Oven-Roasted Ham Shank with Brown Sugar Glaze
A ham shank is an affordable, flavorful cut that becomes fall-off-the-bone tender when roasted low and slow, finished with a simple caramelized glaze for a perfect holiday centerpiece.
Equipment
- Roasting pan with a rack Elevates the ham for even air circulation and a crispier exterior.
- Instant-read meat thermometer Essential for accurately checking the internal temperature.
- Basting Brush For applying an even layer of glaze.
- Carving knife and fork For easy slicing and serving.
Ingredients
For the Ham
- 1 pre-cooked, smoked ham shank about 3-4 pounds
- 1/2 cup water or chicken broth
For the Brown Sugar Glaze
- 1/2 cup packed brown sugar
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
Instructions
- Preheat your oven to 325°F (163°C).
- Place the ham shank on a rack inside a roasting pan. Pour the water or broth into the bottom of the pan to create steam and prevent drying.
- Roast uncovered for approximately 20 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the meat (avoiding the bone) registers about 120°F.
- While the ham is roasting, prepare the glaze. In a small bowl, whisk together the brown sugar, Dijon mustard, and apple cider vinegar until a smooth paste forms.
- During the last 20-30 minutes of cooking, remove the ham from the oven and brush a generous, even layer of the glaze over the entire surface.
- Return the ham to the oven and continue roasting until the glaze is caramelized and bubbly, and the internal temperature reaches the target of 140°F.
- Carefully remove the ham from the oven and transfer it to a carving board. Tent it loosely with foil and let it rest for 10-15 minutes to allow the juices to redistribute.
- Carve the ham against the grain and serve immediately.
Notes
Use an instant-read meat thermometer to ensure the ham reaches an internal temperature of 140°F for pre-cooked hams. Resting the ham for 10-15 minutes before carving is crucial for juicy results.