Tasty Baked Ham in a Dutch Oven Recipe

If you ask me, cooking a ham in a Dutch oven is one of the smartest ways to get that perfect holiday centerpiece.

This simple method keeps all those good juices right where they belong, making the meat tender and flavorful without any fuss. The heavy pot creates its own little environment where the ham can slowly bake to perfection.

It’s really just a matter of picking your glaze, setting the temperature right, and letting the Dutch oven do what it does best. The result is a moist, perfectly cooked ham that slices like a dream and makes the whole house smell amazing.

It’s a foolproof approach that gives you more time with your guests and less time worrying in the kitchen.

What Kind of Ham Should I Use?

For this Dutch oven recipe, you’ve got two main choices: a boneless spiral-cut ham or a bone-in ham, and both will give you great results. The spiral-cut option is super convenient since it’s pre-sliced and makes serving a breeze, while bone-in hams tend to be a bit more flavorful and stay juicier during cooking. Most grocery stores sell both varieties fully cooked, which is exactly what you want for this recipe. When shopping, look for a ham that has a nice pink color without any dark spots or dry edges. If you’re feeding a smaller group, boneless might be your best bet since it’s easier to store leftovers, but if you’re planning to make soup later, that ham bone from a bone-in cut will come in handy.

Options for Substitutions

This baked ham recipe is pretty adaptable – here are some easy swaps you can make:

• Maple syrup: If you’re out of maple syrup, honey or agave nectar work great as alternatives. You can even use pancake syrup in a pinch, though real maple gives the best flavor.
• Dijon mustard: Regular yellow mustard can work, but try to use whole grain or stone ground mustard for a closer match to Dijon’s texture and taste. Spicy brown mustard is another good option.
• Apple cider vinegar: White vinegar or white wine vinegar can step in for apple cider vinegar. Rice vinegar works too, just add a tiny pinch more salt to balance the sweetness.
• Brown sugar: White sugar mixed with a teaspoon of molasses makes a perfect substitute. Plain white sugar works too, or you could use coconut sugar for a different flavor profile.
• Fresh garlic: If you don’t have fresh garlic, use 1 teaspoon of garlic powder. Jarred minced garlic works too – use the same amount as fresh.

Watch Out for These Mistakes While Baking

The biggest challenge when baking ham is preventing it from drying out, so always add the water to your Dutch oven and check occasionally during cooking to make sure there’s enough liquid at the bottom.

A common error is applying the glaze too early – wait until the last 30 minutes of cooking to brush on your maple-mustard mixture, otherwise it can burn and become bitter instead of forming that perfect sticky-sweet coating.

Temperature control is crucial – using too high heat will dry out your ham’s exterior before the inside is properly heated, so stick to a moderate 325°F and use a meat thermometer to check when the center reaches 140°F (remember, we’re just reheating a pre-cooked ham).

For the juiciest results, let your ham rest for 15-20 minutes after removing it from the oven, and don’t forget to baste it with the pan juices every 20-30 minutes during cooking.

What to Serve With Baked Ham?

When it comes to serving baked ham, I love to pair it with classic side dishes that complement its sweet and savory glaze. Creamy mashed potatoes or scalloped potatoes are perfect for soaking up the delicious ham drippings, while roasted vegetables like Brussels sprouts, carrots, or green beans add color and balance to the plate. For a touch of sweetness that plays well with the maple-glazed ham, try adding some homemade applesauce or roasted sweet potatoes to the spread. Don’t forget the dinner rolls – they’re perfect for making little ham sandwiches with the leftovers!

Storage Instructions

Keep Fresh: Got leftover ham? No problem! Place it in an airtight container or wrap it tightly in aluminum foil and pop it in the fridge. It’ll stay good for 4-5 days, perfect for sandwiches, omelets, or quick dinner reheats. The glaze will keep the meat nice and moist during storage.

Freeze: Ham freezes really well, which is great news if you’ve made a big batch! Cut it into smaller portions, wrap tightly in plastic wrap, then foil, and place in freezer bags. It’ll keep for up to 2 months. Just remember to squeeze out as much air as possible to prevent freezer burn.

Warm Up: When you’re ready to enjoy your leftover ham, heat it gently in a 325°F oven, covered with foil, until it reaches your desired temperature. Add a splash of water or leftover glaze to keep it moist. For quick meals, microwave individual portions on medium power, covered with a damp paper towel.

Preparation Time	15-30 minutes
Cooking Time	90-150 minutes
Total Time	105-180 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 150-180 g
• Fat: 120-150 g
• Carbohydrates: 200-250 g

Ingredients

For the ham:

• 5-7 lb cooked ham (boneless spiral cut or bone-in)
• 1/2 cup water

For the glaze:

• 1 tbsp chopped garlic (freshly minced for best aroma)
• 1/2 cup maple syrup (100% pure maple syrup for best flavor)
• 2 tbsp apple cider vinegar
• 1 tbsp coarse salt
• 1/4 cup coarse Dijon mustard
• 1/4 cup brown sugar (light or dark brown sugar works well)

Step 1: Prepare and Bake the Ham

Preheat your oven to 325°F.

Place your ham in the bottom of your enameled Dutch oven, ensuring it is cut side down.

Add 1/2 cup of water to the bottom of the Dutch oven.

Cover with the Dutch oven’s tight-fitting lid and transfer it to the preheated oven.

Bake the ham until the internal temperature reaches at least 140°F.

A pre-cooked, bone-in, half ham weighing 5-7 pounds will need about 18-24 minutes per pound, while a pre-cooked, boneless, spiral-cut ham of the same weight will need 10-18 minutes per pound.

Step 2: Prepare the Maple Dijon Glaze

A few minutes before the ham reaches an internal temperature of 140°F, make your maple Dijon glaze.

In a small saucepan, whisk together maple syrup, brown sugar, Dijon mustard, apple cider vinegar, garlic, and salt.

Bring the mixture to a low boil on the stovetop over low heat.

Allow it to boil gently for a few minutes to slightly reduce and thicken the glaze.

Step 3: Adjust Ham’s Cooking Environment

Remove the Dutch oven from the oven and increase your oven temperature to 425°F.

Uncover the ham and extract some of the cooking water from the Dutch oven using a suction baster or by spooning the liquid out.

Aim to remove at least half of the water, though you don’t need to remove all of it.

Step 4: Apply the Glaze

Pour the prepared glaze over the top of the ham.

If cooking a bone-in ham, the flatter top with indentations will make it easier for the glaze to adhere.

For spiral-cut hams, gently separate the slices so the glaze can drip down between them, ensuring it is well-coated.

You may also rotate the ham to pour glaze onto all sides for even coverage.

Step 5: Glaze and Finish Cooking the Ham

Return the glazed ham to the oven.

Cook it uncovered for an additional 20 minutes, or until the glaze has caramelized and turned a golden brown.

After this, remove the ham from the oven and let it rest for 10-15 minutes to allow the juices to redistribute.

Step 6: Serve the Ham

Once the ham has rested, slice and serve it.

Enjoy the rich flavors of the maple Dijon glaze paired with the tender, juicy ham.