Cook a half ham weighing between 5 and 7 pounds for 20 minutes per pound. For a 3- to 4-pound shank or butt section, cook for approximately 35 minutes per pound. Always cook uncovered until the internal temperature reaches 160 degrees Fahrenheit.
How long is the cooking time for a 6-pound ham?
Uncooked and Boneless Ham – Cooking Temperature and Time: Depending on the cut, the weight of this ham can range from two to eight pounds. Shoulder Roll ham weighs between two and four pounds and should be cooked at 325 degrees Fahrenheit for 35 to 40 minutes per pound.
How should a 6-pound precooked ham be cooked?
Instructions – SPIRAL SLICED HAMS If you wish to reheat these hams, the directions are often included on the packaging. Place the ham, cut-side down, on a sheet of heavy-duty aluminum foil and cover it completely. Or, use an oven roasting bag and prepare according to the bag’s directions.
Bake at 325 degrees Fahrenheit for 10 to 14 minutes per pound, or until a meat thermometer reaches 135 degrees Fahrenheit. Remove from oven and allow settle for 10 minutes before serving. If the ham came with additional glaze, follow the instructions on the packaging for applying and heating the glaze.
To glaze this sort of ham, preheat the oven to 400 degrees Fahrenheit, brush the ham with the glaze, and bake for 10 to 15 minutes, or until the glaze is bubbling and golden. Allow to rest for 10 minutes before serving. SLOW COOKER APPROACH The slow cooker produces succulent and juicy hams.
Check that the ham will fit in the slow cooker. Place the ham in the appliance and then add the ingredients for the glaze. You may also add Coke or Pepsi, chicken broth, or water; approximately 1 cup will suffice. Cover and simmer on low for 4 to 8 hours, or until the ham is completely heated. If you choose to glaze the ham, set it on a broiler pan and cover it with glaze; broil 10 inches from the flame for 10 to 15 minutes while keeping a close eye on it.
OVEN METHOD The objective is to reheat the ham without dehydrating it. The optimal method is to arrange the ham on a rack within a roasting pan. Add water to the bottom of the pan and closely cover with aluminum foil. Bake at 325 degrees Fahrenheit for 16 to 20 minutes per pound, or until a meat thermometer reaches 135 degrees Fahrenheit.
Unwrap the ham and apply the glaze; raise the heat to 400 degrees Fahrenheit and bake for an additional 15 to 20 minutes, until the glaze is browned. GRILL METHOD It is difficult to grill a full or half ham due to the method’s reliance on dry, intense heat. However, ham steaks or slices are delicious when grilled.
Easy Ham Recipe – How to Bake a Ham
If you wish to grill a huge ham, utilize the indirect cooking method and ensure that the coals are completely consumed by gray ash before adding the ham. You must read the label of the ham you purchase attentively in order to cook it properly. In this instance, you are only reheating the ham, thus preventing it from drying out is of utmost importance.
- WHAT ABOUT GLAZING? Obviously, glazes enhance the flavor of ham and also make the meat more attractive.
- Glazes can range from a simple brushing of maple syrup to complex sugar and flavor mixes.
- They should be added during the final 20 to 30 minutes of cooking to prevent burning.
- If desired, you can slice the surface of the ham and place entire cloves in each slit.
Jbrookstdd2020 2020-07-20T14:14:45-07:00
How long is it necessary to cook a 6-pound ham shank?
Follow our photo-illustrated, step-by-step instructions for baking this delicious Pork Ham Shank with Brown Sugar Glaze. Excellent as a main dish and as a sandwich filling. No matter how you utilize it, your family will adore it. There is a printable recipe available.
- Recipe for Baked Ham Shank with Brown Sugar Glaze.
- Initial publication date: February 26, 2017 Ham Shanks are one of the pork cuts most commonly served during holidays such as Easter, Thanksgiving, and Christmas.
- Nonetheless, they are typically available year-round at the meat counter of your preferred grocery store.
Ham Shanks are typically one of the cheapest cuts of pork and make an excellent, simple-to-prepare family meal. Bake this dish for the family, slice it, and serve it with your preferred side vegetables for a complete weeknight or Sunday dinner. Then, and this is my preferred method of consumption, use any leftovers to make sandwiches.
In any case, you will enjoy it. I’m using a “Fully Cooked” labeled Pork Ham Shank. It has also been smoked to enhance its flavor. Check the label of the item you are purchasing or have already purchased to determine what it is. You may order one that is completely raw, or “fresh.” Or, you may purchase a product that is labeled “Ready to eat” or “Heat and Serve.” If you are using a fresh ham shank, the cooking time will be greater than what is indicated above, but the rest of the procedure will remain the same.
Just follow the cooking time instructions on the package and include them into this recipe, and you’ll be ready to go. Following this link will take you to the Hams and Food Safety page on the website of the United States Department of Agriculture. The page referenced above contains far more information than I can provide here.
- So, if you’re prepared to give our Pork Shank Recipe a go, let’s begin cooking! Ham Shank Glazed with Brown Sugar: These are the only required components.
- As stated previously, this Ham Shank is described as “Fully Cooked.” Yours may differ, so check the label and adhere to the baking instructions on the package.
This item was 8.51 pounds. You will also need to know the weight of the ham shank in order to adjust the cooking time correctly. Note that I did not block the Use/Freeze button. When I removed the price tag that the supermarket shop had on, the sticker just peeled off.
In case you were curious, I paid $1.79 per pound. Remove the outer wrapper and any other packing. The Ham Shank is placed in a roasting pan. Your shank may even differ somewhat from this one. The hock section of this specific shank has been removed. Depending on how it is sliced, a different portion of the shank you get may have a sharper tip than this one.
Just saying. Place the larger end DOWN in the roasting pan and generously cover it with mustard. Spread a thin layer of mustard on all sides of the shank piece, then flip it over to evenly cover all sides. The mustard will only serve to bind the brown sugar to the meat.
- It does not impart a discernible mustard flavor, so feel free to use it even if you dislike mustard.
- Add Brown Sugar to the mix.
- Coat the shank with Brown Sugar thoroughly.
- It will begin to dissolve, but coat the shank as much as possible.
- Place the bigger flat side of the shank in the pan.
- Lightly wrap the entire item with aluminum foil.
Simply tuck it around the tops of your pans; there is no need to seal it securely. Bake at 325F for 1 1/2 hours, or until the internal temperature of the meat reaches 145F. This is estimated to take 15 to 20 minutes per pound. Check the temperature of the ham shank without touching the bone with the thermometer.
I’ve always recommended purchasing and using a quality digital thermometer. It is one of the most essential kitchen equipment, and they are available in a variety of pricing points. So that you don’t have to worry about overcooking and drying out the meat, they provide a rapid and precise readout of the meat you’re cooking.
The shank has already reached 149 degrees Fahrenheit, but I want to continue cooking it until it reaches 165 degrees. The USDA specifies a minimum cooking temperature of 145 degrees Fahrenheit for bone-in pig shanks. We’re going to baste the shank with its own juices, then return it to the oven to brown a bit, so it will continue to cook during this procedure.
- Use a spoon to scrape liquids from the pan’s bottom and baste the shank well.
- Leave the shank UNCOVERED and return it to the oven to brown gently.
- Return the shank to the oven for an another 10 to 15 minutes, uncovered, so it can softly brown.
- Take the cooked shank out of the oven and cover it lightly with aluminum foil.
Wait 10 to 15 minutes before slicing and serving the meat. Before serving, cut the shank into thin slices. This image causes my mouth to wet. Observe how wet it is! It is difficult for me to wait for “leftovers.” This is my preferred method of consuming this roasted ham shank.
