Baked Ham Shank with Brown Sugar Glaze

| February 26, 2017 | 58 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.

Originally published: February 26, 2017


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.

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.


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

Baked Ham Shank with Brown Sugar Glaze

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 16-18 servings 1x
  • Category: Main Dish, Pork
  • Method: Bake
  • Cuisine: American


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.



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


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.


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.

Keywords: Baked Ham Shank with Brown Sugar Glaze Recipe, ham shank, pork recipes, made from scratch, southern recipes


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!!!


Tags: , , , , , , , ,

Category: Main Dishes, Pork

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (58)

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  1. Laura says:

    I love that you give every detail in your recipe of what to expect, what to do and how to do it. Thankyou.

  2. I always cook a shank! I don’t cook a regular ham. Shanks are fulproof and I feel has the tastiest meat flavor. I use Guldens for mustard. Like the extra zing.

  3. Donna Koning says:

    Can I still make bean soup with a ham that has been glazed.

    • Steve Gordon says:

      Hi Donna, The glaze is generally just on the outside of the ham. You might want to trim that off prior to making soup. It might not affect it at all, but you also might have a sweet taste to your soup. Better safe than sorry as they say. Smile. Thank you for your visit today. I do hope you’ll stop by often. Be Blessed!!! -Steve

  4. Katherine Bolgar says:

    I have always used mustard and brown sugar except I mix it into a paste,spread it all over and bake. Turns out delicious !!

  5. Can I add pineapple slices to the ham and when

    • Steve Gordon says:

      Hi Mack, I’d probably put them on about 45 minutes before the shank is done. You don’t want them to burn. Just keep a close watch on them as the shank reaches the proper temp. I hope this helps. Enjoy your ham shank. I appreciate your visit and do hope you’ll visit with us often. Be Blessed!!! -Steve

      • Debbie says:

        I put the pineapple on in the beginning and pour the pineapple juice and vernors ginger ale over the top then cover turns out very juicy never burnt pineapple and doing it this way for 55 years

  6. Tim says:

    Let’s assume I forgot to put the foil on for the first 30 minutes. Any ideas on how to adjust?

    • Steve Gordon says:

      Hi Tim, You could have just added it then. I’m sorry I didn’t get to respond sooner. I trust it turned out well for you. Thank you for your visit and do stop by again… real soon. Be Blessed!!! -Steve

  7. Jordan says:

    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.

  8. Donna says:

    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.

  9. Regina Eikost says:

    Looking forward to some of your yummy recipes. Thank you!

  10. Betty Goodman says:

    MERRY CHRISTMAS & HAPPY 2021 Steve!!! Stay safe and enjoy the season “Jesus Birthday”

  11. Kerry says:

    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!

  12. Jennifer says:

    This is a no-fail, great way to do a ham. It’s the only way I’ve used since seeing your recipe and it’s a winner. The best of the holidays and every day for you.

    • Amber Hunt says:

      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!!

  13. Walt Caudle says:

    A trick I use when preparing a ham for the smoker is to use mayonnaise instead of mustard to get the rub or in this case the brown sugar to stick.

  14. James Millsaps says:

    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!!!!!

  15. Jennifer says:

    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 & Beans day. Brown sugar & mustard is the only way I’ll go. Thanks for another great meal.

    • Steve Gordon says:

      Hi Jennifer. When smoked hams get down to .89 cents a pound, you can’t help but not get one. Me too. Smile. I just cooked another one myself a few days ago. I saved the bone, and I’ve got a new recipe for using the ham bone coming your way in a few weeks. Thank you for sharing your results with our recipe. Maybe it will encourage someone else to try it. I do appreciate your visits and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  16. Helen says:

    Hello Steve! I prefer the butt of the ham but I’m trying your recipe and adding pineapple slices while reheating & 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.

    • Steve Gordon says:

      Hi Helen, I hope everything turns out well for you. Shanks are usually a bit cheaper, but either will work just as well. Smile. Thank you for trying the recipe and I look forward to hearing your results. I do appreciate your visits and your support. Happy Thanksgiving, Merry Christmas and Happy New Year to you as well. I hope you’ll visit with us often. Be Blessed!!! -Steve

  17. Jennifer says:

    Hi, my ham is in the oven now for Easter dinner, but I’m a little confused about the timing … it seems your total time is less than 15-20 minutes per pound – ?
    15 minutes for 8.5 lbs would be about 2 hrs 15 minutes. If my math is right, you are cooking yours about half an hour less than that. Maybe I’m doing my math wrong. Thanks for any clarification you can provide!

    • Steve Gordon says:

      Hi Jennifer, I’m sorry for any confusion with the recipe. I’m using a “Fully Cooked” ham shank to begin with, but did encourage any readers to double check to be certain of what they are using. Some might have one that is uncooked to begin with. Even though it’s fully cooked, I wanted to bring it up to full temperature on the day of cooking and serving. It’s more important to cook to temperature than just time as oven’s vary a good bit and cooking times will also vary. Cooking time can change based on how cold the meat was when you placed it in the oven. Packages usually suggest a cooking time for the particular piece of meat in the package so that should be observed first. I know it can all be confusing, which is why I suggest using a digital thermometer to be sure anything you’r baking or roasting is done, but not over cooked. I hope this will help. Thank you for trying our recipe. I do hope it turns out well for you and is done in plenty of time for your meal today. Happy Easter to you and yours. I appreciate your visit and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

    • Susan says:

      15 to 20 minutes per pound is just a guesstimate. Use a thermometer and do according to directions. Remove ham at 145 degrees, remove foil, baste, and put back in oven uncovered until temperature reaches 165. If it is a fully cooked ham, you don’t have to heat it that much. 145 degrees might be warm enough for you.

  18. DEBRA M. EZELL says:

    Omgosh! I have cooked many of hams in my day, BUT this ridiculously simple recipe out does any I’ve ever used!! It was just plain AWESOME!!

    • Steve Gordon says:

      Hi Debra, I’m glad to hear you tried the recipe and that it turned out well for you. Thank you for sharing your results with us. I appreciate your visit and trust you’ll stop by again… real soon. Be Blessed!!! -Steve

    • Shavonna says:

      Hi. I read the recipe but I was afraid to put all of that mustard on it. Did you taste the mustard and did it give the ham a tangy sour taste,? Please let me know asap

      • Steve Gordon says:

        Hi Shavonna, You don’t need to put a lot of mustard on. Just a thin coat will do, but I never find that I taste it either way. It’s main purpose is to just help hold the brown sugar on the ham. I do hope you’ll give it a try. Let me know how it turns out for you if you do. Thank you for your question and for your visit today. I hope you’ll stop by for another visit… real soon. Be Blessed!!! -Steve

        • Wilma E. Tynes says:

          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!

          • Mark says:

            gee, turn it from simple to a lot more work. I think steve has a great simple recipe that is delicious. Wilma, your recipe is totally different. I am sure it is good but you should put it on your own recipe site and just thank steve for this simple, delicious recipe

          • Jen says:

            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.

  19. Donna Guesno says:

    Hi Steve,i tried your recipe and I’ve got to admit, it was amazing. The ham itself was moist and juicy and the glaze gave it that perfect flavor allowing in the touch of the holiday. Looking forward to more recipes. Thank you, donna

    • Steve Gordon says:

      Hi Donna, Thank you for trying our Baked Ham Shank recipe. I’m delighted to know that it turned out well for you and you liked it. I hope you had a great Christmas this year and that you’ll get to try out some of our other recipes during the year ahead. I appreciate your visit and do hope you’ll visit with us often. Be Blessed!!! -Steve

  20. Kathleen says:

    That ham still looks delicious and I still prefer JFG brand mayo.
    You have a blessed Christmas!

  21. Sandra Lowry says:

    Hi Steve, I have cooked ham many times but never this way using the mustard/brown sugar coating. Sounds good. I will be cooking one for New Year’s Day and will give it a try. Should be great with the black eyed peas, stewed tomatoes, greens and cornbread!
    Merry Christmas,

  22. Betty Goodman says:

    Merry Christmas to you Steve. Hope this will be the best one ever!!! Love your news letter and recipes.

  23. Richard says:

    Delicious! It was great for dinner, great fried up in my skillet for breakfast, and great for cold and hot sandwiches! I bet it will be great for a ham and cheese omelette also (I’ll try that next).

  24. Judi Goodrich says:

    Hi Steve,

    A very Merry Christmas to you and a big thanks for all your enjoyable newsletters.
    I live in Northern Idaho after moving from southern California. Big change, we love it here.
    Just a note to say I buy my Dukes Mayonnaise, and many other food items that are impossible to find on the west coast through Amazon. The prices seem reasonable and it is so nice to have them delivered to my door. I thought some of you readers in other areas might be interested in this tip.

    I hope 2018 is a great year for you and your family.

    Judi Goodrich

  25. Dolores says:

    If the wrapper on your ham says fully cooked why do you cook it 1 ½ hours more? Just asking….

    • Steve Gordon says:

      Hi Dolores, We’re basically just bringing it up to a good serving temperature by cooking/heating it up. It also allows the glaze to do it’s thing while it’s warming up. I hope this helps. Thank you for the question and I trust you’ll visit with us often. Be Blessed!!! -Steve

  26. 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

  27. 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.

  28. 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

  29. 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

  30. Marlene Ashburn says:

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

  31. 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.

  32. 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

  33. 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

  34. 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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