HAM SHANK BONE RECIPES

Name: Baked Ham Shank with Brown Sugar Glaze
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 16
Cuisine: American
Ingredients: 1 Pork Ham Shank (About 8lbs); 1 Box Brown Sugar, light or dark; ½ cup Yellow Mustard

BAKED HAM SHANK WITH BROWN SUGAR GLAZE : TASTE OF SOUTHERN

Baked Ham Shank with Brown Sugar Glaze : Taste of Southern image

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.

Provided by Steve Gordon

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 16

Number Of Ingredients 3

Ingredients

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

Steps:

Pre-heat oven to 325F degrees.

SMOKED HAM SHANK | JUST A PINCH RECIPES

Smoked Ham Shank | Just A Pinch Recipes image

We love to smoke meat, pork and chicken, but a smoked ham shank is one of our favorite things to enjoy, and the leftovers are incredible. You can also smoke a ham on a grill, just use indirect heat with wood on your coals.

Provided by Lynn Socko @lynnsocko

Categories Meat Appetizers

Prep Time 5 hours

Cook Time 5 hours

Number Of Ingredients 1

Ingredients

- cured, bone in ham shank and smoking wood of choice

Steps:

Cured, bone in ham shank, this is the brand we buy.
Cut cross ways through the skin of the shank, then cut cross ways in the opposite direction.
Smoke ham at 350° until internal temp reaches 160-170°, it usually takes about 30 min. per pound. Using a digital thermometer will give you a more accurate temp than other non digital types. (We normally use mesquite or hickory)
After you remove from smoker, allow to cool 15-20 min. before slicing. Smoking a cured ham is one of our favorite things to do. Leftovers have never been so good.

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So one day, I was just too weary to try to do anything special with the ham I picked out for dinner. So I stabbed it with a meat thermometer, and let it bake until done. It was so surprisingly delicious that it's the only way I bake hams now. :) This recipe is written for beginners or for people who have never even thought of baking a ham but found a great sale and now need to know what to do with their hunk of ham. :) Servings are a guess based on the 11 pound ham I served last night.
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And FINALLY: I like to carve off the leftovers and separate into 1 pound amounts. I then put these into labeled quart sized freezer bags and freeze for casseroles, pasta, or beans another night. The bone can be put into a labeled gallon sized freezer bag, and then thawed for yummy beans another night.

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