Yes, you absolutely can cook a ham in a Dutch oven, and it’s a wonderful way to get a juicy result! It’s actually quite simple. Cooking a pre-cooked ham in a Dutch oven helps keep the meat moist because the heavy lid traps steam and heat inside. This guide will walk you through the steps to make a perfect ham this way.
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Getting Started: Why a Dutch Oven is Great for Ham
Cooking ham in a Dutch oven is a smart choice. A Dutch oven is a heavy pot with a tight-fitting lid. This design traps moisture very well. When you cook ham, especially a pre-cooked one you’re just heating, keeping it from drying out is key. The Dutch oven creates a steamy place for the ham to warm up slowly and evenly. This helps make sure you get a lovely, moist ham.
Using a Dutch oven also helps spread heat around the ham. The thick walls and bottom heat up well and hold that heat steady. This means the ham cooks the same on all sides. It is an old way of cooking that still works great today.
Getting to Know Your Ham Types
Before you start cooking, it helps to know what kind of ham you have. Most hams sold in stores are pre-cooked. This means they are already safe to eat when cold. You just need to heat them through to the right temperature for serving.
Here are the main types you might find:
- Pre-Cooked Ham: This is the most common. It might be whole, half, bone-in, or boneless. Since it’s cooked, you only need to heat it to 140°F (60°C) inside. Cooking a pre-cooked ham in a Dutch oven is easy.
- Bone-In Ham: These have the bone still inside. The bone can add flavor and keep the meat from drying out as much. However, the bone-in ham cooking time might be a little longer than boneless.
- Boneless Ham: The bone is removed. These are easier to slice. They can sometimes dry out faster than bone-in hams if you’re not careful.
- Spiral Cut Ham: This is a pre-cooked ham that has been machine-sliced in a spiral shape around the bone. They are super convenient for serving right away. But because they are already sliced, they can dry out very quickly in the oven. Special care is needed for a spiral cut ham recipe in a Dutch oven.
- Fresh Ham: This is raw pork leg that has not been cured or smoked. This guide is NOT for fresh ham. Fresh ham needs to be cooked like any large roast pork, to 160°F (71°C) or higher, and is a different process. We are focusing on pre-cooked hams here.
For this guide, we’ll mostly talk about heating a pre-cooked ham. This is what most people buy for holidays or family meals.
Picking the Right Ham and Dutch Oven
Choosing the right size ham for your pot is important.
- Ham Size: Think about how many people you need to feed. A good rule is about 1/4 to 1/3 pound per person for boneless ham and 1/3 to 1/2 pound per person for bone-in ham.
- Dutch Oven Size: Your ham needs to fit inside the Dutch oven with the lid on. Make sure there is a little room around the ham for air and liquid to move. A 5.5-quart to 7-quart Dutch oven usually fits a 5-7 pound ham. For bigger hams (8-10 pounds), you might need a larger 8-quart or 10-quart pot.
It is best if you have a metal rack that fits inside your Dutch oven. This keeps the ham slightly lifted out of the liquid you add. If you don’t have a rack, you can make a base using thick slices of onion and carrot, or even crumpled balls of aluminum foil.
What You Need
Gather your tools and ingredients before you start.
Tools:
- Dutch oven with a tight-fitting lid
- Meat thermometer (digital instant-read is best)
- Roasting rack that fits inside the Dutch oven (or veggies/foil balls)
- Sharp knife for scoring and carving
- Basting brush (if you plan to glaze)
- Aluminum foil
Ingredients:
- Pre-cooked ham (bone-in or boneless, whatever size fits your pot)
- Liquid for the bottom of the pot (water, chicken broth, apple juice, pineapple juice, cider, or a mix) – about 1 to 2 cups depending on your pot size and ham size. You want about 1/2 inch of liquid in the bottom.
- Optional spices for the liquid (bay leaves, peppercorns, cloves, onion halves)
- Ingredients for your glaze (if using one). We will talk about ham glaze ingredients later.
Getting the Ham Ready
A little prep goes a long way for a good ham.
- Let it Sit: Take the ham out of the fridge about 1 to 2 hours before you want to cook it. This lets it warm up a bit and helps it cook more evenly. Leave it in its wrapper on the counter.
- Unwrap and Prep: Take off all the packaging, including any plastic bone guard or netting.
- Score the Fat: Most hams have a layer of fat on the outside. Scoring means cutting shallow lines into the fat layer with a sharp knife. Make criss-cross lines about 1/4 inch deep, going from one end to the other. This helps the fat cook down and lets any glaze get into the meat a little. It also makes it look nice.
- Put Ham in Pot: Place your rack or vegetable base in the bottom of the Dutch oven. Pour in your liquid. Add any optional spices to the liquid. Place the ham on the rack or veggies, fat-side up if it has a fatty side.
Setting the Heat: Oven Temperature for Ham
Cooking pre-cooked ham in a Dutch oven needs a steady, not-too-high heat. The goal is to heat the ham through without drying it out.
A good oven temperature for ham in a Dutch oven is usually 325°F (160°C). Some people use 350°F (175°C), which is fine, but 325°F is often better for keeping moisture, especially for larger hams or spiral cut ham. A lower temperature means it cooks more slowly and gently.
Preheat your oven fully to the chosen temperature before you put the Dutch oven in.
The Main Cooking Steps
Here is how to cook your ham in the Dutch oven:
- Add Liquid and Cover: Place the ham in the Dutch oven with the rack and liquid as prepared earlier. Place the lid on the Dutch oven covering ham in Dutch oven. Make sure the lid fits tightly.
- Initial Cooking: Place the covered Dutch oven in the preheated oven (325°F or 350°F).
- Calculate Time: The general rule for pre-cooked ham is to heat it for about 10-15 minutes per pound at 325°F. If you are cooking a bone-in ham, it might be closer to the 15 minutes per pound side, or even a little longer. A boneless ham might be closer to 10-12 minutes per pound. A spiral cut ham might be slightly less, but you need to be extra careful about checking the temperature often.
- Example: For a 7-pound pre-cooked ham at 325°F, you might start by planning for about 7 pounds * 12 minutes/pound = 84 minutes (about 1 hour and 24 minutes). This is just a starting point. You MUST check the internal temperature of ham.
- Checking the Heat (The Most Important Step): You are heating a pre-cooked ham, so you just need to get it to 140°F (60°C) inside. Use your meat thermometer. Put the thermometer into the thickest part of the ham, but do not touch the bone if it’s a bone-in ham (the bone is hotter and will give a false high reading). Check the temperature about 30-45 minutes before your calculated end time. Then check it more often as it gets closer to 140°F.
- Basting Ham While Cooking (Optional but Recommended): Basting means spooning or brushing the liquid from the bottom of the pot over the top of the ham while it cooks. You can do this every 30-45 minutes when you check the temperature or just lift the lid quickly. Be careful of steam when you open the lid! Basting helps keep the outside from drying out and adds flavor.
Special Notes for Bone-In Ham Cooking Time
As mentioned, a bone-in ham often takes a little longer than a boneless one of the same weight. The bone slows down heat getting to the center. When calculating bone-in ham cooking time, plan for at least 12-15 minutes per pound at 325°F. Always rely on the internal temperature of ham (140°F) to know when it’s truly ready, rather than just the clock.
Special Notes for Spiral Cut Ham Recipe
A spiral cut ham is convenient but dries out faster. Here are moist ham tips just for spiral cuts:
- Keep it Covered: It is extra important that you are covering ham in Dutch oven for almost the entire cooking time. The steam is key here.
- Lower Temp: Consider using the lower end of the temperature range, like 300-325°F.
- Short Cooking Time: Spiral hams usually heat up faster. Start checking the internal temperature of ham sooner than you would a solid ham. It might only need 8-12 minutes per pound.
- Add Extra Liquid: Make sure there is a good amount of liquid in the bottom of the pot. You can even pour some over the top before covering.
- Glaze Late: If glazing (see below), wait until the very end. Glazing too early can dry the outside slices.
Making a Glazed Ham Recipe
Glazing is a great way to add flavor and a shiny look to your ham. You usually add the glaze in the last part of cooking.
When to Glaze
Add the glaze during the last 30-45 minutes of the cooking time.
Ham Glaze Ingredients
You can buy ham glaze packets, but making your own is easy and often tastes better. A basic glaze is a mix of sweet, tangy, and maybe a little spicy.
Here are some common ham glaze ingredients:
- Brown sugar (light or dark)
- Honey or maple syrup
- Mustard (Dijon, yellow, or spicy brown)
- Vinegar (apple cider vinegar works well)
- Spices (ground cloves, cinnamon, ginger, allspice, or a ready-made ham spice mix)
- Juice (pineapple, orange, apple) or soda (cola, ginger ale) for thinning and flavor
A Simple Glazed Ham Recipe Example
Here’s a simple recipe you can use:
Brown Sugar & Mustard Glaze
Ingredients:
- 1 cup packed brown sugar
- 1/4 cup Dijon mustard
- 1/4 cup honey or maple syrup
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon ground cloves (optional)
Steps:
- Mix all the ingredients in a small pot or bowl.
- If using a pot, you can heat it gently on the stove to help the sugar dissolve, but don’t boil it hard. Just warm it up. If mixing in a bowl, just stir well.
- Take the Dutch oven out of the oven carefully. The ham should be close to its target internal temperature of ham (like 130-135°F).
- Remove the lid.
- Generously brush or spoon the glaze all over the top and sides of the ham. Try to get some into the score marks.
- You can put the lid back on loosely, or for a crispier glaze, leave the lid off.
- Put the Dutch oven back in the oven.
- Continue cooking for another 30-45 minutes, basting ham while cooking with the glaze every 15 minutes. The glaze should look shiny and a little sticky.
- Check the internal temperature of ham again. It needs to be at least 140°F. If it hits 140°F before the glaze is ready, you can take the ham out and let it rest while you briefly put the Dutch oven back in the oven (if the glaze is still on the ham) for a few minutes with no lid to help the glaze set faster, watching carefully so it doesn’t burn. Or, you can tent the ham loosely with foil and let it rest.
Moist Ham Tips Summarized
Getting a moist ham is the goal. The Dutch oven helps a lot, but here are the best tips:
- Use Liquid: Always put about 1/2 inch of liquid (water, broth, juice) in the bottom of the Dutch oven.
- Keep it Covered: Keep the lid on the Dutch oven for most of the cooking time. This traps steam. Only take it off to baste or glaze. This is key for covering ham in Dutch oven correctly.
- Baste: Spoon or brush the liquid over the ham every 30-45 minutes (basting ham while cooking).
- Don’t Overcook: Use your thermometer! Only cook until the internal temperature of ham is 140°F for pre-cooked ham. Going higher will dry it out.
- Rest the Ham: Let the ham sit outside the oven for 15-20 minutes before carving. Cover it loosely with foil. This lets the juices settle back into the meat instead of running out.
- Spiral Cut Care: For spiral cut ham, be extra careful with cook time and temp. Cook cut-side down if possible, add plenty of liquid, and keep it covered tight.
Checking the Ham’s Inside Heat
Knowing the internal temperature of ham is the only way to know for sure it’s ready and safe to eat (if pre-cooked).
- Use a good meat thermometer.
- For a pre-cooked ham, the safe serving temperature is 140°F (60°C).
- Put the thermometer probe into the thickest part of the ham.
- Avoid touching the bone if it’s a bone-in ham. The bone is hotter and will give a wrong reading. Stick the probe away from the bone.
- For a spiral cut ham, try to put the probe into the solid part near the bone, avoiding the slices if possible.
- Check the temperature in a couple of different spots to be sure.
Start checking the temperature earlier than you think you need to. You can always cook it longer, but you cannot fix an overcooked, dry ham.
Finishing Up: Rest and Carve
Once your ham hits 140°F (or 160°F for fresh ham, but we’re doing pre-cooked here) and your glaze looks nice, take the Dutch oven out of the oven.
Carefully lift the ham out of the pot and put it on a cutting board. Loosely cover it with aluminum foil. Let it rest for at least 15-20 minutes. This resting time is very important for keeping the ham moist. The juices that were pushed to the center while cooking will spread back through the meat.
After resting, carve the ham. For a bone-in ham, slice away from the bone. For a spiral cut ham, the slices are already made, so you might just need to cut around the bone to free the slices.
Putting It All Together: Steps for a Perfect Dutch Oven Ham
Here are the steps laid out simply:
- Prep Ham: Take ham from fridge 1-2 hours before cooking. Remove packaging. Score the fat if needed.
- Prep Pot: Place rack or veggies in Dutch oven. Add 1-2 cups liquid (water, broth, juice).
- Place Ham: Put ham on rack in Dutch oven, fat-side up (if any).
- Cover and Heat: Put the lid on covering ham in Dutch oven. Put in preheated oven at 325°F (160°C).
- Calculate Time (Roughly): Plan about 10-15 minutes per pound for pre-cooked ham, maybe a bit more for bone-in ham cooking time, possibly less for spiral cut.
- Cook and Baste: Cook for the calculated time. Every 30-45 minutes, carefully remove lid and baste ham with liquid.
- Check Temperature: Start checking internal temperature of ham about 30-45 minutes before planned end time. It needs to reach 140°F (60°C). Check in the thickest part, away from bone.
- Glaze (Optional): When ham is close to 140°F (last 30-45 mins), take off lid. Brush on glaze (ham glaze ingredients mixed). Return to oven (lid off or loosely on). Baste with glaze every 15 mins until temp is reached and glaze looks good. (See glazed ham recipe section).
- Rest: When ham reaches 140°F, take it out of the oven. Place on cutting board. Cover loosely with foil. Let rest 15-20 minutes.
- Carve and Serve: Slice and enjoy your moist ham!
| Ham Type | Oven Temp | Rough Time per Pound (Pre-cooked) | Target Internal Temp | Basting? | Glaze Time |
|---|---|---|---|---|---|
| Pre-cooked | 325°F or 350°F | 10-15 minutes | 140°F (60°C) | Yes | Last 30-45 mins |
| Bone-In | 325°F or 350°F | 12-15 minutes | 140°F (60°C) | Yes | Last 30-45 mins |
| Boneless | 325°F or 350°F | 10-12 minutes | 140°F (60°C) | Yes | Last 30-45 mins |
| Spiral Cut | 300°F or 325°F | 8-12 minutes | 140°F (60°C) | Yes | Last 20-30 mins |
Note: Times are just guides. Always use a thermometer to check internal temperature of ham.
Troubleshooting Common Issues
Even with a Dutch oven, sometimes things happen.
- Dry Ham: This is usually from cooking too long or at too high a heat. Make sure you are covering ham in Dutch oven tightly. Use plenty of liquid. Basting ham while cooking helps. Most importantly, check the internal temperature of ham and stop cooking when it hits 140°F. If it’s already a little dry, slice it thinner and serve with extra glaze or gravy. Use moist ham tips next time!
- Ham Not Heating Through: Is your oven temperature correct? Did you check the temp in the thickest part away from the bone? Put it back in the oven, covered, and keep checking the temperature.
- Glaze Not Setting: Did you leave the lid off for the last part? Was the temperature high enough at the end? Sometimes glazes just don’t get super thick. It will still taste good! Next time, you can cook the glaze ingredients in a small pot on the stove first to thicken it a bit before brushing it on.
- Ham Doesn’t Fit: You need a bigger Dutch oven or a smaller ham! Don’t try to force it or leave the lid partly off, as this will let out all the moisture.
Why This Way Works So Well
Cooking a pre-cooked ham in a Dutch oven works because:
- The heavy pot holds and spreads heat evenly.
- Covering ham in Dutch oven traps steam from the liquid, keeping the ham incredibly moist.
- You can add flavor to the ham by using tasty liquid like broth or juice.
- It is a simple, mostly hands-off process once the ham is in the oven.
- It gives you a perfect base for adding a delicious ham glaze ingredients and creating a beautiful glazed ham recipe.
Following these steps, paying attention to oven temperature for ham, internal temperature of ham, basting ham while cooking, and using the moist ham tips like keeping the lid on, will help you make a wonderful ham.
Storing Leftovers
Let any leftover ham cool down within two hours of cooking. Store it in airtight containers or wrapped tightly in plastic wrap or foil in the fridge for 3-4 days. For longer storage, you can freeze it for 1-2 months.
Frequently Asked Questions (FAQ)
Q: Can I use water as the liquid?
A: Yes, water works fine for keeping the ham moist. But using broth, juice (like apple or pineapple), or cider will add extra flavor to the ham as it cooks.
Q: How long does a ham take to cook in a Dutch oven?
A: For pre-cooked ham, plan about 10-15 minutes per pound at 325°F. A bone-in ham cooking time might be on the longer end of that range. Always cook until the internal temperature of ham reaches 140°F (60°C). Use a thermometer!
Q: Do I have to baste the ham?
A: You don’t have to, but basting ham while cooking helps keep the surface moist and adds flavor. It’s one of the key moist ham tips. The Dutch oven helps reduce the need for constant basting compared to an open roasting pan.
Q: Can I skip the glaze?
A: Yes, you can definitely skip the glaze. The ham will still be delicious, especially if you used flavorful liquid. The glaze just adds extra sweetness and shine.
Q: My Dutch oven is too small. What can I do?
A: You need a bigger pot or a smaller ham. Trying to squeeze a ham into a pot that’s too small or not being able to get the lid on tightly will make the ham dry. If you don’t have a big enough Dutch oven, use a roasting pan with a lid or cover the pan tightly with foil.
Q: What is the best oven temperature for ham?
A: For pre-cooked ham, 325°F (160°C) is often recommended for its gentle heat, which helps keep the ham moist. 350°F (175°C) is also commonly used but might need closer watching, especially for spiral cut ham.
Q: How do I check the internal temperature of ham correctly?
A: Push a meat thermometer into the thickest part of the ham. Make sure it does not touch the bone if there is one. The goal for pre-cooked ham is 140°F (60°C).
Q: How long can I keep leftover ham?
A: Store leftovers in the fridge in a sealed container for 3-4 days.
Cooking a ham in a Dutch oven is a simple, reliable way to get a moist and flavorful main dish for any meal. With a little attention to temperature and time, you will have a perfectly cooked ham ready to enjoy!