Smoked shank ham is cook-before-eating ham, which means you have to bake it slowly to allow it to cook through to create a warm, moist meat. This cut of ham is larger compared with other cuts and may weight between 4.54 to 9.07kg. Smoked shank ham is usually complemented with a citrus glaze, but other sweet glazes can work as well, such as cola or honey.
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Things you need
- Shank ham
- Cold water
- Scoring knife
- Ham glaze (i.e., honey, pineapple juice)
Soak the ham for 6 hours in cold water. This will help the meat become more tender, as well as to create stock. This stock will be used for the ham glaze. Soaking it will also remove the excess salt content that was applied when the ham was cured. Trim the excess fat on the outer portion of the ham to allow the glaze to come in contact the meaty part.
Score the ham by using a sharp knife to make 1/4- to 1/2-inch diagonal cuts on the top of the ham, creating a diamond pattern. Scoring the ham will allow moisture to seep quicker into the meat, creating a tender ham. It will also be tastier because the sauce will readily reach the deeper parts of the meat, flavouring the inner areas.
Place the ham in a large pan and create a glaze. Using 1/4 cup honey, 1/2 cup ham stock and 1/2 cup pineapple juice, create a mixture in a bowl that will act as a sauce and a tenderizer when spread over the ham. You may also use other fruits, additions and juices, such as cherries and sherry. These will complement the smoked flavour of the shank. Pour it completely over the ham.
Add spices and herbs to further bring out the flavour of the ham. Star anise, cloves and herbs such as thyme, tarragon and sage can be added to the ham to give its flavour more depth. Pierce the ham with cloves and pineapples to give it a pleasant decoration. For easy sides, place potatoes, carrots and asparagus on the pan with the ham.
Preheat the oven at 325 degrees and cook the ham for 35 to 40 minutes per pound. This will seal in the moisture and help release the flavour of the herbs. When the ham is golden and the temperature has reached 71.1 degrees C, take out the ham and slice it to quarter-inch thick slices. Serve.
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