Smoked Ham Shank

Once cooked, refrigerate any leftovers and consume within 3-4 days. For uncooked shanks, check the 'best by' date.

Slow cooking is key! Low and slow heat renders the fat and makes the meat incredibly tender.

The bone adds wonderful flavor to broths and stocks.

Rinse the shank under cold water before cooking to remove excess salt, especially if it seems very salty.

Lentils and other legumes

Split peas

Sauerkraut

Potatoes

Cabbage

Trying to cook it too quickly, resulting in tough meat.

Not removing enough excess salt if the product is very salty, which can make dishes inedible.

Discarding the bone – it's a flavor powerhouse!