My tender ham shank is flavored with a sweet mustard glaze that caramelizes beautifully in the oven. I bake my ham until it’s golden brown to get the most tender and flavorful results!
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My Special Ham Shank Recipe
Ham shank is a type of ham that I think doesn’t get nearly as much love as it should! It is actually one of my favorite dishes to prepare for the holidays because of how simple it is to prepare… and how flavorful it turns out.
Anyone who isn’t quite sure how to cook a ham shank will be surprised to learn how easily it comes together. Like most packaged hams, this cut is already pre-cooked, so all that’s needed is glazing and warming it up to the target internal temperature.
Lately, my son Connor has been loving savory flavors, while my daughter has had more of a sweet tooth. The good news is that the brown sugar mustard glaze in my recipe captures both sweet and savory flavors, which leaves everyone in my family happy!
Looking for more ham recipes? Try my ham salad, spiral ham, ham steaks, or air fryer ham next!
Ham Shanks Ingredients
- Bone-in ham shank – I used an 8-pound pre-cooked ham for my recipe.
- Brown sugar – Gives the meat a rich, caramelized flavor.
- Dijon mustard – Adds tangy, bold flavor to balance out the sweetness.
- Ground cloves – Infuses warmth and a subtle hint of spice into the meat.
How to Cook a Ham Shank
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F while the ham sits on the counter.
STEP TWO: Next, pour water into the base of an oven-proof baking dish or roasting pan, then place the ham in the dish.
STEP THREE: Add the brown sugar, Dijon mustard, and ground cloves to a small bowl and mix until combined.
STEP FOUR: Spoon half of the mustard glaze onto the ham, making sure to coat the top and sides. Set the other half aside for later.
STEP FIVE: Cover the baking dish tightly with foil, then roast the ham for 50 minutes, basting it with the juices from the pan halfway through cooking.
STEP SIX: Remove the ham from the oven and spoon half of the accumulated juices from the ham into the bowl of the remaining glaze and whisk to combine. Pour the mixture over the ham and return to the oven uncovered.
STEP SEVEN: Cook the ham for the remaining 30 minutes, basting occasionally to keep it moist.
STEP EIGHT: Once the ham is golden brown, remove it from the oven, and baste one final time. Then, tent it with aluminum foil and let it rest for 10 to 15 minutes.
STEP NINE: Transfer the ham shank to a platter and pour the mustard glaze into a gravy boat. Carve and serve with the glaze on the side!
Tips for the Best Shank Ham
- Using a meat thermometer makes it easy to check the temperature of the ham. It’s one of my best tips to prevent overcooking.
- Slicing the ham against the grain helps me get the most juicy pieces. This cut tends to be pretty easy to carve, but slicing correctly really makes a difference.
- Don’t skip resting, either. This allows the juices to redistribute, leaving the ham moist and tender.
- I like to remove the fat from the gravy with a fat separator. It improves the overall taste and texture of the sauce.
Ham Shank Recipe Variations and Substitutions
- To add a subtle layer of heat, swap the Dijon mustard with spicy brown mustard! It’s a simple swap that adds extra depth and flavor.
- If brown sugar is unavailable, honey or maple syrup can be used instead. It will still create a rich and satisfying glaze with the right amount of sweetness.
- For a smoky twist, add smoked paprika to the glaze mixture. The smokiness will complement the sweet and savory notes perfectly.
- Dried herbs deepen the flavor of the dish and make the kitchen smell amazing too! Rosemary and thyme are my top picks.
What to Serve with Ham
I love serving ham shanks with classic side dishes like collard greens or sweet potatoes. They’re already a winner with my root beer, butter, and brown sugar glazed ham, so I knew they’d be a perfect match for this sweet mustard glaze too. And if the family is feeling extra “saucy,” I’ll make sure to add my sweet pineapple sauce or savory ham gravy to the table!
Ham Shank FAQs
What is the difference between a ham shank and a ham butt?
Both of these cuts come from the rear leg, but they have notable differences when it comes to texture and price point. Ham butt is known to be more tender, while ham shank tends to be more affordable but has a leaner texture.
How should I store leftover ham shank?
I cover my leftover shank ham in plastic wrap or store slices in an airtight container. Stored in the refrigerator, it will last for up to 5 days. For longer storage, I transfer the ham to a freezer-safe bag and store it for up to 3 months.
How do I reheat leftovers?
The oven is my preferred method for reheating leftover ham. After preheating the oven to a low temperature of 275 degrees F, I place the ham in a baking dish with a splash of water or broth, then cover and heat until warmed through.
More Easy Holiday Recipes
- Green bean casserole with canned green beans
- Fruit salad with cool whip
- Million dollar deviled eggs
- Mac and cheese with cream cheese
- Beef ribs in the oven
Easy Ham Shank
Ingredients
- 1½ cups water
- 8 pound ham shank pre-cooked, bone-in
- 1 cup brown sugar
- ⅔ cup Dijon mustard
- ¼ teaspoon ground cloves
Instructions
- Preheat the oven to 350 degrees F while the ham shank sits on the counter.
- Pour the water into the base of an oven-proof baking dish or roasting pan. Place the ham in the dish.
- In a small bowl, combine the brown sugar, mustard, and ground cloves.
- Spoon half of the mustard glaze over the ham, making sure to coat the top and sides (it’s okay if some of the glaze drips into the water). Set aside the remaining glaze for later.
- Cover the baking dish tightly with foil and roast the ham on the middle rack of the oven for about 50 minutes, basting it halfway through with the juices from the pan.
- Remove the ham from the oven and spoon half of the accumulated juices from the ham into the bowl of the remaining glaze and whisk to combine. Pour the mixture over the ham and return to the oven uncovered.
- Cook the ham for another 30 minutes, basting it a couple of times so it stays moist and doesn’t burn.
- Once the ham is golden brown, remove it from the oven, give it a final baste, tent it with aluminum foil and let it rest for 10 to 15 minutes.
- Transfer the ham to a platter, pour the mustard glaze juices into a gravy boat, carve and serve with the glaze on the side.
Notes
- If using a different size ham shank, use the rule of 10 minutes per pound.
- Most packaged ham shanks are pre-cooked, so when roasting, don’t overdo it and dry the meat out. The optimal temperature is 115 degrees F. If the label states it’s partially cooked, cook the ham to 145 degrees F.
- If you would like to remove some of the fat from the gravy before serving, use a fat/gravy separator.
- Slicing the ham against the grain helps get the most juicy pieces.
- Don’t skip the resting. This allows the juices to redistribute, leaving the ham moist and tender.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat leftovers in the oven at 275 degrees F until heated through with a splash of water or broth on it.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
