# Ham Shank **URL:** \ **Category:** First Cook Essentials\ **Created:** [January 22, 2021, 2:14am UTC](https://community.anovaculinary.com/t/ham-shank/28017 "2021-01-22T02:14:42Z")\ **Posts on this page:** 1\ **Showing post:** 2
**Author:** ![JoeInOttawa](https://avatars.discourse-cdn.com/v4/letter/j/47e85d/32.png) [@JoeInOttawa](https://community.anovaculinary.com/u/JoeInOttawa)\ **Post date:** [January 27, 2021, 9:11pm UTC](https://community.anovaculinary.com/t/ham-shank/28017/2 "2021-01-27T21:11:42Z")
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](https://community.anovaculinary.com/t/apo-heating-spiral-ham/27708) Good luck! Joe --- _[View the full topic](https://community.anovaculinary.com/t/ham-shank/28017)._