City or country? Cured or uncured? Bone-in or boneless? With so many options, it's hard to know what kind of ham to buy. We ...

Serves: 12 (generously) / Preparation time: 20 minutes / Total time: 3 hours, 30 minutes (not all active time) If you want to serve this ham with ham sauce, save the pan juices.

Bone-in: Sold in whole hams, shank and rump halves, shank and rump portions, and center slices. Some hams are semi-boneless, with only the round leg bone or shank bone remaining. Boneless: All ...

Serves 8-10. Recipe is by Teresa B. Day. 8 pound ham shank, bone in ¼ cup kosher salt 2 teaspoons black pepper ½ cup brown sugar 2 teaspoons garlic powder 2 teaspoons ginger ¼ cup butter (½ ...

Preheat the oven to 350 degrees. If the ham comes with the skin still attached, remove most of it with a sharp knife, leaving a layer of fat and a collar of skin around the end of the shank bone.

Chuck Blount slices a ham shank glazed with brown sugar, Dijon mustard, honey, fresh orange juice and apple juice. It was smoked for four hours, until internal temperature hits about 145 degrees.

Grocery stores have started their great holiday ham sales including spiral sliced hams, smoked hams, shank portion hams and more starting at only $0.88/lb! Posted 4:18 p.m. Dec 9, 2021 - Updated 5 ...

Chuck Blount slices a ham shank glazed with brown sugar, Dijon mustard, honey, fresh orange juice and apple juice. It was smoked for four hours, until internal temperature hits about 145 degrees.

The folks at Cook’s Illustrated surmise (and I agree) that the shank end is much easier to carve, mainly because of the bone set-up. It’s easier to cut around the bone in the shank.