Smoked Ham Shanks Recipe
One of the basic requirements when making smoked ham is that it has to be a lean, moist ham that has been smoked for a period of time in order to retain its flavor. This is a great way to have smoked ham made from several different cuts of ham.
Ingredients
- 1 - 1 3/4 to 2 pound smoked ham shank (whole or cracked)
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 32 ounces chicken stock
- 2 onions, peeled and cut into quarters
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 4 cloves garlic, peeled and smashed
- 1 - 15 ounce can of dark red kidney beans, drained
- 1 - 15 ounce can of pinto beans, drained
- 4 cups cooked white rice
- Salt and pepper to taste
Instructions
- To prepare the oven, preheat it to 350 degrees.
- Over medium-high heat, combine butter and olive oil in a large ovenproof pot with a lid (preferably a dutch oven). When the butter has melted, add the onions, celery, and carrots. Sprinkle the vegetables lightly with salt and cook until they are just browned, stirring occasionally. Stir often during the next two minutes as you add the garlic.
- Pour in chicken stock and add the ham shank. Add a pinch of salt and black pepper. Cover and place in the oven at a low boil. To make the meat fall off the bone, bake at 350 degrees for 2-1/2 hours.
- After removing the pork from the pan, let it cool for a few minutes. Return the stock to the pot after straining the vegetables from it. Stir in the beans and rice and bring to a simmer. Salt and pepper can be added as needed based on the seasoning. Salt the ham lightly, it has a lot of.
- Chop or shred ham with two forks after removing it from the bones. Chop the ham into equal amounts and place it on 4 plates.
- I recommend serving right away.
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