Ham shanks...how to cook?

[wannabedomesticgoddess]

I picked up two ham shanks in our local shop at the weekend for £3.52. The total weight is around 3kg.

So how do I cook them? Can I slow cook them? Going to do them for dinner tonight and tomorrow but need ideas!

Thanks :)

[ToupOfRegDwight]

I use them for lentil soup. Bung everything in a pot of boiling water, leave for as long as you want. Take the shank out to cool so you can cut the meat into little pieces. Blend the soup then mix the meat back in.

I use carrots, swede, red lentils and 3-4 new potatoes to thicken it. And a couple of chicken stock cubes but that's optional.

[wannabedomesticgoddess]

That sounds nice. Think I will do that tomorrow! I have one in the SC now with brown sugar but could only fit one in.

[MaryMotherOfCheeses]

They sound enormous!

I would be wary of stock cubed with ham, could end up very salty.

I think i'd slow cooker one with a glug of cider in the bottom, some leeks and finish with a swirl of cream and lots of pepper. I guess you could bung in some lentils too.

[ToupOfRegDwight]

I have to admit that I like my soup quite salty, but I only use the ham and stock cubes. I don't add more.

[wannabedomesticgoddess]

Last nights was really lovely. And the dog enjoyed the skin and fatty bits!

I am going to cook the second one the same way and then make it into soup because it was a little salty!

[ToupOfRegDwight]

It sounds lovely with the sugar. How do you do it? I'm investing in a slow cooker this weekend.

[Allalonenow]

Soak the shank in a large bowl of cold water, overnight if possible, to get rid of some of the salt.

[wannabedomesticgoddess]

With a gammon I put a layer of brown sugar on the bottom of the dish, lay the ham in flat side down, then put some more sugar on top. Turn on low for 7 hours for a 1.8kg gammon.

For the shank I did the same but I didnt put any sugar on the top (because thats skin) and cooked it for the same.

It wasnt very very salty, but the addition of stock cubes would have been too much iyswim! I never soak gammons as they are always fine.

[ToupOfRegDwight]

I should have said I always make large quantities (enough for 5 freezer batches) so it's distributed fine but if you were just making for one meal it would be mouth puckeringly salty!

Looking forward to trying that gammon recipe.