Our full-sized Kurobuta bone-in ham, cut in half when you want a smaller quantity. 100% purebred heritage Berkshire (Kurobuta) pork for a rich and flavorful ham.
Available in two sizes: small (average 6 lbs.) and large (average 8 lbs.).
This is our full-sized Kurobuta bone-in ham, cut in half for when you want a smaller quantity. Available in two sizes: small (about 6 pounds) and large (about 8 pounds), This Snake River ham contains 100% purebred heritage Berkshire (Kurobuta) pork for a rich and flavorful experience.
Our Kurobuta hams are made from 100% Berkshire heritage breed hogs. These delectable bone-in hams consistently receive top scores in artisan ham comparisons and are frequently featured by celebrity chefs and culinary experts during the holidays.
Produced using traditional curing methods and carefully smoked over real hardwood, our gourmet Kurobuta hams are tender, rich in flavor and have the perfect essence of hardwood smoke. As the name implies, these are our whole bone-in hams cut in half for meals that require less volume but still call for the luxury of Snake River Farms quality. We offer two sizes of our half bone-in hams: small (about 6 pounds) and large (about 8 pounds). We recommend about 8 ounces (half a pound) of ham per dinner guest, so these baked hams serve groups of six to 10 people.
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.
Hams come from the back leg of the hog, also called the ham primal. There are multiple muscles in this primal, but the three that contribute the most weight to a ham are the biceps femoris, semitendinosus and the semimembranosus.
Historians credit the Chinese with inventing the ham based on a written reference to a cured pork leg dated in 4900 B.C.
How Does Snake River Farms Package and Ship Their Pork Products?
We ship our Kurobuta pork products with dry ice, a reusable thermal bag and the most sustainable packaging in the business to keep everything frozen right to your doorstep. Receive in 1 to 3 days of ordering or schedule for a date in the future. Learn more about packaging and shipping.
Does Snake River Farms Have a Guarantee?
We are committed to delivering the highest quality products and an exceptional experience to your doorstep. If you are not completely satisfied with your order, please reach out to our Customer Care Team so we can work to a resolution. Click here to learn more about the SRF guarantee.
How Long Will My SRF Kurobuta Pork Last and How Should It Be Stored?
For optimal quality, you can store your SRF Kurobuta pork in the freezer for up to 6 months. Per USDA guidelines, if meat is kept at 40 °F or below, you can safely store thawed meat in the refrigerator for 7 days in its original cryovac seal. More details.
How Long Will My SRF Kurobuta Pork Last and How Should It Be Stored?
For optimal quality, you can store your SRF Kurobuta pork in the freezer for up to 6 months. Per USDA guidelines, if meat is kept at 40 °F or below, you can safely store thawed meat in the refrigerator for 7 days in its original cryovac seal. More details.
How do you cook a ham?
THAW: Set your ham on a tray and place in the refrigerator. A Whole Bone-In ham can take 3 to 4 days to thaw.
HEAT OVEN: Set to 325°F
OPEN PACKAGE: Remove ham from packaging.
PREPARE: 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. Leave in oven until the ham reaches an internal temperature of 140°F when checked in the center of its thickest section.
REMOVE: Pull the ham from the oven, cover loosely with foil and let it rest for 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.
Whole Bone-In Ham: A 6-8 lb. ham will take approximately 4 hours at 325°
Half Bone-In Ham: A 3-4 lb. ham will take approximately 2 hours at 325°
Whole Boneless Ham: A 7-9 lb. ham will take approximately 2.5 hours at 325°
Half Boneless Ham: A 3-4 lb. ham will take approximately 2 hours at 325°
Cook the ham uncovered and pull the ham out of the oven when the internal temperature reaches 140°. Loosely tent the ham with foil for 30 minutes. Slice and serve.
Kurobuta is the Japanese term for “black hog” and refers to animals of the Berkshire variety, a heritage breed kept pure for hundreds of years. Kurobuta pork is highly marbled with a beautiful dark color, firm texture, and naturally delicious flavor. Our animals are treated humanely and are raised on small family farms in the American Midwest without hormones using a natural slow feed process Snake River Farms hams are natural products. Their actual weight can vary by +/- 0.5 pounds.
Family Farm Raised
Rich, Juicy Flavor
100% Purebred Berkshire
