I’m not exaggerating about it being the best. This is the kind of ham that spiral hams only wish they could be. It’s super cheap, full of flavor, requires two ingredients and there will be leftovers for other meals. It’s another Kirksey family favorite. I’ve always made bone-in hams because I use the bone later for soups. I learned the pineapple trick in this one from a chef in Frankfort, MI this last summer. I only had to promise him my first-born to have him tell me his secret, but it might have been worth it. Haha. Well, he won’t get my firstborn, but my firstborn sure loves the ham!
Seal the whole thing well in aluminum foil and put it in the oven for about 6 hours on 275 degrees. The key to the goodness is low and slow so don’t cut corners on the cooking time.
You can also cut this into pieces to fit into your crock pot and cook it on low for 6-8 hours for the same delicious results.
Save the bone and some of the meat for Bean Soup or Ham and Potato Casserole. But, good luck saving it if you have carnivores at your house like I do. They’re gonna love it!
- 1 Big Ugly Ham Shank
- 1 large can crushed pineapple
- Place the ham shank in a large roasting pan and cover it with the can of pineapple. Seal well and bake in a preheated 275 degree oven for about hours. Or cut it into pieces small enough to fit into a crock pot and cook on low for 6-8 hours.