Dutch Oven Ham With Maple Orange Glaze
This Dutch Oven Ham is tender, juicy, and coated in the most delicious maple orange glaze. It tastes like a holiday showstopper, but it couldn't be easier. With real-food ingredients and a foolproof Dutch oven method, this is the ham you'll make for Christmas, Easter, or any time you want a comforting main dish without stress.
Servings: 10 people
Calories: 61kcal
Equipment
- 1 Dutch Oven 5-7 oz quart
- 1 Basting Brush
Ingredients
- 1 5-7lb Boneless Ham fully cooked
- ½ cup Filtered Water
- ½ cup Pure Maple Syrup
- ¼ cup Coconut Sugar
- 1 teaspoon Orange Zest
- ⅓ cup Orange Juice
- 1 tablespoon Stone Ground Mustard
- ¼ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
Instructions
- Preheat And Prep The Ham: Preheat your oven to 325°F. Remove all packaging and any netting from the ham so it cooks evenly. Place the ham cut side down in your Dutch oven and pour ½ cup water around the bottom of the pot to help keep it moist. Use the end of a meat thermometer or a wooden skewer to poke 12-15 small holes across the surface. This helps the glaze soak in instead of sitting only on the outside.1 5-7lb Boneless Ham, ½ cup Filtered Water
- Make The Glaze: Add the maple syrup, coconut sugar, orange zest, orange juice, stone ground mustard, salt, and pepper to a small saucepan. Warm the mixture over medium-low heat for 5-7 minutes, stirring occasionally, until the glaze becomes glossy and slightly thickened. It should lightly coat the back of a spoon. Set aside while you start the ham.½ cup Pure Maple Syrup, ¼ cup Coconut Sugar, 1 teaspoon Orange Zest, ⅓ cup Orange Juice, 1 tablespoon Stone Ground Mustard, ¼ teaspoon Sea Salt, ¼ teaspoon Black Pepper
- First Bake (Covered): Pour half of the glaze over the ham, letting it drip down the sides. Cover the Dutch oven with the lid and bake for 10-15 minutes per pound (about 50-75 minutes for a 5-pound ham).
- Caramelize at 400°F: Increase the oven temperature to 400°F. Remove the lid from the Dutch oven. Brush the remaining glaze generously over the ham, making sure to get it into the holes you poked earlier. Return the ham to the oven and bake uncovered for 12-18 minutes, or until the glaze becomes sticky, glossy, and slightly caramelized on the outside.
- Rest And Slice: Remove the ham from the oven and let it rest for 10-15 minutes to help the juices settle. Transfer to a cutting board, slice to your preferred thickness, and spoon any extra glaze from the bottom of the pot over the slices before serving.
Notes
Expert Tips And Notes
- Choose High-Quality Ham: Look for a fully cooked boneless ham without added sugars, dyes, or preservatives.
- Don't Skip The Poked Holes: Poking 12-15 small holes across the surface helps the glaze soak into the ham instead of sliding off, especially with dense boneless hams.
- Simmer The Glaze Gently: Let the glaze warm on medium-low until it becomes glossy and slightly thickened. This helps it cling to the ham without becoming overly sticky or heavy.
- Use Your Dutch Oven To Your Advantage: The tight-fitting lid traps steam and keeps the ham incredibly moist. This is one of the easiest ways to warm a ham without drying it out.
- Rest Before Slicing: Allow the ham to rest for 10-15 minutes to help the juices settle so your slices stay tender and juicy.
Nutrition
Calories: 61kcal | Carbohydrates: 15g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 143mg | Potassium: 55mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 18IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 0.1mg
