Brining Vessel

• Brine the ham shank in a large pot, container or other dish made from a nonreactive material. Common options include plastic, glass, stainless steel, enamel or ceramic. This prevents damage to the dish from the salt or any acidic ingredient you include for flavor. It also prevents a reaction between the material and these ingredients that can impart an off taste and an off color into the pork.

Saltwater

• Salted water is the base of a brining solution, and technically all that's necessary for the chemical processes that transfer moisture and flavor into the meat. Use enough water to full immerse the ham shank; pour 1 gallon or more into the brining vessel as needed. Then, stir in salt until it's completely dissolved. The salt quantity depends on its weight by volume. Use approximately 2 cups of crystal kosher salt, 1 1/2 cups of kosher salt or 1 cup of non-iodized table salt per gallon of water.

Other Liquids

• If you want your brine to double as a marinade, replace 1/3 to 2/3 of the water with a flavorful liquid. The more water you replace, the stronger the flavor imparted; the less time you have to brine, the more of the second liquid you should use. For a ham shank, some tasty complementary options include apple juice or cider, orange juice, pineapple juice, cider vinegar, wine, beer, stock or even tea.

Seasoning the Brine

• Add seasonings to the ham shank's brine for a more flavorful marination. Start with a sweetening agent to offset the saltiness a bit; sugar, brown sugar, molasses, honey or maple syrup all work well with, and should be selected by matching flavors to other inclusions in the brine. Then, add aromatics, herbs and spices that complement the rest of the ingredients. Garlic, ginger, onion, citrus zest, black or white pepper, oregano, marjoram, basil, thyme, rosemary, paprika or a favorite chili pepper powder are some possibilities.

The Soak

• Submerge the ham shank in the brining solution when it's ready. Add a little more liquid as needed if it isn't completely covered. To prevent rapid bacterial growth and foodborne illnesses, brine in the refrigerator so the ham remains below 40 degrees Fahrenheit. Soak the pork for at least 6 to 8 hours and up to around 48 hours. Dump out the brine when you're done with it. It's been contaminated by the raw pork. And, while marinades can be boiled for 5 minutes to sterilize them, a brine is far too salty to convert into a sauce or glaze.