Preheat your oven to 325°F. Place your ham in the bottom of your enameled Dutch oven, cut side down, along with the water. The cut side is the flat side. Cover with your Dutch oven's tight-fitting lid, and transfer to your preheated oven.

Bake your precooked ham until the internal temperature reaches at least 140°F. Cooking times will vary based on the type of ham you choose and the size of the ham. A precooked, bone-in, half ham will need about 18-24 minutes per pound. A precooked, boneless, spiral-cut ham will need about 10-18 minutes per pound.

A few minutes before the ham has reached an internal temperature of 140°F, make your maple Dijon ham glaze. Whisk the maple syrup, brown sugar, Dijon mustard, apple cider vinegar, garlic, and salt together in a small saucepan. Bring the glaze up to a low boil on the stovetop over low heat. Continue to boil for a few minutes to slightly reduce the glaze.

Remove the Dutch Oven Ham from your oven. Uncover the ham and increase your oven temperature to 425°F. Extract some of the cooking water from the Dutch oven. You can do this using a suction baster or by spooning some of the liquid out. You don't need to get it all out. Try to remove at least half of the water.

Pour the glaze over the top of the ham. If you're cooking a bone-in ham, you'll most likely have a flatter top with a lot of indentations. This will make glazing the ham easy because the glaze won't pour right off of the ham. If you're making a spiral-cut ham, you'll probably have a rounder top. I like to pull apart the spiral-cut slices so that the glaze can drip down between them. You can also rotate your ham around so that you can pour glaze onto all sides.

Return your glazed ham to the oven. Cook the ham uncovered for 20 minutes, just until the glaze has caramelized and is golden brown. Remove the ham from the oven and let it rest for about 10-15 minutes before cutting it into slices. Serve and enjoy!