Smoked Ham Shank

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Regular price £6.99

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Description

Our smoked ham shank is smoked to perfection and packed full of natural flavour . Produced using traditional methods our bone in ham shanks will not leave you disappointed. They will make the perfect centre piece of any main meal.

Minimum weight- 400g

Ingredients Information

Pork, Salt, Sucrose, Preservatives (E250, E251), Antioxidant (E301), Natural Oak Wood Smoke.

Nutritional

As a guide we recommend that this product provides:	Per 100g
Energy KJ	1308
Energy Kcal	313
Protein/g	36
Fat/g Of which saturates	18.8 7.1
Carbohydrate /g Of which Sugars	0 0
Salt/ g	2

Storage

Our Smoked bone in ham shank is vacuum sealed and is to be refrigerated until date shown on packing. Once opened, wrap well and use within 3 days. Suitable to be frozen for up to 12 months.

Preparation

Cooking - preheat oven to 325 degrees. Remove all packaging materials. Place ham, cut side down, on rack in shallow roasting pan. Cover loosely with lid or foil and heat for approximately 20 to 25 minutes per pound until heated through.

Recipe

Roast Ham Shank

Ingredients

1 raw smoked ham, about 5kg/11lb, bone in
2 leeks, halved
1 onion, halved
1 carrot, cut into big chunks
10 black peppercorns
2 bay leaves

For the glaze

1 tsp coriander seeds
1 tsp grated orange zest
3 tbsp demerara sugar
3 tbsp light muscovado sugar
2-3 tbsp English mustard powder
handful whole cloves, for decoration
honey to drizzle

Method

Test the saltiness of your ham by slicing a small piece off the end and frying it in a little oil. If the ham is very salty, you will need to soak it for 12 hours in cold water, changing the water once. If your ham is quite salty, place the joint in a very large pan, cover with cold water, bring to the boil. Drain and discard the cooking water.
Let the ham cool a little in its cooking liquid, then carefully lift it out and onto a board. (The liquid can be used as a delicious stock for split pea soup and other recipes.) Leave the ham to cool a little.
Using a small sharp knife, carefully cut the skin from the ham, leaving behind a good even layer of fat.
Score the fat into a diagonal criss-cross pattern with a sharp knife. The ham can now be chilled for up to two days, or you can bake it straight away.
Preheat the oven to 220C/200C Fan/Gas 7.
Grind the coriander seeds in a pestle and mortar. In a bowl, mix the grated orange zest and sugars, then add the ground coriander seeds. Sift the mustard powder evenly over the ham, then scatter the sugar mixture over the work surface and roll the ham in the mixture to coat the fat. Push a clove into the centre of each diamond in the fat of the ham. Drizzle over the honey.
Cover the exposed end of the ham loosely with foil, securing with a few toothpicks. Place the ham on a rack inside a roasting tin and bake the ham for 15 minutes until the glaze is sticky and crisp, maybe even a little charred here and there. Eat hot or cold. can be served with potatoes and veggies.

Customer Reviews

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Extremely tasty and well smoked+flavored

I broke this down with a kichen knive info small pieces and then let it cook in a creamy mushroom and winter vegetables for a long time and the favour afterwards was truly sensational. Perfect over rice.

Was very rich to eat on its own, but also still delicious. Quit salty. But not unbearably so.

Did what it said on the tin, very tasty smoked ham shank, made to meals out of it ,

Good value

Very pleased with this product, although a little salty for my wife's taste.

Most Enjoyable Product

What value. Made lots of really taste meals for the family. Even the birds in the garden thought the outer fat was delicious. Port of Lancaster products are always a good buy.

Excellent product, Quick delivery

Made a pea and ham soup, it was excellent. Shank needs soaking overnight so it is not too salty.

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