Savory Ham (Bone-In)

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This festive Savory Ham (Bone-In) is a delicious hearty main dish recipe that favors herbs, onion, and garlic over its sweeter counterparts. It’s also perfect for leftovers, including sandwiches and soups! {Gluten-Free}


  • 8 pound ham shank, bone in
  • 12 cups water, enough to cover the bottom of a roasting pan
  • Several springs fresh thyme, rosemary, and sage leaves
  • 1 onion, halved/quartered (however it will best fit in the pan)
  • 34 garlic cloves
  • 3 bay leaves
  • 1/4 cp olive oil
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon ground sage
  • 1/41/2 teaspoon ground mustard
  • Pinch or two of white pepper


  1. Move the rack you’ll use to the lower third of the oven. Set oven to 350 degrees.
  2. Unwrap the ham and place it face down in the roasting pan. Add the water to the pan. Then add the herbs, onion, garlic, and bay leaves.
  3. In a small dish combine the olive oil, dried herbs, ground mustard, and white pepper. Using a pastry brush, baste the ham. Then cover the ham with aluminum foil and tuck the foil around the edges of the pan. Heat the ham until it reaches about 145 degrees. When the ham is heated through, then carefully remove it from the oven and leave tented on the counter for about 10 minutes before serving.


  • Save the pan drippings, ham bone, leftover ham, onion, and garlic to make Leftover Ham Bone Soup.
  • Read the ham shank package label for official cook times and temps, as they may vary, depending on how the ham was prepared and packaged.
  • Our 8-pound ham needed about 12-15 minutes cook time per pound, and ended up being ready a little after two hours.
  • Rotate the ham 180 degrees at least once during the cook time to ensure it heats evenly.