All Things Ham

Snake River Farms Kurobuta Hams are the foundation of a mouthwatering holiday meal. Learn how to select a ham and cook it perfectly with this ultimate guide online. Click on the tabs below to learn more.

Six different sizes

 

Snake River Farms Kurobuta hams come in two different types (boneless or bone-in) and in six different sizes. From left to right, these are the Mini Karver (2.5 to 3 lbs.), boneless half ham (3.5 to 4.5 lb.s), small bone-in ham (6 to 8 lbs.), whole boneless ham (7 to 9 lbs.), large half ham (8 to 10 lbs.) and whole bone-in ham (14 to 18 lbs.).

Size is a primary factor in choosing a ham in order to ensure there are ample servings for the number of people at your table. We produce hams with the bones intact or with bones removed. Select the tabs above to help determine which ham is right for you.

 

Does it make a difference?

 

Bone-in and boneless hams each have their advantages. Select one depending on which
benefit is appeals 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. The leftover bone is flavorful foundation for stocks and soups, providing an additional meal.

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 at the table.

How much ham should I buy?

 

In general, 8 ounces is a generous portion of ham for each person at your table. If you want to have leftovers or you’re serving a crowd with a large appetite for ham, 12 ounces is a good target portion size per person.

Here are the approximate number of 8 ounce servings in each of our Kurobuta hams:

A perfect ham starts with a slow, gentle thaw

 

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.

Use this chart to estimate the amount of time required to thaw your ham:

Just in case

 

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. 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. It is for emergencies only. For best results, please plan ahead so your ham thaws slowly and safely in your refrigerator.

How to prepare a Kurobuta ham in a conventional oven

 


Preparing a Snake River Farms Kurobuta ham using a roasting pan and oven is surprisingly easy. Just follow these simple steps:


Pre-heat oven

Set the oven temperature to 325 degrees.


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. Kurobuta hams are highly marbled so it’s not necessary to water or liquid. Leave ham uncovered to allow for even browning.


Bake

Place the ham and roasting pan in the heated oven until its internal temperature reaches 140 degrees. 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.


Remove from oven

Take the ham and roasting pan out of the oven and place on a heat-safe surface.


Rest

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


Slice and serve

Remove from the roasting pan and place on a cutting board. For bone-in hams, the best technique is to cut off large sections that run parallel to the bone and cut these portions into slices.

How to prepare a Kurobuta ham with a gas or charcoal grill

 


Free up the oven for side dishes or just enjoy the great outdoors by cooking your Kurobuta ham on your grill.


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 325 degrees on the cool side when the cover is closed.


Prepare the ham

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


Bake

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. See the chart below for approximate cooking times, but use a thermometer to decide the right time to remove your ham from the oven.


Remove from oven

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.


Rest

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


Slice and serve

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