If you want a holiday-style ham that tastes incredible without a complicated glaze or a bunch of steps, this oven baked ham shank is the one. You slow bake it covered with a little water in the pan so it stays juicy, then finish with a sticky brown sugar Dijon glaze. It’s sweet, tangy, salty, and ridiculously satisfying, plus it feeds a crowd and makes the best leftovers. If you’ve made my Spiral Glazed Ham, this one’s just as impressive for Easter, Christmas, or any special dinner.
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Why You'll Love This Ham Shank Recipe
This oven-baked ham recipe is built to be dependable. It works for a ham shank or butt portion, it uses tight foil to lock in moisture, and the glaze is simple but hits hard without burning. You also get clear roasting guidance by weight, so you’re not guessing when it’s done.
The brown sugar Dijon glaze is the reason people go back for seconds. Brown sugar brings that sticky sweetness, Dijon adds tang, and together they cut through the richness of the ham in the best way. Baking the ham covered first keeps it tender and juicy, then uncovering at the end lets the glaze set up and cling to the outside, that’s the magic part.
It’s also the ultimate “let the oven handle it” main dish. While the ham bakes, you can knock out your sides, and the whole house smells like a holiday dinner without you doing anything complicated.
Ingredients You'll Need
- 8-10 pound ham shank or butt portion
- 1½ Cups Water
- ⅔ Cup Dijon Mustard
- 1 Cup Brown Sugar
- 2 teaspoons Whole Mustard Seed
Ingredient Notes That Make This Recipe Better
- Ham shank vs butt portion: Both work. Shank is slightly more traditional and can be a bit more “hammy” and hearty. Butt portion tends to have more meat. Either way, this glaze works perfectly.
- Dijon mustard: Dijon gives tang and bite. It balances the sweetness and keeps the glaze from tasting like straight sugar.
- Brown sugar: Light or dark works. Dark brown sugar gives a deeper caramel flavor.
- Whole mustard seed (optional): Adds texture and a little pop if you serve extra glaze on the side.
How To Cook a Ham Shank In The Oven
Step 1: Preheat and prep
Preheat the oven to 325°F. Trim any excess fat from the ham shank or butt portion. (Leave a thin layer for flavor.)
Step 2: Set up the roasting Pan
Place ham in a roasting pan. Add 1 ½ cups of water to the bottom of the pan. Cover tightly with aluminum foil so no steam escapes.
Step 3: Bake covered
Bake fully covered for about 2 hours, then continue based on weight. *See time chart below.
Step 4: Make the glaze
While the ham bakes, mix ⅔ cup Dijon mustard and 1 cup brown sugar in a small bowl until smooth. Pour half the glaze into a second bowl and reserve it for serving later.
Step 5: Glaze and finish uncovered
When there are 30 minutes left in the cooking time, remove the ham from the oven and carefully remove the foil. Spread the glaze all over the ham (top, sides, front, and back). Return ham to the oven uncovered for 30 minutes so the glaze sets.
Step 6: Rest
Remove the ham shank from the oven and tent loosely with foil. Let it rest 10-15 minutes before carving.
Step 7: Optional serving glaze
Stir 2 teaspoons whole mustard seed into the reserved glaze. Microwave in 20-30 second increments until the sugar dissolves, stirring between, then cool slightly. Serve carved ham with extra glaze on the side.
Roasting Times (18-20 minutes per pound)
Use this as a quick guide for a covered bake at 325°F. Roasting times can vary a bit based on your ham’s shape and how cold it is when it goes in the oven, so treat these as estimates and glaze during the final 30 minutes.
- 8 lb ham: 2 hours 25 minutes to 2 hours 40 minutes
- 9 lb ham: 2 hours 40 minutes to 3 hours
- 10 lb ham: 3 hours to 3 hours 20 minutes
- Glaze timing: Start glazing the ham during the last 30 minutes of roasting so the brown sugar Dijon glaze can set up glossy and caramelized without burning.
Pro Tips for the Best Ham Shank
- Seal the foil tight. This is the key to juicy ham. If steam escapes, the ham dries out faster. Crimp the foil tightly around the pan edges.
- Do not skip the water in the pan. Water creates steam and keeps the ham moist while it warms through.
- Glaze at the right time. Brown sugar can burn if it’s exposed too long. Glazing for the final 30 minutes gives you that glossy finish without scorching.
- Warm the reserved glaze for serving. Heating it makes it pourable and helps the flavors blend. Let it cool slightly so it thickens again.
- Rest before carving. Resting keeps the juices in the meat and makes slicing cleaner.
What to Serve with Ham Shank
This ham shank is sweet, salty, and rich, so it pairs best with classic comfort-food sides and something fresh to balance it out.
- Potatoes: Scalloped potatoes are the ultimate ham side, and mashed potatoes are always a win for soaking up any glaze and juices.
- Mac and cheese: Creamy mac and cheese with glazed ham is a comfort-food combo that never misses. This viral mac and cheese is always a hit for the holidays.
- Green veggies: Green beans or roasted asparagus add freshness and keep the plate from feeling too heavy.
- Sweet sides: Sweet potato casserole is perfect with the brown sugar Dijon glaze, sweet and savory just works here.
- Bread: Cornbread or dinner rolls are great for mopping up any extra glaze on the plate.
- Something crisp: A simple green salad with a tangy vinaigrette, like this iceberg lettuce salad, is the easiest way to balance all the richness and make the meal feel complete.
Ham Shank Storage and Reheating Tips
Refrigerator: Store leftover ham in an airtight container in the fridge for up to 4 days. For best moisture, store it in larger slices and keep a little glaze or pan juice with it.
Freezing: Freeze sliced ham in freezer bags for up to 2 months. Add a spoonful of glaze or a little cooking juice before freezing to help keep it moist. Freeze flat so it thaws faster and stacks easily.
Reheating (keep it juicy): Reheat covered at 300°F with a splash of water or broth in the dish so it steams gently. Low heat prevents drying out. For slices, 10-15 minutes is usually enough. For larger pieces, heat longer until warmed through.
Ham Shank FAQs
What’s the difference between a ham shank and a ham butt portion?
A ham shank comes from the lower leg and usually has the classic ham shape with more bone. A butt portion comes from the upper part of the leg and typically has more meat. Both work great for this recipe, just follow the same covered-bake method and roast by weight.
Is ham shank already cooked?
Most grocery store ham shanks are fully cooked and you’re reheating them. Always check the label. If it says “fully cooked,” you’re just heating it to serving temperature. If it says “cook before eating,” you’ll need to cook it fully (and the timing will be different).
Do I need to add more salt?
Usually no. Hams are cured and already salty. It’s better to let the glaze and sides handle the balance instead of adding salt to the ham itself.
How do I know when ham is done?
If your ham is fully cooked, it’s done when it’s hot all the way through. Use a thermometer in the thickest part and aim for about 140°F.
Why do you bake the ham covered first?
Covering traps steam and keeps the ham juicy while it warms through. Uncovering during the last 30 minutes is what lets the brown sugar Dijon glaze set, get glossy, and caramelize.
Can I make the glaze ahead of time?
Yes. Mix the glaze up to 2 days ahead and store it in the fridge. Let it sit out for a bit before using so it spreads easily.
How much ham do I need per person?
A good rule is about ½ pound per person for a bone-in ham shank (or closer to ⅓ pound per person if you’re serving a lot of sides). Bone-in hams have less edible meat per pound, so it’s better to round up if you want leftovers.
Can I glaze the ham earlier than the last 30 minutes?
It’s better near the end. Brown sugar can burn if it bakes too long, especially at higher heat. Glazing in the last 30 minutes gives you that sticky finish without scorching.
More Recipes to Try Next
Baked Ham Shank
If you want a holiday-style ham that tastes incredible without a complicated glaze or a bunch of steps, this oven baked ham shank is the one. You slow bake it covered with a little water in the pan so it stays juicy, then finish with a sticky brown sugar Dijon glaze. It’s sweet, tangy, salty, and ridiculously satisfying, plus it feeds a crowd and makes the best leftovers. If you’ve made my Spiral Glazed Ham, this one’s just as impressive for Easter, Christmas, or any special dinner.
Ingredients
- 8-10 pound ham shank or butt portion
- 1½ Cups Water
- ⅔ Cup Dijon Mustard
- 1 Cup Brown Sugar
- 2 teaspoons Whole Mustard Seed
Instructions
- Preheat the oven to 325 degrees.
- Trim any excess fat from an 8-10 pound ham shank.
- Place ham into a roasting pan. Add 1 1⁄2 cups of water to the bottom of the pan. Cover tightly with aluminum foil so that no steam can escape.
- Bake for 2 hours fully covered.
- Meanwhile, in a small bowl combine ⅔ cup dijon mustard and 1 cup brown sugar. Stir to combine. Pour half of the glaze into another small bowl and reserve for later.
- When there is 30 minutes left in the cooking time, remove it from the oven. Take off the aluminum foil and spread the glaze over the roast (front, back, top and sides). Return the roasting pan to the oven for half an hour for the glaze to set.
- Remove from oven and tent with aluminum foil. Let the meat rest for 10-15 minutes before carving.
- Brown Sugar Glaze for Serving-Optional: Add 2 teaspoons whole mustard seed to the reserved glaze and stir to combine. Microwave the brown sugar mixture in 20-30 second bursts until the sugar is dissolved. Set aside to cool.
- Serve the carved meat with extra brown sugar mustard glaze on the side.
Nutrition Information:
Serving Size:
½ lb.Amount Per Serving: Calories: 518Total Fat: 35gSaturated Fat: 10gSodium: 2,674mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 31g
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