You are going to absolutely adore this classic dutch oven ham recipe! It warms the heart with every tender, warm, flavorful bite!
I love making ham. Maybe because once it’s done, you have your meat for the week! Haha! But it does taste delicious and can be cooked in so many different ways!
We have already had ham and eggs for breakfast, tons of ham sandwiches, and now, ham and bean soup with the leftover bone.
I always make the spiral dutch oven ham every year, and it always ends up the star of every holiday feast. But it is not just for special occasions! Spiral ham can also be a star ingredient in a variety of dishes. (as I already mentioned)!
What is a spiral ham?
A spiral ham is a type of ham that has been pre-sliced in a spiral pattern around the bone. It comes from the hind leg of a pig, which is cured and then cooked. Well, not all hams are precooked, but almost all of them are.
Why you will love this recipe
Dutch oven ham is just an explosion of flavor as soon as that lid is removed! It is rich, juicy, and satisfying!
The glaze adds a delicious caramelized crust with the perfect balance of sweetness and savory.
Not to mention how easy it is to just throw your ham into a dutch oven and check in after a few hours. Add your glaze and bake for an extra half hour, and voilà, it is done.
How to cook a dutch oven ham
With the help of a dutch oven’s exceptional heat retention, you can create a simple recipe that will impress everyone and leave them craving more.
So, roll up your sleeves, grab your dutch oven, and dive into the delightful world of honey-baked goodness.
- 1 spiral ham
- glaze (prepackaged or make your own)
Start by preheating your oven to 325°F. Then remove the packaging of the ham and place the cut side down in a 7 qt dutch oven.
Bake covered for approximately 3.5 hours (see cooking chart below). I used aluminum foil to cover it since it was too large for the lid to fit on.
Add the glaze for the last 35 minutes of baking and leave it uncovered.
Remove the dish carefully with oven mitts to rest for 20 minutes before serving.
For precooked bone-in hams cooked in a 325°F oven:
- Half ham cook 22-25 minutes per pound
- Whole ham cook 15-20 minutes per pound
- Precooked hams should register 140°F internal temperature.
How to cut the ham
To cut a spiral ham, start by locating the bone and gently slice along it, following the pre-cut spiral slices as a guide.
Storing and reheating
Once the dutch oven honey-baked ham has cooled, wrap it tightly in aluminum foil or place it in an airtight container. Store it in the refrigerator for up to 3-4 days. Leftover ham can be enjoyed cold or gently reheated in the oven or microwave.
Is a dutch oven good for baking ham? Yes, dutch ovens are great for making hams because they are thick, retain heat well, and ensure even cooking.
Should I use a glaze for my ham? Absolutely! The honey glaze adds a touch of sweetness and a beautifully caramelized crust to the spiral ham.
What oven temperature should I cook my ham? I recommend cooking it at 325°F for optimal results. You can, however, play around with the temperature to see what works best for you. Just note you will need to adjust cook times accordingly.
Are hams precooked? Most hams are precooked from the grocery stores. Some, however, are not, so you must check the packaging to see if your ham is precooked or not.
I hope you enjoyed this dutch oven ham recipe! With the magic of cast iron cooking, this dutch oven honey-baked ham recipe is a tasty delight that you will not be able to resist.
If you made and loved this recipe, feel free to leave a review! And if you are looking for new exciting recipes, check out some of my most recent posts below!
Dutch Oven Honey Baked Ham
- 1 spiral ham
- glaze prepackaged or make your own
- Preheat oven to 325°F
- Remove packaging and place cut side down in a 7 qt dutch oven.
- Bake covered for approximately 3.5 hours (see cooking chart below) I used aluminum foil to cover it since it was to large for the lid to fit on.
- Add the glaze for the last 35 minutes of baking and leave it uncovered.
- Remove the dish carefully with oven mitts to rest for 20 minutes before serving.