I bought this ham online from Snake River Farms in Idaho. I've had their NW beef before and it was very good, so I decided to look at their Berkshire Kurobuta pork. This was a splurge, but it was half price plus free shipping, so I couldn't pass it up. Kurobuta is to pork, what Wagyu is to beef. Highly tender and subtly marbled. This was pre-cooked, so just it needed to be heated. I warmed it in the Weber kettle at 325° for about 4 hours, with some apple smoke. I can honestly say, this is the most tender and delicate ham I have ever had. Slicing was a dream, and it was uniformly juicy throughout. I'm glad that I put some more smoke to it, though, as I think it is just lightly smoked at the farm, and we're used to a little more smoke flavor here. The grandson enjoyed it too, now that he has enough teeth to chew.