Dutch Oven Ham


Active Member
I've got a craving for a good sweet bark ham! Anyone have a proven recipe they care to share? Here is what I've come up with but I've no experience cooking ham so I'm not real confident. Any suggestions are welcome:

12" Dutch Oven:
About a 3lbs pre diamond cut ham
Cloves stuffed into the cuts
Cover with Honey
Then cover with this dry rub:
2 cups Brown Sugar
2 Tbsp Salt
1 Tbsp Crushed Black Pepper
2 tsp Chili Pepper

I want it to cook slow. so I was thinking 8 coals under and 12 coals on top.

I've never done a ham, but have cooked many briskets and pork buts, and usually get a nice bark on the pork.

A couple of things that I'm skeptical of.

-It seems like you're doing a hybrid between an bark and a glaze.
- I've never heard of pouring honey on the meat prior to cooking.
-it seems like you might have too much sugar in the dry rub recipe.
-For a glazed ham you can score the meat, but if you're going for a dark crust you might want to just leave it uncut.
-Fat is an important part of the formation of the crust, so if the ham is lean you might end up adding some butter or something like that.

Jerry Daschofsky

Staff member
Patrick, I didn't catch that part. I was thinking it said honey mustard as I skimmed it. But if he's doing it in a dutch oven, it shouldn't get that much of a park (unless he's leaving it uncovered). Should stay fairly moist thanks to the driptop lid. So should be ok. Only reason I say this, is my hams are from my farm, and are very lean. Mine stay pretty moist (thanks to lid mostly I'm assuming) with no added fat. But it sounds about right, since a covered DO will actually turn alot of that sugar into a slight bark but rest will drain into bottom of pan to make a slurry. At least from my hams (and I just did one earlier this week similar to this). Just when I do mine, I keep it pretty simple. Mostly brown sugar and my own pork rub (put the pork rub on first and marinate overnight, then rub the sugar on as it goes into the DO/crockpot). I do a slight score so it does some impregnating. If I'm actually doing them in the smoker, I leave them as is.
Thanks Jerry, I was kind of extrapolating based on BBQ experience. It makes sense the the meat will stay moist with the lid on.

Let us know how it turns out TD.


Active Member
Thanks guys for the help. You're right, it didn't get a bark like I had in mind. It turned out as a good glaze. The brown sugar rub did result in a chewy outer layer that was really flavorful. I cut back quite a bit on the brown sugar based on your suggestions. I cooked it a bit too long. When I sliced it, it was falling apart. I served it up with scallops potatoes and caesar salad. Now I have a weeks worth of excellent ham sandwich meat from the leftovers. I also ended up buying about a 9 lbs ham instead. :)


Jerry Daschofsky

Staff member
My Dad always did what was left and slow cooked it with lima beans. Always pulled the bone out (all the meat had come off into the beans) and would pour the concoction over cornbread.

What I do now with the spiralcut (I'm gonna see if my butcher can do that with my hams next year) is take them the next couple days and fry them up in a pan and reglaze whole thing with just some brown sugar. Then serve on a toasted bagel slathered with cream cheese. Mmmmmmmmmm.
Likes: TD


Active Member
take them the next couple days and fry them up in a pan and reglaze whole thing with just some brown sugar. Then serve on a toasted bagel slathered with cream cheese. Mmmmmmmmmm.
That there sounds excellent!!! I just might have to do that for breakfast one day this week. Warm up that cream cheese so it is just soft and gooey. mmm.... can't wait!!! - thanks Jerry!

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