Honey Baked Ham Recipe

Copycat HoneyBaked Ham Recipe

Save yourself some serious money during the holidays by making your own Honey Baked Ham recipe at home!

Prep: 10min

Total: 260min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 632 kcal, servingSize 1 serving

Ingredients:

• 8 lb bone-in spiral sliced half ham
• 2 Tbsp butter, melted
• 3 Tbsp honey
• 1 1/2 cups granulated sugar
• 1/2 tsp seasoned salt
• 1/2 tsp onion powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp paprika
• pinch of allspice

Instruction:

1. Trim ham if needed, then place in slow cooker. Combine melted butter and honey, then massage over ham, getting in between the slices a little. Cover and cook on LOW 4-5 hours.
2. At the end of the cooking time, preheat broiler to HIGH, and line a roasting pan with heavy duty aluminum foil.
3. Combine sugar, seasoned salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, paprika and allspice in a small bowl. Pat half of the sugar mixture over the top of the ham.
4. Broil for several minutes, until bubbly and caramelized, then remove from oven.
5. To a small saucepan, add remaining sugar mixture. Add 3 Tbsp of either water or ham juices from bottom of the slow cooker. A combination of water/ham juice and bourbon is a nice alternative! Stir, and heat to a boil. Boil for about a minute, then remove from heat.
6. Brush or pour glaze over the ham, then broil again for a minute or two (careful… don’t let it burn!). Remove from oven and let ham rest for 5-10 minutes.
7. Serve warm or cold and enjoy!

Honey Baked Ham (Copycat)

I am totally obsessed with this Copycat Honey Baked Ham Recipe! It is so simple and yet the results are absolutely insane. No wonder people pay so much money for these! Instead of glazing and roasting, we are rubbing it with dry sugar and hitting it with a kitchen torch. The crispy edges of this ham are like candy!

Prep: 15min

Total: 155min

Serving Size: 1 serving

Nutrition Facts: calories 631 kcal, Fat 37 g, Saturated Fat 14 g, Cholesterol 135 mg, Sodium 2532 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 26 g, Protein 46 g, Trans Fat 1 g, unSaturated Fat 21 g, servingSize 1 serving

Ingredients:

• 1 half spiral cut ham ((7-8 pounds))
• 2 tablespoons butter (melted)
• 1 tablespoon dijon mustard
• 1/3 cup honey
• 1 & 1/2 cups granulated sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 teaspoon cinnamon
• 1/4 teaspoon paprika
• 1/4 teaspoon ginger
• 1/4 teaspoon allspice

Instruction:

1. First start off by choosing a really high quality ham. I love to use a bone-in spiral ham; the bone provides tons of flavor that a boneless ham just can’t compete with. You want a ham that is fully cooked and labeled as smoked.
2. Preheat your oven to 325 degrees and place the oven rack in the lower 1/3 of the oven.
3. Unwrap your beautiful ham and remove all the netting and shrink wrap. Often they have a little ham glaze packet sealed inside. Toss it in the trash with gusto, we have bigger plans for this ham. Sometimes there is a little plastic cap over the bone, take it off.
4. Place your ham flat-side down on the roasting rack in your roasting pan. (If you don’t have a roasting pan, set a metal cooling rack over a rimmed baking sheet.) You don’t want your ham getting all soggy sitting in those juices.
5. Make the honey glaze. In a small bowl, melt 2 tablespoons butter. Add 1 tablespoon dijon mustard. Add in 1/3 cup honey. Stir it together until it’s deliciously syrupy.
6. Use your hands to massage the honey mixture into the ham all over, top to bottom, side to side. Work it in between the spiral cuts. It’s okay if some of the mixture drips into the bottom of your pan. Scoop it up and slap it back on the ham as best you can.
7. Add about a cup of water to the bottom of your roasting pan. Cover your ham and the pan completely with foil.
8. Bake at 325 for about 2 hours and 20 minutes, or about 20 minutes per pound of ham. (You can also slow cook it! See recipe notes for details.) The internal temperature should be about 140 degrees F. Remember, your ham is already cooked, so this measurement is just to make sure it’s heated all the way through.
9. Let your ham cool outside of the oven for about 15-20 minutes. Leave the foil on the ham so it doesn’t dry out.
10. Make the dry rub. In a bowl, combine 1 and 1/2 cups granulated sugar and the spices: 1/2 teaspoon nutmeg, 1/2 teaspoon cloves, 1/2 teaspoon cinnamon, 1/4 teaspoon paprika, 1/4 teaspoon ginger, 1/4 teaspoon allspice.
11. Pour half of the sugar mixture (about 3/4 cup) into a rimmed baking sheet.
12. Add the other half to a small saucepan and set aside.
13. Uncover your ham. If the edges of the ham are not very moist, brush with pan juices. Use hot pads to transfer the ham to the pan with the sugar. Roll the ham (not the flat side) in the sugar, using your hands to pat on more sugar as necessary. Continue rolling and coating the ham until the sugar has created a crunchy exterior all over the ham.
14. Torch. Now it’s time to light up the kitchen torch! Place the flame about an inch away from the ham. Keep the torch moving continually. The flame should not stay in the same spot for any period of time. Move in small circles until the area you’re working on has transformed from little grains of sugar into bubbly bits of lava. Once it’s bubbly, move on to the next area. Within a minute or two, the liquid will harden into a shiny crackly shell. Continue until the entire ham has a beautiful hardened sugar coating.
15. You can serve the ham right away or place it back in the oven on the “keep warm setting” (about 170 degrees F) until you are ready to serve. Cover with foil so it doesn’t dry out if it’s going to be more than a couple minutes.
16. Meanwhile, make the serving glaze. Add the remaining 3/4 cup sugar mixture to a small saucepan. If there are enough drippings in the pan, add it to a fat separator. Once the fat has risen to the top, pour about 1/3 cup ham drippings into the saucepan. (You can use 1/3 cup water if you don’t have enough drippings or don’t want to deal with separating fat.)
17. Stir together and bring to a boil over medium heat. Let the mixture boil for about 2-5 minutes, until it has thickened into a gaze consistency. Remove from heat. Serve with the ham. This mixture will eventually start to harden and caramelize; just stick it in the microwave or heat the pot on low until it has melted again.

Honey Baked Ham Recipe | Copycat Recipe

FAQ

What is the glaze made of on Honey Baked Ham?

How do I cook my Honey Baked Ham?

What makes Honey Baked Ham different?

Which is better Honey Baked Ham with or without bone?