Is Shank or Butt Ham Better? Comparing Flavor, Texture, and More

When it comes to ham two of the most popular cuts are shank ham and butt ham. But which one is better? There are some key differences between these cuts that can help determine which is best for your needs. In this comprehensive guide we’ll compare shank ham versus butt ham across several factors including flavor, texture, preparation, and nutrition.

Overview of Shank Ham and Butt Ham

First, let’s quickly define these two ham cuts:

• Shank ham comes from the lower portion of the pig’s hind leg. It contains the femur bone only, which makes it easier to slice and carve. Shank ham tends to be more budget-friendly.

• Butt ham comes from the upper part of the hind leg. It has both the femur and pelvic bones, making it trickier to carve around. Butt ham is typically more expensive than shank ham.

So which one reigns supreme? There’s no definitive winner – each have their own pros and cons. Keep reading as we dive deeper into comparing shank and butt ham.

Flavor Profile Comparison

One of the biggest factors in choosing ham is flavor. Here’s how shank and butt ham compare:

• Shank ham – Has robust, intense ham flavor towards the end of the meat near the bone. The bone contributes extra flavor. Can be slightly fatty.

• Butt ham – Known for being tender and rich in flavor. The meat is leaner with less fat, making the flavor more subtle. Some find butt ham too bland.

For pronounced ham flavor, shank ham is often preferred. But for those looking for a leaner, lighter taste, butt ham may be ideal. Cooking method also impacts flavor.

Texture and Tenderness

Tenderness is another important consideration when selecting ham. Here’s how the two cuts compare:

• Shank ham – Tougher and drier since it’s from the lower leg. But meat near the bone is most tender and flavorful. Requires slow moist cooking.

• Butt ham – More naturally tender due to higher fat content. Cooks faster than shank ham. Leans towards being mushy if overcooked.

Proper cooking is key for both hams. Butt ham is easier to get tender, but shank ham can also be cooked to be tender and juicy. For best texture, opt for butt ham.

Nutrition and Health Factors

How do shank and butt ham compare nutritionally? Here are the key differences:

• Shank ham – Higher in fat, calories, and sodium due to extra muscle layers. Not the healthiest choice for those monitoring fats.

• Butt ham – Lower in fat, calories, and sodium because it’s a leaner cut. Healthier choice overall, but not a huge nutritional difference.

While butt ham has slightly better nutrition stats, both cuts should be enjoyed in moderation as part of a healthy diet. Ham is high in sodium, so limit portion sizes.

Preparation and Carving

Ease of preparation is another consideration when choosing ham cuts:

• Shank ham – Simple bone structure makes it easier to carve neat slices. Visually appealing shape. Requires longer cook times.

• Butt ham – Trickier to carve around femur and pelvic bones. Takes less time to cook than shank ham. Irregular shape.

For beautiful presentation and ease of carving, shank ham has the advantage. But if quick cooking is preferred, butt ham may be better suited.

Cost Comparison

Cost and budget also come into play when deciding between shank and butt ham:

• Shank ham – Tends to be more affordable. Value cuts like ham hocks come from the shank. Good choice if on a budget.

• Butt ham – Sold at a higher price point than shank ham. Often viewed as a premium or specialty cut.

Shank ham provides an economical solution for family meals and large gatherings. Butt ham is great for a special meal or gift basket. Choose based on your budget.

Best Uses for Each Cut

Based on their distinct qualities, here are the best uses for each cut:

• Shank ham – Baked ham, soups, beans, ham hocks. Best for robust ham flavor on a budget.

• Butt ham – Glazed hams, boneless roasts, ham steaks. Ideal for elegant dinners or recipes needing tender meat.

Shank vs Butt: Which Is More Popular?

Both ham cuts have their fans, but according to ham producers and chefs, shank ham sees higher demand and popularity. Reasons include:

• More meat per pound compared to butt ham
• Bone adds flavor
• Lower price point
• Easier to carve for serving
• Associated with traditional baked ham

However, butt ham has appeal for its elegance, leanness and tenderness factors. It just depends on personal eating preferences.

Advice for Cooking Shank and Butt Ham

To get the most out of your ham, follow these preparation and cooking tips:

For shank ham:

• Remove all packaging and let ham come to room temperature before cooking for even heating.

• Bake at 325°F, about 20-25 minutes per pound, until heated through.

• Glaze during last 30 minutes if desired. Allow to rest before slicing.

For butt ham:

• Place fat side down in roasting pan and cover tightly with foil or lid.

• Bake at 275°F, allowing 15 minutes per pound to reach optimal doneness.

• Glaze in last 30 minutes if desired and bake uncovered to set glaze.

• Use meat thermometer and cook to 145°F internal temperature.

The Verdict: Shank vs. Butt Ham

When it comes to shank ham vs butt ham, there’s no undisputed winner. Key factors like flavor, tenderness, nutrition, cost, and carving ease should guide your personal preference. For intense ham flavor and presentation value, shank ham is hard to beat. But for a tender and elegant roasted ham, the butt end has advantages. Whichever you choose, ham makes a fabulous entrée for holidays and special meals when enjoyed in moderation. With proper cooking, you can bring out the best qualities of both shank and butt ham.