There’s something almost magical about Snake River Farms Whole Bone-In Kurobuta hams. Produced using time-honored curing methods and carefully smoked over real hardwood, our gourmet hams are tender, rich in flavor, and have the perfect essence of smoke. This 11 lb. ham includes the bone for a traditional appearance, wonderful flavor and is the perfect start to the post-dinner split pea soup. Our hams consistently receive top scores in artisan ham comparisons and are frequently featured by celebrity chefs and culinary experts during the holidays.
Average weight is 15 lbs.
Here are the simple steps to cook our essential baked ham right now. Fast, easy and delicious!
THAW - Set your ham on a tray and place in the refrigerator. Large hams can take several days.
HEAT OVEN – Set to 325°F
PREPARE – Remove packaging and place ham, fat side up in a roasting pan or rimmed baking sheet. If cooking a half ham, place the flat side down in the roasting pan.
BAKE - Set ham and roasting pan in the heated oven. Bake until the ham reaches an internal temperature of 140°F.
REMOVE – Pull the ham from the oven, cover loosely with foil and let it rest for 15 to 30 minutes.
SLICE & SERVE – Boneless hams – cut on the shorter side. Bone-in hams – find the bone, cut off large pieces and slice against the grain.