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Slang. to undermine or discredit (someone) in a sneaky manner, as with innuendo, rumor, accusation, or the like.
Identifying Shank Or Butt Ham
The shank section of the ham has a kind of funnel shape, and this is because the cut contains a section of the femur as well as the shank bone. As a result, the meat has a lot more flavor but can be tougher to chew than the butt section of the ham.
Shank is the lower half of the leg and is the cut most associated with baked ham. The shank cut contains the femur bone only, making it a little easier to carve. It is more budget-friendly, but the meat tends to dry out more during cooking.
It is a flavorful cut of meat that is often used in soups, stews, and other dishes that require long cooking times to help tenderize the meat. Ham hocks can be cooked in a variety of ways, including boiling, smoking, and braising.
The shank end (or leg portion) sports that classic ham profile, so it's a good choice for a picture-perfect table. The meat tends to be leaner and it has one long bone, which makes carving easier. The butt end (the top half of the ham) has more tender, fattier meat, lending a richer flavor.
Located beneath the brisket, shank meat is cut from the leg above the knee to the shoulder or hip. The former is the cut for the forelegs and the latter for the hind legs. Because this area is full of connective tissue, the meat is quite tough. The shank is a small cut compared to the other primal cuts.
We get so many cuts of meat from a pig that it takes a lot of names to cover it all. Unfortunately, that also makes it confusing. A ham comes from the upper rear leg, while a shank would be the section farther down the leg. But some hams are cut to contain a portion of the leg.
Pork shanks, also called ham hocks (or pork hocks), are the fatty part of a pig's ankle. Pork shoulder, also called picnic roast or pork butt, is the primal cut of meat from a pig's shoulder above the forelegs.
The Pork Shank is the front forearm of the pig. This cut is tough because the pigs develop muscles living in the woods, which in turn gives the meat incredible flavor that tastes next-level compared to layman's pork. The bone it surrounds has marrow that melts into a braise when slow cooked, making it extra rich.
Place the ham shank in the preheated oven and cook it for approximately 20 minutes per pound, or until a meat thermometer inserted into the center of the ham reads 145°F.
Is shank ham precooked? Shank ham is often smoked or otherwise precooked. Raw ham shank is often called “pork shank,” though some use the terms “ham shank” and “pork shank” interchangeably.
It's known that the term “shank” or “shanked' goes back to the 1800s, and it's assumed that since then as now prisoners made improvised weapons in prison that leg bones could easily be turned to this purpose.
synonyms for shank
On this page you'll find 14 synonyms, antonyms, and words related to shank, such as: crus, leg, meat, shin, stalk, and stem.
shank (v.) in golf, "to strike (the ball) with the heel of the club," by 1927, from shank (n.). Related: Shanked; shanking. Earlier as "to take to one's legs" (1774, Scottish); "to send off without ceremony" (1816, also Scottish).
Description. Ham hock comes from where the foot of the pig joins the leg and is another one of those plentiful cuts of pork meat that is both popular and delicious. When slowly roasted ham shanks release wonderful flavours and tender meat. Once you receive your order simply pop it into your fridge or freezer.
From a culinary standpoint, ham hocks and ham shanks are essentially interchangeable with just two differences between the two. Ham hocks tend to be bonier and have less meat on them because they come from the area of the leg that is closest to the foot of the pig.
The terms shank and butt are used for fresh pork as well as cured hams. If you are speaking of fresh pork, the butt is the upper part of the shoulder, and the shank is the lower portion.
Cut A whole ham serves 30, so most people buy a half. (Allow a pound per person if you want leftovers.) The shank end has the classic ham look, while the butt has more usable meat.
If you're looking for more flavor, opt for a bone-in ham. Spiral-cut hams (which are cut around the bone) make it easy to maintain flavor without having to carve the meat yourself.
One of our most frequently asked questions at Christmas is which end is better, the Chump End or Shank End? It really comes down to personal preference. However if you are presenting the Ham as a centrepiece, or prefer easier carving, then the Shank end is your best bet.
As it is very lean, it is widely used to prepare very low-fat ground beef. Due to its lack of sales, it is not often seen in shops. However, if found in retail, it is very cheap and a low-cost ingredient for beef stock. Beef shank is a common ingredient in soups.
In this context it means "someone who is crazy/mentally unstable". Also a term used in golfing. "Unintentional slice while hitting the ball long distances."
The meat is typically cooked slowly, often braised or roasted, to make it tender and flavorful. The benefits of eating lamb shank includes, it's a good source of protein, it contains high levels of essential amino acids, it is a rich source of vitamin B12 and iron, it's also a good source of zinc, selenium, and niacin.