How do I prevent the ham from drying out?

Since the dutch oven creates a moist heat when roasting, it is a great tool for baking ham. I also cover the ham with the lid for at least half the cooking time. Frequent basting with the glaze and checking the internal temperature to check when it is done will also help prevent dried ham.

Should I sear the ham before baking?

I feel it is a matter of personal preference. Some people may like a crust on the outer part of the ham. And so cooking a ham in a dutch oven is perfect to sear on the stovetop and then transfer to the oven.

Can I add other ingredients to the Dutch oven with the ham?

If you want to make this a one pot recipe , I think carrots, parsnips, quartered white or sweet potatoes or turnips would taste delicious baking along with the ham. Just add them about 45 minutes before the ham is done. If there is alot of liquid in the bottom of the pot, you can pour some off (save for a ham soup).

What can I do with leftover ham?

If you are lucky enough to have leftover ham, it will reheat nicely for a second meal. Or use the ham for salads, casseroles or quiche. And the ham bone will make delicious soups! Here are some recipes that use leftover ham : Julienne salad , Creamy onion soup , Ham and Lentil soup and Navy Bean Soup .

Dutch Oven Ham ⋆

Description

This flavorful dutch oven ham is so easy to make and is perfect to serve at your holiday dinner or for all your special occasions. A simple syrupy glaze (with a sugar free option) adds just the right amount of sweetness to this delicious baked ham.

Ingredients

Units Scale

5.5 pound semi-boneless pre-cooked ham
1 tablespoon Dijon mustard
1/3 cup orange juice
1/2 cup maple syrup
1/4 cup brown sugar

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Instructions

Remove ham from refrigerator and bring to room temperature for about 30 minutes. Preheat oven to 350°F.
Using the long end of a meat thermometer, carefully poke about 15 holes into the ham. Place ham, cut side down, in dutch oven.
In a small bowl, stir together the glaze mixture and slowly poor over the ham. Baste the ham with the glaze several times to fully coat.
Cover with lid and bake for approximately 1 hour, baste again and finish heating for a total of 90 minutes to 2 hours, depending on the size of your ham.
Uncover the dutch oven for the last 30 minutes.
It is done when it reaches 140°F with an internal meat thermometer. On average the ham will take 15-20 minutes per pound to be fully heated through.
Baste ham again. Let rest for 20 minutes before slicing.

Notes

* If you like a thicker, sweeter glaze, you should double the glaze ingredients. Pour into a small saucepan and bring to a low boil for 1-2 minutes, stirring well. The glaze will thicken as it cooks.

* You can also use a brown sugar or maple syrup substitute if you want to lower the sugar calories.

* Try not to leave the oven door open too long as you are basting or the oven temperature will lower.

*Store leftovers, covered, in the refrigerator for 3-4 days. Reheat on a covered dish or plate in the microwave for about 1-2 minutes. Or reheat on the stovetop over low-medium heat for 2 minutes. Add a few tablespoons of water to keep the ham moist.

*Freeze in an airtight container for up to 3 months. Defrost overnight in the refrigerator.

*Nutrition is an estimate based on calculations by Nutrifox with the sugar free options.