tackling a Fresh "Ham" shank??? Need expert advise

gunpowder

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May 31, 2009

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Northern Indiana

• Aug 3, 2012

• #1

I have smoked pork, beef, etc. I was given a paper bag labeled "HAM SHANK". I pulled it out of the freezer and thawed in the fridge. Pulled it out expecting a cured ham and dang if it isn't a raw pork shank.

Never done one of those and a search of the site leads me to believe most others haven't either.

Do I cure it and then smoke or do I just treat it like a pork shoulder and smoke it and truck on. I need guidance and instructions.

Mike

 

doctord1955

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Jan 22, 2011

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• Aug 3, 2012

• #2

what do u want to do?  U can do any of the above!

 

BGKYSmoker

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• Aug 3, 2012

• #3

I have done a fresh shank. Lemme find my pics.
 

 

jarjarchef

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• Aug 3, 2012

• #4

Here is one I did a couple weeks ago. The rub is enough for 5.

http://www.smokingmeatforums.com/t/125208/3-shoulder-picnic-ham-smoke-w-q-view

 

BGKYSmoker

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• Aug 3, 2012

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I did this 2 years ago. Cant remember the exact recipe but i did inject the brine next to the shank and the ham was submerged in the brine for 7 days before i hung for 24 hours. Hung in my Bradley at 120 then smoked in my MAK for 16 hours.

http://s123.photobucket.com/albums/o290/stlthy1/Smoked Ham/?start=all

 

daveomak

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• Aug 3, 2012

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Gunpowder, evening.....  Here is a "turkey leg" deal I did awhile back......  Use a similar recipe for pork shanks...... Try Pops brine recipe... It should work very well....    Dave

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++

These turkey legs were an experiment....

Tip's Slaughter House Poultry brine was made and the legs brined for 5 days.....

I also added cure# 1 because I had never cured poultry.....

Here they are after rinsing and adding Bride's poultry spice mix.....



In the smoker.... 1 hour dry...  4 3/4 hours smoke using Pitmaster's Choice pellets....  wonderful smelling smoke and

mild flavor... fruity and no bitter taste....  incredible combination of hardwoods to smoke your turkey.....



Here is the money shot.....  the cure turns the meat pink, like ham....  the choice of spices didn't work that well with the cure....

Smoke flavor was outstanding.... 



For now, I'm sticking with brined smoked turkey without Cure# 1 until I learn more about what spices go with

cured bird..... I learned something today... 

..... 

Thanks for sharing....  Dave 

 

Last edited: Aug 3, 2012

gunpowder

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May 31, 2009

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Northern Indiana

• Aug 3, 2012

• #7

Crap! Need some DC cure and I doubt it is available anywhere locally. Hate to refreeze till I get supplies.

 

Last edited: Aug 3, 2012

daveomak

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• Aug 3, 2012

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Gunpowder..... If it's labeled "Ham" shank..... it may be cured already....  cut off a hunk and fry it or throw it in the Microwave..... if it turns pink.... it's cured..... More smoke will not hurt it..... I have re-smoked shanks and bacon etc...   Dave

 

chef jimmyj

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• Aug 4, 2012

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What is the Weight and a Pic would be nice...You can certainly Cure and Cold/Cool smoke it like a Ham Hocks. But if getting some Cure #1 will take more than 4-5 days...I would either Brine in a favorite brine without cure and/or Hot Smoke it as is at 225*F. If it is Meaty you will get some Pulled Pork and if Not the whole deal can then go in Beans, Greens, Soup or any other place Ham Hocks are typically used... Fresh or Smoked Pork Shanks make some of the BEST Osso Bucco you can get without dropping big $$$ for Veal Shanks. Brown them off then Simmer low and slow with Carrots, Celery, Onion, Garlic, Thyme, Basil maybe some Oregano or Rosemary, a can of Diced Tomatoes and 2 cups of Red Wine, until the meat is falling off the Bone. Add some Pasta and a Salad...Have Fun with it...JJ

 

Last edited: Aug 4, 2012

gunpowder

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May 31, 2009

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Northern Indiana

• Aug 4, 2012

• #10

DSC_0039.JPG

• gunpowder
• Aug 4, 2012

Blood inside the bag. Haven't tried to cook some yet. Looks to weigh only 7#.

 

Last edited: Aug 4, 2012

chef jimmyj

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• Aug 4, 2012

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That is a Shank Portion of a, most likely, Fresh Ham (no cure). You can Cure it if you want but that has enough connective Tissue that it will make pretty good Pulled Pork as well. I have done them before and it's good stuff...JJ