How to Cook a Half Shank Smoked Ham for Easter

April 22, 2011By 0 Comments

With it officially being Easter Weekend, we are in full swing of delicious meals and recipes that must be put together for our multiple Easter dinners. This year, we are doing two Easter dinners, one tonight and one Sunday night. This has of course turned into a lot of work and a lot of cooking for us girls. Tonight we are preparing a delicious, tasty ham for the beginning of our Easter weekend meals. Yes, we may put on lots of weight this weekend, but woo wee it is going to be worth every pound!

The following is a how to for cooking a half shank smoked ham for Easter, or any holiday for that matter! Who knows, you may be one of those amazing Moms that cooks beautiful meals everyday and this is something you are having for a Wednesday night meal. Props to you if you do, and feel free to come over and cook me some dinner!

How to Cook a Half Shank Smoked Ham

The shank half of a smoked ham is cut close to the hock. This part of the hog is leaner, which may make it a little less juicy than other pieces of ham but more sweet. Since it’s not as big as a whole ham, it works well for a small dinner. It’s not hard to cook a smoked shank, even if it’s your first time. For a simple and delicious meal, cook a half shank in the oven and watch it disappear from your family’s plates.

Here are your instructions for how to prepare a half shank smoked ham for Easter:

Step One: Line a shallow roasting pan with heavy-duty aluminum foil. Next, unwrap your smoked half shank ham and allow it to come to room temperature, about 20 minutes. Place the rack on the lowest level of your oven and preheat the oven to 325 degrees.

Step Two: Cut off the rind, the thick leathery skin you find on hams, leaving just a couple inches toward the small part of the ham. Trim the fat under the rind down to 1/2 inch from the ham. Next, insert the meat thermometer in the thickest part of the ham, not on a bone.

Step Three: Score the ham by making shallow cuts with a sharp knife across the surface. Cut lines going one way, then the other way so that you have a diamond or cross-hatch pattern. This allows glazes to seep into the meat and add flavor.

Step Four: Add 2 1/2 cups water to the baking pan and loosely cover the ham with aluminum foil. Place the pan in the oven. Let the smoked half shank cook for 25 to 30 minutes per pound.

Step Five: Combine the brown sugar, honey and orange juice in a pan. Heat at medium heat until the sugar is dissolved and the mixture is lukewarm.

Step Six: Take the pan from the oven 1 hour before the estimated finished cooking time and remove the aluminum foil. Spread the honey glaze over the ham and put back in the oven, uncovered.

Step Seven: Remove the pan from the oven when the thermometer reaches 150 to 155 degrees. Meat continues to cook after being taken out of the oven, so the internal temperature will finish rising to the recommended temperature. Your half shank smoked ham is now ready to be served.

Hopefully you can easily make your very own half shank smoked ham for Easter! It is a delicious meal and something we love having every Easter. Check out more of our recipes now!

Filed in: Cooking/Recipes Tags:

About the Author ()

Leave a Reply

email google+ klout instagram foursquare facebook twitter linkedin rss