Baked Ham Shank
Published April 16, 2025 • Updated June 8, 2026
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This baked ham shank uses just one surprising ingredient, apple cider vinegar, to create tender, tangy, fall-apart meat your family will request every holiday. I've been making this for years and it's become our non-negotiable Easter tradition.
I make this ham every Easter, and it’s become the one thing my family would riot over if I skipped it. One bottle of apple cider vinegar. No glaze, no rub, no extra seasoning. Just pour it over the ham, cover tightly with foil, and walk away. The first time I served this, my sister-in-law looked at me like I was joking when I told her there was nothing else on it. She didn’t believe me until she tasted it.
Here’s how it works. You place the ham in a roasting pan, pour an entire bottle of apple cider vinegar over it, cover it tightly, and let it bake low and slow at 325 degrees. As it cooks, the vinegar creates steam that soaks into the meat and delivers a deep, tangy flavor that balances the natural saltiness. The result is juicy, fall-apart tender meat with a subtle zing that keeps everyone reaching for more.
I’ve made this probably 20 times over the years, and without fail, someone always asks for the recipe. My husband, who usually doesn’t care for ham, looks forward to this one. One thing I learned after a few rounds: pour the vinegar around the sides of the ham, not just the bottom of the pan. The steam needs to reach the whole surface, and when I started doing this, the top half came out just as tender as the bottom. A reader named Corinne confirmed the same thing independently, which tells me it’s not just my oven.
No measuring, no mixing, no stress. I love this recipe because I can get it in the oven and then focus on everything else on the table. If you’re eating keto or low carb, ham is already a great protein pick since it’s naturally high in fat and has zero carbs on its own. I usually round out the holiday spread with something like braised short ribs or bacon wrapped pork chops when I want a second protein option. And despite how hands-off this is, the flavor is anything but boring. Sometimes the simplest approach really does win.
The leftovers are almost better than the main event. I slice whatever’s left and keep it wrapped tight in the fridge all week. Cold slices straight out of the fridge, chopped into eggs in the morning, folded into a breakfast scramble, piled onto crustless pizza, or stuffed into cheese taco shells. I’ve gotten five dinners out of a single 10-pounder. If you’re meal prepping for the week, one ham covers a lot of ground.
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Ingredients
10 lb half ham shank (smoked & cured) -
16 oz apple cider vinegar
-
aluminum foil
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat oven to 325 °F. Place a rack inside a large roasting pan.
Add the secret ingredient
Remove ham from packaging, discard any fluids and place on the rack. Pour in apple cider vinegar.
- 10 lb ham shank
- 16 oz apple cider vinegar
Cover and bake
Cover the ham roast and pan tightly with aluminum foil. Place in the oven to bake at 325 °F for 15-20 minutes per pound (about 3 hours) or until the internal temperature of the ham is 140 °F and it is tender. Let rest for 10-15 minutes before carving.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
How do you know when ham is done cooking?
I go by internal temperature. For a fully cooked ham shank, you're really just warming it through and letting the vinegar do its thing, so I pull it when my thermometer reads about 140 degrees in the thickest part. You'll also notice the meat pulling away from the bone slightly and it'll feel tender when you press on it. I usually check around the 2.5 hour mark and go from there.
Will the ham taste too vinegary?
Not at all. I was worried about this the first time too, but the vinegar mellows completely as it cooks. What you end up with is the slightest tang that offsets the salty, smoky flavor from the cured ham. My husband, who is suspicious of anything 'different,' couldn't even identify what made it taste so good. The vinegar just brightens everything without taking over.
Can I use a different type of vinegar?
I've only ever used apple cider vinegar for this and I wouldn't change it. The mild fruitiness of ACV complements ham perfectly. I tried white vinegar once on a whim and it was noticeably sharper, almost too acidic. Rice vinegar would probably be too mild to do much. Stick with apple cider vinegar. It's what makes this recipe work.
Can I add a glaze with the vinegar method?
You could, but I don't. The whole point of this recipe is that the apple cider vinegar handles the flavor on its own. If you want a little extra something, I'd brush on a thin layer of sugar-free mustard during the last 30 minutes of baking. But every time I've served this without a glaze, nobody has missed it.
Can I use this method for spiral-cut ham?
I'd stick with a whole shank or butt portion. Spiral-cut hams are pre-sliced, so the vinegar steam can't penetrate the same way. They also tend to dry out faster since all those cuts let moisture escape. With a whole ham, the outside stays sealed while the vinegar works its way in during those three hours. That's where the juiciness comes from.
Can I make this in a slow cooker or crockpot?
I've done this in the slow cooker and it works. Pour in all 16 oz of apple cider vinegar, set it to low, and let it go for about 8 hours. The fall-apart texture is there, but you won't get any browning on the outside. No foil needed since the slow cooker traps the steam the same way the covered roasting pan does. I still prefer the oven because I like that slightly caramelized exterior, but if oven space is tight on a holiday, the slow cooker gets you most of the way there.
How do I reduce the saltiness of cured ham?
I soak it. If I get a ham that runs particularly salty, I submerge it in cold water for 12 to 24 hours before baking, changing the water every 4 to 6 hours. I've done this once with a picnic ham that was almost inedibly salty straight out of the package, and the soak pulled out enough salt to balance everything. Just pat it completely dry before it goes in the pan so the apple cider vinegar can do its job properly.
How do I know if my ham is precooked or raw?
Check the label. If it says 'fully cooked' or 'ready to eat,' it's precooked and just needs to be warmed through. That's what you want for this recipe. If the label says 'cook before eating' or 'fresh,' it's raw and needs to reach an internal temp of 145 degrees minimum. I learned this the hard way when I accidentally bought a raw pork shoulder thinking it was ham. The texture and flavor were completely wrong. Most bone-in hams labeled 'smoked' or 'cured' in the refrigerated section are precooked. When in doubt, ask the butcher.
No rub, no glaze, no scoring the skin. I kept reading the ingredient list waiting for the part where it said to add something else. Made it anyway because I figured vinegar at least would do something, and I was right about that, just wrong about needing more. Pulled back the foil at the 4-hour mark and the bone was already separating on its own. The liquid pooled in the bottom of the pan smelled really good. Saved it and used it to baste the slices when I reheated them the next day. Worth doing.
My grandmother made a ham every Easter that I thought about for years after she passed. Different recipe entirely, but something about this one coming out of the oven stopped me cold. That smell. I couldn't place it at first, then realized it's what the apple cider vinegar does as the fat renders, that deep tangy-savory thing that fills the whole kitchen. I've been keto for going on three years and I had honestly written off holiday ham as something that would never feel right again. I was wrong. Grateful for this one.
That smell is what hooked me too. ACV into rendered ham fat is not an obvious combo. Glad it brought holiday ham back.
I almost didn't make this because I couldn't figure out what apple cider vinegar was supposed to do to a ham that's already smoked and cured. Seemed like a weird move. But I'd tried three different Easter ham recipes in the last two years and none of them had that falling-apart tender thing I was after, so I figured fine, one more shot. The foil tent with the vinegar underneath is doing something I cannot fully explain, but when I peeled back the corner at two hours the smell that came out stopped me cold, like a real holiday dinner, not just meat sitting in an oven. Went to carve it and the whole thing just gave way. I've had hams that are technically done but still fight you at the carving board, this was not that. The apple cider vinegar is doing something to the texture I still can't put into words. This is my Easter ham from here on out, I'm done auditioning other recipes.
Made this for Easter and it came out really tender, but there was a ton of liquid pooled at the bottom (I used the full 16 oz of apple cider vinegar). Normal? I wasn't sure if all that liquid was what made it so fall-apart or if I overdid it.
Normal. The ACV steams inside the foil and breaks down the collagen. That pool at the bottom is the recipe doing what it's supposed to. You didn't overdo it.
My 9-year-old pulled the bone clean at the table and announced this is 'the only ham that counts now.' The apple cider vinegar does something to the meat I can't explain. It was falling apart before I even touched it with a fork.
'The only ham that counts now.' I'm putting that on the recipe page. The ACV breaks down the collagen as it steams inside the foil, which is why the bone pulls clean before you ever try to touch it.
Made this for Easter and I was nervous the whole time (I almost skipped the apple cider vinegar because it seemed strange for a ham). Pulled the foil back and it was falling apart tender in a way I've never managed before. Do you think this works the same way with a smaller bone-in ham?
I was very careful about crimping the foil around the pan, and the top of my ham was extremely dry. We had to eat it with BBQ sauce to give it some moisture to swallow. It was fall apart tender. It was a 12.9 lb shank. The lower 2/3 of the ham was great! What's left of the dry meat will be used for ham salad and for scrambled eggs.
Made this for Easter dinner and my mother-in-law, who has been making holiday ham the same way for probably 30 years, got very quiet after her first bite and then asked me to walk her through exactly what I did. The apple cider vinegar does something to the meat, it comes out falling-apart tender in a way I wasn't expecting the first time I made it either. Now she's trying it for her side's family reunion in May.
Thirty years of holiday ham and she went quiet. That's the review. Good luck at the May reunion.
Made this for Easter and it came out falling-apart tender. One thing I'd flag though: the foil seal matters way more than it sounds. I was casual about crimping it the first time, steam escaped, and the top half dried out while the bottom stayed perfect. Had to re-tent it with extra foil to salvage it. Second attempt, night and day. The apple cider vinegar does something interesting to the fat layer, renders it down completely instead of just sitting on top, which I think is why the meat stays so moist when you do it right. Wish the recipe had flagged that seal step more clearly before I learned the hard way.
The foil seal is the whole recipe. I've had the same split result when I rush the crimp and don't go tight around every edge. What you noticed about the fat layer, that's the ACV doing exactly what it's supposed to.
Made this for Easter Sunday and my mother-in-law, who brings her own ham every year without fail, kept asking what I used to get it so tender. I told her apple cider vinegar and she genuinely didn't believe me until I showed her the bottle.
A woman who brings her own ham every year asking what you used on yours. That's the one.
Made this for Easter dinner and my son asked me, completely straight-faced, if we ordered it from somewhere. He never says stuff like that. I had real doubts about the apple cider vinegar step but the meat fell apart so easily it was almost embarrassing. That question settled it.
When a kid who never says stuff like that asks if it came from a restaurant, that's the one. Those are the comments I screenshot.
I've made this four times now, and the last time I actually measured the full 16 oz of apple cider vinegar instead of eyeballing it like I had been doing. It made a real difference. The meat was falling apart in a way it hadn't before, and every bite had this slight tang I wasn't expecting. I'm still pretty new to cooking anything this size but the foil makes it almost impossible to mess up. Easter is already decided.
The tang is there once you have the full 16 oz in. Eyeballing always runs short, so the steam never builds right. Easter confirmed.
First time making a ham shank and kept thinking I was doing something wrong. Prep felt almost too easy. Followed the apple cider vinegar and foil sealing exactly, and it just fell apart when I went to carve. Making this for Easter.
That 'am I doing this wrong' panic is normal with this one. The ACV and foil seal really are the whole recipe. Enjoy Easter.
Made this for Easter Sunday and my brother-in-law is the reason I'm writing this. He's been keto for two years and has his own ham recipe he makes every holiday, so I figured he'd eat it and be polite. He finished his second piece and asked what I put in the bottom of the pan, and when I said apple cider vinegar he put his fork down. Just that? The meat was completely fall-apart tender in a way I've never actually pulled off before, and the foil kept everything from drying out the way ham usually does in our oven. He told my husband I should have been making this the whole time instead of letting him bring his version. Freaking apple cider vinegar.
Fork down at 'apple cider vinegar.' Two years keto with his own holiday recipe and he didn't see it coming. That's a good Easter.
One thing that helped: pour the apple cider vinegar around the sides of the ham, not just the bottom. First time I made this most of it pooled underneath and the top half didn't get nearly as tender. Second time I tilted the pan to distribute it before sealing the foil and the difference in how it pulled apart was noticeable. Easter dinner sorted.
That tilt is smart. I swirl the vinegar around before sealing without really thinking about it, just never put it in the recipe. Good thing to know going in.
I have never made a ham before in my life and I picked this one for Easter because I liked that the ingredient list was basically nothing. The apple cider vinegar had me nervous the whole time it was baking (I kept checking the oven, half convinced I had somehow messed it up), but when I pulled the foil back the meat was just falling away from the bone. I literally did not know ham could do that. Making this again for a church potluck in a few weeks because I need something big enough to feed a crowd and I actually trust this one now.
The vinegar nerves are real. Nobody believes it until they pull the foil back. For the potluck, figure one shank per 8-10 people and you're covered.