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I've got a massive fresh ham shank in my freezer. Can I use it in a recipe that calls for a pork shoulder? What exactly is fresh ham anyway?

asked by Midge almost 6 years ago
7 answers 2141 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

I think it is too lean to be treated as pork shoulder, it may or may not work. Fresh ham is just the cut off the leg that isn't cured like ham. You will likely get more suggestions/better answers later. Meanwhile use search engines from trusted recipe sites. This looks great to me.
http://www.marthastewart...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

In my opinion shank meat works great for briasing no matter what animal it comes from. (e.g. Osso Bucco) which I make with veal, beef, venison and lamb. And I also braise whole shanks. I would try ham shank myself if it's fresh and not cured.

B0f2c3df 9bf7 43fc 8544 eb75ba85a60e  kay at lake
added almost 6 years ago

Ham comes from the back leg, shoulder from the front. Fresh -- not cured. So it's essentially a shoulder, but nutcakes is right, it's slightly less lean and tends more toward toughness if it's not braised long and low and slow. My personal choice for a fresh ham -- and many versions of the recipe call for it -- is pernil, or Puerto Rican roast pork. My recipe of choice here: http://kayatthekeyboard...

Fff96a46 7810 4f5c a452 83604ac1e363  dsc03010
added almost 6 years ago

Since the meat is not cured or smoked, it has the flavor of a fresh pork loin roast or pork chops. It should be roasted, but it probably could withstand a nice braise.

I love this site--I've gotten a lot of great ideas here that I've riffed off of, like guava mustard pork chops and a contest-winning recipe for "Crocktoberfest" for Kapusta Pork from their newest "Crockstar."
http://www.theotherwhitemeat...

Fbc31129 dd77 4f50 92da 5ddc4a29c892  summer 2010 1048
added almost 6 years ago

Thanks for the excellent advice and links everyone!

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added almost 6 years ago

I love pork shoulder with skin on - it makes a great porchetta!

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401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

I agree with casa-giardino on crispy skin porchetta http://www.food52.com/recipes...