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Snake River Farms Kurobuta Ham Review

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This post is sponsored by Snake River Farms

For years I’ve been a big fan of the products from my friends at Snake River Farms! So when they approached me about reviewing a Kurobuta Ham I was very excited!

I was also very curious to see how they where going to ship an 8 pound ham to my home in Arizona.  I was able to select a day that was convenient for me to have my Snake River Farms order delivered. Promptly after my order was accepted I received tracking info for my Kurobuta Ham. It arrived within a few days and was packed perfectly! The ham was completely frozen, inside of a reusable thermal bag, surrounded by dry ice, and in an insulated box that is environmentally friendly!

For more info about their amazing packaging check out this link

 

 

 

 

 

 

 

 

Since I really wanted to experience the ham fully I decided to cook it according to the instructions they provided in their handy dandy Ham Guide. I’m glad I did because it turned out amazing!

I have to say that in my life I’ve tried many different hams and this truly is my favorite. The price is a little higher than other hams but so is the unrivaled quality and taste! If you’re looking to have a truly hamtastic dinning experience you need to check out the Kurobuta Ham from Snake River Farms!

Cooking the KUROBUTA HALF BONE-IN HAM

  1. Heat oven or smoker to 350°F. Remove wrappings from ham; place ham, face down, in medium 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 or cover.
  2. Heat ham 1-1/2 to 2-1/2 hours or until internal temperature reaches 140°F **.
  3. Transfer ham to carving board; let stand 10 to 15 minutes before carving.

Carving the KUROBUTA HALF BONE-IN HAM

 

By on November 29th, 2018

About Anthony Serrano

Born and raised in Arizona, Chef Anthony has worked in the restaurant business since his early teens. His family opened their first restaurant when he was 2 years old and he’s loved cooking for as long as he can remember. Chef Anthony’s family lives to cook and coming up with new creations is a family past time. In addition to learning much from his dad who is also a Chef, Anthony attended the prestigious Le Cordon Bleu College of Culinary Arts where he earned his Bachelor’s degree in Culinary Management. His specialties include Mexican and Italian cuisine.

Over the course of the past few years he has found a passion for competitive cooking. Chef Anthony has won over 60 awards in several state cooking competitions winning over $30,000 in prize money. Anthony has competed in the World Food Championship for 3 years running. In 2016 Chef Anthony became the Champion in the Recipe category at the World Food Championship with a breakfast recipe that won over the judges – a homemade bacon English muffin, a caramel apple and jalapeño sausage patty, purple potato hash, and a candied sausage poached egg all topped with a brown butter habanero hollandaise.

Currently, Anthony is the owner and executive Chef of El Palacio Restaurant & Cantina and Desert Rose Catering. His culinary point of view is nothing in the kitchen goes wrong you just have to adapt. Chef Anthony is a firm believer of adapting and overcoming in life and in the kitchen. He finds it fun to teach and inspire people to cook better and get over fears of cooking new and difficult dishes.

ChefAnthonySerrano.com will be a showcase for Chef Anthony to share his journey being Chef, dinning at the best restaurants whether they are fine dinning or small family owned restaurants, traveling, and competing in culinary competitions.

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