Demystifying Shankless Ham: A Complete Guide to this Unique Cut

Around the holidays, a glazed baked ham often takes center stage at festive feasts. But when shopping for ham, you may come across the term “shankless” and wonder – what does this actually mean? In this comprehensive guide, we’ll uncover everything you need to know about shankless ham, from its distinctive features to how it impacts flavor and preparation.

What is Shankless Ham?

Shankless ham refers to a ham or portion of ham that has had the shank (or lower leg bone) removed before curing and smoking. Removing the shank leaves the rest of the leg bone intact but creates a ham without the iconic tapered shape.

The shank itself doesn’t contain much meat. Taking it off provides a chunky, cylindrical ham ideal for carving neat slices or chunks. Both bone-in and boneless hams can be shankless.

Where is the Shank on a Ham?

On a whole, bone-in ham, the shank is the narrower section towards the bottom of the leg. It contains a single long bone and minimal meat. When left on, it creates that classic tapered ham silhouette.

If you picture a whole hog leg, the shank corresponds to the lower part of the animal’s leg below the knee. The meatier ham sections align with the thicker human thigh and hip areas. Removing just the narrow shank leaves the prime cuts behind.

Why Produce Shankless Ham?

There are a few reasons for removing the shank from ham

• The shank doesn’t yield much edible meat, so discarding it allows better use of the rest of the leg

• The rounded shape is simpler to carve than the tapered shank end. Uniform slices are easier

• Shankless hams have a tidy, cylindrical form that may be more visually appealing to some.

• Eliminating the tough shank meat reduces waste from uneaten pieces.

Does Removing the Shank Impact Flavor?

Removing the shank doesn’t really affect ham flavor, since it doesn’t contain much fat or meat. The rich taste comes mostly from the upper leg and hip where marbling occurs.

Of course, a bone-in ham imparts subtle bone flavor during curing. A shankless bone-in ham would retain this quality. Boneless hams rely entirely on the curing for their signature taste.

How to Cook Shankless Ham

Because the shank is mostly bone, its removal doesn’t change cooking times or temperatures. You can prepare shankless ham similar to an intact bone-in ham:

• Bake at 325°F until the internal temperature reaches 140°F. Allow 15-20 minutes per pound.

• In a slow cooker, add ham and 1/2 cup water. Cook on low 4-6 hours until heated through.

• Grill indirectly over medium heat for 12-15 minutes per pound until 140°F.

• Ideal for smoked ham – smoke at 225°F for 5-6 hours until 140°F internal temperature.

Always use a meat thermometer for doneness. Let rest at least 10 minutes before slicing.

Serving Suggestions for Shankless Ham

Thanks to its shape, shankless ham can be served in various ways:

• Carve thin slices across the grain for dinner.

• Cut thicker chunks for hearty sandwiches.

• Dice for omelets, pizza, pasta, and more.

• Make round discs for appetizers.

• Stuff large chunks into potatoes or peppers.

The uniform shape also works well for portioning ham into nets or bags. Get creative with how you serve it!

Buying and Storing Tips

When buying shankless ham:

• Check labels for “shankless” or visually confirm the tapered shank is removed.

• Choose a size based on servings needed – estimate 1/3 pound per person.

• Inspect aroma, color, and feel like any fresh meat.

For storage, follow guidelines for cooked ham:

• Refrigerate 3-5 days in an airtight container.

• Wrap tightly before freezing 1-2 months to prevent freezer burn.

• Slice before freezing for easier reheating.

Nutrition Facts

Here are the nutrition facts for a 3 ounce serving of roasted shankless ham:

• Calories: 160
• Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 50mg
• Sodium: 1,050mg
• Carbs: 1g
• Protein: 19g

Like any cured meat, it’s high in sodium. Watch intake if limiting salt.

Shankless vs Ham with Shank

Whether to get shankless ham comes down to preference:

Shankless Pros:

• Easier carving into uniform slices
• Ideal shape for dicing or chunking
• Better meat yield from the leg
• Visually appealing round form

Ham with Shank Pros:

• Traditional tapered holiday ham shape
• May retain slightly more bone-in flavor
• Provides more visual fat marbling
• Keeps ham anatomy intact

Both can offer delicious flavor. Choose based on budget, serving needs, and personal tastes.

Buying Shankless Ham on a Budget

While some shankless hams are pricey, here are tips for staying budget-friendly:

• Buy on sale leading up to holidays.

• Opt for less expensive partial shankless hams.

• Choose bone-in over pricier boneless.

• Skip pre-sliced to save dollars.

• Purchase large sizes and use leftovers.

• Stretch leftovers into soups, beans, and casseroles.

With smart shopping, you can serve up serious ham flavor without overspending.

Key Takeaways on Shankless Ham

To summarize, here are the key points on shankless ham:

• Shankless means the lower shank portion is removed, leaving a chunky shape.

• This allows for easier carving into uniform slices or chunks.

• Flavor comes mostly from the meaty thigh and hip meat.

• Follow typical bone-in or boneless cooking methods.

• The shape makes it easy to slice, dice, or chunk for serving.

• Pick based on budget and personal preferences.

Now that you’re a shankless ham expert, you can choose the perfect holiday showstopper or weekly dinner with confidence. Happy ham season!