SRF BLOG

Beyond Spiral Cut Ham: A Juicier Way to Serve Holiday Ham Spiral cut ham has earned its place at holiday tables for good reason. It's convenient, visually impressive, and practically synonymous with brown sugar glaze and festive gatherings. You get the look of a carefully prepared centerpiece with minimal effort—exactly what busy hosts need during the holiday season. But there's a common frustration that comes with that convenience. Those beautiful pre-cut slices dry out quickly as the ham warms. By the time the center is hot, the outer pieces have often lost their moisture and tender texture. If you've ever wondered how to cook a ham without drying it out, the answer isn't better technique—it's a better starting point. Our Apple and Brown Sugar Glazed Hasselback recipe solves the problem at its source. This technique delivers the stunning fan presentation you love about spiral cut ham, but keeps the bottom of the ham intact to lock in moisture. The result? A beautifully glazed centerpiece that stays juicy from the first slice to the last. In this guide, we'll explore why spiral cut hams tend to dry out, how the Hasselback technique eliminates that issue entirely, and why it might become your new favorite way to serve ham for the holidays.   What Makes Spiral Cut Ham Popular? Spiral cut ham was invented to solve a simple problem: carving. Traditionally, serving ham required skill with a sharp knife, especially when hungry guests were waiting. Spiral slicing changed everything by cutting the ham in one continuous motion around the bone, creating even, ready-to-serve slices before it ever reached your kitchen. That convenience is why spiral cut ham became a holiday staple. Since the ham is fully cooked and pre-sliced, you only need to warm it through. No carving at the table, no guessing about slice thickness, and no extra tools required. For busy holiday cooks, that ease is hard to beat. Presentation also plays a major role. As the ham heats, the slices naturally fan out, creating a polished look that feels special without much effort. Finished with a glossy brown sugar glazed ham coating, it delivers instant visual appeal and has become deeply associated with holiday traditions. What is the difference between a spiral ham and a regular ham? The key distinction is timing. A regular ham stays whole until after cooking, while a spiral cut ham is fully sliced weeks before you purchase it. That one difference explains both why spiral cut ham is so convenient and why it struggles with moisture retention.   Why Spiral Cut Hams Can Dry Out The challenge with spiral cut ham isn't about cooking technique—it's about physics. When a ham is fully sliced before cooking, far more meat is exposed to heat, allowing moisture to escape from dozens of cut surfaces simultaneously. Each pre-cut slice creates additional edges, and those edges heat faster than the interior. The outer pieces lose moisture first. By the time the center reaches serving temperature, the edges are often dry and overcooked. This happens even with careful temperature control, regular basting, and proper covering. The inherent problems: Massive surface area exposure: Every slice loses moisture from both sides Pre-sliced weeks in advance: The ham starts losing moisture long before you cook it Edge pieces especially vulnerable: They're exposed to heat from multiple directions No protective barrier: The interior can't stay shielded during warming How long does it take to cook a spiral cut ham? Most take 10-15 minutes per pound at 325°F, but that extended warming time compounds the moisture loss from all those exposed surfaces. Understanding why spiral cut ham dries out reveals an important truth: you can't fix a structural problem with technique alone. The solution is to change the structure itself. How Keeping Ham Whole Preserves Juiciness When you keep your ham intact until cooking time, you create a natural protective barrier. The outer layer of meat shields the interior, allowing heat to distribute evenly throughout. Instead of dozens of exposed edges losing moisture, you control exactly when and where cuts are made. This approach transforms the equation. Moisture stays locked inside where you want it, and every slice you serve is as juicy as the last. You also gain flexibility—cut thick or thin based on preference, and adjust your presentation to match the occasion. How do you cook a spiral cut ham without drying it out? The honest answer: you start with a ham that isn't pre-sliced. Keep it whole, then create the beautiful fan presentation yourself just before cooking. This is where the Hasselback technique delivers everything spiral cut promises, without the compromise.   Introducing the Hasselback Ham  The Hasselback method reimagines how holiday ham should work. Instead of slicing weeks in advance, you make shallow cuts three-quarters of the way through the meat just before cooking, leaving the bottom intact. As the ham warms, it naturally fans out into that polished, festive presentation—while the connected base keeps every slice juicy and tender. Why Hasselback eliminates the drying problem: You slice fresh, not weeks in advance — moisture stays locked in until cooking begins Connected bottom = moisture retention — the base acts as a barrier against heat and evaporation Each slice protects its neighbors — unlike fully separated spiral cuts Glaze penetrates perfectly — flows between slices and caramelizes beautifully You control the timing — no guessing how long the ham sat pre-sliced at the store How do you spiral cut a ham at home? You don't need to—Hasselback is actually easier and delivers better results. Here's the simple process: Position the ham on its side in a roasting pan Make shallow slices about ¾ of the way through, leaving at least an inch attached at the bottom Season generously with your favorite rub (we love SRF Perfect Pork Rub) Brush glaze between the slices—the apple and brown sugar version is spectacular Cover with foil and warm in a 325°F oven until the internal temperature reaches 140°F Let rest for 10-15 minutes, then fan the slices for a stunning presentation   Our Apple and Brown Sugar Glazed Hasselback Half Ham, created by SRF Team Partner Chef Mandy Tanner, showcases exactly how this technique should work. The shallow cuts create pockets for the sweet glaze to settle and caramelize, while the connected base ensures tender, juicy results in every bite. It's approachable for home cooks and delivers professional-looking results without the stress.   The Hasselback Advantage: Juicy Results Every Time Starting with a whole or half ham and using the Hasselback technique gives you control that pre-sliced options simply can't match: Maximum moisture retention: The connected bottom protects against evaporation throughout cooking Fresh-cut flavor: Slicing just before cooking means no moisture loss during storage Glaze penetration: Every cut surface gets coated without the glaze pooling and burning Consistent texture: From the first slice to the last, every piece is tender and juicyStunning presentation: The fan effect rivals spiral cut, but with superior results When you warm a SRF Kurobuta ham using this method, the rich marbling and premium quality shine through in every slice. The Hasselback cuts allow heat to penetrate evenly while the intact bottom ensures nothing dries out. For complete guidance on warming, glazing, and serving your ham, explore our Guide: How to Cook Ham.   Other Whole Ham Advantages Beyond moisture retention, keeping your ham whole until cooking offers several benefits: Traditional carving flexibility: Cut thick or thin slices based on preference Better leftover storage: Whole ham stays juicier longer in the fridge Versatile for any occasion: Perfect for holiday feasts or smaller family meals Complete control: You decide the thickness, flavor intensity, and presentation style No mystery timeline: You know exactly when it was cut and how fresh it is Want to carve your ham like a pro? Watch our step-by-step guide to slicing a bone-in ham evenly and beautifully. Shop Holiday Hams for Every Occasion Ready to try the Hasselback method? Snake River Farms offers premium Kurobuta hams that work beautifully with this technique—richly marbled, naturally juicy, and designed for stunning holiday presentations. Bone-In Half Ham Richly flavored and tender, our bone-in hams make a show-stopping centerpiece for any holiday meal. Shop Bone-In Half Ham → Whole Bone-In Ham Perfect for large gatherings, this classic bone-in ham delivers juicy, flavorful pork every time. Shop Whole Bone-In Ham → Whole Boneless Ham Easy to slice and serve, our boneless ham is tender, flavorful, and versatile for meals or leftovers. Shop Whole Boneless Ham → Half Boneless Ham Smaller but equally flavorful, this half ham is ideal for holiday dinners or weeknight meals. Shop Half Boneless Ham →

5 Best Leftover Holiday Ham Recipes  The holidays are a wonderful time for family, friends, and of course, exceptional food. But if you’re like most of us, you may end up with more ham than anyone can eat in one sitting. That’s where Kurobuta pork shines. Thanks to its marbling, tenderness, and rich flavor, leftover Kurobuta ham doesn’t just keep well—it transforms into new, delicious meals. Whether you’re wondering what to do with leftover ham or looking for creative ways to reinvent your holiday centerpiece, these 5 best leftover Kurobuta ham recipes will inspire you.   Why Kurobuta Ham Makes the Best Leftovers Kurobuta ham isn’t like ordinary pork. Its deep color, fine marbling, and succulent fat mean that even reheated or repurposed, it tastes luxurious. From breakfast to dinner, you can take your holiday ham beyond the main table. Chef Kris Komori puts it best: “Snake River Farms Kurobuta stands alone in the pork world. The color is deep and vibrant and the fat, amazingly succulent and complex.” Even in leftover form, it maintains that same richness and flavor.   1. Ham & Cheese Croissant Breakfast Bake Start your day with a comforting breakfast or brunch that feels indulgent but comes together in a snap. This ham and cheese croissant bake layers buttery croissants with diced Kurobuta ham and melty cheese, then bakes it into a golden, fluffy casserole. Perfect for leftover breakfast gatherings or a weekend treat.   Make Ham And Cheese Breakfast Bake         2. Sheet Pan Kurobuta Ham & Sweet Potato Hash Turn holiday leftovers into a hearty, one-pan meal. Diced Kurobuta ham, roasted sweet potatoes, onions, and peppers come together in this flavorful sheet pan hash. Serve it with eggs for breakfast, or enjoy it as a simple dinner. Cleanup is minimal, and the taste is maximal.   Make the Ham and Sweet Potato Hash         3. Leftover Kurobuta Ham Eggs Benedict with Blender Hollandaise Elevate your brunch with a classic done right. Kurobuta ham provides the perfect salty balance to rich, creamy hollandaise sauce. Quick tips: use your leftover ham in place of traditional Canadian bacon, and make the hollandaise in a blender for a foolproof, silky finish.   Make Leftover Kurobuta Ham Eggs Benedict         4. Kurobuta Ham & White Bean Soup Comfort in a bowl. This soup combines tender Kurobuta ham with hearty white beans, aromatic herbs, and vegetables. It’s easy to make, freezes beautifully, and transforms simple leftovers into a wholesome weeknight meal. A perfect balance of protein, fiber, and flavor.   Make Leftover Kurobuta Ham and White Bean Soup         5. Hawaiian Bun Kurobuta Ham Sliders These sliders are sweet, savory, and portable. Layer Kurobuta ham with melted cheese and your favorite condiments on soft Hawaiian buns for a meal that disappears fast. Ideal for casual family dinners or holiday gatherings where everyone loves a bite-sized treat.   Make Hawaiian Bun Kurobuta Ham Sliders         Shop Our Kurobuta Hams Enjoy Kurobuta ham any time of year—perfect for holiday feasts or transforming into these leftover recipes.   Bone-In Half Ham Richly flavored and tender, our bone-in hams make a show-stopping centerpiece for any holiday meal. Shop Bone-In Half Ham → Whole Bone-In Ham Perfect for large gatherings, this classic bone-in ham delivers juicy, flavorful pork every time. Shop Whole Bone-In Ham → Whole Boneless Ham Easy to slice and serve, our boneless ham is tender, flavorful, and versatile for meals or leftovers. Shop Whole Boneless Ham → Half Boneless Ham Smaller but equally flavorful, this half ham is ideal for holiday dinners or weeknight meals. Shop Half Boneless Ham →

Best Kurobuta Pork Gifts for Meat Lovers Finding the perfect gift for someone who truly loves meat is easier than you think when you choose Kurobuta pork. Known as the culinary equivalent of Wagyu beef, Snake River Farms Kurobuta (Berkshire) pork is prized for its rich marbling, tenderness, and deep flavor. Whether you're shopping for holidays, birthdays, or a special celebration, these gourmet pork gifts are guaranteed to impress any meat lover. Kurobuta pork isn’t just another pork product. Sourced from true Berkshire heritage, using long-maintained bloodlines known for exceptional marbling and flavor, these hogs benefit from individualized care, a carefully balanced diet, and a slightly longer feeding period. The result is unmatched flavor, texture, and quality. Below is a curated guide to the best Kurobuta pork gifts for meat lovers.   Why Kurobuta Pork Makes an Exceptional Gift Before diving into specific gift options, it helps to understand why Kurobuta pork stands out. Heritage Pork Excellence – Purebred Berkshire hogs deliver superior marbling and tenderness. Rich, Dark Color – A signature deep hue that sets it apart from conventional pork. Flavorful Marbling – Fine streaks of intramuscular fat enhance juiciness and mouthfeel. Raised with Care – No growth promotants and a carefully managed diet ensure a natural, flavorful product. These qualities make Kurobuta pork a luxurious gift for anyone who appreciates exceptional meat. Curious what sets Kurobuta apart from regular pork? Discover the full story and the heritage behind our pork in the Kurobuta Pork Guide.   1. Smoked Spare Ribs & Spare Rib Kits Great for BBQ fans who appreciate high-quality pork with deep, smoky flavor. Carefully smoked to enhance tenderness Ideal for backyard grillers and rib lovers Spare rib kits include everything needed for an elevated cooking experience Kurobuta Spare Ribs | Smoked Spare Ribs | Spare Rib Kit   I have made hundreds of pork spare ribs, but these pork spare ribs are on a whole different level. If you want great taste, texture and moisture, these are the pork ribs you buy. I think my wife loves me a little bit more after eating these ribs! - Derrick M., Verified Buyer 2. Porchetta Roast A culinary showpiece that makes an unforgettable gift. A stunning centerpiece for holidays or dinner parties Herb-roasted and ready to go into the oven Combines classic Italian flavor with premium Kurobuta pork   Porchetta Roast   Being very familiar with authentic porchetta, I was skeptical before ordering. I was pleasantly surprised. Robust herbs, flavorful pork with perfect amount of fat for a nice outer crust. Amazing.. very tasty authentic flavors. - Angelina A., Verified Buyer 3. Bacon & Sausage Favorites A crowd-pleasing gift box for breakfast lovers and gourmet snackers. Includes a curated mix of Kurobuta bacon and sausages Ideal for stocking a pantry or gifting to home cooks Deep flavor and tenderness that elevate everyday meals Bacon Box | Breakfast Sausage | Maple Brown Sugar Uncured Bacon   Always the best! I try to never run out of this delicious high quality bacon! - Cheryl A., Verified BuyerGreat sausage the spices are subtle and the Kurobuta pork flavor is awesome. - Edward L., Verified BuyerAmazing! Unlike any bacon I have ever had! Flavorful and delicious!!! - Steven H., Verified Buyer 4. Whole Boneless Ham A timeless holiday favorite and one of the most impressive gifts you can give. Perfect for holiday centerpieces or family gatherings Fully trimmed and ready to cook Rich, savory flavor that highlights Kurobuta marbling   Kurobuta Hams   This was a gift I gave to a neighbor and while I’ve had this ham before and absolutely love it, my neighbor is super happy and that’s mission accomplished! Love all my Snake River meats. My freezer is full of it.- Victor R., Verified Buyer   5. Salami Variety Packs Perfect for charcuterie boards, cocktail hours, and gourmet gift baskets. Handcrafted using premium Kurobuta pork A mix of flavors and textures for versatile entertaining Great for hosts, entertainers, and meat lovers Kurobuta Salami | Salami Variety 5 - Pack | Salami Variety 7- Pack   Excellent product. Served it on our charcuterie board for Christmas and everyone loved it. Definitely a cut above. - Yeen M., Verified Buyer   Add-On Gourmet Accessories Make your gift even more thoughtful by pairing Kurobuta pork with high-quality culinary tools. Shima Natural 4-Piece Steak Knife Set SuperFast Thermometer  Perfect Pork Rub  These accessories help your recipient get the most out of their Kurobuta pork experience.   What Makes Kurobuta Pork Worth the Price? If you're wondering whether Kurobuta pork is worth it, the answer is yes. Exceptional marbling produces rich flavor Each cut delivers superior tenderness and juiciness A genuine heritage pork experience that elevates every meal Gifting Kurobuta pork shows thoughtfulness, quality, and a deep appreciation for gourmet meat.Curious what sets Kurobuta apart from regular pork? Discover the full story and the heritage behind our pork in the Kurobuta Pork Guide.   Perfect for Any Occasion Kurobuta pork gifts aren’t just for the holidays. They’re the perfect choice for: Foodie birthdays Wedding or anniversary celebrations Corporate or client gifting Housewarming presents Holiday hosts and entertainers With options for every palate and price point, Kurobuta pork makes a memorable gourmet gift year-round.   Shop the Best Kurobuta Pork Gifts Today Give the gift of exceptional flavor with Snake River Farms Kurobuta pork. From hams and ribs to bacon and salami, each product reflects true heritage craftsmanship. Elevate your gift-giving with gourmet Kurobuta pork that your recipients will remember—and savor.  

5 Best Holiday Kurobuta Pork Recipes If you're planning your holiday menu, Kurobuta pork makes an unforgettable centerpiece. Known for its deep color, rich marbling, and unparalleled flavor, Snake River Farms Kurobuta offers a holiday experience you simply can’t get from conventional pork. As Chef Kris Komori says, “Snake River Farms Kurobuta stands alone in the pork world. The color is deep and vibrant and the fat, amazingly succulent and complex.” And according to Al Roker, it’s “the most delicious piece of meat you will ever eat in your life.” Whether you're hosting a crowd or planning an intimate dinner, these are five of the best holiday Kurobuta pork recipes to make your celebration memorable. 1. Roasted Rack of Pork with Chestnut Apple Stuffing & Brown Butter Sage Sauce This rack of pork is a head-turner. The chestnut and apple stuffing brings classic holiday flavor, while the brown butter sage sauce adds richness that pairs beautifully with the natural marbling of Kurobuta pork. It is elegant, impressive, and surprisingly simple to serve.   Make the Rack of Pork Shop the Rack of Pork 2. Brown Sugar Balsamic Glazed Ham A glazed Kurobuta ham is a holiday essential. This version combines brown sugar and balsamic vinegar to create a glossy, sweet, and tangy finish that caramelizes beautifully in the oven. It is the perfect centerpiece for a traditional holiday spread and makes amazing leftovers the next day. Make the Ham Shop the Ham   3. Maple Glazed Pork Tenderloin with Honeynut Squash & Wild Rice For a lighter holiday dinner or a smaller gathering, this tenderloin is an ideal choice. The maple glaze enhances the natural sweetness of the pork, and the roasted honeynut squash brings a seasonal warmth to the plate. It is balanced, colorful, and comes together quickly on a busy weeknight. Make the Tenderloin Shop the Tenderloin 4. Dutch Oven Garlic Herb Pork Roast A Dutch oven roast creates the kind of deep, aromatic flavor that defines holiday comfort food. This garlic and herb version slowly transforms into a tender, richly seasoned main dish that fills the house with the best kind of holiday aromas. It is simple, hearty, and perfect for colder weather. Make the Pork Loin Shop the Pork Loin     5. Holiday Porchetta Crispy golden Porchetta cooked low and slow, with an overnight dry brine to create an extra-crispy crust while keeping the inside tender and juicy. As the fat renders, be sure to use a deep roasting pan or a clean grill to catch all the flavorful drippings. This classic holiday centerpiece brings savory richness and show-stopping presentation to any festive meal. Make the Porchetta Shop the Porchetta   What Makes Kurobuta Pork So Special? If you’re new to Kurobuta or curious why it’s a standout choice for holiday meals and special occasions, our complete guide has you covered. Discover the rich marbling, unparalleled tenderness, and deep, savory flavor that set this heritage breed apart. Learn about the care and tradition behind raising Berkshire hogs, plus tips on cooking, serving, and making the most of every cut. Whether you’re planning a show-stopping centerpiece or looking for inspiration with leftover recipes, Kurobuta pork brings gourmet quality to your table all year long. Learn more in our Kurobuta Pork Guide Shop Kurobuta Pork  

Guide to Kurobuta Pork Few pork experiences can match the richness and tenderness of Kurobuta. From the first bite, you notice the depth of flavor, the perfect marbling, and the juiciness that sets it apart from any grocery store pork. For us at Snake River Farms, Kurobuta isn’t just pork — it’s the culmination of heritage, care, and craft. Snake River Farms Kurobuta stands alone in the pork world. The color is deep and vibrant and the fat, amazingly succulent and complex. — Chef Kris Komori, James Beard Semi-Finalist We’ve dedicated decades to raising purebred Berkshire hogs, ensuring every cut delivers that remarkable flavor and tenderness. Whether it’s a perfectly cooked Kurobuta ham, thick-cut pork chops, or slow-braised ribs, this pork brings a dining experience worthy of celebration — at home, for special occasions, or simply because every meal deserves to be extraordinary. Ready to taste the difference? Explore our full collection of Kurobuta chops, hams, ribs, bacon, and specialty cuts. Table of Contents What Is Kurobuta Pork? Raising Kurobuta Pork: The Snake River Farms Difference Berkshire Pork vs. Other Heritage Pork Breeds How to Cook Kurobuta Pork Kurobuta Pork for Every Occasion What Chefs & Food Lovers Say FAQs About Kurobuta Pork What Is Kurobuta Pork? Kurobuta Pork is America’s premium heritage pork, renowned for its tenderness, rich flavor, and beautiful marbling. It comes from Berkshire hogs, a historic breed originally from England and celebrated in Japan as Kurobuta, meaning “black hog.” This heritage breed produces pork with a deep reddish-pink color and a buttery texture that sets it apart from ordinary pork. How does Kurobuta differ from regular pork?Unlike conventional pork, which is bred for fast growth and mass production, Kurobuta comes from pigs raised as true heritage pork. These pigs grow more slowly, are fed specialized diets, and are raised with careful attention to welfare. The result? Meat that’s juicier, more flavorful, and richly marbled — a cut that practically melts in your mouth. You can taste the difference in every chop, ham, or rib. Why is Kurobuta Pork more expensive?Quality comes with care. Heritage breeds like Berkshire hogs take longer to reach maturity and are raised on small farms without growth promotants. Their slower growth and meticulous feeding create the marbling and flavor you can’t get from standard pork. When you choose Kurobuta, you’re paying for exceptional flavor, heritage genetics, and a truly premium experience — not just pork. Why choose Berkshire pork?Whether for everyday meals or special occasions, Kurobuta delivers a taste and texture that turns any dish into a culinary highlight. Its rich flavor, tender texture, and heritage pedigree make it the choice for chefs, food lovers, and anyone who appreciates heritage pork at its finest. Snake River Farms Kurobuta stands alone in the pork world. The color is deep and vibrant and the fat, amazingly succulent and complex. – Chef Kris Komori, James Beard Semi-finalist Kurobuta Frenched Pork Chop Perfectly marbled and juicy, these chops are ideal for a quick weeknight meal or a special dinner. Elegant flavor, easy preparation. Shop Kurobuta Pork Chops → Kurobuta Bone-In Half Ham Richly flavored and tender, our hams make a show-stopping centerpiece. Bone-in ensures juiciness and enhances taste for holiday meals. Shop Kurobuta Hams → Kurobuta Bacon Thick-cut and bursting with flavor, our Kurobuta bacon elevates breakfast, sandwiches, or charcuterie boards. Juicy, savory, and rich. Shop Kurobuta Bacon → Kurobuta Spare Ribs Slow-cooked or grilled, these ribs deliver tender, flavorful pork every time. Perfect for family meals or weekend gatherings. Shop Kurobuta Ribs → The History of Berkshire Hogs Berkshire hogs have a storied history spanning more than 300 years in Berkshire County, England. Known for their black coats and richly marbled meat, these pigs quickly became prized for flavor and tenderness, earning a reputation as a true heritage pork breed. In the late 1800s, Berkshire hogs were among the first pigs imported to Japan, where they were renamed Kurobuta, or “black hog.” Japanese farmers and chefs celebrated the breed for its deep color, rich flavor, and tender texture — qualities that continue to influence modern American heritage pork. Today, Kurobuta Pork carries that same legacy of careful breeding, exceptional quality, and culinary prestige. Why Heritage Breeds Matter Not all pork is created equal. Heritage pork breeds like Berkshire hogs are raised with flavor and quality in mind, rather than speed or mass production. Compared to commodity pork: Flavor: Richer, deeper, and more complex due to superior marbling. Texture: Tender and juicy, with a melt-in-your-mouth quality. Growth: Slower-growing pigs develop meat with greater depth of flavor. Cultural significance: Heritage breeds represent a culinary tradition prized by chefs and food lovers worldwide. Discover more about heritage pork and how Kurobuta compares to other breeds in our Heritage Pork Guide and Kurobuta vs Iberico article.   Understanding Kurobuta Pricing Quality comes with careful cultivation. Kurobuta Pork is more expensive than conventional pork because: Heritage genetics: Purebred Berkshire hogs are rare and prized. Slower growth: These pigs take roughly 10% longer to reach maturity, which develops richer marbling and flavor. Small-farm practices: Handled with care on family farms, without growth promotants. Attention to diet and welfare: Ensuring exceptional eating quality and sustainability. When you choose Snake River Farms Kurobuta, you’re paying for more than meat — you’re investing in heritage, flavor, and a premium dining experience.   Pork Chops Juicy, tender, and richly marbled. Ideal for quick grilling, pan-searing, or oven roasting. Shop Pork Chops → Kurobuta Hams Fully cooked, ready for the table. Rich flavor and tender texture make them perfect for holidays or special meals. Shop Kurobuta Hams → Pork Ribs Succulent and flavorful, ideal for smoking or slow-roasting. Perfect for gatherings or backyard meals. Shop Pork Ribs → Pork Roasts Show-stopping centerpiece cuts with exceptional flavor and tender texture, perfect for festive occasions. Shop Pork Roasts → Raising Kurobuta Pork: The Snake River Farms Difference At Snake River Farms, we approach Kurobuta Pork the same way we approach our American Wagyu — with a relentless focus on quality, flavor, and authenticity. Every Berkshire hog we raise is part of a carefully maintained purebred bloodline, nurtured on small family farms that prioritize humane practices and sustainable farming. From individualized feeding to monitoring every step of growth, our approach ensures that each hog develops the marbling, tenderness, and deep flavor that Kurobuta is known for. We never use growth promotants or shortcuts — the result is a true heritage pork experience that chefs and home cooks alike recognize for its superior eating quality. A Higher Level of Flavor The flavor of Kurobuta Pork starts on the farm. Because our Berkshire hogs are slow-grown and carefully fed, the meat develops: Exceptional marbling: Intramuscular fat that melts during cooking, enhancing flavor and juiciness. Tender texture: Meat that’s soft yet substantial, perfect for chops, roasts, and ribs. Deep pink color: A natural indicator of higher pH, which translates into richer, more flavorful bites. It’s this attention to detail that makes Kurobuta Pork consistently stand out from commodity pork — every cut is a flavorful, juicy, and satisfying experience. The Kurobuta Difference What really sets Kurobuta apart isn’t just the breed — it’s how we care for it. Marbling, higher pH, and richer flavor: Every bite is tender, juicy, and deeply flavorful. Small-batch care: Each hog receives individualized attention, allowing for slow, healthy growth. Sustainability & heritage: By maintaining purebred genetics and honoring traditional farming practices, we deliver pork that is both delicious and responsibly raised. Explore some of our favorite Kurobuta cuts and experience the difference for yourself:   Kurobuta Bacon Rich, flavorful, and perfectly balanced. Elevate breakfast or add savory depth to any dish. Shop Kurobuta Bacon → Kurobuta Ham Fully cooked and ready for the table. Sweet, tender, and ideal for family gatherings or special meals. Shop Kurobuta Ham → Kurobuta Pork Ribs Juicy, flavorful, and perfect for smoking or slow roasting. A standout at any meal. Shop Kurobuta Ribs → Kurobuta Pork Roasts Show-stopping centerpieces with tender, flavorful meat. Ideal for holidays and special occasions. Shop Kurobuta Roasts → Berkshire Pork vs. Other Heritage Pork Breeds Not all heritage pork is created equal. While many heritage breeds offer unique flavors and textures, Kurobuta (Berkshire) pork consistently stands out for its exceptional marbling, tenderness, and rich flavor. Comparing it side-by-side with other well-known breeds makes the difference clear. When it comes to flavor, tenderness, and overall dining experience, Kurobuta consistently outperforms other heritage breeds. Whether you’re roasting, grilling, or braising, it’s the choice for pork lovers who want every bite to deliver maximum flavor. Breed Marbling Level Flavor Profile Origin Best Uses Kurobuta (Berkshire) High Rich, juicy, and deeply flavorful England / Japan Chops, roasts, ribs, ham, specialty cuts Duroc Moderate Mild, slightly sweet United States Roasts, chops, bacon Iberico (Pata Negra) High (acorn-fed) Nutty, complex, slightly sweet Spain Cured hams, chops, roasts Chester White Low to moderate Mild, clean flavor United States Bacon, sausage, roasts How to Cook Kurobuta Pork Kurobuta Pork is a premium heritage pork that stands apart for its exceptional marbling, tenderness, and rich flavor. Cooking it properly ensures every bite showcases the juicy, savory qualities that have made it a favorite among chefs and home cooks alike. In this guide, we’ll cover the best methods for each cut, beginner-friendly options, and links to recipes and products so you can enjoy the full Kurobuta experience. Chops & Roasts Kurobuta pork chops and roasts deliver a naturally rich, buttery flavor thanks to exceptional marbling and a deeper pink hue than commodity pork. Whether it’s a quick weeknight dinner or a holiday centerpiece, these cuts stay juicy and tender with simple preparation — no heavy seasoning required. Flavor Profile Expect a savory, almost steak-like depth with subtle nutty sweetness and a clean finish. The marbling creates a silky texture and “juicy bite” that stands out even before adding sauces or seasonings. Quick Tips For chops: Pan-sear or grill over medium-high heat, then rest for 5 minutes for maximum tenderness. For roasts: Slow-roast or oven-bake at 325 to 350°F until the internal temperature reaches 145°F. Season thoughtfully: Glazes, herbs, and rubs should enhance — not mask — the natural Kurobuta flavor. Guides, Recipes & Products Technique: The Best Way to Cook a Pork Chop Product: Kurobuta Pork Chops Recipe: Pork Chops with Mustard Cream Sauce, Mushrooms and Sautéed Spinach Technique: How to Prepare a Kurobuta Porchetta Product: Kurobuta Pork Roasts Recipe: Roasted Rack of Pork with Chestnut Apple Stuffing & Brown Butter Sage Sauce Shop Popular Kurobuta Cuts  Ready to bring exceptional flavor and tenderness to your table? Explore our top Kurobuta pork selections, perfect for weeknight dinners, entertaining, or special occasions. Frenched Pork Chop Thick-cut chops with rich marbling for a naturally tender, juicy, and buttery flavor. Shop Frenched Pork Chop → Double Bone Pork Chop Extra-thick chops ideal for searing or grilling, perfect for a special dinner or celebration. Shop Double Bone Pork Chop → Rack of Pork A show-stopping roast with tender meat and a crisp, golden exterior for holiday entertaining. Shop Rack of Pork → Kurobuta Porchetta Expertly seasoned and rolled, offering melt-in-your-mouth tenderness and crackling-crisp skin. Shop Kurobuta Porchetta → Bacon, Ham & Breakfast Favorites Kurobuta bacon, hams, and breakfast cuts bring rich flavor and tender texture to every meal. These heritage pork cuts are naturally juicy, with savory depth that elevates everything from morning favorites to holiday spreads.Flavor Profile:Savory, slightly sweet when glazed, with a buttery, melt-in-your-mouth texture that makes Kurobuta stand out from regular pork. Quick Tips: Bacon: Pan-fry or bake slowly for even crisping. Ham: Fully cooked; warm gently, add glaze or scoring for presentation. Sausage & breakfast cuts: Cook until golden and let fat render for maximum flavor. Recommended guides, recipes & products: Bacon Product: Kurobuta Bacon Recipe: Fall BLT with Apple-Brined Uncured Bacon Ham Technique: Guide: How to Cook a Ham Product: Kurobuta Hams Recipe: Bourbon-Orange Glazed Kurobuta Ham Breakfast Favorites / Sausage Technique: Easy Breakfast Sausage Patties Guide Product: Kurobuta Sausage / Specialty Cuts Recipe: Leftover Ham — The Start of Something Delicious   Shop Bacon, Ham, and Breakfast Favorites Elevate your morning meals or festive gatherings with our Kurobuta bacon, ham, and breakfast sausage. These carefully crafted cuts deliver rich flavor, juicy tenderness, and effortless preparation — perfect for everyday meals or special occasions.   Kurobuta Bacon Thick-cut, naturally flavorful bacon with rich marbling that crisps perfectly for breakfast or brunch. Shop Kurobuta Bacon → Kurobuta Ham Fully cooked, tender, and juicy hams that shine with a simple glaze or as the centerpiece for any occasion. Shop Kurobuta Hams → Kurobuta Breakfast Sausage Juicy, flavorful sausage patties perfect for quick breakfasts, brunch, or elevating any morning meal. Shop Breakfast Sausage → Ribs & Specialty Items Kurobuta ribs and specialty pork cuts, including pork collars, shanks, and smoked pork steaks, offer deep, savory flavor with exceptional tenderness. These cuts are perfect for slow-cooking, braising, or smoking, delivering a rich, buttery mouthfeel that stands out even with minimal seasoning. Flavor Profile:Expect bold, savory notes with a natural sweetness from the pork’s marbling. Shanks and collars offer a melt-in-your-mouth texture when slow-cooked, while ribs and smoked steaks provide a smoky, caramelized finish that keeps every bite juicy. Quick Tips: Ribs: Slow-cook or smoke until the meat pulls easily from the bone. Finish with a glaze or BBQ sauce for a caramelized crust. Pork Collar: Oven-roast or braise at low temperature for several hours to develop deep flavor. Shanks & Steaks: Braise or smoke for rich, tender results; rest before slicing. Guides, Recipes & Products: Recipe: Tuffy Stone's Party Ribs with Honey Chili Crisp BBQ Sauce Product: Kurobuta Spare Ribs Recipe: Slow Cooker BBQ Pork Short Ribs with Green Apple and Toasted Pecan Slaw Product: Kurobuta Short Ribs Guide: Pork Collar vs Pork Shoulder Guide: How to Prepare a Snake River Farms Kurobuta Pork Collar in the Oven Product: Kurobuta Pork Collar Recipe: Braised Kurobuta Pork Shanks with Parmesan Risotto Product: Kurobuta Pork Shank Recipe: Weeknight Char Siu Smoked Pork Steaks Product: American Kurobuta Smoked Pork Steak Recipe: Bacon Bratwurst Cornbread Stuffing Product: Uncured Bacon Bratwurst   Shop Ribs & Specialty Items Bring bold, savory flavor and exceptional tenderness to your table with our Kurobuta ribs and specialty cuts. Perfect for slow-cooking, braising, or smoking, these selections deliver rich, buttery texture and flavor, making them ideal for weeknight meals, entertaining, or special occasions. Kurobuta Spare Ribs Perfectly marbled and tender ribs, ideal for slow-cooking or smoking with your favorite BBQ sauce. Shop Kurobuta Spare Ribs → Kurobuta Short Ribs Rich, flavorful short ribs that braise beautifully, delivering melt-in-your-mouth tenderness. Shop Kurobuta Short Ribs → Kurobuta Pork Collar Juicy and flavorful, perfect for roasting or braising to highlight its natural marbling and tenderness. Shop Kurobuta Pork Collar → Kurobuta Pork Shank A deeply rich and tender cut that shines when slow-braised or smoked, delivering comfort-food perfection. Shop Kurobuta Pork Shank → Kurobuta Pork for Every Occasion From everyday meals to holiday feasts and gift-worthy selections, Kurobuta pork brings exceptional flavor and tenderness to every table. Whether you’re cooking a quick weeknight dinner, entertaining friends and family, or selecting a thoughtful gift, there’s a Kurobuta cut for every occasion. Everyday MealsPerfect for simple, flavorful dinners in 30 minutes or less, Kurobuta pork shines in quick recipes like honey garlic pork bowls, a pork and broccoli stir-fry, or an air fryer Kurobuta katsu sando. Even weeknight dinners can taste indulgent with these fast, flavorful options. Gift-Worthy SelectionsElevate gifting with thoughtfully curated Kurobuta Pork Bestsellers, a Spare Rib Kit, or assorted pork favorites. These bundles make holidays, celebrations, or culinary gifts effortless and memorable.     What Chefs & Food Lovers Say   " the most delicious piece of meat you will ever eat in your life." - Al Roker, Today Show Host    "Snake River Farms Kurobuta stands alone in the pork world. The color is deep and vibrant and the fat, amazingly succulent and complex." - Chef Kris Komori, James Beard Semi-finalist   “I brined the Pork Short Ribs then smoked them. They were tender and had amazing flavor. I will order them again.” - Kenton, Verified Buyer    “Beyond what I expected in the pork shanks. Exceptional flavor, I did them braised, took a couple of days to do it correctly, but was in no way disappointed. So glad that I bought more. Would highly recommend” - Rodney Y., Verified Buyer   “Love combining this with the ground pork, very juicy burgers in 4 minutes on the grill!” - Christopher N., Verified Buyer   “Holy cow! Or pig! It is the BEST pork chop my husband and I ever ate. We’ve referred family and friends just for the taste alone! We order steaks etc but never knew a pork chop could be so good. It’s a once a week meal now. Thanks!” - Donna H., Verified Buyer   Frequently Asked Questions About Kurobuta Pork What makes Kurobuta different from regular pork? Kurobuta pork comes from purebred Berkshire pigs, known for exceptional marbling, tenderness, and a deep, buttery flavor that sets it apart from commodity pork. Is Kurobuta fatty? Kurobuta is more marbled than standard pork, which gives it a naturally juicy and tender texture. The fat is finely distributed throughout the meat, creating a rich, buttery taste rather than a greasy one. What’s the best cut of Kurobuta pork? It depends on your cooking style: chops and roasts are ideal for searing or slow-roasting; ribs are perfect for BBQ; collars and shanks excel in braising; and pork belly shines when roasted or smoked for crispy, melt-in-your-mouth texture. Does Kurobuta pork require special cooking techniques? Kurobuta cooks just like regular pork but benefits from gentler heat to preserve its marbling and tenderness. Whether roasting, grilling, or braising, avoid overcooking to keep the interior juicy and flavorful. Is Kurobuta pork worth the price? Fans of premium pork consistently rank Kurobuta among the best in the world. Its marbling, deep flavor, and tenderness offer an elevated eating experience that makes it especially popular for holidays, special occasions, and show-stopping dinners. Unparalleled Flavor of Kurobuta Pork Discover why chefs and home cooks alike choose Kurobuta for its rich marbling, tender texture, and naturally buttery flavor. From weeknight dinners to show-stopping holiday roasts, Snake River Farms Kurobuta Pork elevates every meal. Shop All Kurobuta Pork Products →  

The Best Ham for Thanksgiving Turkey may be traditional, but we’ve found that nothing elevates a Thanksgiving table quite like a perfectly prepared Kurobuta ham. With its rich flavor, tender texture, and impressive presentation, ham has a way of turning a holiday meal into something extraordinary.At Snake River Farms, we believe the best ham for Thanksgiving should do more than feed your guests. It should create an experience they’ll remember. That’s why we turn to Kurobuta, a heritage breed ham known for its exceptional marbling, natural sweetness, and deep flavor.In this guide, we’ll walk you through how to choose the right ham for your gathering, why it deserves a place alongside turkey, and share our favorite brown sugar glaze recipe to make your holiday centerpiece shine.Ready to find your centerpiece? Shop Snake River Farms Kurobuta Ham and bring home the best ham for Thanksgiving.   Why Ham Deserves a Spot on Your Thanksgiving Table We love turkey, but the best ham for Thanksgiving brings something different to the table. Kurobuta ham pairs beautifully with classic sides and can even share the spotlight with turkey or prime rib. For many families, it has become the star of the meal all on its own.Here’s why we think ham belongs on every holiday menu: It complements or stands alone. A glazed ham sits perfectly alongside roasted turkey or beef. Or let it shine solo as your main centerpiece. Sweet and smoky flavor appeals to a crowd. Kurobuta ham’s rich marbling and hardwood smoking deliver a depth of flavor that guests look forward to year after year. The leftovers are legendary. Holiday ham makes incredible next-day meals. From hearty sandwiches to soups and breakfast dishes, there’s no shortage of ways to enjoy it. See our favorite leftover ham ideas. Looking for inspiration on what to do with your leftover ham? Watch this quick video for ideas you can put to use the very next day:  How Much Ham Do You Need Per Guest? One of the most common questions we hear is how much ham to order for Thanksgiving. The right amount depends on the size of your gathering, whether you’re serving ham as the main course or alongside turkey, and how much you want left over for the days ahead.As a general rule, we recommend planning for 8 to 12 ounces of ham per person. This ensures generous holiday portions without running short. If your guests love hearty servings or you want to guarantee plenty of leftovers for sandwiches, casseroles, or breakfast hash, plan toward the higher end.Here’s a quick breakdown to make it easier: Ham Size Avg. Weight Servings Cook Time Internal Temp. Half Boneless 3.5 lbs. 5 – 9 1.25 to 2 hrs. 140°F Whole Boneless 7 lbs. 10 – 12 1.5 to 2.5 hrs. 140°F Half Bone-In, Small 6 lbs. 8 – 10 1.5 to 2 hrs. 140°F Half Bone-In, Large 8 lbs. 10 – 12 1.75 to 2.5 hrs. 140°F Whole Bone-In, Large 16 lbs. 18 – 22 3.5 to 4 hrs. 140°F   Pro Tip: Planning ahead makes all the difference. The best ham for Thanksgiving is the one that not only looks beautiful on your table but also feeds your crowd with ease.   Choosing the Right Ham for Your Table When it comes to finding the best ham for Thanksgiving, quality matters just as much as size. The right ham should be flavorful, easy to prepare, and impressive enough to stand as your holiday centerpiece. At Snake River Farms, we make it simple by offering Kurobuta hams in a variety of sizes and styles to fit every table. Shop our full selection of Kurobuta hams and choose the perfect one for your celebration.   Features to Look for in a Holiday Ham Heritage breed quality. Kurobuta, our Berkshire pork, is renowned worldwide for its rich, signature flavor. High marbling and tenderness. The natural intramuscular fat creates a juicy, tender bite every time. Classic holiday appearance. Each ham is traditionally crafted, pre-smoked over real hardwood, and ready for your favorite glaze recipe to finish with that iconic glossy look. Learn How to Cook Your Ham to Perfection Choosing the right ham is just the first step. The real magic happens when it’s prepared the right way. From thawing and scoring to glazing and carving, we’ve got you covered with step-by-step instructions. Explore our Guide: How to Cook a Ham to ensure your Thanksgiving centerpiece comes out tender, juicy, and full of flavor.   Which Ham Should You Order? The right ham depends on the size of your gathering or if you’re just cooking for yourself. Here’s a quick guide to help you choose the best ham for Thanksgiving: Whole Bone-In Ham Best for big holiday gatherings. Feeds a crowd and makes an impressive centerpiece. Shop Whole Bone-In Ham → Bone-In Half Ham Ideal for medium-sized gatherings. Still offers the classic bone-in presentation. Shop Bone-In Half Ham → Whole Boneless Ham Convenient and easy to carve. Perfect for buffets or when you want ready-to-slice portions. Shop Whole Boneless Ham → Half Boneless Ham Ideal for smaller households or individuals. Easy to carve, no waste, and perfect for leftovers. Shop Half Boneless Ham → Brown Sugar Glaze: A Perfect Recipe for Thanksgiving The best ham for Thanksgiving deserves a glaze that enhances its natural flavor without overpowering it. Our go-to is a simple brown sugar glaze that adds a glossy finish and a touch of caramel sweetness. Quick Brown Sugar Glaze 1 cup brown sugar 2 tablespoons Dijon mustard 2 tablespoons apple cider vinegar Pinch of ground cloves (optional)   Stir ingredients together until smooth, then brush over your warmed ham during the last 20–30 minutes of cooking. The result is a sweet, sticky crust that pairs beautifully with the smoky richness of Kurobuta ham.Want to switch it up? Try these variations: Add maple syrup for extra depth Stir in a little orange zest for brightness Mix in honey or ginger for a spiced twist For more inspiration, explore our full collection of ham glaze recipes. Want to see a stunning holiday glaze in action? Watch our Glazed Ham Recipe featuring a Honey Chai Glaze with a whipped mascarpone twist. This simple but unforgettable recipe shows how the right glaze takes your Thanksgiving ham from delicious to extraordinary. Or, check out the full written recipe here for exact ingredients and directions. What to Serve with Your Holiday Ham A holiday ham is delicious on its own, but the sides and pairings you choose can elevate the entire meal. The best ham for Thanksgiving shines brightest when served with dishes that balance its sweet and smoky flavor profile.Classic side ideas for your Kurobuta ham: Creamy mashed potatoes with a touch of butter and chives Savory stuffing made with fresh herbs and toasted bread Roasted vegetables like carrots, Brussels sprouts, or sweet potatoes Cranberry sauce for a bright, tart contrast Pairing tips: Choose sides that balance sweet and savory. Ham has a natural richness that pairs well with tangy, acidic, or herb-driven flavors. Include something fresh or green, like a crisp salad or roasted greens, to keep the meal balanced. Optional drink pairings: A light red wine like Pinot Noir complements the ham’s smoky-sweet notes without overpowering it. Sparkling cider (hard or non-alcoholic) adds a festive touch and a refreshing balance to each bite. With the right pairings, your Thanksgiving ham becomes more than just a main dish,  it becomes the centerpiece of a truly memorable meal. Frequently Asked Questions About Thanksgiving Ham What type of ham is best for Thanksgiving? A smoked, fully cooked ham is easiest for holiday prep and delivers big flavor. Bone-in or boneless both work, but Kurobuta ham offers richer marbling and tenderness that make it stand out on the table. Bone-in or boneless, which is better? Bone-in hams bring a classic look and deeper flavor, plus you can use the leftover bone for soups or beans. Boneless hams are easier to carve and perfect for sandwiches or buffets. Choose based on how you plan to serve. How many guests will a 20 lb ham feed? A 20 lb ham will serve about 30 to 35 guests. Plan on 8 to 12 ounces per person for bone-in ham, or 5 to 8 ounces per person for boneless. For smaller gatherings, check our Ham Size Guide to match the right cut to your guest list. Should ham come to room temperature before serving? Let your ham sit at room temperature for 30 to 60 minutes before reheating. This helps it warm evenly without drying out. Always use a meat thermometer and heat to an internal temperature of 140°F before serving. Why Kurobuta Ham is the Ultimate Thanksgiving Choice When it comes to creating a Thanksgiving centerpiece that everyone remembers, our Kurobuta ham delivers every time. Rich flavor from heritage breed porkWe use 100% Berkshire (Kurobuta) pork, known worldwide for its deep, complex flavor. Tender, juicy texture with beautiful marblingThe natural marbling ensures every slice stays moist, tender, and delicious from the first bite to the last. Reliable, premium quality for holiday entertainingFully cooked, hardwood-smoked, and ready to glaze, our hams make it easy to serve a show-stopping main course without the stress. Make this holiday unforgettable: shop Kurobuta hams now.     Elevate Your Thanksgiving This Year A Kurobuta ham is more than a main course—it’s a centerpiece that brings people together. With its rich flavor, tender texture, and effortless preparation, it’s the perfect way to make your holiday table unforgettable.Planning ahead is key. Our hams ship frozen and keep beautifully in your freezer for up to six months, so you can order early and check one big thing off your holiday list.Order your Thanksgiving centerpiece today: Shop Kurobuta Ham. Explore More Holiday Inspiration Planning your Thanksgiving table is just the beginning. Take a look at our other holiday entertaining guides and ideas: Alternatives to Turkey for the Holidays The Complete Holiday Meal: Ham Master the Moment – Make the Most of the Holidays How to Prepare the Perfect Easter Ham Dinner Holiday Entertaining Guide – The Easiest Holiday Party Ever Make the Perfect Charcuterie Board The Perfect Christmas Ham

Best Cooking Temp for Juicy, Flavorful Ham  Few things make a gathering feel special like carving into a beautiful ham, perfectly heated and ready to serve. At Snake River Farms, our Kurobuta hams are fully cooked, which means the secret to success is simple, bring your ham to the right finishing temp for tender, juicy results every time.In this guide, we’ll walk you through the key ham temps for cooking and glazing, plus thawing tips and reheating guidelines so you can serve your ham with confidence. Shop Snake River Farms Kurobuta Hams.   Quick Ham Temp Cheat Sheet Thawing: Fridge method (1–4 days depending on size) Cooking Temp: 140°F internal Add Glaze: ~120°F internal Reheat Leftovers: 165°F internal Why Thawing Matters Before Cooking Thawing is about even heating, not hitting a specific temperature. When your ham is fully thawed, it warms through evenly without drying out. Best method: Thaw slowly in the refrigerator. Quick option: Submerge the sealed ham in cold water, changing the water every 30 minutes. Plan ahead: Large hams can take several days to thaw completely.   Thawing Time by Ham Size: Ham Size Avg. Weight Time to Defrost Half Boneless 3.5 lbs. 1 to 2 Days Whole Boneless 7 lbs. 2 to 3 Days Half Bone-In, Small 6 lbs. 2 to 3 Days Half Bone-In, Large 8 lbs. 2 to 3 Days Whole Bone-In 16 lbs. 3 to 4 Days Quick Thaw Method Sometimes plans change, and you need your ham thawed faster. We recommend using a cool water bath only in emergencies. For detailed instructions on thawing large cuts and hams safely, including timing tips for different sizes, check out our full guide: How to Thaw Large Cuts, Roasts, and Hams.Pro Tip: Always allow extra time, better to be thawed early than still frozen on serving day. Watch our step-by-step video on properly thawing and handling large hams for best results: Thawing SRF Roasts and Hams Tips & Tricks. Target Internal Temperature for Ham The magic number? An internal temperature of 140°F.Because our Kurobuta hams come fully cooked, your goal isn’t to cook them again but to reheat gently so every slice stays moist, tender, and flavorful. Use a reliable meat thermometer for accuracy. Check the thickest part of the ham, avoiding the bone for the most accurate reading. Remove the ham from the oven just before 140°F—the temperature will rise slightly as it rests.   Get the Gear: Shop our Superfast Thermometer. Ham Size Cook Time Internal Temp. Half Boneless 1.25 to 2 hrs. 140°F Whole Boneless 1.5 to 2.5 hrs. 140°F Half Bone-In, Small 1.5 to 2 hrs. 140°F Half Bone-In, Large 1.75 to 2.5 hrs. 140°F Whole Bone-In, Large 3.5 to 4 hrs. 140°F   For a visual guide and step-by-step tips, watch our video on how to prepare a Snake River Farms Kurobuta ham. The Best Ham Temperature for Adding Glaze  For a caramelized, glossy finish, the sweet spot is glazing your ham when it reaches an internal temperature of about 120°F. This allows enough time for the glaze to set without overcooking the meat. Apply glaze during the last 20 to 30 minutes of cooking. This timing lets the sugars bubble and set without burning. For extra layers of flavor, you can reapply glaze once or twice as the ham finishes cooking. Glaze Ideas to Try: Classic Brown Sugar & Mustad Glaze Maple bourbon Glaze Honey Chai Spiced Glaze Orange and Bourbon Glaze     Target Internal Temperature for Ham Leftovers We recommend heating our fully cooked Kurobuta hams to an internal temperature of 140°F before serving. That’s your target for the main event. When it comes to leftovers, the rules shift a little: Reheat slices or chunks to 165°F internal to ensure food safety. Use a gentle oven reheat or cover with foil to prevent drying. Explore: More leftover ham recipes.   Final Tips for Perfect Ham  When it comes to serving the perfect ham, a few small steps make all the difference. Thaw completely before cooking for even, consistent heating. Stop at 140°F internal temp for juicy, tender results. Add glaze during the last 20 to 30 minutes so it caramelizes beautifully without burning. Always use a fast, accurate thermometer for precision.   For step-by-step instructions on preparation, scoring, glazing, and reheating, check out our Guide: How to Cook a Ham to ensure your holiday ham is flawless.With the right ham temp, you’ll serve a centerpiece that’s worthy of every holiday table — flavorful, perfectly heated, and ready for seconds. Perfect for Easter brunch, Christmas dinner, or a cozy Sunday supper any time of year. Shop Snake River Farms Kurobuta Hams.  

How to Smoke a Ham Few things rival the rich aroma and bold flavor of a perfectly smoked ham.At Snake River Farms, all of our Kurobuta hams are fully cooked and smoked over real hardwood, which means you’re starting with incredible flavor from the very first slice. But here’s the secret: giving your ham a second trip through the smoker at home adds a “double-smoke” depth and lets you finish it with a glaze that makes it unforgettable. In this guide, we’ll walk you through exactly how to smoke a ham step by step. We’ll cover how long to smoke a ham (and specifically how long to smoke a pre-cooked ham), plus share glaze inspiration like our favorite smoked ham with brown sugar glaze. We’ll also show you why beginning with a Snake River Farms Kurobuta ham guarantees unmatched flavor, tenderness, and presentation. Before you get started, you might want to explore a few additional resources to prep your ham like a pro: Explore More Ham Prep Guides: How to Cook a Ham How to Prepare the Perfect Easter Ham Dinner The Perfect Christmas Ham The Complete Holiday Meal: Ham Edition Why Start with Kurobuta Ham? Not all hams are created equal. When you’re taking the time to double-smoke and glaze a centerpiece for your table, the quality of the ham matters just as much as the method. That’s where our Kurobuta ham stands apart. Heritage Breed Excellence - Made from 100% Berkshire hogs — known as Kurobuta in Japan — this heritage pork is celebrated for its deep color, fine-grained texture, and beautiful marbling. Flavor Advantage - Kurobuta pork is naturally tender, juicy, and flavorful. Each ham carries a subtle sweetness and a touch of smoke from the hardwood smoking process that we build upon when you finish it in your smoker at home. Traditional Craft - Every ham is cured with our signature family recipe, then smoked over real hardwood. This time-honored approach gives it an unmistakable flavor and quality. Options for Every Table - Choose bone-in for a traditional centerpiece and the bonus of flavor-packed leftovers, or go with boneless for easier carving and serving. We offer both whole and half hams so you can select the right size for your gathering. Trusted Quality - Our hams are consistently praised by professional chefs, BBQ competitors, and home cooks for their tenderness, presentation, and bold flavor. Sustainably Raised - We partner with small family farms where Berkshire hogs are humanely cared for, never treated with hormones, and raised on a slow-feed program that enhances both flavor and quality. When you choose Kurobuta pork, your smoked ham will stand out — rich in flavor, tender in texture, and unforgettable at the table. Learn more about what makes our hams truly special and why Kurobuta pork is unlike any other. Read the full guide here.   Snake River Farms Kurobuta stands alone in the pork world. The color is deep and vibrant and the fat, amazingly succulent and complex. -Chef Kris Komori - James Beard Semi-Finalist How Much Ham Per Person & Cooking Times Before you heat your ham, it’s helpful to know how much to serve and how long it will take. Even though our Kurobuta hams are fully cooked, warming them properly ensures they stay juicy, tender, and flavorful. Use the guide below to plan servings and heating times for any size ham. Ham Size and Servings Recommendations: Plan for at least 8 ounces per person. If you want leftovers or are serving hearty eaters, aim for 12 ounces per person. Ham Size Avg. Weight Servings Cook Time Internal Temp. Half Boneless 3.5 lbs. 5 – 9 1.25 to 2 hrs. 140°F Whole Boneless 7 lbs. 10 – 12 1.5 to 2.5 hrs. 140°F Half Bone-In, Small 6 lbs. 8 – 10 1.5 to 2 hrs. 140°F Half Bone-In, Large 8 lbs. 10 – 12 1.75 to 2.5 hrs. 140°F Whole Bone-In, Large 16 lbs. 18 – 22 3.5 to 4 hrs. 140°F Ham Cooking Guidance All our Kurobuta hams are fully cooked, so heating times are shorter than for raw hams. Keep these tips in mind: Target 140°F internal temperature at the thickest part of the ham. Check several spots, especially for bone-in hams, to ensure even heating. Avoid overheating — higher temperatures can reduce moisture and tenderness. Shop for your perfect Kurobuta ham today and make your next meal unforgettable.   What You’ll Need to Smoke a Ham Even though our Kurobuta hams arrive fully cooked and pre-smoked, having the right tools and ingredients ensures your finishing process adds maximum flavor and presentation appeal. Here’s what we recommend. Smoker - A charcoal, pellet, wood-fired, or electric smoker works perfectly for finishing your ham. Set it low and slow to gently warm the ham and enhance the smoky flavor without drying it out. Wood Chips or Chunks - We suggest apple, cherry, or hickory wood to complement the natural sweetness of our Kurobuta ham. These fruit and hardwood options create a delicate layer of smoke that enhances, rather than overwhelms, the flavor.Pro Tip: If you’re using an electric smoker, add a handful of apple or cherry wood chips to the smoker box. This gives your Kurobuta ham that extra layer of flavor you’d expect from a traditional smoker, without any extra effort. Meat Thermometer - Even though the ham is fully cooked, a meat thermometer is essential to monitor internal temperature and avoid overcooking. We aim for a warm, juicy ham without drying the edges.Make it easy with our SuperFast Thermometer for quick, accurate readings every time. Glaze Ingredients - Finishing your ham with a glaze adds both flavor and visual appeal. Popular options include: Brown sugar Maple syrup Honey Mustard For inspiration, check out our Bourbon Orange Glazed Kurobuta Ham recipe — a perfect example of a sweet, savory glaze that enhances the natural richness of our ham. Roasting Pan & Aluminum Foil - Use a roasting pan to transport your ham safely to and from the smoker. Aluminum foil is great for loosely covering the ham while it rests, keeping it moist and allowing the glaze to set. Optional Extras - For presentation and serving, consider keeping these on hand: Basting brush Carving knife Cutting board Apron Ready to master your smoked ham? Learn more about choosing the perfect smoker and gift-worthy options for meat lovers in our guides: An Expert's Guide to Smokers and The Ultimate Gift Guide for Meat Smokers. Preparing Your Kurobuta Ham A little prep goes a long way to ensure your ham heats evenly and your glaze sets perfectly. Taking the time to thaw, temper, and (optionally) score the surface sets the stage for a beautiful finish. These simple steps not only enhance flavor and texture but also guarantee your Kurobuta ham makes a show-stopping centerpiece. Thaw the Ham Properly Plan ahead for the best results. Fully thaw your ham in the refrigerator — larger hams can take several days. Use the guide below to estimate thawing time based on size: Ham Size Avg. Weight Time to Defrost Half Boneless 3.5 lbs. 1 to 2 Days Whole Boneless 7 lbs. 2 to 3 Days Half Bone-In, Small 6 lbs. 2 to 3 Days Half Bone-In, Large 8 lbs. 2 to 3 Days Whole Bone-In 16 lbs. 3 to 4 Days Quick Thaw Method Sometimes plans change, and you need your ham thawed faster. We recommend using a cool water bath only in emergencies. For detailed instructions on thawing large cuts and hams safely, including timing tips for different sizes, check out our full guide: How to Thaw Large Cuts, Roasts, and Hams. Watch our step-by-step video on properly thawing and handling large hams for best results: Thawing SRF Roasts and Hams Tips & Tricks.   Score the Surface (Optional) Scoring the ham creates shallow cuts in a diamond pattern. This step: Allows glazes to penetrate deeper Adds a professional, attractive presentation Select Your Glaze or Rub Choose a glaze that complements the natural sweetness of Kurobuta pork. Options include: Sweet (brown sugar, honey, maple) Savory (mustard, spice rubs) Balanced combinations (chef-inspired blends) For inspiration and step-by-step tips on finishing your ham with the perfect glaze, check out our Ham Glaze Guide. Position the Ham for Smoking Place the ham fat side up on the smoker rack. This allows the natural juices to baste the meat as it warms, keeping it tender and flavorful. Pro Tip: Lightly pat the ham dry before applying glaze. This helps the glaze adhere better and develop a beautiful, caramelized finish during smoking.   The Wagyu of Hams! Delicious Ham, not too salty, very tender. I have a family of foodies and they were very impressed with the quality of the ham, the size and the presentation. We followed a recipe (twice smoked ham) on the Snake River Farms website and it was spectacular.  - Nancy A., Verified Buyer     How to Smoke a Ham (Step-by-Step) Even though our Kurobuta hams are fully cooked, finishing them in the smoker adds a subtle “double-smoke” flavor that makes them unforgettable. Whether you choose to glaze it or enjoy it plain, the ham will be juicy, tender, and full of rich, savory flavor. Follow these steps for beautifully warmed and flavorful results. Steps: Preheat the SmokerSet your smoker to 225 to 250°F for low-and-slow warming. Place the Ham on the SmokerPosition the ham fat side up on the smoker rack, ensuring proper airflow around the meat for even warming. Monitor Internal TemperatureWarm the ham until it reaches 135°F at the thickest part. Because it’s already fully cooked, this ensures it’s heated through without drying out. Apply the Glaze (Optional)Brush the ham evenly with your chosen glaze. Cover and smoke for 5 minutes to set the first layer. Repeat until the glaze is fully absorbed or the internal temperature reaches 140°F. Rest the HamRemove from the smoker and let it rest loosely covered with foil for 15–20 minutes before slicing to retain juices.   Pro Tips: Keep a water pan in the smoker to maintain moisture. Use mild fruit woods like apple or cherry to complement the ham’s natural sweetness. Save the bone for soups or stews — it adds rich flavor to stocks and sauces. For leftover ideas, check out our Leftover Kurobuta Ham Recipes.   Easy to handle as far as prepping it; the size I purchased was awesome for the crowd with plenty of leftovers. Flavor and texture are amazing. Never did I have a smoked ham this delicious. It was flavorful and juicy. I admire the quality of the product. It’s easy to tell that it’s a cut of meat that had been handled properly and with respect of the animal. The cook is, again, super easy. The ham comes with a instruction booklet. So that is very helpful. - Rebecca M., Verified Buyer The Benefits of Smoking a Kurobuta Ham Finishing a fully cooked Kurobuta ham in the smoker adds extra flavor and depth, creating a tender, juicy centerpiece that stands out at any meal. Unmatched Flavor - Our Kurobuta hams are naturally tender, juicy, and packed with rich, smoky-sweet flavor. Finishing them in the smoker adds another layer of depth, creating a centerpiece your family and friends will remember. Expertly Crafted - Cured with a time-honored family recipe and smoked over real hardwood, our hams deliver consistent, high-quality results every time. Perfect for Any Occasion - Whether it’s holidays, backyard BBQs, or family dinners, smoking your ham elevates every table and makes any meal feel special. Simple to Prepare - Because our hams are fully cooked, the smoking process is approachable for any home cook. Follow our step-by-step guide for professional results with minimal effort. Shop Kurobuta hams now to start planning your next unforgettable meal.