Baked Kurobuta Ham Recipe


  • 1 whole or half Kurobuta ham
  • 1 cup brown sugar
  • 1/4 cup Dijon mustard
  • 1/4 cup bourbon whiskey


  1. Remove ham from refrigerator 1 hour prior to cooking and bring to room temperature.
  2. Adjust oven rack to lower-third position to make room for ham. Preheat oven to 325°F.
  3. Remove ham wrappings and discard. Place ham, fat side up, in a roasting pan. (If baking half a ham, place flat side down.) Bake until temperature at center of ham reads 140°F on a probe thermometer (3 1/2 to 4 hours for a whole ham and 1 1/2 to 2 1/2 hours for half a ham).
  4. Remove ham from oven, tent with foil, and allow to rest 15 to 30 minutes before carving. Slice and serve.
  5. Chef's Note:
  6. For bourbon glaze: Whisk together brown sugar, dry mustard, and bourbon. Brush glaze over ham during last 30 minutes of cooking time. For a glossier appearance, increase oven temperature to 400°F for final 5 minutes. Watch closely to prevent burning.


Amount Per Serving (based on 28 servings)
Calories: 160
Fat: 8 g
Cholesterol: 60 mg
Sodium: 920 mg
Carbohydrates: 0 g
Fiber: 0 g
Sugar: 0 g
Protein: 20 g
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“My favorite ham!”

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