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. Choose from a variety of sizes.
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. Choose from a variety of sizes.
Hardwood Smoked
Prop 12 Compliant
Family Farm Raised
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.
Average weights: Small - 15 lbs. Medium - 17-20 lbs. Large - 21 lbs.
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.
Average weights: Small - 15 lbs. Medium - 17-20 lbs. Large - 21 lbs.
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.
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.
How does Snake River Farms package and ship their pork products?
We ship our Kurobuta pork products with dry ice, a reusable thermal bag and the most sustainable packaging in the business to keep everything frozen right to your doorstep. Receive in 1 to 3 business days of ordering or schedule for a date in the future. Learn more about packaging and shipping here.
Are Snake River Farms hams fully cooked?
SRF hams are fully cooked, made with our signature family cure and smoked over real hardwood. Tender and flavorful with a hint of smoke and a touch of sweetness, our hams consistently receive top scores in artisan ham comparisons and are featured by celebrity chefs and culinary experts during the holidays or special events.
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Overall rating: 4.8210816 / 5 from 1442 reviews.
AI Generated Review Summary
This Whole Bone-In Ham is highly praised for its excellent quality, exceptional flavor, and wonderful texture. It is a hit at family gatherings and holidays, with many customers noting the fast shipping and high satisfaction leading to repeat orders.
"We really liked that the ham was much less salty and fatty, and had a richer taste than other kinds." — Peter D.
"We loved the ham, really good flavor, guests all commented and asked where it was purchased." — Anonymous
"One of the best tasting hams ever replace the whole family at Christmas" — Joe B.
Reviews
Best ham I have ever
"Best ham I have ever eaten. It fed numerous people and everyone raved about how good it was."
— Stephen G. (5/5)
What a delicious ham, worth
"What a delicious ham, worth it Smoked for 6 hours with apple juice spritzs every 30 minutes The ham didn't need anything more"
— Ted E. (5/5)
It was everything they promised!
"It was everything they promised! Will order again for special occasions."
— Michael P. (5/5)
This ham was absolutely the
"This ham was absolutely the best Easter ham ever served on my table. Mouth wateringly delicious, juicy and not salty. Look forward to all the leftovers."
— Loretta B. (5/5)
This is the best tatsing
"This is the best tatsing ham I have ever saten"
— Charles S. (5/5)
Amazingly good ham. This ham
"Amazingly good ham. This ham is so huge and delicious that it's more of an epic journey than just something to eat. To get the most from this, be sure to use a great split pea soup recipe for the well melted bone after most of the met has been slice away. The end result is the very best split pea soup I've ever eaten in my entire life."
— Robert A. (5/5)
Great Ham! Easter was completely
"Great Ham! Easter was completely elevated to a new standard."
— Janine F. (5/5)
Superb! One Easter guest in
"Superb! One Easter guest in his 70’s said that it was the best ham he had ever eaten."
