Perfect Ham Guide

Snake River Farms kurobuta hams are extremely easy to prepare. Although they are fully cooked, our hams reach their peak flavor when properly heated. use the following instructions for a perfectly prepared ham you’ll be proud to serve.

Perfect Ham Guide

Snake River Farms Kurobuta Hams are the ideal holiday meal. Learn how to cook your ham perfectly with this ultimate guide online. Or, enter your email address and these easy steps are available to download, grab and go anywhere.

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BONE-IN OR BONELESS HAM?

Bone-in and boneless hams each have their advantages. Select one depending on which benefits appeal to you the most.

If flavor is your top concern, go with a bone-in ham. The bone helps surrounding meat cook to a juicier, more tender finish. The bone also adds a traditional appearance at the table.

Choose a boneless ham if you value convenience. Our boneless hams are made of the same high-quality Kurobuta pork and cured just like our bone-in hams, but they can be quickly sliced and plated.

bone-in or boneless ham

DEFROSTING

If your ham is frozen, put it in the refrigerator several days before you plan to serve it. Thawing in a refrigerator is highly recommended as it is the best way to ensure food safety. Snake River Farms hams range in size from 2.5 lbs for a Mini Karver up to 18 lbs for a Whole Bone-In Ham, so the actual time to thaw will vary greatly. Once completely defrosted, our hams will keep for up to 45 days in their original sealed packaging, so we recommend placing your ham in the refrigerator sooner rather than later.

HAM CUTWEIGHT RANGETIME TO DEFROST
Mini Karver2.5 to 3.0 lbs.1 day (24 hours)
Half Boneless3.5 to 4.5 lbs.1 to 2 days
Whole Boneless7 to 9 lbs.2 to 3 days
Half Bone-In (small)6 to 8 lbs.2 to 3 days
Half Bone-In (large)8-10 lbs.2 to 3 days
Whole Bone-In14 to 18 lbs.3-4 days

EMERGENCY DEFROST

Sometimes things just don’t work out as planned and you need to speed up the thawing process. You can use a cool water bath to help quickly thaw a frozen ham.
Keep your ham sealed in the original packaging. Close the drain to your sink and fill with cool tap water. The cooler box used to ship your ham also works well for this purpose. Place ham in water and allow to sit. A Half Bone-In ham can thaw enough to bake in about 3 to 4 hours. A Whole Bone-In ham will take more than 4 hours. PLEASE NOTE: We DO NOT recommend this method in normal situations. For best results, please plan ahead so your ham thaws slowly and safely in your refrigerator.

Glazing Your Ham

Our savory Kurobuta hams are superb all by themselves, but if you want the extra sweetness of a glaze, feel free to use one. Using a sharp knife, make ¼-inch vertical cuts into the ham about 1 inch apart. Bake, smoke or grill the ham until it reaches 130 degrees, then coat with the prepared glaze. Continue to heat until the ham reaches an internal temperature of 140 degrees, then remove from the heat source, rest and serve.

How Much Ham Do I Need?

Generally speaking, 8 ounces is a generous portion for each person at your table. If you want to have leftovers, or your crowd is full of ham lovers, 12 ounces is a very safe amount.

How Much Do I Need?

TYPE OF HAMWEIGHT RANGEAPPROX. 8 OZ SERVINGS
Mini Karver2.5 to 3.0 lbs.4 to 5
Half Boneless3.5 to 4.5 lbs.7 to 9
Whole Boneless7 to 9 lbs.12 to 17
Half Bone-In (small)6 to 8 lbs.10 to 14
Half Bone In (large)8 to 10 lbs.14 to 18
Whole Bone-In14 to 18 lbs.22 to 30

How to carve a ham

Carving a bone-in ham is not as tricky as you might think! Watch this great video from Snake River Farms to learn how to do it in a snap.

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Cooking Methods

    Oven

    This option also requires a roasting pan

  1. oven

    PRE-HEAT OVEN

    Pre-heat oven to 350 degrees.

  2. PREPARE THE HAM

    Remove ham from any packaging. Place fat side up in a roasting pan. If using a half ham, place the flat side directly on the roasting pan. Do not add water or cover the ham with foil.

  3. BAKE

    Place the ham in the heated oven, uncovered, until the ham reaches 140 degrees. As you know, every oven is different so cooking times will vary. A thermometer is the single best way to determine doneness. See the chart below for approximate cooking times, but use a thermometer to decide the right time to remove your ham from the oven.

    HAM CUTINTERNAL TEMPAPPROX. COOK TIME
    Mini Karver140 degrees F1.5 to 2 hours
    Half Boneless140 degrees F1.25 to 2 hours
    Whole Boneless140 degrees F1.5 to 2.5 hours
    Half Bone In140 degrees F1.5 to 2 hours
    Whole Bone-In140 degrees F3.5 to 4 hours
  4. Remove From Oven

    REMOVE FROM OVEN

    Take the ham out of the oven and place on a cutting board.

  5. REST HAM

    Loosely cover ham with foil and allow it to rest for 15 to 30 minutes.

  6. SLICE AND SERVE

    For bone-in hams, the best technique is to cut off large sections of the ham parallel to the bone and cut these portions into slices.

    Grill

    All You Need Is A Gas Or Charcoal Grill

  1. PRE-HEAT GRILL

    Pre-heat grill on one side. The idea is to have direct heat and flame under one half of the grill and use the other half as an oven to heat your ham. The goal is to create a temperature of about 350 degrees on the cool side when the cover is closed.

  2. PREPARE THE HAM

    Remove ham from its packaging. Place on cutting board or platter for transfer to grill.

  3. HEAT HAM

    Place the ham on the cool side of the grill with the fat side up. If using a half ham, place the flat side down. The ham will cook using indirect heat. Check to make sure there are no coals or direct flames under the ham.

  4. REMOVE FROM GRILL

    Place the ham on the cool side of the grill with the fat side up. If using a half ham, place the flat side down. The ham will cook using indirect heat. Check to make sure there are no coals or direct flames under the ham.

  5. REST HAM

    Loosely cover ham with foil and allow to
    rest for 15 to 30 minutes.

  6. SLICE AND SERVE

    For bone-in hams, the best technique is to cut off large sections of ham parallel to the bone and cut these portions into slices.

    TRAEGER GRILL

    Requires a Traeger Pellet Grill

  1. PRE-HEAT GRILL

    Start the Traeger grill on Smoke setting. Keep the lid open until the fire is established, about 4 to 5 minutes.

  2. PREPARE THE HAM

    Remove ham from packaging. Place fat side up on a rack in a roasting pan. If using a half ham, place the flat side directly on the rack.

  3. SMOKE HAM

    Place roasting pan with the ham on the grill grate. Smoke the ham for 2 hours. Increase the temperature to 300 degrees and continue to
    roast the ham, misting occasionally until the internal temperature reaches 140 degrees. For a Whole Bone-In Ham, this will be about 3 to 4 hours.

  4. REMOVE FROM GRILL

    Check the internal temperature of the ham using an instant read thermometer. Remove the ham from the grill when the internal temperature reaches 140 degrees. A Whole Bone-In Ham will take up to 4 hours to fully heat. A Half Bone-In Ham will take about 1 ½ to 2 ½ hours. Take the ham off the grill and place on a cutting board.

  5. REST HAM

    Loosely cover ham with foil and allow to rest for 15 to 30 minutes.

  6. SLICE AND SERVE

    For bone-in hams the best technique is to cut off large sections of ham parallel to the bone and cut these portions into slices.