Are you looking for a delicious and easy way to cook a ham shank?
Look no further than your trusty roaster oven!
With a few simple steps and some tasty glaze, you can have a mouth-watering ham shank that will impress your family and friends.
Whether you’re cooking a raw or smoked ham shank, we’ve got you covered with our step-by-step guide.
So, grab your roaster oven and let’s get cooking!
How To Cook A Ham Shank In A Roaster Oven?
First, make sure your roaster oven is large enough to fit the ham shank without touching the sides.
Next, set the rack that comes with the roaster oven in the bottom of the roasting pan. Do not add any liquid as too much liquid will braise the ham instead of roasting it.
If you’re cooking a raw ham shank, preheat your roaster oven to 325°F. Place the ham shank in the roasting pan and bake for 1 to 1 1/2 hours, or about 10 minutes per pound, until the internal temperature of the ham is 110° to 120°F with a meat thermometer.
If you’re cooking a smoked ham shank, preheat your oven to 325°F. Place the smoked ham shank, cut-side down, in a shallow roasting pan and cover with aluminum foil. Bake for 20-25 minutes per pound until heated through. One-half hour before the ham is done, uncover the ham and brush on the glaze. Heat the uncovered glazed ham for an additional 25-30 minutes.
Preparing The Ham Shank
Before cooking the ham shank, it is important to prepare it properly. First, remove any packaging or netting from the ham shank and rinse it under cold water. Pat the ham shank dry with paper towels.
If desired, score the surface of the ham shank with a sharp knife in a diamond pattern. This will allow the glaze to penetrate the meat and create a more flavorful crust.
Next, place the ham shank on the rack in the roasting pan with the cut-side facing down. This will help to prevent the ham from drying out during cooking.
If you’re using a glaze, prepare it according to your recipe. A popular honey glazed ham shank recipe involves combining 1 part honey, 1 part melted butter, and 2 parts brown sugar in a saucepan over medium heat until it becomes a syrup.
About 30 minutes before the ham is done, remove it from the oven and brush on the glaze. Use a basting brush to evenly coat the surface of the ham with the glaze.
Return the ham shank to the oven and continue cooking until it reaches an internal temperature of 145°F for fully cooked hams or 165°F for raw hams, as measured by a meat thermometer.
Once cooked, remove the ham shank from the roasting pan and allow it to rest for at least 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat and ensure that it stays moist and tender.
Seasoning And Glazing The Ham Shank
Seasoning and glazing the ham shank is an important step in making it flavorful and delicious. Here are some tips to make your ham shank stand out:
1. Remove the ham shank from the refrigerator 1-2 hours before it needs to go into the oven. This will allow the meat to come a bit closer to room temperature before it goes into the oven.
2. Place the ham shank on a large cutting board and score the ham with cuts, 1/2′′ deep in a diamond pattern. This process allows the glaze to penetrate deeper into the ham. It is well worth the effort and it only takes a few minutes. (You can skip this step for spiral-cut hams.)
3. To make the glaze, combine 1 part honey, 1 part melted butter, and 2 parts brown sugar in a small saucepan over medium heat on the stovetop until it becomes a syrup.
4. Figure out when to add the glaze. You should add it about 30 minutes to one hour before the ham has reached its goal internal temperature. Score if you want, then paint on your glaze (a pastry brush works well here).
5. Increase the temperature, or don’t. Some recipes will tell you to bump up the temperature to 375°F, 400°F, or higher. Some don’t. It all depends on how caramelized you want your glaze. Just be mindful that the higher the temperature, the quicker it will burn.
6. Remove the ham shank from the oven and baste generously with the glaze, using about 1/4 of the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.
7. Transfer the ham shank to a large platter and let rest for 5-10 minutes prior to slicing.
By following these steps, you can create a delicious and flavorful ham shank that will be sure to impress your guests.
Cooking The Ham Shank
Cooking the ham shank in a roaster oven is a simple and easy process. Whether you have a raw or smoked ham shank, the cooking time and temperature will vary slightly.
For a raw ham shank, preheat your roaster oven to 325°F. Place the ham shank in the roasting pan on the rack and bake for 1 to 1 1/2 hours, or about 10 minutes per pound, until the internal temperature of the ham is 110° to 120°F with a meat thermometer. It’s important not to add any liquid to the pan as it will braise the ham instead of roasting it.
If you have a smoked ham shank, preheat your oven to 325°F. Place the smoked ham shank, cut-side down, in a shallow roasting pan and cover with aluminum foil. Bake for 20-25 minutes per pound until heated through. One-half hour before the ham is done, uncover the ham and brush on the glaze. Heat the uncovered glazed ham for an additional 25-30 minutes.
To make a delicious honey glazed ham shank, mix together 1 part honey, 1 part melted butter, and 2 parts brown sugar in a saucepan over medium heat until it becomes a syrup. Brush the glaze over the uncovered ham and continue cooking for an additional 25-30 minutes until the internal temperature reaches 145°F.
It’s important to let your glazed roast ham shank rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute throughout the meat and ensures a tender and flavorful result.
Checking For Doneness
Checking for doneness is crucial when cooking a ham shank in a roaster oven. There are several methods that can be used to ensure that the ham is cooked to perfection.
The most accurate method for testing doneness is by using a thermometer. A regular meat thermometer should be inserted into the thickest part of the ham before placing it in the oven or exposing it to the heat source. The thermometer should remain there throughout the cooking time. An instant-read thermometer can be used to check for the proper temperature once the ham has been cooked. The ham should be taken away from the heat source, and the instant-read thermometer should be immediately inserted into the thickest part of the ham. It will give a temperature reading in approximately 15 seconds. When inserting a thermometer, care must be taken that it is not touching a bone or area of fat to ensure an accurate reading.
Another method for testing doneness is by piercing the ham with a meat fork or the tip of a knife. The meat should show little resistance by easily sliding in and out of the ham if it is done properly.
Visual inspection can also be used to check for doneness. Bone-in hams can be checked for doneness by visually looking at it as it is being cooked. The meat will begin to separate from the bones, and the large bones will move easily as the ham gets done.
It is important to note that different types of hams have different internal temperature requirements for proper doneness. According to the USDA, uncooked fresh ham shank should be cooked to a minimum internal temperature of at least 145°F (63°C). After cooking, the ham should rest for at least 3 minutes before slicing and serving. In general, precooked hams should be heated to a minimum internal temperature of 165°F (74°C).
Serving The Ham Shank
Once your ham shank is fully cooked, it’s time to serve it up! One option is to slice the ham shank thinly and serve it as a main dish. It pairs well with sides like mashed potatoes, green beans, and cornbread.
Another option is to use the ham shank for sandwiches. Simply slice the ham thinly and serve on your favorite bread with toppings like lettuce, tomato, and mustard. You can also add cheese or pickles for extra flavor.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. The ham shank can be reheated in the oven or microwave.
