The Best Easter Ham
Snake River Farms in Idaho produces the best ham I have ever eaten! Their Kurobuta Ham is moist and flavorful, and not as salty as some other hams. This is a ham that requires no glaze.
We’re lucky to be able to buy it at Metropolitan Market in the Seattle area. You can check their website to see if it’s available in your area.
The 10-pound ham we had for Easter served 10 with plenty of leftovers. When I’m not buying for a holiday, I’ll occasionally buy a SRF ham slice. It’s perfect for 3 – 4 servings.
The Best Easter Ham
(Adapted from the recipe from the Snake River Farms website)
Serves 14 – 16
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10-pound Kurobuta half-ham
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Remove the ham from the refrigerator at least 45 minutes before baking to let it come to room temperature.
Preheat the oven to 325Λ.
Place the ham on a rack in a baking pan. Pour water to cover the bottom of the baking pan.
Loosely tent the ham with heavy duty foil and put in the oven.
Bake for about 18 minutes per pound (about 3 hours for a 10-pound half-ham). Remove from the oven when the internal temperature reaches 135Λ.
Let the ham rest, covered with foil, for 15 β 30 before slicing.
(Optional: During the last 30 minutes of baking, you can remove the foil and cover the ham with your favorite glaze.)
In the kitchen with Kath 
I can, without reservation, say that this is the very best ham I have ever eaten. I have to confess that when I went back into the kitchen for leftovers, I sliced myself five, or six paper-thin slices and ate them right there at the carving board!
Thanks, Byron! (And thank you for the lovely tulips!) π
your ham looks so tasty!! yum
sweetlilfe
Thank you, sweetlife. If you can get Snake River Farms ham, it is SO good!
wish i had been home for Easter!!
(although my carne asada was pretty delicious… π )
I wish you had been home, too! (And I wish we could get Mexican food that’s as good as yours!) π