Pork, cured, ham, shank, bone-in, separable lean and fat, heated, roasted
Whole food · Pork Products
This is a roasted, bone-in pork shank cut from a cured ham, offering a rich, savory flavor with a satisfying texture of tender lean meat and a thin, flavorful layer of fat. The cooking process concentrates its natural juices, creating a deeply savory profile with a slight saltiness from the curing. Nutritionally, it's a high-protein, low-carb option, providing nearly 25 grams of protein per 100 grams with minimal fat.
💚 Why it's loved
People love it for its robust, meaty flavor and the tender, juicy texture that comes from slow roasting, making it a centerpiece comfort food. Its versatility allows it to be served simply with roasted vegetables or shredded into sandwiches and salads.
⚠️ Watch-outs & how to enjoy it better
The curing process means it is high in sodium, which can be a concern for those monitoring blood pressure. To counteract this, pair it with fresh, potassium-rich vegetables like steamed broccoli or a side salad, and ensure adequate water intake. The fat content, while moderate, is concentrated in the skin and outer layer; trimming excess fat before eating can reduce overall intake.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Very low in carbohydrates, making it suitable for low-carb diets.
- Provides essential minerals like zinc and selenium.
- The bone-in cut can add flavor and gelatin during cooking.
- Offers a satisfying, savory meal with minimal added sugars.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'shank' is the lower part of the leg, and the bone-in cut is prized because the marrow and connective tissues break down during slow cooking, naturally basting the meat and creating a rich, flavorful jus.
Full nutrition (scales with serving)
| Water | 63.7 g |
| Energy | 191 kcal |
| Energy | 799 kj |
| Protein | 24.4 g |
| Total lipid (fat) | 9.3 g |
| Ash | 2.8 g |
| Carbohydrate, by difference | 0.64 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.64 g |
| Sucrose | 0.54 g |
| Glucose | 0.10 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 257 mg |
| Potassium, K | 356 mg |
| Sodium, Na | 810 mg |
| Zinc, Zn | 2.6 mg |
| Copper, Cu | 0.16 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 23.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.46 mg |
| Riboflavin | 0.30 mg |
| Niacin | 6.9 mg |
| Pantothenic acid | 0.65 mg |
| Vitamin B-6 | 0.44 mg |
| Folate, total | 1.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 1.0 ug |
| Choline, total | 93.5 mg |
| Betaine | 6.3 mg |
| Vitamin B-12 | 0.58 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 5.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.33 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.04 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.01 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.03 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 39.0 iu |
| Vitamin D (D2 + D3) | 1.0 ug |
| Vitamin D3 (cholecalciferol) | 1.0 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 1.4 ug |
| Fatty acids, total saturated | 3.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.11 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 1.9 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.94 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| Fatty acids, total monounsaturated | 4.1 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.23 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 3.8 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.3 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.04 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.08 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.07 g |
| Cholesterol | 70.0 mg |
| Tryptophan | 0.23 g |
| Threonine | 1.1 g |
| Isoleucine | 1.1 g |
| Leucine | 1.9 g |
| Lysine | 2.0 g |
| Methionine | 0.58 g |
| Cystine | 0.27 g |
| Phenylalanine | 0.97 g |
| Tyrosine | 0.79 g |
| Valine | 1.2 g |
| Arginine | 1.6 g |
| Histidine | 1.1 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.1 g |
| Glutamic acid | 3.5 g |
| Glycine | 1.3 g |
| Proline | 1.1 g |
| Serine | 0.95 g |
| Hydroxyproline | 0.16 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is this the same as a fresh pork shank?
No. This specific item is from a 'cured ham,' meaning the pork leg was preserved with salt and sometimes other agents before being roasted. A fresh pork shank has not been cured and will have a different flavor profile and cooking requirements.
How should I reheat leftover roasted ham shank?
For best results, reheat slices in a skillet over medium heat with a splash of broth or water to prevent drying. Alternatively, place the meat in a baking dish, add a little liquid, cover with foil, and warm in a 325°F (165°C) oven until heated through.
Can I use the bone to make stock?
Absolutely. The roasted, meaty bone is perfect for making a deeply flavorful pork or ham stock. Simmer it with water, onions, carrots, celery, and herbs for several hours.