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Baked Ham Shank with Brown Sugar Glaze

| February 26, 2017 | 16 Comments

Baked Ham Shank recipe, as seen on Taste of Southern.
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 recipe, with Brown Sugar Glaze, as seen on Taste of Southern.
Baked Ham Shank with Brown Sugar Glaze recipe.

 

Ham Shanks are one of those cuts of pork that show up most often around holidays like Easter, Thanksgiving, and Christmas. Still, you can usually find them in the meat counter of your favorite grocer all year around.

Typically, Ham Shanks are one of the cheaper cuts of pork, and make a great family meal that’s quick and easy to prepare.

Bake this for the family, slice it up and serve it with some of your favorite side dish vegetables for a complete weeknight meal, or even Sunday dinner. Then, and this is my favorite way to enjoy it, use any leftovers for making sandwiches. Either way, you’re going to love it.

I’m using a Pork Ham Shank that is labeled “Fully Cooked.” It’s also been smoked for added flavor. Be sure to check the label of what you are purchasing, or have already purchased, to see what you have. You may have one that is totally uncooked, or “fresh.” Or, you may have one labeled “Ready-to-eat,” or “Heat and Serve.”

If you’re using a fresh ham shank, it will require a longer cooking time than what is listed here, but other than that, the process will be pretty much the same. Just follow any directions on the label regarding the needed cooking time, and work it together with this recipe and you’ll be good to go.

You can learn more about Hams and Food Safety regarding hams by following this link to the page on the United States Department of Agriculture website.

The page listed above will give you much more information than I can give you here.

So, if you’re ready to give our Pork Shank Recipe a try, then let’s get in the kitchen, and… Let’s Get Cooking.

 

Ham Shank, you'll need these ingredients.
Baked Ham Shank with Brown Sugar Glaze: You’ll only need these ingredients.

 

Ham Shank, check your label to see what you have.
As mentioned above, this Ham Shank is listed as “Fully Cooked.” Yours may be different, so be sure to check the label and follow the baking details on the label.

This one weighed 8.51 pounds. You’ll also need to know the weight so you can adjust the cooking time needed for your ham shank accordingly.

As a note, I didn’t block out the Use/Freeze By date above, it just peeled off when I removed the price tag the grocery store had applied. And, just in case you’re wondering, I paid $1.79 a pound.

 

Ham Shank, remove any packaging materials.
Remove the outer wrapper and any other packaging materials.

Place the Ham Shank in a roasting pan.

 

Ham Shank, the hock has been removed from this shank.
Your shank may even look a bit different than this one. This particular shank has the “hock” portion removed. Part of the shank you purchase/purchased, may have more of a point to it than this one, just depends on how it’s cut. Just saying.

 

Ham Shank, add the mustard.
Place the bigger end DOWN in the roasting pan, then give it a good coat of Mustard.

 

Ham Shank, coat the shank real good with mustard.
Spread a thin coat of mustard all over the shank portion, flipping it over to coat all sides.

The mustard is just going to help hold the brown sugar on the meat. It doesn’t really add a noticeable mustard taste, so don’t be afraid to use it if you don’t like mustard.

 

Ham Shank, add the brown sugar.
Add the Brown Sugar.

 

Ham Shank, coat well with sugar.
Coat the shank well with the Brown Sugar. It will start to dissolve, but cover the shank as best as you can on all sides.

 

Ham Shank, place the larger flat side down in the pan.
Place the shank in the pan with the larger flat side DOWN.

 

Ham Shank, cover the shank loosely with aluminum foil.
Cover the whole thing lightly with aluminum foil. Just tuck it in around the tops of your pan, it doesn’t need to be sealed tightly.

 

Ham Shank, baking time and temp.
Bake at 325F Degrees for 1 1/2 hours, or until the meat reaches an internal temperature of 145F Degrees.

This is figured at 15-20 minutes per pound.

 

Ham Shank, remove and uncover.
Check the temperature of your ham shank, being sure to not touch the bone with your thermometer.

I’ve always suggested that you purchase and use a good digital type thermometer. It’s one of the most important tools you can have in your kitchen, and you can find them in all types of price ranges. They’ll give you a quick an accurate reading of the meats you’re cooking so you don’t have to worry about over cooking and drying out the meat.

 

Ham Shank, almost done.
The shank has already reached 149F degrees, but I want to cook it up to 165F degrees.

The USDA says the minimum temperature for a bone-in-pork-shank to be cooked is at 145F degrees.

We’re going to baste the shank with it’s juices, then place it back in the oven to brown a bit, so it will cook a bit more in that process.

 

Ham Shank, baste with juices.
Use a spoon to scoop up juices from the bottom of the pan and baste the shank all over.

Leave the shank UNCOVERED, and place it back in the oven to slightly brown.

 

Ham Shank, bake 10 to 15 more minutes to brown.
With the shank uncovered, place it back in the oven for about 10 to 15 more minutes so it can slightly brown.

 

Ham Shank, loosely cover with foil, and let rest 10-15 minutes before serving.
Remove the cooked shank from the oven and lightly cover it with aluminum foil.

Let the meat REST for 10 -15 minutes before slicing and serving.

 

Ham Shank, slice the shank.
Slice the shank prior to serving.

 

Ham Shank, good and moist.
This picture is making my mouth water. See how moist it is?

 

Ham Shank, makes a great sandwich.
I find it hard to wait for “leftovers.” This is my favorite way to enjoy this baked ham shank.

Place a layer of pork on some white bread, slather with Duke’s Mayonnaise, and chow down.

 

Ham Shank, enjoy.
Enjoy!

Serve some warm slices of this Ham Shank with your favorite sides.

Be sure to save the bone from your Pork Shank. It’s great for seasoning and in our Ham Bone Beans recipe that you’ll find here on Taste of Southern.

 

Baked Ham Shank with Brown Sugar Glaze

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 16-18 servings

Baked Ham Shank with Brown Sugar Glaze

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.

Ingredients

  • 1 Pork Ham Shank (About 8lbs)
  • 1 Box Brown Sugar, light or dark
  • ½ cup Yellow Mustard

Instructions

    Pre-heat oven to 325F degrees.
  1. Remove package wrap and any other materials from the ham shank.
  2. Line a 13x9x2 pan with aluminum foil, or use a disposable roasting pan.
  3. Place the ham shank, cut end down, in the roasting pan.
  4. Generously coat the outside of the shank with yellow mustard, on all sides.
  5. Cover the ham shank with the brown sugar.
  6. Use your hands to spread the sugar over all sides of the ham shank, top and bottom.
  7. Cover the pan lightly with aluminum foil.
  8. Place roasting pan in oven.
  9. Bake at 325F degrees for 1 ½ hours.
  10. Remove the aluminum foil covering from the ham shank. Set foil aside for later.
  11. Baste the ham with the juices in the bottom of the pan.
  12. Return the pan, uncovered to the oven.
  13. Continue to bake until the shank reaches 165F degrees, taking the reading away from the bone.
  14. Note: Total baking time will be about 15-18 minutes per pound.
  15. When the shank reaches 165F, remove from oven.
  16. Lightly recover with foil. Let stand 10 to 15 minutes.
  17. Slice, serve warm… and Enjoy.
  18. Be sure to save the ham bone for a good Ham Bone and Beans dish later.

Notes

Be sure to save the bone from your ham shank. It's great for seasoning, and for our Ham Bone Beans recipe here on Taste of Southern.

http://www.tasteofsouthern.com/baked-ham-shank-with-brown-sugar-glaze/

 

Your Comments:  Have you ever baked a Pork Ham Shank? I’d love to hear your comments on our recipe.  It will only take a minute or two for you to share your comments in the section below.  Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Be Blessed!!!
Steve

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Category: Main Dishes, Pork

About the Author ()

Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (16)

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  1. Colm says:

    Steve, nice one. See, right now i am going through Chemo so i need to eat well. My daughter lives in Chapel Hill N.C. and I send her your recipes. Next trip South I plan on getting some Duke’s or JFG mayo too. Hurry up Easter !!

    • Steve Gordon says:

      Hi Colm, Thank you for your comment. May I suggest that you’ll only need to pick up some Duke’s Mayo. Smile. Praying for you to have great success with the Chemo. Keep us updated… okay? I appreciate you sending my recipes along to your daughter. I Thank You for your support and your visits, and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  2. Judy says:

    Oh my goodness! That looks so delicious. It seems so easy to make.
    The pictures are mouth watering. Thank you so much for shareing. Will try it out.

  3. joyce petrichek says:

    I spent most of the night at the hospital with my son who had an emergency apendectomy. Came home,checked my e-mail. You made me smile. Can’t wait to try the recipe.

    • Steve Gordon says:

      Hi Joyce, I trust your son is doing well. Sounds like you both had a rough night. When I was in the second grade, I woke up Christmas morning feeling really bad with pain in my side. Ended up in the hospital later that evening, and they removed my appendix that night. I spent the next several days in the hospital. I’ve always said that since I got appendicitis for Christmas that year, I’ve been a good little boy ever since. Smile. True story. I’m glad we could brighten your day. Thank you for your support and your visits, and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  4. Susan says:

    This looks and sounds delicious. My family loves ham and I really can’t wait to try out this recipe. Any reason you like the shank instead of the butt portion? Always save the bone for butter beans or good old pinto beans…..YUM……Thanks For your site Steve, god bless!

    • Steve Gordon says:

      Hi Susan, We always like to cook Boston Butts on the big pig cooker grill. Ever so often you need a different taste, so baking up the ham shank provides that as opposed to everything tasting like barbecue. That wouldn’t be a bad thing of course. Smile. And yes, got to save that bone from the baked ham. Thank you for your visits, and be sure to stop by again… real soon. Be Blessed!!! -Steve

  5. Marlene Ashburn says:

    Thanks for this. Bought a shank before and didn’t really know best way to bake. Those limas look good too!

  6. Shirley Nemeth says:

    I always buy the butt portion. Next time, I will buy the shank portion. Your recipe looks delicious and easy too. Thanks for posting it.

  7. Marilyn says:

    Might be time to try my hand at a ham shank. Easter is coming and I usually do ham, but I get the pre-sliced boneless ham. And they are not dressed up with a glaze. Your recipe is mouth watering, and the ham looks great. Looking forward to more of your pork recipes. Love your newsletter and recipes, look for them every week.

    • Steve Gordon says:

      Hi Marilyn, Thank you for your compliments. The Baked Ham Shank is super easy, I do hope you’ll try it. Thank you for being a subscriber to our Newsletter. I’m glad you enjoy reading my rambles. Smile. Thank you for your support, and for your visits to Taste of Southern. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  8. Daelith says:

    That looks delicious and just in time for Easter! I’ve got a ham in the freezer to use for this recipe.
    How about your butterbean recipe?

    • Steve Gordon says:

      Hi Daelith, Thank you for the compliments on our Baked Ham Shank recipe. I’ll have to get busy on a recipe for the Butterbeans. Thank you for your visit. I look forward to hearing how that ham turns out should you decide to follow our recipe. I also look forward to you stopping by again… real soon. Be Blessed!!! -Steve

  9. Kathleen says:

    Oh my goodness, that looks good.
    I love ham sandwiches, too. My mother only used bread and butter for her sandwiches. I guess that was more old fashioned than mayonnaise. I like either bread with butter or mayo, but if I’m using mayonnaise, my favorite brand is JFG. It’s a little sweeter and lighter than Dukes. Sadly it’s unavailable where I now live but one of my daughters kindly sends me care packages.
    Thanks again for sharing this!

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