Dutch Oven Ham With Maple Orange Glaze

Dutch Oven Ham is a fully cooked boneless ham warmed in a covered Dutch oven and finished with a sticky maple orange glaze. It's an easy holiday main for Christmas, Easter, or Thanksgiving, with tender, juicy slices and very little hands-on work. I use pure maple syrup, coconut sugar, and fresh orange instead of a traditional brown sugar glaze, then uncover the ham at the end for a glossy, caramelized finish.

Why Cook Ham In A Dutch Oven?

I used to feel a little intimidated when it came to cooking ham for the holidays. Turkey always felt straightforward, but ham? I had no idea where to start. The funny thing is that ham is actually one of the easiest main dishes you can make, especially when you use a Dutch oven.

Once I realized that all you're really doing is reheating a fully cooked ham and giving it a great glaze, everything changed. Now this is one of my go-to holiday mains, and I love how little effort it takes.

For this recipe, I use a 5-pound fully cooked boneless ham in my 7.25-quart Dutch oven. The heavy lid helps trap heat and steam, keeping the ham tender as it warms. Then I remove the lid for the final few minutes so the maple orange glaze turns sticky and caramelized without drying out the ham.

In our home, this Dutch Oven Ham has become the perfect centerpiece for Christmas or Easter. It's a great alternative for Thanksgiving if turkey isn't your thing. And if you don't have a Dutch oven, you can try my Traeger Smoked Ham instead.

If you're looking for more easy Dutch oven recipes, check out reader favorites like Dutch Oven Pot Roast, Dutch Oven Chili, Dutch Oven Barbacoa, and Dutch Oven Meatloaf.

Why Cook Ham in a Dutch Oven?

A Dutch oven is one of the most dependable ways to cook a ham because the heavy lid traps steam and keeps the heat even from all sides. It's truly the best way to cook ham so it stays moist, especially with boneless cuts that can dry out in a traditional roasting pan.

The enclosed heat helps the glaze build flavor while keeping the ham tender and juicy. If you've ever worried about ham turning tough or stringy, the Dutch oven solves that problem and makes the entire process foolproof.

Ingredients You'll Need

• Ham: Choose a high-quality, fully cooked boneless ham. I like Niman Ranch because their hams are minimally processed, not pumped with sugary glazes, and come from animals raised with care. A boneless, non-spiral ham gives you clean slices and reheats evenly in the Dutch oven, which is exactly what you want for a holiday main dish. 
• Maple Syrup: Pure maple syrup adds natural sweetness and helps create that beautiful caramelized finish without relying on refined sugar. It delivers richness while still keeping the glaze balanced rather than overly sweet.
• Coconut Sugar: Coconut sugar brings warmth and depth to the glaze. Unlike traditional brown sugar, it's less processed and has a mellow, almost caramel-like flavor that pairs perfectly with ham. It also gives the glaze a gorgeous golden color.
• Orange Juice and Zest: Fresh orange juice adds brightness and acidity that helps cut through the richness of the ham, while orange zest adds a fragrant citrus aroma that makes the glaze feel more elevated. Together they create a holiday-forward flavor that feels both classic and fresh. This pairing also keeps the glaze from tasting flat, especially when working with real-food sweeteners.
• Stone Ground Mustard: Stone-ground mustard adds a subtle savory note and just enough tang to round out the glaze. It helps balance the sweetness and gives the glaze a little complexity without taking over the flavor.
• Sea Salt and Black Pepper: A simple mix of Redmond Real Salt and freshly cracked black pepper enhances every ingredient. I prefer Redmond because it's mineral-rich and less harsh than standard table salt. A little seasoning goes a long way here since the ham is already cured, but the right balance brings out the best in the maple, citrus, and mustard.

See the recipe card for full information on ingredients and quantities.

How long to cook ham in a Dutch oven

For a fully cooked boneless ham, plan on about 10-15 minutes per pound covered at 325°F, followed by 12-18 minutes uncovered at 400°F to caramelize the glaze. These cooking times are based on the 5-pound fully cooked boneless ham I tested.

Cooking times can vary depending on the size and shape of your ham, so use this chart as a guide and check the internal temperature with a meat thermometer.

Finishing Step at 400°F: After the initial covered bake, increase the oven temperature to 400°F and cook the ham uncovered for 12-18 minutes, until the glaze is sticky and caramelized. Make sure larger hams fit comfortably in your Dutch oven with the lid closed.

Storage And Reheating

• Refrigerator: Store sliced ham in an airtight container for 3-4 days. I like keeping a little of the cooking liquid or glaze with the ham to help it stay tender during the week.
• Freezer: Freeze ham in tightly wrapped portions for up to 2 months. Let it cool before freezing, and thaw overnight in the refrigerator for the best texture.
• Reheating: Warm leftovers in a covered dish in a 325°F oven, adding a splash of broth or a spoonful of glaze to keep the slices tender. Heat until the ham reaches 165°F internally.
• Meal Prep Tip: Slice and portion leftover ham into individual containers for easy lunches, sandwiches, or breakfast recipes throughout the week.