Now here in the UK they are often sold cooked in butchers shops but are also sold raw and used to make stock for soup and then the meat used for other things like risotto or chicken and ham pie etc. They are quite cheap, this one cost £3. They have a big bone in them which gives great flavour. Score the skin quite deep with a very sharp knife for the crackle.
First off soak the ham shank in cold water for 20 mins to remove the salt otherwise the cooked joint will be too salty. Rinse once with cold water then Pat dry. Then rub salt and olive oil into the scores in the skin.
Next pre heat AF to 210oC for 5 minutes then put the ham on the tray with baking paper underneath to stop it sticking. Cook for 15 mins
2) Turn heat down to 180oC and cook for another 35 mins turn the joint over and cook another 30 mins. but check with your meat thermometer don’t just guess, internal temp should be 165oC
3) cover and rest for 15 mins.
4 ) Remove crackle which will be superb and crispy – see my photo
We are having ours cold on stottie cakes ( see photo, a kind of bread found in Tyneside) with pease pudding ( a kind of cold spread made with split yellow peas and ham stock, again from Newcastle, see photo) Google it if unsure.
So now beginners we are into the realms of temperatures and meat thermometers but still keeping it simple.
