How To Cook Ham Shank In Slow Cooker [GUIDE]

A ham shank is a cut of meat that’s often overlooked, yet it holds incredible potential for creating deeply flavorful, succulent dishes. Taken from the lower part of the pig’s leg, the ham shank contains rich, gelatinous connective tissue, which transforms into tender, melt-in-your-mouth meat when cooked low and slow. The slow cooker is an ideal method for this cut, as it allows the collagen to break down gradually, infusing the meat with both tenderness and rich, savory flavor. Whether you’re preparing a family dinner, a cozy meal for one, or a hearty addition to soups and stews, cooking a ham shank in a slow cooker guarantees convenience, depth of flavor, and an almost effortless result.

How Long To Cook Ham Shank In Slow Cooker

Timing is crucial to achieving the perfect texture. Ham shanks are tough cuts, full of connective tissue that requires long, slow cooking to become tender. Typically, you will need:

• Low setting: 6-8 hours
• High setting: 3-4 hours

The key is low and slow. The longer, slower cooking process allows the collagen in the meat to dissolve into gelatin, enriching the meat and the cooking liquid. Cooking at high heat can work in a pinch, but it risks drying out the meat or leaving it stringy rather than tender.

How To Tell If It Is Done

Properly cooked ham shank should have a few tell-tale signs:

1. Internal temperature: Use a meat thermometer to ensure the internal temperature reaches at least 145°F (63°C). However, for fall-off-the-bone tenderness, the ideal range is closer to 190-200°F (88-93°C).
2. Texture: The meat should pull away easily from the bone with minimal effort. If it resists, it likely needs more cooking time.
3. Appearance: The exterior will be golden to deep brown, and the meat will appear moist and succulent.
4. Juiciness: There should be clear, flavorful juices; overly dry meat indicates it’s been overcooked or cooked too quickly.

Ingredients Needed

For a classic slow-cooked ham shank, the following ingredients are recommended:

• 1 large ham shank (3-5 lbs)
• 1-2 cups chicken or vegetable broth (enough to partially submerge the meat)
• 1 onion, quartered
• 2-3 cloves garlic, smashed
• 2-3 bay leaves
• 1-2 tablespoons brown sugar or honey (optional for a sweet glaze)
• 1 teaspoon black pepper
• Optional: mustard, cloves, or other spices depending on flavor preference

These ingredients balance savory, sweet, and aromatic notes, enhancing the natural richness of the ham without overpowering it.

How To Cook Ham Shank In Slow Cooker

1. Prepare the shank: Rinse the ham shank under cold water and pat dry. Score the fat layer if desired, which allows seasoning or glaze to penetrate.
2. Layer aromatics: Place onions, garlic, and bay leaves at the bottom of the slow cooker. This ensures the meat doesn’t sit directly on the base, which could cause uneven cooking.
3. Add liquid: Pour in the broth to cover about one-third to one-half of the shank. Avoid fully submerging, as the top portion benefits from dry heat for browning.
4. Season and glaze: Sprinkle the ham with black pepper and any optional brown sugar or glaze.
5. Cook low and slow: Set the slow cooker to low for 6-8 hours, or high for 3-4 hours. Cover and let the slow cooker work its magic.
6. Check tenderness: About 30 minutes before finishing, test the meat. It should easily pull from the bone. If not, continue cooking in 30-minute increments.
7. Serve: Once done, remove the shank, let it rest for a few minutes, then carve or shred as desired. Serve with the cooking liquid or reduce it into a rich sauce.

When Things Go Wrong

Even slow cookers have challenges:

• Meat is tough: Most often due to undercooking. Return the shank to the slow cooker and add additional cooking time.
• Meat is dry: Overcooking or insufficient liquid can dry the outer portions. Next time, add more broth or cook at a lower setting.
• Flavor is bland: Slow cooking enhances flavor but requires proper seasoning. Layer aromatics, salt, pepper, and a touch of sweetness or acidity to lift the taste.
• Broth too thin: If your cooking liquid is watery, remove the meat and reduce it on the stovetop to concentrate flavors.

Expert Tips

1. Don’t rush: Low and slow is the key. Patience results in tender, flavorful meat.
2. Use a meat thermometer: Don’t rely solely on time. The internal temperature ensures perfect doneness.
3. Layer flavors: Aromatics, sweeteners, and a touch of acid (vinegar or citrus) enhance the natural pork flavor.
4. Consider finishing techniques: For a caramelized exterior, sear the shank briefly in a hot pan or broil it after slow cooking.
5. Save the cooking liquid: It’s a natural, flavorful stock perfect for soups, beans, or gravy.

Can I Do This Without A Slow Cooker?

Yes. Ham shanks can be cooked in:

• Oven: Roast at 300°F (150°C) covered in a braising liquid for 3-4 hours.
• Instant Pot/Pressure cooker: 1-1.5 hours on high pressure, then natural release.
• Stovetop: Simmer in a heavy pot with broth, covered, for 3-4 hours.

The principles remain the same: low heat, moisture, and sufficient cooking time.

Reheating Leftovers In Slow Cooker

To reheat without drying the meat:

1. Place leftover ham shank in the slow cooker.
2. Add a splash of broth or cooking liquid to maintain moisture.
3. Heat on low for 1-2 hours until warmed through. Avoid high heat to prevent drying or toughening.

This method preserves tenderness while gently reheating the meat.

FAQs

What Is A Ham Shank, And Why Is It Suitable For Slow Cooking?

A ham shank is the lower portion of a pig’s leg, known for its rich flavor and connective tissue. Slow cooking is ideal because it allows the tough meat to become tender while infusing it with flavor from any added liquids or seasonings.

How Long Should I Cook A Ham Shank In A Slow Cooker?

Typically, a ham shank should cook on low for 6-8 hours or on high for 3-4 hours. The exact time depends on the size of the shank and the slow cooker’s heat settings. The meat should be fork-tender when done.

Should I Add Liquid When Cooking A Ham Shank In A Slow Cooker?

Yes, adding liquid such as water, broth, apple juice, or a combination helps prevent the ham shank from drying out and enhances flavor. Typically, 1 to 2 cups of liquid is sufficient.

Do I Need To Brown The Ham Shank Before Slow Cooking?

Browning is optional but recommended. Searing the ham shank in a skillet before placing it in the slow cooker enhances the flavor through caramelization and adds a richer color to the final dish.

Can I Add Vegetables To Cook With The Ham Shank?

Yes, vegetables like carrots, potatoes, onions, and celery can be added. Place them at the bottom of the slow cooker to ensure even cooking and allow the ham’s juices to infuse the vegetables.

How Do I Season A Ham Shank For The Slow Cooker?

Common seasonings include garlic, onion, black pepper, bay leaves, mustard, brown sugar, and herbs like thyme or rosemary. You can also brush a glaze on the ham before or during cooking for extra flavor.

Can I Use A Pre-cooked Or Smoked Ham Shank In A Slow Cooker?

Yes, both pre-cooked and smoked ham shanks can be used. Since they are already cooked, the goal is to heat them through and tenderize the meat further, which usually requires less cooking time.

How Do I Know When The Ham Shank Is Done In The Slow Cooker?

The ham shank is done when the meat is fork-tender and easily pulls away from the bone. Internal temperature is less critical for pre-cooked ham but should reach around 140°F (60°C) if reheating, or 160°F (71°C) if cooking from raw.

Can I Store Leftovers, And How Should I Reheat Them?

Leftover ham shank can be refrigerated for 3-4 days or frozen for up to 2 months. Reheat gently in the slow cooker, oven, or stovetop with a little liquid to prevent drying.

Are There Any Tips To Enhance Flavor While Slow Cooking A Ham Shank?

Yes, using flavorful liquids like apple cider, broth, or a mixture with a splash of vinegar can enhance taste. Adding aromatics such as onions, garlic, herbs, and spices allows the ham to absorb more flavor during the slow cooking process. Glazing the ham during the last 30-60 minutes also creates a caramelized finish.