Making a baked ham in a Dutch oven is wonderfully simple and produces a juicy, flavorful centerpiece for holidays like Easter, Thanksgiving and Christmas, as well as graduations and family gatherings. This hands-off recipe works especially well for beginner cooks: the ham is already cooked, so you mainly reheat, glaze and serve.
If you’ve never baked a ham before, below you’ll find everything you need to make a tender spiral ham with a Sicilian-inspired Marsala glaze. Because the ham is precooked, this method minimizes hands-on time while delivering great results.
This Marsala-glazed ham pairs beautifully with sides like macaroni and cheese, mashed or roasted potatoes, roasted vegetables and sautéed greens. It also makes excellent leftovers for sandwiches, quiches and soups.
What is a Spiral Ham?
A spiral ham is a whole or half, fully cooked ham that a machine slices into thin, even spiraled layers. Most spiral hams are cured and often smoked; they can be bone-in or boneless. They fall into the category of city hams—different from country hams—and come from the upper portion of the pig’s hind leg.
Spiral hams are usually sold in halves of about 7–10 pounds. The half closer to the pig’s leg is called the shank half, while the half nearest the body is the butt half. This recipe is written for a bone-in spiral ham, which tends to hold more moisture and flavor than boneless varieties and is easy to serve.
Because spiral hams are pre-sliced, they can dry out if heated too aggressively. Baking the ham in a Dutch oven with a small amount of braising liquid creates a moist environment that keeps the meat tender and juicy.
The Ham Glaze
A glaze brings balance and caramelized edges to the ham. Many spiral hams include a packet of glaze, but the homemade Marsala glaze here combines Marsala wine, orange juice, brown sugar, butter, soy sauce (or tamari) and Dijon mustard, finished with a cornstarch slurry to thicken. The glaze is brushed on toward the end of cooking so it caramelizes while the ham reaches the correct internal temperature.
Baking a ham in a Dutch oven is an ideal hands-off entrée for holidays. It requires little prep, serves a crowd, yields delicious leftovers and fills the kitchen with an irresistible aroma.
Ingredients for Baked Ham in a Dutch Oven
To make this recipe you’ll need:
- Ham: One 7–10 pound precooked, bone-in spiral ham (adjust for size). Bone-in hams usually stay juicier and have more flavor, but you can use boneless if needed—the timing will differ.
- Onion and orange juice: Thinly sliced onion and a small amount of orange juice provide braising moisture and flavor in the Dutch oven.
- Glaze ingredients: Marsala wine, additional orange juice, brown sugar, butter, soy sauce or tamari, Dijon mustard and cornstarch for the Marsala glaze.
How to Make Baked Ham in a Dutch Oven
Because the ham is already cooked, the main tasks are reheating gently, preparing the glaze and glazing toward the end. The core steps are:
- Preheat the oven to 325°F. Lightly oil the bottom of the Dutch oven and scatter the sliced onions over the oil.
- Place the ham cut-side down on the onions, pour in about 4 tablespoons of orange juice (or water/Marsala), then cover the Dutch oven with its lid or tightly with foil if the ham is too tall.
- Bake covered at 325°F for about 12–18 minutes per pound, checking the internal temperature after about 90 minutes. The ham should reach 140°F in the center.
- While the ham bakes, prepare the Marsala glaze: in a large saucepan combine 1 cup Marsala wine, 1 cup orange juice, 5 tablespoons butter, 3 tablespoons soy sauce or tamari, 2 tablespoons Dijon mustard and 1 1/3 cups packed brown sugar. Heat gently, whisking until the butter melts and the sugar dissolves. Keep the mixture at a light simmer for about 20 minutes and whisk frequently to reduce slightly.
- Make a cornstarch slurry with 2 tablespoons water and 1 tablespoon cornstarch, then whisk it into the glaze to thicken until it lightly coats the back of a spoon. Remove from heat and keep warm or bring to room temperature before using.
- After about 2 hours of covered cooking (timing varies by ham size), uncover the ham and remove most of the braising liquid, leaving a little behind. Increase the oven temperature to 375°F and brush the ham generously with glaze. Return the ham uncovered and baste with glaze every 20 minutes until the internal temperature reaches 140°F and the glaze has caramelized.
- Remove the ham from the oven and let it rest about 10 minutes. Serve any remaining glaze on the side.
How to Carve a Spiral Ham
Spiral hams are pre-sliced in a continuous spiral, so carving is straightforward. Use a sharp carving, boning or chef’s knife: make a cut around the bone to free the slices, then remove the top slices onto a platter. Cut along natural breaks or fat lines to separate sections and use kitchen shears if needed for connective tissue. Keep the bone for making soups or broth.
Frequently Asked Questions
If you are using a pre-sliced spiral ham, scoring is not necessary. For a whole non-spiral ham, scoring helps the glaze penetrate—cut shallow diagonal lines about 1″ apart to create a diamond pattern.
Yes. The Marsala glaze here is one option; you can use a packaged glaze or any other glaze recipe you prefer.
The USDA recommends heating fully cooked hams to an internal temperature of 140°F. Use a stem thermometer to check the thickest part of the ham.
Plan about ½ pound per person for a bone-in ham and roughly 1/3 pound per person for a boneless ham, accounting for bones and shrinkage.
Cook the spiral ham covered at a low temperature with a little braising liquid to keep it moist. A Dutch oven traps steam and creates a humid cooking environment. Baste frequently with glaze and monitor the internal temperature to avoid overcooking.
You can eat precooked hams cold, but heating and glazing improves flavor and texture for a holiday serving.
If there is space, add large chunks of root vegetables during the last 45 minutes of cooking for a simple one-pot meal. Remove excess liquid before adding vegetables if necessary.
Serving Suggestions
This ham pairs well with roasted garlic mashed potatoes, pesto roasted potatoes, creamed spinach, sautéed greens or green beans with potatoes. Offer cranberry sauce with orange, grainy mustard or a saffron aioli on the side for extra flavor.
How to Store, Freeze and Reheat Leftovers
Store leftover ham and bones in an airtight container in the refrigerator for up to five days. For longer storage, wrap tightly or use freezer bags and freeze for up to two months for best quality. Keep bones separately for soups and stews.
To reheat sliced ham without drying it out, place slices in a small pan with a little water, cover and warm over medium-low heat until heated through. Leftover ham works great in sandwiches, frittatas, quiches and soups.
Top Tips for Dutch Oven Baked Ham
- Ham selection: Choose a precooked ham that fits your Dutch oven.
- Make the glaze ahead: The Marsala glaze can be made 4–5 days in advance and refrigerated; bring to room temperature or warm gently before using.
- Dutch oven size: A 7-quart Dutch oven will hold up to a 10-pound ham; you may need foil if the ham is taller than the lid.
- Extra glaze: Serve additional glaze on the side for guests.
- Remove packaging: Before cooking, remove all packaging, including any plastic discs or buttons.
- Braising liquid: Orange juice is used here, but chicken or vegetable broth, Marsala wine or water also work.
- Save the bone: Ham bones are excellent for split pea soup, lentil soup and broths.
