ham shanks
Ham shanks are a rich source of protein and collagen, with significant amounts of sodium due to curing. They provide B vitamins (especially B12 and niacin) and minerals including zinc and selenium.
About
A ham shank is the lower hind leg portion of a cured and/or smoked pork ham, typically cut at the joint between the foot and the larger ham section. This cut consists of bone, skin, fat, and muscle, and can be sourced from either city hams (wet-cured) or country hams (salt-cured and aged), resulting in varying levels of saltiness and depth of flavor. Ham shanks retain the bone and significant connective tissue, making them ideal for long, slow cooking that converts collagen to gelatin, enriching broths and braising liquids.
The flavor profile ranges from mildly salty and smoky in mass-produced city ham shanks to intensely savory and complex in traditional country ham shanks. The meat becomes increasingly tender with extended cooking, and the rendered fat and bone marrow contribute richness to dishes. Regional variations exist across American, European, and Caribbean traditions, with some country ham producers in the American South and Europe offering distinctive aging and smoking protocols.
Culinary Uses
Ham shanks are primarily used as a flavoring and texture element in soups, stews, beans, and braises rather than as a standalone protein. In Southern and soul food cuisines, they are simmered with collard greens, mustard greens, and turnip greens, imparting a deep, savory broth. They are also traditional in split pea soup, navy bean soup, and various European pottages. The shank is cracked or cut into sections before cooking to maximize surface area and allow flavorful compounds to infuse the cooking liquid. After 2–4 hours of simmering, meat can be shredded from the bone and returned to the dish, or the shank can be removed and the broth used as a base for other preparations. Ham shanks pair well with acidic vegetables (turnips, carrots, celery) and cruciferous greens.