Dutch Oven Ham: A Juicy, Flavorful Holiday Favorite with Minimal Effort

Dutch Oven Ham is the perfect centerpiece for any special occasion—Easter, Christmas, or Sunday dinner. This easy, hands-off method delivers a juicy, tender ham wrapped in a golden, caramelized glaze. Thanks to the Dutch oven’s even heat distribution and moisture retention, you get incredible flavor with minimal effort. No dry meat, no constant basting—just a beautifully cooked ham every single time.

Whether you’re hosting a crowd or preparing for a week of leftovers, this one-pot wonder is a game changer. Add a sweet, sticky glaze, toss in some aromatics, and let the Dutch oven do the rest.

Why You’ll Love It

• Moist and flavorful with minimal fuss
• Sweet, sticky glaze with a touch of tang
• Beautifully caramelized exterior
• Great for leftovers (sandwiches, soups, casseroles)
• Beginner-friendly and holiday-ready

Ingredients You’ll Need

For the Ham

• 1 bone-in fully cooked ham (6–8 pounds)
• 1/2 cup water or apple juice (for moisture)

For the Glaze

• 1/2 cup brown sugar
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 teaspoon ground cloves or 10 whole cloves (optional)
• Zest of 1 orange (optional)

Optional Add-Ins

• Pineapple slices
• Orange or lemon rounds
• Fresh rosemary or thyme
• Garlic cloves

How to Make Dutch Oven Ham

Step 1: Prepare the Ham

• Remove the ham from the fridge and let it sit at room temperature for 30 minutes.
• Pat it dry with paper towels. If it has a thick fat cap, score it in a crisscross pattern.
• Place the ham flat side down in your Dutch oven.
• Pour 1/2 cup water or juice around (not over) the ham.

Step 2: Make the Glaze

• In a saucepan, combine brown sugar, honey, mustard, vinegar, and spices.
• Stir over medium heat for 3–4 minutes until sugar is dissolved and the glaze thickens slightly.
• Brush half the glaze over the ham, getting into the scored cuts if applicable.

Step 3: Roast the Ham

• Preheat your oven to 325°F (165°C).
• Cover the Dutch oven with its lid and bake for 15 minutes per pound.
  • Example: a 7-pound ham = ~1 hour 45 minutes.
• At the halfway point, baste with more glaze.
• In the last 20 minutes, remove the lid, brush on remaining glaze, and bake uncovered.
• Optional: Broil for 2–3 minutes for crispy, caramelized edges (watch carefully!).

Step 4: Rest and Serve

• Remove ham from the oven and let it rest, covered loosely with foil, for 10–15 minutes.
• Slice thinly against the grain and serve with sides or save leftovers for future meals.

Serving Suggestions

• Scalloped potatoes
• Roasted green beans
• Mac and cheese
• Deviled eggs
• Cornbread or biscuits

Tips for Success

• Use a meat thermometer to check for 140°F internal temp (safe for reheating pre-cooked ham).
• Score the ham to let the glaze seep into every bite.
• Add citrus or herbs to the pot for extra aroma and flavor.
• Make extra glaze for drizzling over slices at serving.

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FAQs

1. Can I use boneless ham?

Yes, boneless ham works great. Just reduce the cook time slightly and check for an internal temp of 140°F.

2. Do I need to baste the ham?

Not constantly, thanks to the Dutch oven! Just baste once halfway through and again before broiling.

3. Can I add vegetables to the pot?

Absolutely. Toss in potatoes, carrots, or onions around the ham for an easy one-pot meal.

4. What if my ham is spiral sliced?

You can still use this method. Cover it tightly and reduce cook time slightly—spiral hams dry out faster.

5. Can I use a different glaze?

Yes! Maple, pineapple juice, orange marmalade, or even bourbon-based glazes work beautifully.

6. How should I store leftovers?

Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months.

7. Can I make gravy with the drippings?

Absolutely. Strain the drippings and simmer with a cornstarch slurry or flour until thickened.

8. Can I cook the ham at a higher temp to save time?

It’s better to go low and slow for even heating and a juicy finish, but 350°F is fine—just monitor closely.

9. How do I prevent my ham from drying out?

Keep it covered during most of the roasting time and let it rest before slicing.

10. What’s the best Dutch oven size for ham?

A 6- to 7-quart Dutch oven fits most 6–8 lb hams. Make sure the lid fits tightly.