Hey Ken!
Complete noob myself – about a six weeks in. There was a thread on which someone asked about doing a spiral ham and I offered a guess as an answer. The original poster (a.k.a., OP) was kind enough to follow my suggestion and then get back to me to tell me how wrong I had been. Maybe that thread will help with your ham shank. And maybe your sous-vide-proper experience will help us, too. The thread is here: APO: Heating Spiral Ham
Good luck!
Joe