Ham Shank

Store raw ham shank in the refrigerator and cook within 3 days. Once cooked, refrigerate leftovers within 2 hours and consume within 3-4 days. Freezing is best for long-term storage.

Low and slow cooking is key to tenderizing the ham shank.

Consider soaking the shank in water for a few hours to remove excess salt if it's heavily cured.

The bone adds immense flavor to broths and braises.

Lentils

Beans (white beans, black-eyed peas)

Greens (collard greens, kale)

Root vegetables (carrots, potatoes)

Soups and stews

Cooking too quickly at high heat, resulting in a tough texture.

Not accounting for the saltiness of cured shanks in recipes.

Discarding the bone, which is valuable for flavor.