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.
This is the boneless version of the Snake River Farms Kurobuta hams. Removing the bone makes cutting and serving fast and easy. These 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-side or making spectacular sandwiches on a picnic table, you’ll appreciate how easy it is to cut uniform and delicious slices.
Average weight: 7 pounds. This ham is a natural product and the actual weight can vary by +/- 0.5 pounds.
Snake River Farms boneless hams (like all our gourmet hams) are fully cooked. Even so, we highly recommend heating them for the best results. Just heat in a 325 degree oven and heat until the internal temperature is 140 degrees, let rest and you’re ready to carve.
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.
Once you start cooking with Snake River Farms, you’ll discover why our customers say they’re too spoiled for anything else.
