How To Cook Shank Portion Bone In Ham

Alright, gather 'round, folks. Today, we're rolling up our sleeves and diving into the joyous world of cooking a bone-in ham shank. Now, I know what you're thinking, "Ham? Isn't that just for holidays and special occasions?" Well, let me tell you, with a little bit of love and the right technique, you can turn that hunk of pork into a weekday hero.

First Things First: The Beast

So, you've got your bone-in ham shank staring at you from the fridge, like a challenge. It's a bit intimidating, I get it. It's like when you first meet your in-laws - you're not sure what to do, but you know you've got to make a good impression. But fear not, my friend, we're in this together.

Prep Time: The Warm-Up

Before we get started, let's talk prep. You've got to trim that excess fat off the ham. It's like when you're at the gym, and you see someone with a t-shirt that's a bit too small. You know they're trying to show off their hard work, but it's just a bit much. Same deal here, we want to trim that fat down to about a quarter-inch. It'll still give us that lovely, crispy skin, but without all the excess.

Time to Get Cooking: The Main Event

Now, here's where things get interesting. We're going to cook this bad boy low and slow. It's like that one friend who always shows up late to the party, but when they do, they bring the best stories and make everyone laugh. We want to cook our ham at around 325°F (165°C) for about 18-20 minutes per pound. It's like a slow dance at the prom - steady, patient, and full of promise.

Basting: The Secret Weapon

While our ham is cooking, we're going to give it a little helping hand with some basting. It's like giving your car a wash while it's running - it might not make a huge difference, but it sure makes you feel like you're doing something. We're talking a mix of apple juice, brown sugar, and Dijon mustard. Slather that on every 30 minutes, and watch the magic happen.

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Resting: The Cool Down

Alright, folks, we're in the home stretch. Once our ham has reached an internal temperature of 140°F (60°C), it's time to take it out and let it rest. It's like when you've been talking non-stop at a party, and someone finally says, "Hey, let's take a break." You might not want to, but trust me, it's for the best. We want to let our ham rest for about 15-20 minutes. It'll thank us for it, I promise.

Carving: The Grand Finale

Now, here's the moment we've all been waiting for. It's like opening a present on your birthday - you know it's going to be good, but you're still excited to see what's inside. We want to carve our ham against the grain. It's like cutting through a thick fog - you've got to find your way, but once you do, it's smooth sailing.

And there you have it, folks. A bone-in ham shank, cooked to perfection. It's like that one dish that brings everyone to the table, makes them smile, and leaves them wanting more. So, go on, give it a try. Your taste buds (and your family) will thank you.