There is something mighty comforting about a ham shank simmering away all day, filling the house with the kind of smell that brings folks into the kitchen before supper is even called. This old-fashioned slow cooker version leans on just four simple ingredients, much like the practical holiday and Sunday meals I grew up around in the Midwest, where a thrifty cut and a patient cook could turn out a table full of flavor. Using a raw bone-in ham shank gives you tender meat, rich broth, and that deep, vintage ham taste that feels right at home beside potatoes, beans, or a pan of warm biscuits.
Serve this ham shank with mashed potatoes, buttered cabbage, green beans, sweet corn, or a pot of navy beans to catch some of that savory cooking liquid. If you are feeding a crowd, add a basket of dinner rolls or cornbread and a simple pickle tray on the side, and if any ham is left over, it tucks beautifully into breakfast eggs, bean soup, or fried potatoes the next day.
4-Ingredient Slow Cooker Vintage Fourth Ham Shank
Servings: 6
Ingredients
1 raw bone-in ham shank, about 4 to 5 pounds
1 large onion, sliced
1 cup water
1 cup brown sugar
Directions
1. Scatter the sliced onion in the bottom of a large slow cooker to make a bed for the ham shank.
2. Set the raw ham shank on top of the onion, then pour in the water around the sides.
3. Pat the brown sugar all over the top of the ham shank as evenly as you can.
4. Cover and cook on low for 7 to 9 hours, or until the ham is very tender and pulls easily from the bone.
5. Lift the ham shank out carefully, let it rest for 10 minutes, then slice or pull the meat and spoon some of the oniony juices over the top before serving.
Variations & Tips
Make it sweeter: If your family likes that old holiday ham flavor, add an extra 2 to 3 tablespoons of brown sugar over the top during the last hour of cooking for a slightly more candied finish.
Add pantry spice: Even though this is a true four-ingredient recipe, a pinch of cloves, a little black pepper, or a spoonful of mustard stirred into the juices can give it a different character if you want to dress it up.
Watch the salt: Ham shanks can vary quite a bit in saltiness, so it is best not to add salt at the start. Taste the cooking liquid after the ham is done if you plan to serve those juices at the table.
Use the leftovers well: Leftover meat can be chopped for scalloped potatoes, beans, omelets, or soup, and the bone is worth saving for a pot of beans if it still has plenty of flavor clinging to it.
Slow cooker size matters: A 6-quart slow cooker usually fits a 4- to 5-pound shank nicely. If your shank is especially large, make sure the lid closes fully so the meat cooks evenly and stays moist.