plastic bag to keep the brine inside. Because they’ve been smoked, they’re considered cooked, but still need to be baked before serving. Normally these are sold in halves, either a shank or butt portion and weigh between 8-10 pounds. A whole ham includes both the shank and butt portions.
Generally, it encompasses the whole leg, which is salt-cured and hung to dry for weeks or months. For days, the meat has to be submerged in water, and the water has to be changed two or three times a day. Because country hams are hung raw, they must be fully cooked after rehydrating them. The meat dryer and much saltier than city hams.
This style roast has not been smoked, so it won’t have that distinctive pink color or smoky flavor. It’s just a raw pork leg. (I found this out the hard way; read my embarrassing true story at the end of this post.) ).
This is a convenient and easy preparation perfect for anyone intimidated by carving a big roast. Harry Hoenselaar created the spiral slicer in the 1940s. It has a blade that moves back and forth and holds the meat in place while making thin, even slices around the bone.
Easy Ham Recipe – How to Bake a Ham
FAQ
How long do you cook a Smithfield shank portion ham?
How do you cook a shank portion ham?
What is the best way to cook a Smithfield ham?
Do you cook a shank ham with cut side down?