Copycat Honey Baked Ham

A perfectly glazed ham can transform even the most ordinary meal into something special. If you’re craving that sweet, smoky taste that calls to mind holidays and celebrations, you’ll love this Copycat Honey Baked Ham recipe. With its tender spirals coated in a sticky glaze, it’s less about the difficulty and more about how good it will make your home smell while it’s baking. Plus, you won’t have to brave the lines at the store for that delicious holiday ham anymore; you can easily whip it up in your own kitchen!

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When I first made this Copycat Honey Baked Ham for a family gathering, I was blown away by how quickly it disappeared. The combination of honey, brown sugar, and Dijon mustard elevates that classic ham flavor to something exciting and memorable. And let me assure you, the sweet, caramelized glaze dancing over the crispy edges is a sight to behold. It’s easy, crowd-pleasing, and budget-friendly—perfect for any occasion. I can’t wait for you to try it!

Why You’ll Love This Recipe

• Simple & Quick: With just 15 minutes of prep time and 2 hours and 15 minutes of baking, this recipe is a breeze.
• Irresistible Flavor: Each bite is a delicious balance of sweet and savory, thanks to the honey and brown sugar.
• Eye-Catching Appeal: The golden, glazed ham will be the star of your dinner table or buffet.
• Flexible Serving: Perfect for dinner parties, holiday feasts, or cozy family meals.
• Diet-Friendly Options: Easy adaptations for different dietary needs if necessary.

Ingredients You’ll Need

• 1 spiral ham (8 to 10 pounds, fully cooked): The centerpiece of this dish, a good-quality spiral ham is key for maximum flavor and ease of slicing.
• 1 cup honey: This natural sweetener adds depth and a beautiful glaze to the ham.
• ⅓ cup melted butter: Richness from the butter helps meld the flavors and creates a silky glaze.
• ¼ cup brown sugar: Adds caramelization and enhances the sweetness.
• 2 tablespoons Dijon mustard (optional): For a subtle tang that rounds out the sweetness beautifully.
• 1 teaspoon garlic powder: A hint of savory to balance the sweetness.
• ¼ teaspoon ground cloves (or to taste): Adds warmth and aromatic spice; use according to your palate.

How to Make Copycat Honey Baked Ham

1. Preheat the oven: Start by setting your oven to 325°F so it’s hot and ready for your ham.
2. Prepare the ham: Unwrap the ham and remove the plastic disk from the bottom. This step is crucial for even cooking. Place the ham in a shallow roasting pan, cut side down, and cover tightly with foil.
3. Bake the ham: Pop the pan in the oven and bake for 12 to 16 minutes per pound, or until the internal temperature reads 135°F on a meat thermometer.
4. Make the glaze: While the ham is baking, combine 1 cup of honey, ⅓ cup of melted butter, ¼ cup of brown sugar, and optionally, 2 tablespoons of Dijon mustard, 1 teaspoon of garlic powder, and ¼ teaspoon of ground cloves in a small bowl. Whisk until well blended.
5. Glaze the ham: Once your ham reaches 135°F, take it out of the oven and increase the temperature to 425°F. Generously brush the ham with the honey glaze, making sure to get into the crevices. Don’t skimp on the glaze—2 to 3 coats are ideal for that sticky finish!
6. Finish baking: Return the ham to the oven and bake uncovered for 15 to 20 minutes until the ham hits 140°F and the glaze is beautifully browned.
7. Rest before serving: When you take the ham out of the oven, let it rest for at least 15 minutes. This allows the juices to redistribute. If you like, spoon some of the drippings over the ham before slicing.

Storing & Reheating

To store any leftovers, allow the ham to cool completely and cover it tightly with plastic wrap or aluminum foil. Kept at room temperature, it’s best consumed within a few hours, but stick it in the fridge for up to 5 days. If freezing, wrap portions tightly and keep them in an airtight container for up to 3 months. When it’s time to enjoy your leftovers, reheat individual slices in the microwave for 30-60 seconds or warm it gently in the oven at 325°F until heated through. Keep in mind that reheating may change the texture slightly, so a splash of broth or water can help refresh it.

Chef’s Helpful Tips

• Avoid the common mistake of overcooking the ham. It’s pre-cooked, so focus on warming it through without drying it out.
• Ensure the ham is at room temperature before placing it in the oven for an even cook.
• Timing is everything; use a thermometer to avoid guesswork and achieve the perfect doneness.
• The glaze can be made ahead of time and stored in the fridge—just warm it again before use.
• For a more intense flavor, let the ham marinate in the glaze for a few hours or overnight before baking.

Every bite of this ham is like a hug from the oven, filled with love and flavor. The way the sweet caramel touches the crispy edges just makes it all the more inviting. I wholeheartedly encourage you to play around with the ingredients; perhaps using maple syrup instead of honey or experimenting with different spices in the glaze. Enjoy the baking experience, and watch as it becomes a cherished dish at your gatherings!

Recipe FAQs

Can I use a different type of ham for this recipe?

Yes! While a spiral-cut ham is recommended for ease, you can use other types of fully cooked ham. Just adjust the cooking time, as some hams may vary in size and thickness.

How do I know when the ham is done baking?

A meat thermometer is your best friend. You want the internal temperature of the ham to reach 135°F for reheating, and a final temperature of 140°F after glazing it. This ensures it’s warmed through and safe to eat.

Can I make this ham ahead of time?

Absolutely! You can bake the ham a day in advance, then store it in the refrigerator. Reheat it gently the next day and glaze before serving for that fresh-from-the-oven taste.

What should I serve with Copycat Honey Baked Ham?

This indulgent ham pairs wonderfully with sides like garlic mashed potatoes, roasted vegetables, or a bright, refreshing salad. Feel free to get creative with your side dishes to complement the flavors of the ham!

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