Follow our step-by-step recipe, illustrated with photos, to bake this delicious stem of pork ham, complete with brown sugar glaze. Great as a main course, great for making sandwiches. Whichever way you use it, your family will love it. Printable recipe included.
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Baked Ham Shank with Brown Sugar Glaze recipe.
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Originally published: February 26, 2017
Ham Shanks are one of those cuts of pork that most often appear around holidays like Easter, Thanksgiving, and Christmas. Still, you can usually find them at the meat counter of your favorite grocery store year-round.
Ham Shanks are usually one of the cheapest cuts of pork, and they are an excellent family meal that is quick and easy to prepare.
Bake this for the family, cut it into slices and serve it with some of your favorite side dishes for a full weekday meal, or even Sunday dinner. So, and this is my favorite way to enjoy it, use leftovers to make sandwiches. Either way, you’re going to love it.
I’m using a stem of pork ham that’s labeled “Fully Cooked.” It has also been smoked to add flavor. Be sure to check the label of what you’re buying, or have already purchased, to see what you have. You may have one that is totally raw or “fresh.” Or, you can have one labeled “Ready to Eat” or “Heat and Serve.”
If you are using a stem of fresh ham, it will require a longer cooking time than the one listed here, but other than that, the process will be more or less the same. Just follow the instructions on the label regarding the necessary cooking time, and work together with this recipe and you’re good to go.
You can learn more about hams and food safety regarding hams by following this link to the page on the U.S. Department of Agriculture website.
The page mentioned above will give you much more information than I can give you here.
So if you’re ready to try our pork recipe, then let’s get into the kitchen and… Let’s cook.
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Baked Ham Shank
with Brown Sugar Glaze: You will only need these ingredients.
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As mentioned above, this ham stem is listed as “fully cooked”. Yours may be different, so be sure to check the label and follow the baking details on the label.
He weighed 8.51 pounds. You will also need to know the weight so you can adjust the cooking time needed for your ham stem accordingly.
As a note, I didn’t lock the previous use/freeze date, it just peeled off when I removed the price tag that the grocery store had applied. And, in case you’re wondering, I paid $1.79 per pound.
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Remove the outer wrap and any other packaging materials
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Place the ham stem in a roasting pan.
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Its stem may even look a little different from this one. This particular stem is removed from the “hock” portion. Part of the stem you buy/bought, may have more than one point than this, it just depends on how it is cut. Just say.
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Place the
larger end DOWN in the roasting pan, then give it a good mustard layer.
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Spread a thin layer of mustard over the entire portion of the stem, turning it over to cover all sides.
Mustard will only help keep brown sugar in meat. It doesn’t really add a noticeable mustard flavor, so don’t be afraid to use it if you don’t like mustard.
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Add brown sugar.
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<
img src=”https://www.tasteofsouthern.com/wp-content/uploads/2017/01/ham-shank_08_coat-well.jpg” alt=”Ham Shank,
cover well with sugar
.” /> Cover the stem well with brown sugar. It will begin to dissolve, but cover the stem as best you can all around.
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Place the stem in the pan with the
larger flat side DOWN.
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Cover everything lightly with foil. Just place it around the top of your pan, it doesn’t need to be tightly sealed.
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Bake at 325F degrees for 1 1/2 hours, or until the meat reaches an internal temperature of 145F degrees. This is calculated at 15-20 minutes per pound.
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Check the temperature of your ham stem, making sure you don’t touch the bone with your
thermometer.
I have always suggested that you buy and use a good digital type thermometer. It’s one of the most important tools you can have in your kitchen, and you can find them in all sorts of price ranges. They will give you a quick and accurate reading of the meats you are cooking so you don’t have to worry about cooking and drying the meat.
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The stem has already reached 149 degrees F, but I want to cook it up to 165
degrees F.
The USDA says the minimum temperature
for cooking a bone stem in pork is 145 degrees F.
We are going to bathe the stem with its juices, then we will place it back in the oven to brown a little, so that it cooks a little more in that process.
Use a spoon to collect juices from the bottom of the pan and spread the
stem all over.
Leave the stem UNCOVERED and put it back in the oven to lightly brown.
With the stem uncovered, place it back in the oven for about 10 to 15 more minutes so that it can brown slightly.
Remove the baked stem from the oven and lightly cover with aluminum foil. Let the meat stand for 10 -15 minutes
before cutting and serving. … 
Cut the stem before serving. …
This picture is making my mouth water. See how wet it is is?
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I find it hard to expect “leftovers.” This is my favorite way to enjoy this baked ham stem.
Place a layer of pork on some white bread, spread with Duke mayonnaise and eat downstairs.
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Enjoy it!
Serve some hot slices of this Ham Shank with your favorite side dishes
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Be sure to save the bone of your pork cane. It’s great for seasoning and in our ham bone bean recipe you’ll find here at Taste of Southern.
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Your comments: Have you ever baked a pork ham cane? I’d love to hear your feedback on our recipe. It will only take you a minute or two to share your comments in the section below. Just remember, all comments are moderated. That just means I personally read to each and every one before they are approved for viewing on our family website. Thanks in advance for sharing.
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Be blessed!!! Steve.
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Tags: baked ham stem,
baked ham stem with brown sugar glaze, Christmas ham recipe, ham piece, main courses, pork, pork ham stem, Steve Gordon, southern flavor Category: main dishes, pork
