ham shank vs ham bone

These skin-on, bone-in pork cuts have a lot in common and both will offer up plenty of oozy collagen, which Lifehacker says lends body and a smooth, silky mouthfeel to your food. Shank it is! The ham only needs to be heated through if serving warm. Half-shank hams have the bone in, so purchase a ham that has 5 to 8 ounces of total weight for each person you are serving to provide a 4- to 6-ounce serving for each person. Required fields are marked *. Shank ham comes from the lower portion of the leg, while the butt end is found just above it. But if you're faced with smoked ham shanks or hocks at your grocery store, simply choose one or the other and put them to work as a flavoring agent in a pot of white beans with dried herbs, crushed red pepper, and broth as The Spruce Eats does, or in Bon Appetit's slow-simmered chickpea soup with lots of garlic and kale. When using a ham hock, Bon Appetit recommends discarding the skin, bones, and fatty remnants left on the hock at the end of cooking but says to save the little bits of meat still connected to the bone, which can be chopped and added back into the pot. When ham is being prepared, the hock is the first thing to go. For up to 14 people, a half-ham is sufficient. The "butt end" is the upper part of the ham, more "rump" and thus more fatty. The shoulder contains a lot of muscle, and these muscles run in different directions. But does one of these cuts offer more health benefits than the other? This is true of both the front and hind legs. A ham shank … Ham comes from the rear leg of the pig and is then salted and dried or smoked. Either way, its not the same as a ham hock. A spiral slice ham is cooked with the bone-in, and around which the spiral is pre-sliced. Boneless Ham vs. Bone-In Ham. If you don’t have a lot of time to cook with the ham bone or don’t have any ingredients … You'll pay more for the meatier shank then you will for the leaner hock but both are still considered inexpensive cuts. Butt ham, meanwhile, is made from the top portion of the leg. The meat is covered in liquid, (usually water) and is simmered until tender. Ham Stock. The two highest grades of ham are sold as either whole or half hams. Therefore, it’s not as easy to carve into attractive slices. Yet with only one bone removed, your family will still enjoy more of that traditional bone-in flavor while having the convenience and value of less bone and more lean meat. Pre-Cooked and Bone-In Ham Cooking Temperature and Time: If the ham is a half ham weighing between 5 to 7 pounds, it should be heated at 325°F for 18-24 minutes per pound. You’ll notice that the shank portion of the ham has a slight funnel shape. Spiral ham is carved into slices before it leaves the processing facility. I end up gnawing on the meat for a long time and then giving up. The shank half is the lower part of the ham. If there are a lot of small children on the guest list, you won’t need as much meat as you would if the party was made up solely of adults. Ham Shanks are one of those cuts of pork that show up most often around holidays like Easter, Thanksgiving, and Christmas. Shanks also turn up as ham hocks. serenesurface October 12, 2013 . But some hams are cut to contain a portion of the leg. The shank end (or leg portion) sports that classic ham profile, so it's a good choice for a picture-perfect table. Your email address will not be published. If you’re still not sure, ask the butcher or sales associate for clarification. Butt ham is leaner, but it isn’t as flavorful as the meat from the shank portion. Pig’s meat is very popular in the western countries and there are some who cannot live without their daily dose of delicious ham. By now, you’re probably wondering what the difference is between shank ham, butt ham, and the ubiquitous spiral ham. Conversely, according to Piedmont Grocery, shanks come from just below the pig's shoulder or hip and tend to be meatier than hocks. Have had them at gatherings and they seemed rather dry and bland, to me. When using a ham hock, Bon Appetit recommends discarding the skin, bones, and fatty remnants left on the hock at the end of cooking but says to save the little bits of meat still connected to the bone, which can be chopped and added back into the pot. Piedmont Grocery says the slightly more substantial meat from long-cooked shanks will fall right off the bone, making for an effortless contribution of a little more substance to your dish. Look for the words “precooked” or “fully cooked” on the label. The butt ham is noticeably smaller than the shank portion, with a rounded edge that makes it easy to identify. If you’re looking specifically for spiral shank or butt ham, look closely at the shape of the meat. Plus, they freeze well so be sure to stock up when you find them and settle in for some slow-cooked deliciousness. That’s why it’s best to enjoy ham only on special occasions. Yummy. Remember to add a little water and insert cloves into the ham for more flavor before placing in the oven. The slicer moves in a spiral motion all the way down the length of the bone without actually removing the meat. For some of us, hunkering down in the kitchen to prepare a big pot of something warm and comforting is the best form of self-care there is. If you don’t mind the extra fat, shank ham wins out over butt ham in terms of presentation. They're usually cut into a butt and a shank portion, with the butt yielding larger slices but the shank having denser, more flavorful meat. Ham vs Pork . Since the shank and shoulder are both taken from the upper segment of the leg, they have a few things in common. Join the discussion today. A small amount of water is added and then the meat is cooked until tender at a low temperature. If you want to apply a glaze to the heated ham, wait until the last 15 minutes of the planned cooking time. The slices on the butt end are larger, while the shank slices are denser and have a pronounced pork flavor. Food & Wine suggests making a meal out of fresh shanks by braising them low and slow in chicken stock, wine, onions, carrots, and celery. Cook the ham, facing downward on its flat side, in a pan. How much meat will you need to buy for your party? Still, you can usually find them … Read the Which ham is better? Pork shank is impossible to eat. As the hock cooks in hot liquid, its collagen and fat dissolve into the stew, imparting a distinctive, savory, smoky taste unique to the cut of meat. Cover the pan tightly with aluminum foil and cook at 350°F until the internal temperature of the ham reaches 145°F. For fully cooked bone-in hams, set the oven to 325°. With a bone-in ham, plan on ⅓ to ½ pound of meat per person (or 2 to 3 servings per pound), or more if you want leftovers. Otherwise, the outside might be too dry before the inside has had a chance to warm up. Only those who love to eat these two kinds of meat can tell you how pork is different from ham, igniting a great debate between pork hock and ham hock. Heating a Bone-In Butt, Shank, or Whole Ham. Because the meat is leaner, it often yields more servings. … Originally published: February 26, 2017 . First of all, the meat on a picnic shoulder ham is dense and tougher than the butt section or a regular ham. Hocks and shanks are usually sold smoked, in which case Melanie's Kitchen says they can be used interchangeably to infuse a dish with complex, bacon-y flavor. discographer October 12, 2013 Most of the time, spiral ham is sold fully cooked. Baked Ham Shank with Brown Sugar Glaze recipe. That can confuse people who don’t understand that most ham comes from the hind legs of the animal, while raw “pork butt” is actually the shoulder. Because whole hams are so large, they’re separated into the shank and butt portions. Decide whether you want the top or "butt" half or the bottom or "shank" half. The answer depends on the occasion, as well as a number of other factors. "Ham" indicates a cured pork leg that is at least 20.5% protein with no added water. Both shank and butt ham are good sources of protein, which works in their favor. I don't like pork shank, I prefer ham. Both are taken from the hind leg of a pig, which is then divided up into two main sections. Spiral Sliced. Piedmont Grocery says the slightly more substantial meat from long-cooked shanks will fall right off the bone, making for an effortless … Click to see full answer. Some are boneless, while others retain their bones. Before we begin, we should clarify that shank and butt are terms used to refer to fresh pork and not just ham. There is just too much connective tissue. The rest of the leg is cured in a wet brine solution or a dry brine, then smoked until the meat is fully cooked. For a smaller guest list, a half ham serves up to 10 people. pork hock vs ham hock. As we’ve determined, the terms butt and shank are used to refer to more than just the ham. Place the ham on the side where you removed slices. The Real Difference Between Ham Hock And Shank. The butt half is the upper part of the ham. Steaks often go by several different names as well. I like pork shank right off the bone and also in soup and beans. Before we get into particulars, let’s sort out what cut of meat a ham is. Unless you’re feeding a large crowd (or love leftover ham recipes), chances are you don’t need to purchase an entire ham. Here’s what confuses most budding chefs when they’re trying to learn the difference between all of the available cuts of pork. Cured meats are high in sodium, with a single serving making up nearly the entire recommended daily sodium intake for adults. WHOLE HAM – A whole ham will typically weigh 18 to 20 pounds and includes both the "butt" end and the "shank" end. The shank comes from the pig’s lower leg and contains a single bone that runs down the length of the ham. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 15-18 minutes per pound. That's where ham hocks and shanks come in. The shank is a good choice for a holiday table because the meat carves up so nicely. For best results, set the oven to a low temperature–no more than 300 degrees Fahrenheit–and heat the ham for about 10 minutes per pound. This is a good option if you prefer thicker slices. It’s easy enough to remember that the shank is the lower segment, while the butt is the larger upper portion. The shank is the lower part of the leg and has leaner meat, said Laura Pall, brand manager at Smithfield Foods. As we mentioned, the meat is leaner on this end, but the shape also makes carving more difficult. Picnic shoulder ham is also typically sold at a lower price than regular ham, so it could be a good choice if you’re on a tight budget. Carving a Whole Bone-In Ham. The butt portion is leaner and more tender, while the shank portion is a little bit tougher and fattier, but a lot more flavorful. The shank end has just one bone … Another way to prevent the meat from drying out is to cover the spiral ham with foil before adding it to the oven. A ham shank is a cut of meat located where the leg of a pig meets the foot. Remove any skin from the ham and use a knife to carve a crosshatch pattern throughout. But, those hours of stirring and simmering would be wasted without the addition of something rich and meaty in the mix. So there really is no comparison between the two in meatiness; the shank half is much more so. Cooking in Liquid — Cooking in liquid is often used to prepare less tender cuts of meat. Thank you for reporting this comment. For example, pork butt, Boston butt, and pork shoulder are all the same cut of meat. Either will flavor any dish like beans, greens etc. With the shank or lower leg to the carver's right, steady the ham with a fork and cut a few slices from the thin side of the leg. Also, if there will be many sides or an alternate protein source available, it’s fine to cut back on the serving sizes. The "shank end" is the lower end, more leg and less fatty. If you buy a ham that isn’t pre-sliced, it’s possible to carve the meat into spirals yourself while leaving the bone in place. Ham shanks, on the other hand, are meatier because they come from the area just below the shoulder or the hip. So, ham is a pork cut that comes from the back end of the pig. How to Cook Bone-in Ham. Ham hocks tend to be bonier and have less meat on them because they come from the area of the leg that is closest to the foot of the pig. Both contain a considerable amount of collagen which adds richness to whatever recipe you are making. Like Save April 18, 2014 at 10:23AM. A ham comes from the upper rear leg, while a shank would be the section farther down the leg. Food terminology can be confusing, especially when it comes to various cuts of meat. Ham hocks are eaten whole in many traditional European recipes (like the German Eisbein or Polish Golonka). If you want the best split pea soup, head to the grocery store and grab a hock or two and start from there - otherwise your soup will be missing that vital taste of smoky ham It’s safe to say that ham is no one’s idea of a healthy option for a main course. When you hear these terms in reference to fresh pork meat, the shank refers to the lower portion of the front leg, while the butt is technically the shoulder of the animal. If you’ve ever purchased a whole ham, you received both the shank and the butt end. Here in the U.S., the industry practice usually is to cut most of the shank bone off, so there is no pointed end. This cut of meat is sometimes mistakenly referred to as a ham hock, which is a different cut altogether that requires different preparation. Instead, read on to find out what type of ham will work best for you. A ham bone can be any number of lesser things, from a little ring of bone you might find in a ham steak, to a bone that comes inside a spiral cut ham. The lower portion of the ankle, known as the hock, contains a great deal of fat and gristle and is sold separately. 2. It also has plenty of flavor. The meat is fatty and easy to carve, thanks to the way the bone is positioned. discussion from the Chowhound General Discussion, Ham food community. The shank comes from the pig’s lower leg and contains a single bone that runs down the length of the ham. A ostrich hock is a cross section of the leg. While the shank is more visually appealing and easier to carve, the meat can be on the fatty side. Once you’ve added the glaze, remove the foil and return the ham to the oven to finish heating. That’s one of the reasons why it’s such a popular choice for holiday gatherings. As a general rule, you should plan on one pound of bone-in meat or a half-pound of boneless meat per person. In fact, it’s possible to buy a whole spiral ham, but the meat is usually divided into shank and butt sections. Butt ham, meanwhile, is made from the top portion of the leg. A bone in shank is the only ham I will serve" Ditto that. And then you have ham, which is a cured pork product with two classifications: shank or butt ham. Ham is cured with either wet or … Specifically, the rump/thigh area is called the “butt” and the “shank.” After getting the cut of meat from the pig, it is processed. That said, we should point out that fat and calories aren’t the only problem. A whole ham can weigh 15 to 20 pounds and can serve up to 30 people. As a result, the meat is very flavorful, though it is slightly tougher than the meat that comes from the butt end. Evidently, a pig has two butts. … Though it’s similar in texture, there are also a few differences. If you were to compare the slices side by side, you might have a hard time telling the difference between the shank meat and the meat from a picnic shoulder. The meat is fatty and easy to carve, thanks to the way the bone is positioned. The butt end (the top half of the ham) has more tender, fattier meat, lending a richer flavor. That’s the question all chefs face when they’re planning on serving many people at once. These numbers are flexible and dependent on several outside factors. Here's what I'll suggest: If you like tastier ham, and enjoy making things like ham and bean soup with the leftovers, buy the butt half. However, the process can be tricky, which is why most people wait to carve the ham until just before serving. Does it taper off at the end, or does it have a rounded appearance? Because the meat on the butt end is leaner, it tends to be lower in calories as well as saturated fats. The meat tends to be leaner and it has one long bone, which makes carving easier. Otherwise, it would be difficult to sell them, as they contain way too much meat for the average household. That’s why the terms pork butt and pork shoulder are often used interchangeably. Braise — Braising is a technique done by browning the meat on all sides in a heavy utensil. Undo. Most often, though, they’re cooked slowly with soups, vegetables, or sauces. A ostrich/emu bone is the bone from a whole, shank, or butt OSTRICH. Those people that have no restriction while eating all kind of meat must have experienced pork and ham. The ham comes from the hind legs of a pig. Save my name, email, and website in this browser for the next time I comment. Your email address will not be published. Because the meat is leaner, it often yields more servings. This is due to the fact that the cut contains both a section of the femur and a shank bone. A whole ham includes the butt and the shank, but most of the time what you purchase from the grocery store is just half of the ham, either the shank or the butt. Spiral-cut hams are made at the processing plant by slicing a bone-in city ham in one continuous spiral, leaving the meat on the bone in its original shape. Baking an Uncooked Ham For a cook-before-eating ham, preheat the oven to 325 degrees Fahrenheit, unless the directions on the ham direct you to do otherwise. My Recipes explains ham hocks are the joint between the pig's foot and leg which means they're made up of mostly skin, tendons, and ligaments and not very much meat. Although we think shank ham is the better choice in most situations, it comes down to a matter of taste. It needs to be only 18.5% protein, and generally has about 7 or 8% added water. Removing the skin, excess fat and the shank bone, Cook's Skinless Shankless Hams are leaner and easier to cut than a traditional bone-in ham. Place it on a rack in a roasting pan with 3/4-inch of water in the bottom. Make perpendicular slices to the leg bone cutting meat across the grain for maximum tenderness. It’s a good idea to try both the shank and the butt at least once, so you’ll have an informed opinion the next time you go shopping for ham. For serving ease, look for a spiral-sliced one. It also has a more attractive appearance overall. Is one of these cuts better than the other? The meat of the hog is known as pork but there are some who remain confused between pork and ham as they cannot differentiate between the two. I've never purchased a spiral cut ham. Therefore, if 10 people are attending your event, you should buy a 10-pound bone-in ham or 5 pounds of boneless ham. Let’s take a look. Huge pots of beans, stews, and slow-cooked greens are sometimes all we need in life. 1. Its meat tends to be very tender and flavorful—but it often contains part of the hip bone, which makes carving a little awkward. It's important to note though, ham hocks and shanks are not exactly created equal – they come from two different areas of the pig and one is meatier than the other, making it a bit more versatile. With precooked spiral ham, all you have to do is reheat it before serving. If you can find pork shanks fresh rather than smoked, they can be prepared on their own just like lamb or beef shanks. This would be about 15 minutes per pound for half hams and about 18 to 20 minutes per pound for whole hams. Cooking Terms. If that’s a primary concern, then butt ham is the clear choice. "Ham, water added" must contain at least 17% protein, and can contain at most 10% added water by weight. However, when the pork shoulder is cured and smoked, it’s then referred to as a picnic ham, or sometimes a smoked shoulder. "Ham with natural juices" is the next level down. What would be between your wrist and elbow. dedtired. Think of your own leg…..a ham hock is your ankle bone with minimum meat, a Ham shank is the leg bone between your knee and ankle (marrow bone and more meat). The term spiral refers to the way the ham is sliced, so it’s not actually a different cut at all.

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