American Kurobuta

Whole Boneless Ham - Small

$114.00
American Kurobuta

Whole Boneless Ham - Small

$114.00
Description

Here is the Kurobuta ham for folks who prefer the bone removed. These savory hams use the same special curing process and are finished with smoke from real hardwood. No bone makes slicing a breeze. 

Average weight: 6 lbs.

Description

Here is the Kurobuta ham for folks who prefer the bone removed. These savory boneless hams use the same special curing process as our bone-in options and are finished with smoke from real hardwood for big, juicy flavor. No bone makes slicing a breeze. 

This is the boneless version of the Snake River Farms hams made from 100% Kurobuta pork. Removing the bone makes cutting and serving fast and easy. These boneless hams are made the same way as all our hams with a special curing process using a signature recipe and a final smoke over real hardwood. Whether you’re carving one of these savory hams at your holiday table or making spectacular sandwiches at a picnic get-together, you’ll appreciate how easy it is to cut uniform and delicious slices.

Average ham weight: 6 pounds. This boneless ham is a natural product, and the actual weight can vary by +/- 0.5 pounds. How much ham per person do you need? We recommend about 8 ounces per dinner guest — more if you like leftovers for sandwiches.

Wondering how boneless ham is made? We simply carve out the bone, then reform the Kurobuta pork to create a superior, boneless, easy-carve ham you can slice right at the table.

How Long to Cook a Ham from Snake River Farms:

Snake River Farms boneless hams (like all our gourmet hams) arrive at your door fully cooked. Even so, we highly recommend heating them for the best results. Just heat in a 325 degree oven until the internal temperature reaches 140 degrees, let rest for 10 to 15 minutes, and you’re ready to carve. 

Check out our Kurobuta Ham Cooking Guide!

Meatology

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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.

Fast fact: Historians credit the Chinese with inventing the ham based on a written reference to a cured pork leg dated in 4900 B.C.

Our Favorite Recipes

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Snake River Farms

Ginger Ale, Brown Sugar and Rum Glazed Kurobuta Ham

  • 3 HRS
  • 8-10 SERVINGS
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Big Green Egg

Maple Dijon Kurobuta Ham with Fried Sage

  • 2 Hours
  • 8 -10 SERVINGS

Customer Reviews

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Once you start cooking with Snake River Farms, you’ll discover why our customers say they’re too spoiled for anything else.