Ham ships frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands.
Upon receipt refrigerate ham, or freeze to enjoy at a later date. It will keep, unopened, refrigerated up to 3 weeks or frozen up to 3 months. For best quality, we do not recommend refreezing ham once thawed.

Remove from freezer and thaw in refrigerator for 48 to 72 hours (for 6 to 8 lb. and 8 to 10 lb.) or 72 to 96 hours (for 12 to 15 lb.).
To retain more natural juices, leave in original packaging while thawing. It is normal for natural juices to accumulate.

Preheat oven to 325°F.
Remove ham from packaging and place, fat side up, in large roasting pan.
If using half-ham, place flat side directly on 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 to pan or cover ham.
Transfer to oven and bake for 1 1/4 to 2 1/4 hours (6 to 8 lb.), 1 1/2 to 2 1/2 (8 to 10 lb.) or 3 1/2 to 4 hours (12 to 15 lb.), or until thermometer registers 140°F.
If surface becomes too dark while cooking, tent ham loosely with aluminum foil.
Remove ham from oven, place on carving board, loosely cover with foil and allow to rest 15 to 30 minutes before slicing.

Snake River Farms Kurobuta Bone-In Ham