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Place the ham shank, cut end down, in the roasting pan. Generously coat the outside of the shank with yellow mustard, on all sides. Cover the ham shank with the brown sugar.
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Smother the ham in mustard until the outer side of the ham shank has a thin, constant coating. Different mustards will have different tastes,. Editor's Tip: If you don't have a rack for your roasting pan, you can use an oven-safe cooling rack. Better yet, elevate the ham by lining the bottom of the pan with onions, carrots or potatoes.
Place ham cut side up in a large roasting pan; pour beer mixture over ham. Pack the top with a layer of brown sugar. If you're looking for a flavorful but inexpensive protein, consider making ham shank in the oven. Cook slowly in liquid to prevent your meat from being chewy. Take all wrappers off of ham and trim away excess fat.
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