Snake River Farms Kurobuta Bone-In Ham

FLAVOR PROFILE

• Sweet, juicy, tender, lightly smoked

WHY WE LOVE IT

• Kurobuta, or "black hog," is the Japanese term for the Berkshire breed, the source of the famous Japanese kurobuta pork lauded for its deep color and fine marbling. This whole ham is prepared bone-in, retaining even more of the sweet and juicy flavor for which kurobuta hams are renowned. Its rich savoriness is further enhanced by expert curing, using an old family recipe and light smoking over hardwood chips.

NET WEIGHT

• 6 lb. ham (ranges from 6 lb. to 8 lb.; serves 6–8).
• 8 lb. ham (ranges from 8 lb. to 10 lb.; serves 12–14).
• 16 lb. ham (ranges from 15 lb. 8 oz. to 20 lb.; serves 14–18).
• Fully cooked.
• Shipped frozen.

Receiving Instructions

• Ham ships frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands.
• Upon receipt refrigerate ham, or freeze to enjoy at a later date. It will keep, unopened, refrigerated up to 3 weeks or frozen up to 3 months. For best quality, we do not recommend refreezing ham once thawed.

Thawing Instructions

• Remove from freezer and thaw in refrigerator for 48 to 72 hours (for 6 to 8 lb. and 8 to 10 lb.) or 72 to 96 hours (for 12 to 15 lb.).
• To retain more natural juices, leave in original packaging while thawing. It is normal for natural juices to accumulate.

Preparation Instructions

• Preheat oven to 325°F.
• Remove ham from packaging and place, fat side up, in large roasting pan.
• If using half-ham, place flat side directly on roasting pan.
• Insert ovenproof meat thermometer so tip is centered in thickest part of ham, not resting in fat or touching bone.
• Do not add water to pan or cover ham.
• Transfer to oven and bake for 1 1/4 to 2 1/4 hours (6 to 8 lb.), 1 1/2 to 2 1/2 (8 to 10 lb.) or 3 1/2 to 4 hours (12 to 15 lb.), or until thermometer registers 140°F.
• If surface becomes too dark while cooking, tent ham loosely with aluminum foil.
• Remove ham from oven, place on carving board, loosely cover with foil and allow to rest 15 to 30 minutes before slicing.

• Pork cured with water, salt, sodium lactate, sugar, dextrose, sodium phosphates, sodium diacetate, sodium erythorbate, sodium nitrite, flavorings.