Berkshire Kurobuta Whole Bone-in Baked Ham

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RECEIVING INSTRUCTIONS FROM SNAKE RIVER FARMS

  • The ham was shipped 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 the 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 the ham once thawed.

PROPER THAWING TECHNIQUE

  • Remove the meat from the freezer and thaw in the 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 of the natural juices, leave the meat in its original packaging while thawing. It is normal for natural juices to accumulate.

COOKING INSTRUCTIONS

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

We hope you enjoy preparing and eating the Berkshire Kurobuta Whole Bone-in Baked Ham from Snake River Farms.  We usually post a new recipe on DuckinaPot.com every week. Please share this Berkshire Kurobuta Whole Bone-in Baked Ham from Snake River Farms recipe with your friends and come back often.

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