You will find no better, juicier, more delicious shank than the heritage maple-cured classic. Cured with sugar and maple syrup, these shanks are the ultimate non-fussy food and perfect for pea soup, but the meat is so good they are perfect on their own! 

While it is most common to use these cured ham shanks in soups or stews, here is an easy method for cooking them in the oven. 

1. Take the roast out of the refrigerator 1 hour prior to cooking to bring it to room temperature. Preheat the oven to 275ºF. These hock are already perfectly salty and sweet, so salt and pepper are not necessary. Place the shanks on a rack in a roasting pan. 

2. Tightly cover the pan with foil and place it in the oven. Roast for 4 hours. 

3. Check to see if the meat falls off of the bone easily. If there is resistance, place the covered roasting pan back in the oven for another hour. The shanks are ready when the meat easily falls off of the bone.