Brown Sugar & Molasses Ham in a Cast Iron Dutch Oven (Oven-Baked Perfection)

Brown Sugar & Molasses Ham in a Cast Iron Dutch Oven (Oven-Baked Perfection)

There’s something deeply satisfying about taking a store-bought spiral ham and turning it into something that tastes like a holiday feast — even when you’re just cooking in your kitchen on a random Saturday.

That’s exactly what we’re doing today with this Dietz & Watson Brown Sugar & Molasses Boneless Spiral Ham from Meijer. It’s a fully cooked ham, so the goal isn’t to “cook” it from scratch — it’s to reheat it slowly, glaze it just right, and lock in that tender, sweet flavor that makes people go back for seconds.

And we’re doing it all in one of the most forgiving tools ever made: a cast iron Dutch oven.

If you’ve never used your Dutch oven for ham before, you’re about to see why this method might just become your new favorite.

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🕰️ Why Use a Dutch Oven for Ham?

A Dutch oven is basically a flavor vault. It locks in steam, spreads heat evenly, and gives your ham a slow, gentle reheat instead of a dry roast. Unlike baking on a sheet pan, the thick cast iron walls act like a hug around the meat — keeping every slice juicy.

And because you’re covering it, all that molasses-and-brown-sugar magic stays inside instead of burning off in the oven.

So if you’ve got a Lodge, Camp Chef, or vintage #8 Dutch oven, grab it. We’re going old-school comfort food today.

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🧂 Ingredients & Supplies

Main:

1 Dietz & Watson Boneless Spiral Ham (about 6 lbs)

The included glaze packet (or your own — see below)

Optional homemade glaze:

2 tablespoons brown sugar

2 tablespoons molasses and honey

1 tablespoon yellow mustard or apple cider vinegar (optional, for tang)

Liquids for the base:

1 cup apple juice, orange juice, cola, or plain water

Tools:

1 cast iron Dutch oven with lid

Aluminum foil

Basting brush or spoon

Meat thermometer (optional but helpful)

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🔥 Step 1: Preheat & Prepare

Set your oven to 325°F (163°C).

Take the ham out of the refrigerator about 20–30 minutes before cooking to let it come to room temperature. This helps it warm evenly instead of shocking it with oven heat.

Remove all packaging, but keep any included glaze packet off to the side for later.

Pat the ham dry with a paper towel so the surface isn’t slick.

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🥕 Step 2: Build Your Dutch Oven Base

This is where the Dutch oven really shines. You’re not just plopping a ham in a pot — you’re creating a mini oven inside your oven.

1. Rub or spray a light coating of oil inside the Dutch oven so the glaze won’t stick.

2. Create a trivet on the bottom:

You can use thick onion slices, a few chunks of carrot, or even 3–4 small balls of foil.

This keeps the ham from sitting directly in the liquid and lets steam circulate.

3. Pour in about 1 cup of liquid — apple juice, cider, or even cola. This will steam gently while your ham heats.

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🍖 Step 3: Load the Ham

Place your ham flat-side down (the cut face down) inside the Dutch oven.

This helps the slices stay moist and allows the juices to flow through the spiral layers.

If your ham sits a bit high, no problem — just loosely tent a piece of foil over it before adding the lid. That keeps condensation from dripping directly onto the top while still trapping heat.

Now, put the lid on your Dutch oven. You’re ready for the oven.

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⏲️ Step 4: Slow Bake for Tenderness

Slide your Dutch oven into the preheated oven.

Cook the ham at 325°F for 12–15 minutes per pound.

For your 6-pound ham, that’s about 1¼ to 1½ hours total.

You’re not in a rush here — slow and steady lets the sugar caramelize, the salt mellow, and the ham reheat all the way through without drying out.

At about the 45-minute mark, carefully remove the lid and baste the ham with the juices pooling in the bottom. Spoon some over the top and along the sides.

Cover again and continue baking.

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🍯 Step 5: Time for the Glaze

This is the best part.

You’ve got two options: use the included Dietz & Watson glaze packet, or make your own in 60 seconds.

Quick homemade glaze: Mix 2 tablespoons brown sugar, 2 tablespoons molasses or honey, and 1 tablespoon Dijon mustard or apple cider vinegar. Stir until smooth. Optional: add a pinch of cloves, cinnamon, or black pepper for a little depth.

After the ham has been baking for about an hour, it’s time to glaze.

1. Uncover the Dutch oven.

2. Brush or spoon the glaze generously all over the ham — top, sides, everything.

3. Leave it uncovered for the last 20–25 minutes so the glaze can bubble and caramelize slightly.

You’ll see it start to get that glossy, sticky sheen — that’s your sign it’s working.

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🌡️ Step 6: Check Doneness

Use a meat thermometer if you have one.

Stick it into the thickest part of the ham (not touching the pan) — you’re aiming for an internal temperature of 135–140°F.

No thermometer? You can check by inserting a knife or skewer into the center — it should come out steaming hot.

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🧘 Step 7: Rest Before Serving

When the ham hits temperature, take it out and rest it for 10–15 minutes.

Cover it loosely with foil during this time — don’t seal it tight or it’ll steam and soften the glaze.

This short rest lets the juices settle back into the meat so every slice is moist and flavorful.

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🍽️ Step 8: Slice, Glaze, and Serve

Once rested, transfer your ham to a cutting board.

If you used the spiral-cut variety, the slices will practically fall into place — just guide them with a carving knife.

Pour some of the pan juices (the brown sugar–molasses mix in the bottom of your Dutch oven) over the slices right before serving.

It’s rich, syrupy, and absolutely loaded with flavor. Think of it as a natural sauce.

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🍠 Serving Ideas

You can’t go wrong with traditional sides, but here are a few ideas that pair perfectly with that brown sugar–molasses flavor:

Dutch Oven Potatoes: Slice thin, drizzle with oil, salt, and a bit of rosemary. Bake alongside your ham for a one-pot dinner.

Glazed Carrots: Toss in the ham’s leftover glaze. They soak it up beautifully.

Campfire Cornbread: If you ever do this recipe outdoors, bake a skillet of cornbread next to the Dutch oven for the ultimate combo.

Leftover Sliders: Warm rolls + ham + sharp cheddar + a dab of Dijon = next-day perfection.

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💡 Bonus: How to Reheat Leftovers Without Drying Them Out

If you somehow have leftovers, the best way to reheat them is low and slow:

Slice the ham, layer in a baking dish, and splash in a few tablespoons of apple juice or water.

Cover with foil and warm at 275°F for 15–20 minutes.

Or pan-fry the slices in a little butter for crispy edges and a maple-like crust.

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🏕️ Optional: Dutch Oven Camp Variation

If you ever want to make this outdoors, it works beautifully with charcoal or campfire coals.

Here’s a quick version:

Use an 8" Dutch oven.

Place 6 coals under the pot and 10–12 on top.

Rotate both the lid and pot ¼ turn every 20 minutes.

Total time: about 90 minutes.

Same glaze, same basting — just with a little fresh air and campfire aroma added.

The sweetness of the molasses picks up a hint of smoke that’s absolutely addictive.

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🎯 Pro Tips from the Cast Iron Camp

Trivet = hero move. Whether it’s onion rounds or foil balls, it keeps your ham from getting soggy.

Don’t skip the rest time. It’s the difference between dry and juicy.

Double the glaze. It’s so good you’ll want extra for dipping.

Clean that Dutch oven right after. Sugar can caramelize into concrete if you let it sit. Warm water, a plastic scraper, and a touch of salt do wonders.

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❤️ Why This Recipe Works

The combination of steam, sugar, and cast iron does all the work for you.

Steam keeps the meat tender.

Sugar creates a glossy, sticky finish.

Cast iron evens out the heat like a professional roaster.

You’re not fighting the oven — you’re letting it help.

Every part of this process builds on the other, from the first basting to that last spoonful of syrupy glaze dripping down the side.

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🪵 Final Thoughts: Comfort Food, Simplified

There’s something special about taking a simple grocery-store ham and making it feel homemade again. It’s that perfect mix of affordable, familiar, and deeply satisfying.

You don’t need to be a professional chef to make it taste amazing — just a bit of patience, the right tool, and a Dutch oven that’s been through a few good meals already.

Serve it for Sunday dinner, a small holiday, or even a cozy winter night when you just want something that smells incredible and tastes even better.

Because sometimes, comfort food isn’t about fancy — it’s about getting it right with what you have.

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Tags:

#DutchOvenRecipes #HolidayHam #CastIronCooking #ComfortFood #EasyDinner #BrownSugarHam

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Written by Jason | Deep Dive AI Blog

🔗 YouTube Channel | 🎧 Spotify Podcast

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