Berkshire Kurobuta Whole Bone-in Baked Ham

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.

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