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Ham shank roast in RB&R (help)
Posted on 12/27/21 at 6:55 pm
Posted on 12/27/21 at 6:55 pm
I’m making a very large RB&R batch. I use hocks and shanks all the time. However, I got a 11lb ham, shank portion at a great deal at the grocery store. I want to use all of it.
Any advice on procedure?
1) roast it separate and keep drippings to incorporate it all
2) brown it whole in my pot and boil it with beans
3) slice it off the bone and use it and the bone while boiling beans
4) ??? Open to suggestions
Any advice on procedure?
1) roast it separate and keep drippings to incorporate it all
2) brown it whole in my pot and boil it with beans
3) slice it off the bone and use it and the bone while boiling beans
4) ??? Open to suggestions
1
Posted on 12/27/21 at 6:57 pm to CoachChappy
throw it in there whole with bone, and pull apart when beans are ready
Posted on 12/27/21 at 8:23 pm to t00f
That was my first thought, but I’m worried it will not pull apart. I guess low and slow will get it done as usual
Posted on 12/27/21 at 8:27 pm to CoachChappy
Start simmering the shank an hour or two before the beans. Add the beans, seasoning, etc and finish. Pull the meat and add back to the pot at finish.
This post was edited on 12/27/21 at 8:46 pm
Posted on 12/27/21 at 8:31 pm to OTIS2
Thanks Otis. I think this may be the best approach. I might take picks and make a thread.
This post was edited on 12/27/21 at 8:32 pm
Posted on 12/27/21 at 8:53 pm to CoachChappy
I use smoked hocks. I’ll start them, and veggie clippings, an hour or more before cooking the dish. Makes a great stock to use in the recipe.
I’ll pull the hocks as they begin to fall apart. Cool, pick the meat and add back to the beans...minus a few bites.
I’ll pull the hocks as they begin to fall apart. Cool, pick the meat and add back to the beans...minus a few bites.
Posted on 12/28/21 at 6:21 pm to OTIS2
I didn’t take pics, but I cooked the ham for 1.5 hours then added beans. I’m 2 hours with bean in now. The shank just pulled out clean. I’m gng to shut it down in an hour or so and start back up at 930 tomorrow to be ready for 11 lunch
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