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This Copycat Honey Baked Ham Recipe gives you amazing results and everything you love from the store-bought version (minus the hefty price tag)! You’ll get a juicy, tender ham with a crackly, caramelized crust that’s loaded with flavor. With easy-to-follow steps and simple ingredients, it’s the only recipe you’ll need to create a show-stopping dish for your holiday feasts right at home.
When the holidays rolled around, I used to always go for that famous store-bought honey-baked ham. There’s just something about that caramelized crust and rich flavor—yum! But about 15 years ago, I thought, why not try making it at home and see if I could get that perfect mix of sweet and savory, with a tender, juicy center and that candy-like crust!
Let me tell you, the results were spot on! It tasted just as good (maybe even better), and it was shockingly simple with the right technique. The real game-changer? Using a kitchen torch to caramelize the sugar. It makes all the difference and gives you that signature crackly crust that’s to die for. And if you don’t have a torch yet, no worries—you’ve got time to grab one before the holidays. Plus, they’re so much fun to use and perfect for making crème brûlée too.
Now, this homemade version is a must at my holiday table. It’s become a family tradition that everyone looks forward to year after year. Everyone fights over who gets the honors of “playing with fire,” torching the sugar crust to perfection. Best of all, it brings that special, show-stopping touch to our celebration without breaking the bank!
Nikki’s Recipe Rundown
- Taste: This honey-baked ham hits all the right notes—sweet, savory, and just the right touch of spice.
- Texture: You get tender, juicy meat with that beautiful, crackly sugar coating on the outside. The bone-in cut keeps it moist and ensures each slice is full of flavor
- Ease: While it might sound fancy, this recipe is simpler than you’d think. With a bit of prep and some patience, you can pull it off without a hitch.
- Pros: It’s the centerpiece that’ll steal the show and leave everyone talking. Plus, you’ll be set up for the best leftovers—hello, ham sandwiches and soups!
- Considerations: Using a kitchen torch for that caramelized finish is ideal, but broiling can work if you’re careful. Be sure to give the ham time to rest to keep it juicy.
- Recipe Repeatability: This one’s a keeper. Once you’ve tried it, you’ll want to make it every holiday or special gathering. The flavor, ease, and crowd-pleasing factor make it worth coming back to again and again. Big Plus, it will save you some money!
What You Need to Make honey Baked Ham at Home
Make sure to read through the entire recipe before you start. This way, you’ll know exactly what to expect and have everything you need from start to finish. The steps are simple, but especially if it’s your first time making it, double-checking your ingredients and tools will make things go smoothly and keep it stress-free!
- Bone-In Spiral Slice Ham: Look for quality ham, pre-cooked to cut down on prep time. A bone-in ham brings out a richer flavor, and the spiral cut makes serving easy!
- Butter: Melted butter adds richness and helps the glaze stick to the ham beautifully, creating that luscious outer layer.
- Dijon Mustard: Dijon adds a tangy depth without overpowering, balancing the sweetness of the honey. Skip the stone-ground version for a smoother glaze.
- Honey: The star of the show! It’s responsible for the ham’s signature sweetness.
- Granulated Sugar: This creates the crusty exterior we all love. It’s part of what gives the honey-baked ham that store-bought “crackle” when caramelized.
- Seasoned Salt: This is my go-to shortcut for adding a little bit of everything—salt, spices, and herbs—all in one.
- Onion Powder: A subtle savory touch to balance the sweetness, giving a hint of depth without actual onions.
- Nutmeg & Cinnamon: These warm spices add a cozy, aromatic depth to the glaze, enhancing its sweetness with subtle hints of warmth.
- Paprika: Adds just a bit of smokiness, complementing the ham’s natural flavors without overpowering them.
- Ginger: A little bit goes a long way! It adds a bright zing that keeps the glaze from tasting flat.
- Allspice or Ground Cloves: These spices lend a unique, earthy warmth.
How to Pick the Best Spiral-Cut Ham for a Honey-Baked Ham
Right Size for Your Crowd: Choose a ham that fits your gathering size. An 8-10 pound ham is great for a family meal with some leftovers, while larger hams are perfect for bigger holiday feasts.
Bone-In for Flavor: Go for a bone-in ham if you can. The bone adds depth of flavor that a boneless ham just can’t match, making for a juicier and more flavorful final dish.
Pre-Cooked and Smoked: Look for a ham that’s fully cooked and smoked. This type of ham has a rich, savory taste right out of the package, so you’re starting with great flavor before you even glaze it.
Natural Juices Over Water-Added: Opt for a ham labeled “with natural juices” rather than “water-added.” Hams with extra water can end up tasting watered down and may not caramelize as well with your honey glaze.
Spiral-Cut Convenience: A spiral-cut ham is already pre-sliced, making it easy to serve. Make sure the slices are even and not too thin so they hold up during cooking and serving.
How To Make Honey-Baked Ham
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Preheat Your Oven
Preheat your oven to 325°F and make sure the rack is in the lower third to give the ham space.
Step 2 | Get the Ham Ready
Unwrap the ham, remove any netting or plastic, and if it comes with one of those glaze packets, go ahead and toss it—we’re making something so much better. Some hams have a little plastic cap over the bone, so take that off too.
Step 3 | Place Ham in the Pan
Place your ham flat-side down on a roasting rack set inside a roasting pan. No roasting pan? Just put a cooling rack on top of a rimmed baking sheet and you’re good to go. This keeps the ham from sitting in its juices and getting soggy.
Step 4 | Make the Honey Glaze
Next, make the honey glaze. Melt some butter in a small bowl or measuring cup (I like using a measuring cup because it makes pouring easier), then stir in the Dijon mustard and honey until it’s smooth and syrupy.
Pour the glaze over your ham and use your hands to spread it evenly from top to bottom, getting it into all those spiral cuts. If any drips into the pan, just scoop it up and spoon it back over the ham. Pour a cup of water into the bottom of the roasting pan, then cover the whole thing tightly with foil to keep it moist while baking.
Step 5 | Add Water & Cover & Bake
Pour a cup of water into the bottom of the roasting pan, then cover the whole thing tightly with foil to keep it moist while baking.
Bake the ham for 12-15 minutes per pound, aiming for an internal temperature of 140°F to make sure it’s warmed all the way through.
Let it rest in the pan for about 15-20 minutes with the foil still on to keep it juicy.
Step 6 | Make the Dry Rub, Coat, and Torch
While it’s resting, make your dry rub by combining granulated sugar with seasoned salt, onion powder, nutmeg, cinnamon, paprika, ginger, and allspice or cloves.
Transfer the ham to a rimmed baking sheet and pour half the sugar mixture onto the pan. Use your hands to pat and roll the mixture over the ham, pressing it gently to form an even coating.
Set aside the other half of the dry rub to make the serving glaze.
To get that beautiful, crunchy crust, use a kitchen torch. Hold the flame about an inch away and move it in small circles.
Don’t linger in one spot; as soon as the sugar starts to bubble and caramelize into that shiny, crackly coating, move on to the next area. Keep going until the whole ham is perfectly coated.
Step 7 | Make Glaze Sauce & Serve
If you’re not serving right away, you can keep the ham warm in the oven on the “keep warm” setting, covered with foil so it doesn’t dry out.
Add the remaining sugar mixture to a small saucepan to make the serving glaze. If you’ve got pan drippings, pour them into a fat separator and use about 1/3 cup of the defatted liquid; otherwise, water works fine.
Bring the mixture to a boil over medium heat, stirring and keeping a close eye on it since sugar can burn quickly. Cook until it thickens into a glossy glaze, about 2-4 minutes.
If it hardens up while sitting, just reheat it gently on the stove or microwave to loosen it. Pour the glaze into a gravy boat and serve it alongside your beautifully caramelized ham.
Slow Cooker Instructions
Place the ham flat-side down in your slow cooker (cut it down if you need to make it fit). Then rub the Honey Dijon Glaze mixture all over it with your hands—get it into every spiral cut you can. Cook on low for 4-5 hours or until the ham is warmed through to 140°F. Let it cool just a bit, then follow the sugaring and torching steps from the recipe.
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Recipe Tips
How Do I Determine What Size Ham I Need?
Choosing the right size ham depends on how many people you’re feeding and whether you want leftovers (which, let’s be honest, is always a good idea). As a general rule, plan for about ½ pound per person for a bone-in ham. This means if you’re serving 8 people, a 4-pound bone-in ham should do the trick. But if you’re looking forward to those next-day sandwiches or using the leftovers in soups, go ahead and get a little more—an 8-10 pound ham is perfect for a gathering of 8-10 people with some leftovers to spare.
For boneless hams, plan on ⅓ pound per person since there’s no bone taking up space. If your holiday table is more of a feast and you have lots of side dishes, you could even get away with a bit less per person. And when in doubt, round up—leftover ham is never a bad thing!
How to Check the Temperature of Spiral Baked Ham
A meat thermometer is your best friend here! Insert it into the thickest part of the ham, making sure it doesn’t touch the bone (that’ll throw off your reading). Keep in mind, the ham is already fully cooked—so technically, it was good to eat before it ever hit the oven. You’re just warming it through. Once the thermometer reads 140°F, you’ll know it’s perfectly heated and ready to serve, juicy and delicious!
Can You Broil the Ham Instead of Using a Torch?
You can, but you won’t get consistent results you will with a kitchen torch. You can rub the sugar mixture on and pop it under the broiler, but it won’t caramelize as evenly because of the ham’s shape. Trust me, I’ve tested it this way—and you’ll almost always end up with some burnt edges. Plus, trying to rotate a whole ham to get every side under the broiler? It’s not so easy, and you can risk burning yourself. Now, don’t get me wrong, if you don’t have a torch on hand, you can totally do it this way, and it will still be delicious.
If you’ve got a kitchen torch or can plan ahead to purchase one, here’s the torch I love. It’s definitely worth using! You’ll get that hard candy-like crust you do with Honey-Baked Ham.
Recipe FAQs
Yes, you can, but a bone-in ham adds more flavor and moisture, making it the best choice for a honey baked ham.
Adding water to the roasting pan and tightly covering the ham with foil helps lock in moisture while baking. Letting the ham rest after baking also helps retain its juiciness.
Yes! You can prepare and bake the ham ahead, then caramelize the sugar crust and reheat just before serving. Store it in the fridge and reheat it in the slow cooker or the “keep warm” setting in the oven.
Cook your ham at 325°F for the best results. This temperature ensures the ham warms through evenly without drying out, giving you that juicy, tender bite. Baking at 350°F can heat the ham too quickly and risk drying it out.
Storage for HoneyBaked Ham
Refrigerating Leftovers: Let any leftover ham cool to room temperature before storing. Place it in an airtight container or wrap tightly in foil or plastic wrap. It’ll stay fresh in the fridge for up to 4 days. To reheat, warm it on the stovetop over low heat or in the microwave until heated through.
Freezing Leftovers: If you want to store ham for longer, freezing is the way to go. Wrap the cooled ham tightly in foil or place it in a freezer-safe container or bag that lays flat for easy storage. Don’t forget to label it with the date. Frozen ham stays good for up to 4 months.
Thawing and Reheating: When you’re ready to enjoy it again, thaw the ham in the refrigerator overnight. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water to keep it moist if needed.
What to Serve with Honey Ham
When it comes to serving ham, you’ve got so many delicious options to round out your meal, perfect for holiday gatherings like Easter, Christmas, or even Thanksgiving. A classic pairing is fluffy mashed potatoes, sweet potato souffle, corn casserole, or a creamy au gratin potato dish that complements the savory sweetness of the ham.
For a true Southern spread, you can’t go wrong with collard greens, lima beans, green beans, or black-eyed peas cooked low and slow with a bit of bacon or ham hock. Cornbread or soft dinner rolls are perfect for soaking up all those delicious ham juices!
And if you’re in the mood for something a little different, try a refreshing fruit salad or a pineapple casserole—it adds a lovely, sweet contrast that pairs so well with the flavors of the ham and works beautifully for Easter or spring celebrations.
For a summer or more casual meal, a simple, zesty coleslaw or potato salad is just the ticket. Whether you’re putting together a Christmas feast, an Easter brunch, or a cozy Sunday Dinner, these sides will make your ham shine and leave everyone asking for seconds!
What can I do with leftover ham?
Leftover ham is a gift that keeps on giving, and if you’ve got the ham bone, you’re really in for a treat. That bone is packed with rich, smoky flavor and is perfect for making hearty soups and stocks. Toss it into a pot for Caldo Gallego (ham and green soup), or add it to the Instant Pot for a Black Eye Pea Soup that’s perfect for cooler weather. The bone infuses the broth with so much depth, you’ll be amazed at how flavorful it turns out.
As for the leftover ham itself, there are endless possibilities. Dice it up for a savory breakfast casserole or fold it into a fluffy quiche. It’s also perfect for adding to pasta dishes like mac and cheese or a simple carbonara for a smoky twist.
And let’s not forget about sandwiches—layer ham with cheese and mustard for a classic combo, or try a Cuban-inspired panini with pickles and Swiss cheese. You can even whip up a quick ham salad spread for an easy snack on crackers or bread.
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Honey Baked Ham
Equipment
Ingredients
- 8 pound bone in spiral slice ham
- 1 cup water
Honey Glaze Ingredients
- 2 tablespoons butter, melted
- 1 tablespoon dijon mustard, I don’t use stone ground for this recipe
- ⅓ cup honey
Dry Rub Ingredients
- 1 ½ cups granulated sugar
- ½ teaspoon seasoned salt
- ½ teaspoon onion powder
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon paprika
- ¼ teaspoon ginger
- ¼ teaspoon ground allspice or ground cloves
Instructions
- Choose a Quality Ham: Pick out a bone-in spiral cut ham—the bone adds flavor you just can’t get from boneless! Look for one that’s fully cooked and smoked.
- Preheat the Oven: Set your oven to 325°F and position the rack in the lower third of the oven.
- Prep the Ham: Unwrap the ham and remove any netting or plastic. If it comes with a glaze packet, toss it—we’ve got something much better. Some hams also have a plastic cap over the bone—take that off, too.
- Place Ham in the Pan: Place your ham flat-side down on a roasting rack inside a roasting pan.If you don't have a roasting pan, set an oven-safe baking or cooling rack in the bottom of your rimmed pan to set the ham on. This keeps the ham from sitting in its juices and getting soggy.8 pound bone in spiral slice ham
- Make the Honey Glaze: In a small bowl or measuring cup (I use a measuring cup as it’s easy to pour over the ham), melt the butter in the microwave. Add Dijon mustard and honey and mix until it’s smooth and syrupy.2 tablespoons butter, 1 tablespoon dijon mustard, ⅓ cup honey
- Pour on the Honey Glaze: Pour the Honey glaze all over the ham and massage the honey all over the ham (from top to bottom). Make sure to get it into the spiral cuts as well. If any drops onto the bottom of the pan you can spoon it up and back onto the ham.
- Add Water & Cover: Pour 1 cup of water into the bottom of the roasting pan, then tightly cover the ham and the whole pan with foil to keep the ham moist.1 cup water
- Bake the Ham: Bake the ham for 12-15 minutes per pound until the ham reaches an internal temperature of 140°F. This ensures it’s warmed all the way through, since the ham is already cooked.
- Rest the Ham: Let it cool in the pan for 15-20 minutes, keeping the foil on so it stays juicy and does not dry out..
- Make the Dry Rub: Combine granulated sugar, seasoned salt, onion powder, ground nutmeg, ground cinnamon, paprika, ginger, and ground allspice or ground cloves.1 ½ cups granulated sugar, ½ teaspoon seasoned salt, ½ teaspoon onion powder, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, ¼ teaspoon paprika, ¼ teaspoon ginger, ¼ teaspoon ground allspice or ground cloves
- Coat the Ham: Transfer the ham to a rimmed baking sheet. Pour half the sugar mixture onto the pan and use your hands to pat and roll the sugar mixture onto the ham until it forms a nice, even coating. (Keep the other half of the sugar mixture to make the glaze). I usually use ¾ to 1 cup of the mixture. If you want more glaze for your ham use ¾ cup.
- Torch Ham to Form the Crunchy Crust: Use a kitchen torch to caramelize! Keep the flame about an inch from the ham and move it in small circles. Don’t let it stay in one spot—once the sugar bubbles and turns into shiny lava-like caramel, move to the next area. Keep going until the entire ham is coated in a beautiful, crackly crust.
- Keep It Warm (Optional): If you’re not serving right away, pop the ham back into the oven on the “keep warm” setting and cover it with foil so it stays moist.
- Make the Serving Glaze: Add the remaining sugar mixture to a small saucepan. If you have enough drippings from the pan, pour them into a fat separator until the fat rises to the top.. Use about 1/3 cup of the defatted drippings (or water if you don’t have drippings or don't want to worry about removing the fat) and add it to the saucepan.
- Bring the sugar mixture and drippings to a boil over medium heat, whisking constantly, until it thickens into a glossy glaze (about 2-4 minutes). Stay close, as sugar can burn quickly. If the glaze hardens before serving, microwave it or gently reheat it on the stove to loosen it. Pour the glaze into a gravy boat and serve with the ham.
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Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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