This 5-ingredient slow cooker vintage ham shank is the kind of practical, comforting dinner that feels like it came straight from an old church cookbook. A smoked ham shank slowly cooks into something rich, tender, and full of savory flavor with hardly any hands-on work, which makes it perfect for a busy weekday when you still want a real sit-down meal. It’s also a smart way to turn an affordable cut of meat into a cozy family dinner with plenty of old-fashioned appeal.
This ham shank is especially good with creamy mashed potatoes, buttered green beans, cooked cabbage, or sweet glazed carrots to balance the smoky, salty flavor. If you want to stretch the meal, serve it with dinner rolls or cornbread to soak up the juices, and add a simple apple salad or baked apples on the side for a classic pairing.
5-Ingredient Slow Cooker Vintage Ham Shank
Servings: 6
Ingredients
1 smoked ham shank, about 3 to 4 pounds
Directions
1. Place the sliced onion in the bottom of the slow cooker, then set the smoked ham shank on top.
2. In a small bowl, stir together the chicken broth, brown sugar, and Dijon mustard until combined, then pour the mixture over the ham shank.
3. Cover and cook on low for 7 to 8 hours, or until the ham is very tender and heated through.
4. Transfer the ham shank to a serving platter, spoon some of the onions and cooking juices over the top, and serve hot.
Variations & Tips
Add potatoes: If you want this to feel more like a one-pot meal, add baby potatoes around the ham for the last 3 to 4 hours of cooking. They soak up the smoky juices and make dinner even easier on a busy night.
Make it a little sweeter: For a more classic holiday-style flavor, swap part of the broth for apple juice. It gives the sauce a gentle sweetness that works really well with smoked ham.
Watch the salt: Smoked ham shank is naturally salty, so there’s usually no need to add extra salt to this recipe. Taste the cooking juices first if you plan to serve them over potatoes or vegetables.
Save the leftovers: Leftover ham can be shredded or chopped for omelets, bean soup, scalloped potatoes, or sandwiches the next day. This is one of those recipes that almost feels more useful after dinner because it stretches into several easy meals.
