Ham

Our hams are fully cooked, however, completely heating them brings out their full flavor and creates a striking presentation. Learn how to cook the perfect ham the Snake River Farms way. Download our Perfect Ham Guide.

Kurobuta Whole Bone-In Ham

  1. Heat oven to 350°F. Remove wrappings from ham; place ham, fat side up, in large roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of ham, not resting in fat or touching bone. Do not add water or cover *.
  2. Heat ham 3-1/2 to 4 hours or until internal temperature reaches 140°F **.
  3. Transfer ham to carving board; let stand 10 to 15 minutes before carving.

Kurobuta Half Bone-In Ham

  1. Heat oven to 350°F. Remove wrappings from ham; place ham, face down, in medium roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of ham, not resting in fat or touching bone. Do not add water or cover.
  2. Heat ham 1-1/2 to 2-1/2 hours or until internal temperature reaches 140°F **.
  3. Transfer ham to carving board; let stand 10 to 15 minutes before carving.

Kurobuta Boneless Ham

  1. Heat oven to 350°F. Remove ham from packaging and place in roasting pan. Do not add water or cover *.
  2. Heat ham 1 to 2 hours or until internal temperature reaches 140°F **.
  3. Transfer ham to carving board; let stand 10 to 15 minutes before carving.

Kurobuta Mini-Karver Bone-In Ham

  1. Heat oven to 350°F. Remove wrappings from ham; place ham in small roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of ham, not resting in fat or touching bone. Do not add water or cover.
  2. Heat ham 1-1/2 to 2 hours or until internal temperature reaches 140°F **.
  3. Transfer ham to carving board; let stand 10 to 15 minutes before carving.
*Tip: Loosely tent ham with aluminum foil if outer surface becomes too dark while heating.