Cover the pan lightly with aluminum foil. Our Country Ham shanks are cut from the shank portion of our country cured hams, split in half and individually packaged for easy use at home. Bought a shank before and didn’t really know best way to bake. -Steve, Hi. Country ham gives you the most latitude when it comes to smoking, especially if you get it unsmoked. And they are not dressed up with a glaze. Then, and this is my favorite way to enjoy it, use any leftovers for making sandwiches. Our Country Ham shanks are cut from the shank portion of our country cured hams, split in … Please let me know asap, Hi Shavonna, You don’t need to put a lot of mustard on. To remove the salt, you need to soak the ham. Keywords: Baked Ham Shank with Brown Sugar Glaze Recipe, ham shank, pork recipes, made from scratch, southern recipes. Smile. 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, Hi Steve,i tried your recipe and I’ve got to admit, it was amazing. Love your news letter and recipes. I’m using a Pork Ham Shank that is labeled “Fully Cooked.” It’s also been smoked for added flavor. That ham still looks delicious and I still prefer JFG brand mayo. I hope you’ll stop by for another visit… real soon. Use your hands to spread the sugar over all sides of the ham shank, top and bottom. Bake the ham, uncovered, for an additional 15 to 30 minutes, until the thermometer reaches 14… Unless you’re feeding a large crowd (or love leftover ham recipes), chances are you don’t need to purchase an entire ham. Happy Thanksgiving, Merry Christmas and Happy New Year 2020. For the best experience on our site, be sure to turn on Javascript in your browser. -Steve. Delicious! It’s great for seasoning, and for our Ham Bone Beans recipe here on Taste of Southern. It seems so easy to make. I appreciate you sending my recipes along to your daughter. Did you taste the mustard and did it give the ham a tangy sour taste,? Love your newsletter and recipes, look for them every week. The ham bone is in the freezer waiting for a Ham & Beans day. Steve, nice one. I live in Northern Idaho after moving from southern California. 15 minutes for 8.5 lbs would be about 2 hrs 15 minutes. Remove package wrap and any other materials from the ham shank. I’ll have to get busy on a recipe for the Butterbeans. Should be great with the black eyed peas, stewed tomatoes, greens and cornbread! Thanks again for sharing this! If you enjoyed this article, subscribe to receive more just like it. Be Blessed!!! Once the liquid has cooled poor over the hams in the cask making sure that they are completely covered. 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. Thank you for being a subscriber to our Newsletter. 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. Country Ham is a traditional, southern delicacy - dry-cured ham that's aged for over 90 days for a bold country ham flavor that is unique and full of so much flavor! I bet it will be great for a ham and cheese omelette also (I’ll try that next). Just a thin coat will do, but I never find that I taste it either way. -Steve. The nutmeg gave it a great flavor. Continue to bake until the shank reaches 165F degrees, taking the reading away from the bone. Ham hock vs Ham shank: Technically The ham hock is derived from the front leg between the foot and the knee. The shank has already reached 149F degrees, but I want to cook it up to 165F degrees. For a cook-before-eating ham, preheat the oven to 325 degrees Fahrenheit, unless the directions on the ham direct you to do otherwise. It’s main purpose is to just help hold the brown sugar on the ham. Be Blessed!!! Happy Easter to you and yours. Thank you in advance for sharing. Hurry up Easter !! It also allows the glaze to do it’s thing while it’s warming up. I appreciate your visit and do hope you’ll visit with us often. 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. Hi Joyce, I trust your son is doing well. -Steve. Leave the shank UNCOVERED, and place it back in the oven to slightly brown. Thank you for the question and I trust you’ll visit with us often. Country hams are salt-preserved, meaning that they are dried in salt. 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. And, should you ever decide that you are no longer interested, it’s even quicker to unsubscribe. Thank you for your question and for your visit today. Thanks for another great meal. Thank you for trying the recipe and I look forward to hearing your results. I’ll be looking forward to seeing you add your name to our list. With the meat cut and trimmed, pack the hams into the cask with the shank end down. 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. You can buy whole hams as well, but these cuts of meat can weigh 20 pounds or more. Salt-cured by hand and smoked with natural hickory wood, these country hams are aged to a rich mahogany color.