Snake River Farms Kurobuta (Berkshire) ham is a rich, well-marbled cut that rewards a gentle, low-and-slow approach. Whether you have a bone-in half ham or a spiral-sliced whole ham, the goal is to warm it through without drying out the tender meat, then glaze it in the last 20 minutes for a glossy, caramelized finish. This method delivers a juicy, flavorful centerpiece with minimal fuss.
Ingredients
- 1 Snake River Farms Kurobuta bone-in half ham (about 7–8 lb / 3.2–3.6 kg), or a spiral-sliced whole ham (about 10–12 lb / 4.5–5.4 kg)
- 1 cup (240 ml) water, plus more as needed
- 1 cup (200 g) brown sugar, packed
- 1/2 cup (170 g) honey
- 1/4 cup (60 ml) Dijon mustard
- 2 tablespoons (30 ml) apple cider vinegar
- 1/2 teaspoon ground cloves (optional)
- Whole cloves, for studding (optional)
Instructions
- Remove the ham from the refrigerator 1 hour before cooking to let it come to room temperature. Keep it in its original packaging or cover with plastic wrap.
- Preheat the oven to 325°F (163°C). Position a rack in the lower third of the oven.
- Unwrap the ham and place it cut-side down in a roasting pan. If the ham has a thick outer layer of fat, score it in a diamond pattern (about 1/4 inch deep) with a sharp knife. Stud with whole cloves at the intersections if desired.
- Pour 1 cup (240 ml) water into the bottom of the pan, being careful not to wash over the ham. Cover the pan tightly with heavy-duty aluminum foil.
- Bake the ham for 15 minutes per pound (about 1 hour 45 minutes for a 7–8 lb ham, or about 2 hours 30 minutes for a 10–12 lb ham). Check the internal temperature with a food thermometer inserted into the thickest part, avoiding bone. For a fully cooked ham, the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest. If the ham is uncooked (check the label), cook to 160°F (71°C) for whole cuts of pork.
- While the ham cooks, make the glaze: in a small saucepan, combine the brown sugar, honey, Dijon mustard, apple cider vinegar, and ground cloves (if using). Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Remove from heat.
- When the ham reaches the target internal temperature, remove it from the oven and increase the oven temperature to 425°F (218°C).
- Brush the glaze generously over the entire surface of the ham. Return the ham to the oven, uncovered, and bake for 15–20 minutes, basting once halfway, until the glaze is sticky and caramelized. If the ham starts to burn, cover loosely with foil.
- Remove the ham from the oven and let it rest for at least 15 minutes before carving. The internal temperature will continue to rise during this rest.
Tips
- Don’t overcook: Since most Snake River Farms hams are fully cooked, you are essentially reheating. Overcooking will dry out the meat. Use a thermometer and pull it at 145°F (63°C) for a fully cooked ham.
- Spiral-sliced hams: If using a spiral-cut ham, do not score it (it’s already cut). Place it cut-side down and cover loosely with foil. The glaze will seep into the slices; brush between the slices if possible.
- Glaze alternative: If you prefer a less sweet glaze, replace the honey with maple syrup or omit the brown sugar and use 1/2 cup (120 ml) of orange juice. The glaze will be thinner but still flavorful.
- Keep it moist: If the pan dries out during cooking, add more water, about 1/2 cup (120 ml) at a time. The steam keeps the ham moist.
Serving Suggestions
Serve the ham warm, carved into thick slices (or separated spirals). Pair with classic sides like scalloped potatoes, roasted asparagus, or a tangy mustard slaw. The leftover glaze can be spooned over the slices at the table. For a holiday spread, add dinner rolls and a bright cranberry relish.
Variations
Brown Sugar–Pineapple Glaze: Use 1 cup (200 g) brown sugar, 1/2 cup (120 ml) pineapple juice, and 1/4 cup (60 ml) Dijon mustard. Omit the honey and vinegar. Spicy Maple Glaze: Combine 1/2 cup (120 ml) maple syrup, 2 tablespoons (30 ml) bourbon (optional), 1 teaspoon chipotle powder, and 1 tablespoon (15 ml) apple cider vinegar. Herb-Crusted Ham: After glazing, press 2 tablespoons of chopped fresh thyme or rosemary into the surface before the final bake.
Storage and Reheating
Refrigerate leftover ham within 2 hours of serving. Store in an airtight container or tightly wrapped in foil for up to 4 days. To reheat, place slices in a baking dish with a few tablespoons of water or broth, cover with foil, and warm in a 325°F (163°C) oven for 10–15 minutes, or until heated through to 165°F (74°C) for leftovers. You can also microwave individual slices on a plate covered with a damp paper towel for 30–45 seconds. For longer storage, freeze the ham in freezer-safe bags or containers for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Is my Snake River Farms ham already cooked? Most Snake River Farms hams are fully cooked and only need reheating. Check the label: if it says “fully cooked� or “ready to eat,� you just need to warm it. If it says “cook before eating,� follow the same instructions but cook to 160°F (71°C).
How long should I cook a spiral-sliced ham? Spiral-sliced hams cook faster because the slices expose more surface area. Use 12–15 minutes per pound at 325°F (163°C), covered, and check the temperature earlier. The internal temperature should reach 145°F (63°C) for a fully cooked ham.
Can I cook the ham in a slow cooker? Yes, for a spiral-sliced ham, place it in a large slow cooker, add 1/2 cup (120 ml) water, and cook on low for 4–6 hours (for a 7–8 lb ham) until heated through. Glaze in the last 30 minutes. For a bone-in ham, the slow cooker may be too small; use the oven method.
Why is my ham dry? Dry ham is usually from overcooking or reheating at too high a temperature. Always use a meat thermometer and remove the ham from the oven at the correct temperature. Also, keep the pan covered with foil during the initial cooking to trap steam.
Can I use the bone for soup? Absolutely. After carving, save the bone and any scraps. Simmer the bone with water, onions, carrots, celery, and bay leaves for 2–3 hours to make a rich ham stock. Use it in split pea soup or bean soups.
What if my glaze burns? If the glaze starts to darken too much, cover the ham loosely with foil and reduce the oven temperature to 375°F (190°C). The glaze should be sticky, not blackened. If it does burn slightly, scrape off the burnt spots before serving.
Related
- Arctic Circle Fry Sauce: Creamy Copycat Recipe
- Stir Fry Sauce as a Marinade: How to Use It Safely
- California Burrito Nutrition: Calories and Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).