Ham on a wooden cutting board with a marble background

Whole Bone-In Ham - 12.5 lbs.

Snake River Farms

$149.00

Kurobuta bone-in hams have a traditional appearance and are rich and flavorful with a touch of smoke. The bone is the base for excellent ham soups. This ham has an average weight of 12.5 lbs.

Product variants

Kurobuta bone-in hams have a traditional appearance and are rich and flavorful with a touch of smoke. The bone is the base for excellent ham soups. This ham has an average weight of 12.5 lbs.

SRF Kurobuta Pork

Prop 12 Compliant

Hardwood Smoked

Our Kurobuta hams are embraced by a large and enthusiastic group of ham lovers. Try one for yourself and you'll understand why. Tender and flavorful with a hint of smoke and a touch of sweetness, these are far superior to other hams. SRF hams are fully cooked, made with our signature family cure and smoked over real hardwood.

Our bone-in hams have a traditional appearance and are the choice for home cooks who enjoy using the leftovers to make split pea soup. Our hams consistently receive top scores in artisan ham comparisons and are featured by celebrity chefs and culinary experts during the holidays.

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.

Preparing SRF bone-in 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. Plan ahead since a large ham can take 3 to 4 days to thaw.

To cook, heat the oven to 325°F. Set ham in a roasting pan or on a 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.

Cured with water, salt, sodium lactate, sugar, dextrose, sodium phosphates, sodium diacetate, sodium erythorbate, sodium nitrite, flavorings. This product is gluten free.

Details

Our Kurobuta hams are embraced by a large and enthusiastic group of ham lovers. Try one for yourself and you'll understand why. Tender and flavorful with a hint of smoke and a touch of sweetness, these are far superior to other hams. SRF hams are fully cooked, made with our signature family cure and smoked over real hardwood.

Our bone-in hams have a traditional appearance and are the choice for home cooks who enjoy using the leftovers to make split pea soup. Our hams consistently receive top scores in artisan ham comparisons and are featured by celebrity chefs and culinary experts during the holidays.

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.

Cooking Tips

Preparing SRF bone-in 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. Plan ahead since a large ham can take 3 to 4 days to thaw.

To cook, heat the oven to 325°F. Set ham in a roasting pan or on a 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.

Ingredients

Cured with water, salt, sodium lactate, sugar, dextrose, sodium phosphates, sodium diacetate, sodium erythorbate, sodium nitrite, flavorings. This product is gluten free.

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.

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Whole Bone-In Ham - 12.5 lbs.

What is Kurobuta Pork?

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