Maple-Bourbon Glazed Kurobuta Ham
Kurobuta, or "black hog," is the Japanese term for the Berkshire breed, the source of the famous Japanese kurobuta pork from the Kagoshima Prefecture. Like its Japanese counterpart, Snake River Farms kurobuta is deep in color and streaked with fine marbling that makes this ham exceptionally sweet and juicy. Here, we slather this exceptional ham with a maple-bourbon roasting glaze for a sweet, lacquered finish. The result is an incredibly easy dish that will serve more than a dozen people—perfect whenever you want to feed a crowd with a minimum of fuss.
- 1 whole bone-in Kurobuta ham, about 12 lb. (5.5 kg)
- 1 jar (9.95 oz./282 g) maple-bourbon roasting glaze
Preheat an oven to 325°F (165°C).
Place the ham, fat side up, in a large 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 roast the ham for 2 hours. Remove from the oven and brush the ham with some of the glaze. Continue roasting, brushing the ham with the glaze every 30 minutes, until the internal temperature of the meat registers 140°F (60°C), about 1 1/2 to 2 hours more. If the surface of the ham becomes too dark while cooking, tent the ham loosely with aluminum foil.
Transfer the ham to a carving board and let rest for 10 to 15 minutes. Cut the ham into slices and arrange on a warmed platter. Serves 14 to 18.
Williams-Sonoma Test Kitchen