Half Boneless Ham
Half Boneless Ham
Half Boneless Ham

Half Boneless Ham

Kurobuta Pork

$82.00

This is a half portion of our whole boneless ham. SRF Kurobuta half boneless hams are convenient to slice and serve. Enjoy all the benefits of our boneless ham when the moment calls for a smaller size. Average weight is 3.5 lbs.

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Heritage Breed

Heritage Breed

Family Farm Raised

Family Farm Raised

Hardwood Smoked

Hardwood Smoked

Details

Cooking Tips

This is the boneless version of the Snake River Farms hams made from 100% Kurobuta pork. Removing the bone makes cutting and serving fast and easy. These boneless hams are made the same way as all our hams with a special curing process using a signature recipe and a final smoke over real hardwood. Whether you’re carving one of these savory hams at your holiday table or making spectacular sandwiches at a picnic get-together, you’ll appreciate how easy it is to cut uniform and delicious slices.

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.

Average weight: 3.5 lbs.

This is a natural product, and actual weights may vary by +/- .5 lbs.

Preparing SRF boneless hams is simple and straightforward. One key step is to fully thaw your ham before cooking. Place the ham on a tray and thaw in the refrigerator. Estimate 6 hours per pound for thawing.

To cook, heat the oven to 350°F. Set ham in a roasting pan or rimmed baking sheet. Place 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.

Pull the ham from the oven, cover loosely with foil and let it rest for 15 to 30 minutes.

pork

What is Kurobuta Pork?

Kurobuta is a heritage breed with flavor superior to commodity pork. This premium pork is known as Berkshire in England and Kurobuta in Japan, where it is considered the culinary equivalent of Wagyu beef. Kurobuta contains abundant marbling for a heightened flavor profile and higher pH which creates a deep pink color and an increased moisture content. The result is pork with robust juicy flavor, tender texture and a hint of natural sweetness.

Frequently Asked Questions

How much ham per person?

We recommend at least 8 oz. for each person at your table. If you want to have leftovers or your crowd is full of hearty eaters, use 12 oz. for your calculations.

How to smoke a ham

Place the ham directly on the smoker, cover, and allow it to smoke until it reaches an internal temperature of 135°F (approximately 4 hours). 

Once the ham reaches 135°F, brush the entire ham with the glaze. Cover the smoker and allow the glaze to set for 5 minutes. Coat the ham once more with the glaze, cover the smoker, and allow the ham to continue cooking for another 5 minutes. Repeat the glazing process until the glaze is gone or the ham reaches an internal temperature of 140°F.

Remove the ham from the smoker and allow it to rest for 15 to 20 minutes before slicing and serving. 

What is Kurobuta pork?

Kurobuta is the Japanese term for “black hog” and refers to animals of the Berkshire variety, a heritage breed kept pure for hundreds of years. 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 in the American Midwest without hormones using a natural, slow feed process.

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