This Dutch oven spiral ham is a holiday main dish that can be made over your campfire or on your stovetop at home. It is juicy and tender, thanks to a brown sugar, mustard, and orange glaze that coats each slice.
If you've ever wondered if you can cook ham in a Dutch oven, the answer is yes! Cooking it in your Dutch oven keeps the meat beautifully juicy and tender and allows you to enjoy a fancier meal, even when you're enjoying the great outdoors. This makes it an ideal meal for holiday camping trips at Thanksgiving, Christmas, or Easter.
Why This Recipe is Great for Camping
- You can make the glaze ahead of time so you've got less to do at camp.
- The ham can be cooked over the fire or on your grill or camp stove.
- Cleanup is quick and easy.
Ingredients and Substitutions
- Ham--I recommend using a spiral cut ham for this recipe. It will heat through evenly, and the glaze will soak down between each slice. You can make it with uncut hams, but the cook time will be a little longer.
- Orange juice--This adds some acidity to the glaze and also keeps the ham moist while it cooks.
- Brown sugar--This adds sweetness to the glaze.
- Dijon mustard--The tang of the mustard pairs nicely with the sweetness of the glaze. You can substitute any other type of mustard, if you prefer. Even regular yellow mustard will work fine.
How to Cook Ham in a Dutch Oven
- Place the ham in a parchment-lined Dutch oven. Pour half of the orange juice over the ham.
- In a small saucepan, make the ham glaze by combining the remaining orange juice, brown sugar, butter, and Dijon mustard. Bring to a boil over medium heat, and simmer for 5 minutes.
- Cover the Dutch oven and place it over hot coals or over medium-low heat on a stovetop or grill. Cook until the ham is almost heated through.
- Brush liberally with glaze and continue to cook until the ham reaches an internal temperature of 145°F.
Choosing the Right Ham
When selecting a ham at your local store, you'll be faced with several options. The majority you will encounter have already been cooked, whether cured or smoked. While it is possible to get raw ham, it usually requires acquiring from a specialty butcher. While you can make this with an uncut bone-in or boneless ham, I highly recommend using spiral cut ham for several reasons.
- It will cook more quickly and evenly than an uncut ham.
- It's extremely easy to carve, which is a huge bonus if you're camping.
- It's ideal for Dutch oven cooking. Because they are already cut, spiral hams can tend to dry out when baked in the oven. Because this recipe uses a covered Dutch oven, moisture is trapped inside the pot and the slices stay juicy and tender.
Ham and potatoes is a classic pairing, so I highly recommend serving it with grilled scalloped potatoes or make-ahead roasted potatoes. Round out the meal with a green salad, green bean casserole, or some carrots roasted in a foil packet.
It depends on the size of the ham. If you're cooking spiral ham in your Dutch oven, plan for about 15 minutes per pound for boneless ham and 18 to 20 minutes per pound for bone-in ham. If you're cooking your ham over the fire, the temperature of the coals and the distance that you have your pot from the coals will also impact the cooking time.
I recommend using a 7-quart Dutch oven if your ham is between 3 and 6 pounds. This should fit comfortably.
Tips and Troubleshooting
- Lining your Dutch oven with parchment or foil makes for quick clean up, and makes it easy to lift the ham out of the pot.
- Don't toss out your ham bone! It's perfect for making soup.
- Store leftover ham in a sealed container in your fridge or cooler for up to 3 days. Reheat in your Dutch oven over medium heat with a little water or orange juice in the bottom until warmed through.
- This Dutch oven ham recipe is suitable for gluten-free diets.
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Dutch Oven Ham
- 6 to 7-quart Dutch oven
- One (4-pound | 1.6-kg) spiral cut ham preferably bone-in
- ½ cup orange juice divided
- ⅓ cup brown sugar
- 2 tablespoons butter
- 2 tablespoons Dijon mustard
- If cooking over a campfire, prepare a fire and let it reduce to hot coals.
- Line a large Dutch oven with parchment paper. Place the ham in the Dutch oven and pour ¼ cup of the orange juice over it.
- In a small saucepan, combine the remaining ¼ cup of orange juice, sugar, butter, and mustard and bring to a simmer over medium heat, stirring occasionally. Simmer for 3 minutes, then remove from the heat.
- Cover the Dutch oven and place it over the hot coals or over medium-low heat on a camp stove or stovetop. Let it cook until the ham is heated to 130°F (55°C), about 1 hour. Replenish the coals if necessary to maintain even heat.
- Remove the lid and brush the ham generously with the glaze, letting it run down between any slices that have started to separate. Cover the Dutch oven and continue cooking until the ham has reached an internal temperature of 145°F (63°C), 10 to 15 minutes more.
- Slice and serve.
- Get ahead--Make the glaze up to 3 days before using. Store it in a sealed container in your fridge or cooler.
- Line the Dutch oven--Lining your Dutch oven with parchment or foil makes for quick clean up, and makes it easy to lift the ham out of the pot.
- Save the ham bone--Don't toss out your ham bone! It's perfect for making soup.
- Storage and reheating--Store leftover ham in a sealed container in your fridge or cooler for up to 3 days. Reheat in your Dutch oven over medium heat with a little water or orange juice in the bottom until warmed through.
- Dietary--This Dutch oven ham recipe is suitable for gluten-free diets.