Tuesday, November 9, 2010

Fall Apart Ham Shank

If you are anything like me, you really hate "carving" a ham. So, recently, I took it upon myself to try a new experiment. I decided to cook a ham shank and cook it the same way I cook a picnic ham. And let me tell you, I was ever so happy about that decision and the result. Picnics can be a tad saltier than the human tongue can bear at times (which I personally don't mind, but others do), so the shank is not quite so salty. However, I much rather prefer the way a picnic falls apart after cooking it, much more than that the huge shank that stares you in the face and dares you to start slicing to do something with it.

So, here's my new ham recipe. I don't advise you to do this on Thanksgiving day for a crowd without experimenting, so I recommend a test run on the smallest shank you can find!

Fall Apart Ham Shank:

Preheat oven to 310 degrees

- ham (shank portion)
- 1 can of Mtn Dew


In a roasting pan, place tin foil on the bottom before placing ham portion in. (use enough to cover the ham completely after prep)

Place ham on tin foil and pour Mtn Dew all over ham - use the entire can.

Completely cover the ham and place in oven.

Cook at 310 for at least 1 hour for each pound.

Note: Please don't panic if your ham appears to be a little bit browner on a few edges than normal. The sugar caramelizes and it gives that appearance, but your ham is not burnt.

After you pull the ham out of the oven, you should be able to stab it with a fork and withdraw a delicious piece tender, delicious ham.

At some point, drain the "gravy" out of the roaster and thicken it up with a little corn starch and you have some delicious gravy for the ham.

YUMMY!! I think I'll go get a ham now!!


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