Baked Ham Shank with Potatoes and Vegetables {Cooking Ham Shank the Easy Way}

A Feast for All Senses: Baked Ham Shank with Potatoes and Vegetables

Prepare to embark on a culinary journey that will tantalize your taste buds, fill your kitchen with irresistible aromas, and create memories around the table with this extraordinary Baked Ham Shank with Potatoes and Vegetables recipe. Find out more below!

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Baked Ham Shank with Potatoes and Vegetables {Cooking Ham Shank the Easy Way}

Baked Ham Shank with Potatoes and Vegetables

This recipe for Baked Ham Shank with Potatoes and Vegetables presents a delightful harmony of flavors and textures, with a succulent ham shank as the centerpiece, complemented by crispy roasted potatoes and an assortment of tender, seasoned vegetables.
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American
Servings 8 servings


  • 1 ham shank (approximately 5-6 pounds)
  • 6 large russet potatoes, peeled and quartered
  • 4 carrots, peeled and cut into chunks
  • 4 parsnips, peeled and cut into chunks
  • 2 onions, cut into wedges
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and black pepper to taste
  • 1 cup chicken broth or beef broth


  • Preheat your oven to 350°F (175°C).
  • Place the ham shank in a large roasting pan.
  • Rub the minced garlic all over the ham shank. Sprinkle with dried thyme, dried rosemary, salt, and black pepper.
  • In a large bowl, toss the quartered potatoes, carrot chunks, parsnip chunks, and onion wedges with olive oil, salt, and pepper.
  • Arrange the seasoned vegetables around the ham shank in the roasting pan.
  • Pour the chicken broth into the bottom of the roasting pan. This will keep everything moist during cooking.
  • Cover the roasting pan with aluminum foil and place it in the preheated oven. Bake for 2.5 to 3 hours or until the ham is tender and the vegetables are cooked through.
  • Every 30 minutes, remove the foil, baste the ham shank with the juices in the pan, and gently stir the vegetables. Continue baking uncovered for the remaining time.
  • Once done, remove the ham shank from the oven and let it rest for about 15 minutes before slicing. Serve the ham slices with the roasted potatoes, carrots, parsnips, and onions. Drizzle the pan juices over the top for extra flavor.


Cooking Tips for the Best Results:

  1. Choose the right ham shank: Opt for a high-quality ham shank with good marbling for the best flavor and tenderness.
  2. Even vegetable sizes: Cut the vegetables into uniform sizes to ensure even cooking.
  3. Basting is key: Regularly basting the ham and stirring the vegetables helps distribute flavors and keeps everything moist.
  4. Use a meat thermometer: Ensure the ham reaches an internal temperature of 140°F (60°C) for safe consumption.
  5. Customize the seasonings: Feel free to adjust the seasonings to your taste, adding herbs or spices you love.

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FAQs about Baked Ham Shank with Potatoes and Vegetables

Can I use a boneless ham shank for this recipe?

While bone-in ham shank is traditional, boneless can be used, but you may need to adjust the cooking time.

Can I prepare this dish in advance?

Yes, you can prepare the vegetables and ham shank ahead of time, then bake them just before serving for a fresher taste.

Can I use a different type of meat for this recipe?

Absolutely, you can use pork shoulder or a bone-in pork roast if you prefer.

What can I do with leftover baked ham shank and vegetables?

Leftovers can be transformed into sandwiches, soups, or stir-fries for a delicious next-day meal.

Can I substitute fresh herbs for dried herbs?

Yes, you can use fresh herbs; just use about three times the amount of fresh herbs as you would dried herbs.

Read more here for additional info about cooking ham shank. Also, I recommend other interesting articles and recipes related to this topic, including recipes for honey glazed ham shank, crockpot ham shank, Hungarian ham shank soup with white beans, authentic German pork knuckle, and more.

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