- Description
- Ingredients Information
- Nutritional
- Storage
- Preparation
- Recipe
Indulge in the ultimate form of indulgence with our exclusive smoked ham shank. This delectable cut of meat is a true luxury for discerning palates. Hand-selected and expertly cured, each succulent bite will transport you to a world of opulence and refinement. Savor the rich and smoky flavors of our smoked ham shank, perfect for elegant dinner parties or intimate gatherings. Elevate your dining experience and treat yourself to the very best with our smoked ham shank.
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.
Hurry and make your purchase today, as this luxurious delicacy is in high demand and limited supply. Bon appétit!
Minimum weight- 400g
Pork, Salt, Sucrose, Preservatives (E250, E251), Antioxidant (E301), Natural Oak Wood Smoke.
|
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 |
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.
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.
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.
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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.
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Using a small sharp knife, carefully cut the skin from the ham, leaving behind a good even layer of fat.
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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.
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Preheat the oven to 220C/200C Fan/Gas 7.
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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.
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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.
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