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 or freeze to enjoy at a later date. It will keep refrigerated up to 3 weeks, or frozen up to 3 months, unopened. For best quality, once thawed, we do not recommend refreezing ham.

Remove from freezer and thaw in refrigerator for 24 to 48 hours.
To retain 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 in large roasting pan.
Insert ovenproof meat thermometer so tip is centered in thickest part of the ham.
Do not add water to pan or cover ham.
Transfer to oven and bake for about 20 minutes per pound, or until thermometer registers 140°F. If surface becomes too dark while cooking, tent ham loosely with aluminum foil.
Transfer ham to carving board and let rest for 10 to 15 minutes before slicing.

Snake River Farms Kurobuta Boneless Ham