Review Rating Preparation Tips for a Kurobuta Ham | Grilling with Rich Review Rating Preparation Tips for a Kurobuta Ham



Snake River Farms Kurobuta Bone – In Ham

Posted By: Richard Wachtel
Published: February 29, 2016


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I love getting high quality pork and beef products to test out on my smoker or even to grill. Sometimes there are a few things that set certain types of meats apart and you can tell right away that the type of protein is going to amazing to eat after finishing smoking or barbecuing. The Snake River Farm Kurobuta Bone In Ham was something so special and amazing! The Kurobuta bone in ham has been frequently used and featured by many celebrity and culinary experts year round but manly during the holiday times.

Description of a Snake River Farm Kurobuta Bone In Ham

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.

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The Japanese Ministry of Agriculture, Forestry and Fisheries mandates that pork designated as “Kurobuta” must consist of 100% Berkshire animals. Snake River Farms gourmet hams strictly adhere to this requirement. Our animals are treated humanely and are raised on small family farms without hormones using a natural slow feed process.

Review and Rating and Preparation of the Snake River Farm Kurobuta Bone In Ham

Overall, the Snake River Farm Kurobuta Ham is extremely tasty and perfect for any great outdoor barbecue and cooking adventure. The ham is packed full with great flavors and if you smoke the ham you will add another layer of awesomeness to your ham.  Even though the price point is a bit high for a ham, I know that once you purchase your ham and then place it in your smoker and share it with your friends and family you are going to be considered the best barbecuer in the neighborhood I promise!

There are many great ways to prepare a Snake River Farm Kurobta Bone In Ham, but when I prepared mine I think that I might have found the easiest and the best way to highlight the flavor of the ham. For the preparation of the ham I did a two step process which if you follow will led you to the best results:

  • Step #1: Fire up your smoker and get the internal temperature to a steady 250 degrees. Remove the ham from the packaging and place right into the smoker once the smoker gets to 250 degrees. Leave the ham inside the smoker for approximately three hours or until the internal temperature of the ham reaches 100 degrees.  While the ham is in the smoker, head inside and pre-heat your oven to 375 degrees.
  • Step #2: Using an insta-read thermometer measure the internal temperature of the ham and once the internal temperature reaches 100 degrees carefully remove the ham. Place the ham inside your oven. Remove the ham once the internal temperature reaches 165 degrees.

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