This dutch oven ham needs to go on your list of the best dutch oven recipes this year, and with a honey glaze it is perfect for Christmas or Easter dinner.
If you’re looking for some easy dutch oven recipes this dutch oven ham is perfect for the holidays or year round really. There’s no real basting required as it is enclosed in your cast iron pot and absorbs all the sweet sauce as it bakes. Once it’s done and resting ready to be sliced you can make the most amazing honey ham glaze in just about 10 minutes using the liquid out of your pot….then you’re ready to serve!
This is what you’ll need to make a delicious dutch oven ham this year
- A dutch oven – this is the one I have, it’s 7 qt.
- Ham – I used a pre smoked, refrigerated, quartered ham that was about 4 lbs.
- Onion – because I add onions to everything, your choice
- Brown sugar
- Pineapple juice – I use about half of one of these cans, you can use orange juice if you’d rather
You will use the last 3 items on the list to make your ham glaze at the end….it comes out amazing using just these things.
Choosing a ham
- Keep the size of your dutch oven in mind when choosing a ham to bake
- My 7 qt. comfortably fit a quartered ham
- If you don’t find the size you want ask your butcher, person at the meat counter, they may have more in the back or be able to cut a half ham in half if you want one the size we used
- Decide whether you want a smoked or a pre cooked traditional ham – both will be in the refrigerated section in the meat department of your local grocery store and both are pre-cooked
- Smoked will have well…..a smokier flavor already and the outside will be a darker color, already be a bit tougher from the smoking process
- Traditional pre-cooked ham is lighter in color and seems to absorb the liquid/glaze a bit more because the outside doesn’t have a crust to it like smoked hams do
- Choosing a pre-sliced ham or uncut like we have here
- A spiral ham will cook faster as it is already cut and the heat can reach into the middle of the ham easier
- A ham that isn’t sliced like ours will take a bit longer and there will be a much bigger difference in how done the outside pieces are vs. the middle
- In my experiences I think I prefer a spiral ham or pre-slicing your ham before putting it into your dutch oven
I will note that I have NEVER cooked or baked a ham that wasn’t already pre-cooked, I’ve never even seen that as an option in the stores I’ve frequented.
Therefore, you would have to follow the guidelines below when it comes to the cook times and in that case you would definitely need to be very careful when it comes to the internal temp. when you’re ham is done cooking in your dutch oven since it would be raw initially.
It is always very important to know the proper ham internal temperature
Depending on what cut you’re using, whether it’s been previously smoked, or pre cooked will determine the # of minutes per pound and internal temp. that must be reached. Also there’s a difference in how long you cook your ham depending on whether you’re cooking a boneless ham or bone in ham.
Here is a screenshot of the ham cook time chart directly from the USDA to ensure the internal temperature of your ham is safe and the range of cook times for the type of ham you’ve chosen.
- Ours is based on a smoked ham, half bone-in (even though ours was a quartered ham this was as close as possible and the 18 min./lb. cook time was accurate for a piece approx. 4 lbs.
Cooking a dutch oven ham is no different than baking it in the oven when it comes to the “doneness” of the ham itself.
The outside few pieces are always more done than the inside slices, unless you have a spiral sliced ham then there isn’t as much of a difference.
Our ham actually came from an entire pig we bought from a local farmer and the butcher didn’t cut the quartered ham, and decided to smoke them before he wrapped and froze all the hams we ordered.
If you’re looking for how to cook a fully cooked ham differently this year, here are 5 other ways other than making this dutch oven ham method.
- Instant Pot ham – this same cut took about 10 minutes and tasted great
- Crockpot ham recipe – if you’re a slow cooker lover this is great, or cook any way you like and then once it’s sliced put it into your crockpot on warm so it can be eaten all day long
- Smoking a pre cooked ham – if you love your electric smoker this might be a fun new way to serve your main dish this year
- Deep fried ham recipe – we haven’t tried this yet but come on, everything is better fried
- Baked ham in the oven – traditional way to cook a ham but if you’re looking for tips on cooking the best ham this year there’s some here
Of course the best way to bake a ham includes the best baked ham glaze which we’ve used here with pineapple juice instead of fresh orange juice, but either option is wonderful.
Looking for the best leftover ham recipes, here are a few
Here’s how to cook dutch oven ham:
Dutch Oven Ham
- 1 quarter ham boneless, pre-cooked or smoked, refrigerated - ours was about 4 lbs.
- 1/2 c pineapple juice or fresh orange juice
- 1 c brown sugar
- 1/2 c honey
- 1/4 c water cold
- 3 tbsp cornstarch
- 1 onion sliced
- 4 sprigs fresh thyme
- 4-5 whole cloves optional
- Preheat your oven to 350 degrees. Place your boneless, quartered, pre cooked/smoked ham cut side down into your dutch oven.
- Slice your onion and sprinkle into pot. Push whole cloves into your ham if you want to add these for flavor.
- Whisk together your brown sugar, pineapple juice, and honey well and pour this on top of your ham.
- Lay fresh sprigs of thyme on top and around ham.
- Put lid on and put into oven. Bake a smoked ham for 18 minutes per pound approximately or until internal temp. taken in the middle of your ham reaches 145 degrees. (refer to cook time chart in post, time depends on type of ham you have). Baste half way through if you're able.
- Take ham out and put on to a cutting board, allow it to rest while you are making ham glaze.
- Take out and discard sprigs of thyme. Take onions out and put into a bowl to serve on the side.
- Put dutch oven on your stovetop on medium heat (or pour liquid into a small pot if you'd rather). In a small bowl combine 1/4 c. cold water and 3 tbsp of cornstarch. Whisk together.
- Once ham liquid bubbles consistently, pour your cornstarch mixture into the pot and stir.
- Continue to stir as it thickens (won't take much longer than a minute or so to reach a thick consistency once it's continually bubbling). Remove from heat and pour into a gravy boat to serve on the table and pour on top of ham slices.
- Slice your ham if it isn't already and serve along side ham glaze and onions.
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