Shank is the lower half of the leg and is the cut most associated with baked ham. The shank cut contains the femur bone only, making it a little easier to carve. It is more budget-friendly, but the meat tends to dry out more during cooking.

Pork, Water, Salt, Potassium Lactate, Sugar, Sodium Phosphate, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite, in Beef Collagen Casing. Perishable. Keep refrigerated.

Fully cooked. Quality guaranteed. US Inspected and passed by Department of Agriculture.

Heating Instructions: Heat at 275 degrees F 12-15 minutes per pound. Serve hot or cold. Perishable. Keep refrigerated.

The colder months of winter are the perfect time for slowly-simmered soups to warm you up. One of the easiest and best ways to punch up the flavor of any soup is to add a ham hock or ham shank into the pot. While the soup simmers the smokey flavor of the ham permeates the soup while adding a little salt.

The shank end (or leg portion) sports that classic ham profile, so it's a good choice for a picture-perfect table. The meat tends to be leaner and it has one long bone, which makes carving easier. The butt end (the top half of the ham) has more tender, fattier meat, lending a richer flavor.

Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. Fresh ham will bear the term "fresh" as part of the product name and is an indication that the product is not cured. "Turkey" ham is a ready-to-eat product made from cured thigh meat of turkey.

pork Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term "ham" includes both whole cuts of meat and ones that have been mechanically formed.

Cooked canned ham and cooked vacuum-packaged ham, both from federally inspected plants, can be eaten right out of the package. All of these along with spiral-cut cooked ham are safe to eat cold or can be warmed to an internal temperature of 145°F (63°C), as they are already fully cooked.

Both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold, right out of the package.

No. Both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold, right out of the package. However, if you want to reheat these cooked hams, set the oven no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer.

Remove ham from packaging and place flat side down in 2-inch deep baking pan, fat side up. Cover ham tightly with aluminum foil to help retain moisture. 2. Bake approximately 15 minutes per pound, or until internal temperature reaches 130 degrees F.

A whole ham is the entire rear leg of a pig. Hams are often split into the “butt” (sometimes called “sirloin”) portion, which is closest to the haunch, and the “shank” portion, which is lower down the leg, yielding two half hams of more manageable proportions (about 7 to 10 pounds each).

Still, you can usually find them in the meat counter of your favorite grocer all year around. Typically, Ham Shanks are one of the cheaper cuts of pork, and make a great family meal that's quick and easy to prepare.

From Smithfield, this fully cooked ham shank portion is hardwood-smoked and full of juicy, delicious taste. Easy to reheat in the oven, it's a great option for special holiday dinners. And if there are any leftovers, you can make omelets, sandwiches or a chef salad.

The main difference between ham and pork comes from the fact that all ham is pork, but not all pork is ham. Ham is a specific cut of the pork meat from the pig's thighs. It's usually cured and salted.