There's almost something magical about our Kurobuta hams. The bone-in ham is ideal for traditionalists who prefer its appearance and who look forward to using the bone for soups and other dishes.
The average weight range for this ham is 21 pounds.
Our Kurobuta hams have a passionate following. Just one bite and you'll understand why. Rich in flavor with a hint of smoke and a touch of sweetness, these are not like any other ham. The secret to success is using our signature family cure and smoking over real hardwood. Our gourmet hams start with Kurobuta pork that is highly marbled and dark pink in color. This 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.
Kurobuta is the Japanese term for “black hog” and refers to animals of the Berkshire variety, a heritage breed. 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 without hormones using a natural slow feed process.
“If there were a ham beauty pageant, the lightly smoked bone-in ham from Snake River Farms, with its gorgeous marbling of deep-red and flush-pink meat, would take first prize hands down.” -- From TheNibble.com, “Best Hams: For the Holiday or any Day”
Available in three sizes: small (15 lbs.) and medium (17 to 19.9 lbs.) and large (21 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.
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 BC
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 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.
Family Farm Raised
Rich, Juicy Flavor
100% Purebred Berkshire
