The oven is the most traditional and straightforward way to prepare a Snake River Farms Kurobuta ham. It’s reliable, convenient, and produces a beautifully tender roast with a golden crust. The biggest advantage?

You don’t need special equipment, just your kitchen oven and a good thermometer. The downside is you won’t get smoky flavor like you do from the grill or pellet grill, but oven-baked ham lets the natural richness of Kurobuta pork shine.

Step 1: Preheat the oven
Set your oven to 325°F. This gentle heat allows the ham to warm evenly without drying out.

Step 2: Prepare the ham
Remove the ham from all packaging. Place it fat side up in a shallow roasting pan. For half hams, position the flat side down so the cut surface doesn’t dry out. No need for added water or foil, Kurobuta hams are naturally juicy.

Step 3: Bake
Place the roasting pan in the oven and cook uncovered until the internal temperature reaches 140°F. Always rely on a meat thermometer instead of a timer.

“A thermometer is the most reliable way to ensure your Kurobuta ham is perfectly cooked,” says SRF Culinary Expert Dave.

Cooking times vary by size:

• Whole bone-in hams: about 15 to 20 minutes per pound
• Half bone-in hams: about 20 minutes per pound

Step 4: Rest
Once the ham reaches 140°F, remove it from the oven and transfer it to a cutting board. Loosely tent with foil and rest 15 to 30 minutes. This lets juices redistribute for maximum tenderness.

Step 5: Slice and serve
For bone-in hams, cut large sections parallel to the bone, then slice those sections into individual portions. This keeps slices neat and tender.

Watch: How to Cook a Ham with Chef Sarah Kelly

Grilling adds a subtle smoky flavor and makes your Kurobuta ham the star of any outdoor meal.

Step 1: Preheat the grill
Heat only one side, creating a direct heat zone and an indirect heat zone at about 325°F.

This allows you to cook the ham gently without burning it. If you’re using charcoal, you’ll get a naturally smoky flavor, but it can take more effort to keep the temperature steady.

Propane makes temperature control easier but won’t add much smoke unless you add wood chips or chunks.

Step 2: Prepare the ham
Unwrap your ham and place it fat side up on the cool side of the grill. For half hams, place the flat side down. Make sure no direct flames or hot coals are underneath the ham to avoid scorching.

Fat side up lets the juices baste the meat as it cooks, though it can also cause flare-ups if your heat is too high, another reason to keep the ham in the indirect zone.

Step 3: Grill using indirect heat
Close the lid and let the ham cook slowly using indirect heat. Check the internal temperature occasionally with a thermometer. Whole bone-in hams may take up to 4 hours; half bone-in hams typically take 1½ to 2½ hours.

Remove once the ham reaches 140°F. Patience pays off here: low and slow keeps the ham moist and tender, but rushing the process can dry it out or leave you with uneven cooking.

Step 4: Rest and slice
Transfer the ham to a cutting board, loosely cover with foil, and rest 15 to 30 minutes.

Slice bone-in hams by cutting large sections parallel to the bone, then slicing those portions into serving pieces.

Resting is key, it allows juices to redistribute, making the ham easier to carve and more flavorful.

Optional: Double-Smoked Ham
For even more smoky depth, set up your grill with a drip pan in the center and add pre-lit briquettes on each side. Place fruitwood chunks, like cherry or apple, on the coals for a sweet, subtle smoke. Smoke the ham until it reaches 140°F, then rest and slice.

This technique gives you big barbecue flavor, but it does mean babysitting the fire a bit more to keep smoke and heat in balance. If you’re using a gas grill, you’ll need a smoker box or foil packet of wood chips to mimic the effect.


Pro Tip: Add a Snake River Farms Kurobuta Ham to your outdoor menu for guaranteed flavor.

Need help slicing? Watch: How to Slice a Bone-In Ham 

Pellet grills combine steady heat and gentle smoke for consistently tender results. They’re especially popular because they give you a touch of real wood smoke flavor without the constant fire management of charcoal.

The tradeoff is you’ll need a steady supply of pellets, and some models don’t produce as much bold smoke as a traditional smoker.

Step 1: Prepare the ham

Remove the ham from all packaging. Place fat side up on a rack in a roasting pan. For half hams, set the flat side directly on the rack.

The pan catches drippings and makes cleanup easier, but it also keeps the ham from sitting directly on the grate where airflow might crisp the edges more aggressively—something to consider depending on your texture preferences.

Step 2: Smoke and roast

Set the pellet grill to 275°F.

Place the roasting pan with the ham on the grill grate and smoke for 2 hours.

Increase the temperature to 300°F and continue roasting, misting occasionally, until the internal temperature reaches 140°F. 

Whole bone-in hams will take about 3–4 hours. Pellet grills excel at this steady “set it and forget it” cooking, which is great for longer cooks.

The downside? You’ll get more of a mild smoke flavor compared to lump charcoal or stick burners, so adding fruitwood pellets can help boost aroma and sweetness.

Step 3: Remove and rest
Transfer the ham to a cutting board. Loosely cover with foil and let it rest 15–30 minutes.

Resting ensures the juices settle back into the meat instead of running out the moment you slice. Skip this step, and even the best ham can turn out a little dry.

Step 4: Slice and serve
Transfer the ham to a cutting board. Loosely cover with foil and let it rest 15–30 minutes.

Resting ensures the juices settle back into the meat instead of running out the moment you slice. Skip this step, and even the best ham can turn out a little dry.

Ready to take it further? Learn exactly how to smoke a Kurobuta ham in our step-by-step guide.

Double-Smoked Ham with Peach-Pomegranate Glaze
Clint Cantwell, SVP of AmazingRibs.com, shared a unique recipe that pairs the savory flavor of Snake River Farms Kurobuta ham with a sweet peach-pomegranate glaze. He recommends cooking the ham in a smoker for extra depth, though the glaze also works beautifully on hams baked in a conventional oven. See the full recipe here.

Need help slicing? Watch: How to Slice a Half Bone-In Ham.

Snake River Farms Kurobuta hams are delicious on their own, but a glaze adds a sweet, savory, and slightly tangy finish that elevates the flavor. A great glaze combines elements of sweet, acid, and spice, and the best part is—you likely have the ingredients in your kitchen.

Simple Brown Sugar Glaze Ingredients:

• 1 cup brown sugar
• 1/3 cup orange juice
• 4 tablespoons Dijon mustard
• Optional: 1 teaspoon orange zest, 1/8 teaspoon warm spice (cinnamon, cloves, or baking spice mix)

Instructions:

Step 1: Preheat the oven

Set oven to 325°F.

Step 2: Prepare the glaze

In a saucepan over medium heat, combine your glaze ingredients. Stir and simmer until the sugar dissolves and thickens slightly, about 15 minutes.

Step 3: Score the ham (optional)

For a classic presentation, make ¼-inch cuts 1 inch apart across the ham, then cross-cut diagonally to form diamonds.

Step 4: Bake the ham

Place the ham fat side up in a roasting pan (half hams flat side down). Bake until the internal temperature reaches 130°F.

Step 5: Apply the glaze 

Remove from oven, brush glaze over all sides, return to oven until 140°F.

Step 6: Rest and slice 

Tent with foil, rest 15 to 30 minutes, then slice and serve warm.

Pro Tip: For more creative glaze options, see our Ham Glazes guide.

Our bone-in Kurobuta ham delivers a traditional, classic look on the table and a rich, savory flavor. The bone helps the surrounding meat cook juicier and more tender, making it a centerpiece your guests will love. Plus, the leftover bone is perfect for creating flavorful stocks or soups. Bone-in hams are available whole or cut in half, depending on the size of your gathering.

Watch: Our Kurobuta Ham Guide – See all the types of Kurobuta ham we offer and learn more about bone-in options.

If you want the same exceptional flavor with easy slicing and serving, our boneless Kurobuta hams are a perfect choice. Sometimes called “deli hams,” they are cured just like our bone-in hams, but without the bone, they are convenient to plate, slice, and serve, making mealtime simple and elegant.

See the difference between Whole and Half Bone-In Hams – Helpful tips to decide which size and style is best for your meal.

Watch how to make Ham & Cheese Sliders – See how easy it is to turn your Kurobuta ham into crowd-pleasing sliders for any occasion.