Pork, cured, ham, shank, bone-in, separable lean and fat, unheated
Whole food · Pork Products
Photo: Wikipedia
This is a classic cut of cured pork from the lower leg, offering a deep, savory flavor with a satisfying balance of tender lean meat and rich, silky fat. Its texture is firm yet succulent when unheated, making it perfect for slicing thin. Nutritionally, it's a high-protein, low-carb option, delivering substantial energy with minimal sugars.
💚 Why it's loved
People adore its intensely savory, umami-rich flavor and the luxurious mouthfeel from the marbling of fat. It's a versatile staple that can elevate everything from simple sandwiches to elaborate charcuterie boards.
⚠️ Watch-outs & how to enjoy it better
The primary concern is its high sodium content from the curing process, which can be problematic for those monitoring blood pressure. To counteract this, pair it with potassium-rich foods like leafy greens or fresh fruit, and practice strict portion control. It may also contain nitrates; choosing uncured varieties or consuming it occasionally can mitigate this.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Very low in carbohydrates and sugars
- Provides essential minerals like zinc and B vitamins
- High satiety factor due to protein and fat content
- Requires no cooking, offering convenience
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The shank (or 'leg') is one of the most exercised muscles on the pig, which is why cured ham shank often has more connective tissue and a deeper, more complex flavor compared to other cuts.
Full nutrition (scales with serving)
| Water | 65.2 g |
| Energy | 177 kcal |
| Energy | 739 kj |
| Protein | 21.6 g |
| Total lipid (fat) | 9.8 g |
| Ash | 2.9 g |
| Carbohydrate, by difference | 0.41 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.06 g |
| Sucrose | 0.00 g |
| Glucose | 0.06 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 0.92 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 243 mg |
| Potassium, K | 339 mg |
| Sodium, Na | 816 mg |
| Zinc, Zn | 2.2 mg |
| Copper, Cu | 0.35 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 20.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.44 mg |
| Riboflavin | 0.22 mg |
| Niacin | 6.4 mg |
| Pantothenic acid | 0.62 mg |
| Vitamin B-6 | 0.43 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 82.5 mg |
| Betaine | 5.5 mg |
| Vitamin B-12 | 0.54 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 6.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.31 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.05 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.02 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.02 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 1.2 ug |
| Fatty acids, total saturated | 3.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.11 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 2.0 g |
| SFA 17:0 | 0.03 g |
| SFA 18:0 | 1.0 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| Fatty acids, total monounsaturated | 4.3 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.22 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 4.0 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.4 g |
| PUFA 18:2 | 1.2 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.05 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.07 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 | 61.0 mg |
| Tryptophan | 0.20 g |
| Threonine | 0.96 g |
| Isoleucine | 0.97 g |
| Leucine | 1.7 g |
| Lysine | 1.8 g |
| Methionine | 0.51 g |
| Cystine | 0.24 g |
| Phenylalanine | 0.86 g |
| Tyrosine | 0.70 g |
| Valine | 1.1 g |
| Arginine | 1.4 g |
| Histidine | 0.94 g |
| Alanine | 1.3 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.1 g |
| Glycine | 1.2 g |
| Proline | 0.93 g |
| Serine | 0.84 g |
| Hydroxyproline | 0.15 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What's the difference between 'bone-in' and 'boneless' ham shank?
Bone-in ham shank retains the leg bone, which adds flavor during any cooking and helps the meat retain moisture. Boneless is easier to slice and carve but may dry out slightly faster.
Can I eat this straight from the package?
Yes, as a cured product, it is safe to eat unheated. It's often served this way on sandwiches, salads, and charcuterie boards.
How should I store leftovers?
Wrap tightly in plastic wrap or place in an airtight container and refrigerate. Use within 3-5 days for optimal quality. It can also be frozen for up to 2 months.