Easy Ham Shank
Ham shank is a satisfying meal that turns out moist and tender when baked in the oven, and the sweet mustard glaze gives it a rich, caramelized flavor. I love serving my easy recipe for Christmas, Easter, and other special occasions. It pairs wonderfully with simple veggie dishes and ham gravy!
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
Calories: 813kcalCarbohydrates: 19gProtein: 66gFat: 51gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 0.002gCholesterol: 187mgSodium: 3748mgPotassium: 910mgFiber: 1gSugar: 18gVitamin A: 10IUVitamin C: 0.1mgCalcium: 46mgIron: 3mg
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.
Tried this recipe?Let us know how it was!