American Kurobuta

Half Bone-In Ham

American Kurobuta

Half Bone-In Ham


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 5.5 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 5.5 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.

What Is Kurobuta Ham?

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.

How to Cook a Ham from Snake River Farms:

Your Kurobuta ham arrives fully cooked, but we recommend heating it in a 325-degree oven until the internal temp reaches 140 degrees. Let it rest for 10 to 15 minutes, then carve and serve.

Check out our Kurobuta Ham Cooking Guide!



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


Hestan Culinary

Orange and Bourbon Glazed Kurobuta Ham

  • 4 to 4.5 hours
  • 6-8 SERVINGS

Mandy Tanner

Kurobuta Ham with Pomegranate-Orange Glaze

  • 2.5 hours
  • 6 - 8 SERVINGS

Smoked Kurobuta Pork Cubano

  • 30 minutes

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