Maple Mustard Glazed Dutch Oven Ham (2024)

Maple mustard glazed Dutch Oven Ham is the juiciest, flavor packed ham you ever tried.

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This Dutch Oven Ham has a delicious spicy mustard and maple syrup glaze that is outstanding. Cooking in the Dutch Oven allows the moisture to be retained giving the most juicy ham you ever tried.

Of course cooking a Dutch Oven Ham will be more popular for the holiday season. We like to make a smoked turkey and then bake a ham like this.

It doesn't necessarily have to only be for this time though. A ham is delicious year round, and makes great leftover meals.

❤️ Why you'll love it

• The maple syrup and mustard glaze has a fantastic flavor, along with the citrus of the orange zest.
• This handful of ingredients packs a powerful punch of a flavor.
• Prep work takes just 5 minutes.
• Great for Thanksgiving and Christmas dinner.
• Can be a great outdoors recipe - liberallywrap the ham in aluminum foil and cook over charcoal briquets. Try it on your next camping trip.
• Leftovers (especially the ham bone) make the best Slow Cooker Cajun 15 Bean Soup.

🧅 Ingredients

• Smoked Spiral Ham
• Brown Sugar
• Maple Syrup
• Black Pepper
• Spicy Brown Mustard
• Rosemary
• Orange Zest

See recipe card at the bottom of this post for quantities.

🥣 Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

• Step 1: Add the maple syrup, brown sugar, mustard, orange zest, rosemary and black pepper (glaze ingredients) to a small mixing bowl and mix well with a whisk.
• Step 2: Add the ham to a large Dutch Oven cut side down on the bottom of the Dutch Oven (7 Quart or bigger) then brush this ham glaze all over the ham.
• Step 3: Cover with the lid then add to a preheated oven.
• Step 4: Bake for 15 minutes per pound.

• In the recipe photographed, I used a 10lb Bone-in ham. It just about fit in my 7.5 Quart Dutch Oven. Cooked for 2-½ Hours.

Hint: Take out of the oven half way and baste with the juices/glaze in the pot then put back to finish cooking.

🔄 Substitutions and Variations

• Grain Mustard- instead of spicy brown mustard, or you could use Dijon mustard.
• Dark Brown Sugar - instead of light brown.
• Fresh Thyme - you could add this with the rosemary.
• Honey Glaze - use honey instead of maple syrup.
• Green Onions - Mix into the glaze.

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🔌 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

I used a 7.5 Quart Dutch Oven for this recipe. I have an affiliate link for the same pot in the recipe card below.

📘 More Dutch Oven Recipes

🧊 Storage

Once the Dutch Oven Ham has cooled completely, store in an airtight container in the refrigerator for up to 5 days.

It will freeze well. Store in a freezer safe container for up to 3 months.

💡 Tips

Expert Tip: Leftover ham has a million different uses. Even though we're a small family I love to cook a huge ham so that I have leftovers and can make sandwiches or another meal that uses ham.

👩‍🍳 FAQs

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4.34 from 3 votes

Dutch Oven Ham

Maple mustard glazed Dutch Oven Ham is the juiciest, flavor packed ham you ever tried.

Prep Time5 minutes mins

Cook Time2 hours hrs 30 minutes mins

Total Time2 hours hrs 35 minutes mins

Servings: 8

Cuisine: Thanksgiving

Author: Melanie Cagle

Video

Equipment

• Lodge 7.5 Quart Enameled Cast Iron Dutch Oven with Lid

Ingredients

• 1 10lb Bone-In Spiral Cut Ham
• ¾ Cup Maple Syrup
• ½ Cup Light Brown Sugar
• 3 Tablespoons Spicy Brown Mustard
• Zest of 1 Orange
• 1 Tablespoon Fresh Rosemary chopped
• 1 Tablespoon Fresh Black Pepper

Instructions

• Preheat oven to 350°F.

• Add the maple syrup, mustard, brown sugar, orange zest, rosemary and black pepper to a small mixing bowl and mix thoroughly with a whisk.

• Place the ham into the Dutch Oven (cut side down) and brush all over with the glaze until all the glaze is gone.

• Place the lid on the Dutch Oven and place in the oven. Cook for 15 minutes per pound - or until an internal thermometer reads an internal temperature of 145°F.

Notes

When I opened this ham for photography, there was no net holding it together (weird). Every ham I ever got was already trussed for you. I had to do this with my kitchen string, very messily as I'm not the best at this. Otherwise my ham would have slid around in the pot.

I added the rosemary and orange slices for garnish, after the cooking period.

Nutrition

Serving: 1g | Calories: 160kcal | Carbohydrates: 35g | Protein: 4g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 235mg | Fiber: 1g | Sugar: 31g

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