This copycat honey-baked ham recipe is delicious.
Honey baked ham is a juicy spiral-cut ham smothered in a sweet honey glaze. It’s baked until perfectly tender with a sticky sweet glaze!
Spiral ham is great for Easter or Christmas, and it’s also perfect as a Sunday supper.
This post, including the recipe, is in no way associated with nor endorsed by The Honey Baked Ham Company, LLC. This post is not for any product or service. Honey-baked ham in this post refers only to a copycat recipe for ham baked with honey.
Ingredients for Homemade Honey-Baked Ham
You’ll usually find either this homemade honey-baked ham recipe or my favorite brown sugar glazed ham on our holiday table.
Ham: This copycat honey-baked ham recipe starts with a spiral ham which comes already sliced and ready to bake.
Glaze: The glaze is a simple mixture of honey, butter, brown sugar and some add-ins for flavor.
Variations
- Swap out the honey with maple syrup for maple glazed ham.
- Add a splash of orange juice or pineapple juice to the glaze if you’d like.
- This recipe calls for a pinch of ground cloves (whole cloves won’t work); you can substitute other warm spices like cinnamon.
How Much Spiral Ham Per Person?
When buying the spiral ham, account for 2-3 servings per pound if you’re purchasing a bone in ham.
I usually buy a bit bigger ham for leftover ham recipes and use the ham bone for soup or split pea soup.
How to Cook Honey-Baked Ham
- Place the ham cut side down in a rimmed baking pan and cover with foil. Bake until the ham reaches 135°F per the full recipe below.
- Brush with the glaze mixture and turn the oven up to 425°F to caramelize the glaze. Remove from the oven when the temperature reaches 140°F.
- Rest for about 20 minutes before cutting and serving.
Serve with scalloped potatoes, ambrosia salad, and our favorite sweet potato casserole!
Kitchen Tip
Copycat honey baked has an easy ham glaze with honey and a bit of brown sugar. The glaze gets beautifully caramelized on the ham… and on your pan! Since the glaze can be sticky, line the baking pan with thick foil (or no-stick foil) for easy cleanup.
How Long to Cook a Spiral Ham
A spiral ham is usually fully cooked and just needs heating (double check on the package you buy). A lower temperature allows the ham to cook through and become tender and juicy. If the temperature is higher, the edges can dry out before the center is warm.
- A fully cooked spiral ham will take about 13-17 minutes per pound in a 325°F oven.
- If making Crockpot ham an 8-10 pound ham will slow cook for 4-5 hours.
- A partially cooked ham needs longer, about 20 minutes per pound when roasting.
Be sure to check your label to make sure your ham is fully cooked if using the recipe below. Ham should be cooked to an internal temperature of 140° F, and just like pork tenderloin, use a meat thermometer to ensure it’s not over or under! To really make a perfect copycat honey-baked ham at home, I suggest using a thermometer like this one.
Tips for a Juicy Ham
- Don’t overcook the ham, use a meat thermometer to check the temperature.
- Cover with foil for most of the baking time. Once glazed uncover so it can caramelize.
- The glaze should be added toward the end so it doesn’t burn. Broil the ham for a few minutes if desired.
Leftovers
You can buy ham well before you bake it! Check the best-before date on the package, but it’ll often keep in the fridge for a month or more before cooking if it’s sealed! This allows you to watch for coupons or sales.
- You can keep leftovers in the fridge for up to 5 days. After that, you’ll want to freeze them.
- Can you freeze honey-baked ham copycat? Yes! Cooked cubed or sliced ham will last in the freezer for 2 to 3 months if well sealed.
- Leftover cooked ham is perfect to enjoy in soups, stews, casseroles, and sandwiches!
- Save the leftover ham bone for Ham Bone Soup.
- Find our favorite leftover ham recipes here.
More Ham Recipes You'll Love
Did your family love this Copycat Honey Baked Ham? Leave us a rating & a comment below!
Copycat Honey Baked Ham
Equipment
Ingredients
- 1 spiral ham 8-10 pounds, fully cooked
Glaze
- 1 cup honey
- ⅓ cup butter melted
- ¼ cup brown sugar
- 2 tablespoons Dijon mustard optional
- 1 teaspoon garlic powder
- ¼ teaspoon ground cloves or to taste
Instructions
- Preheat the oven to 325°F.
- Remove the packaging and plastic disk from the bottom of the ham and discard. Place ham in a shallow roasting pan, cut side down, and cover the ham and pan with foil.
- Bake for 12 to 16 minutes per pound until it reaches an internal temperature of 135°F.
- While the ham is baking, in a small bowl combine honey, butter, brown sugar, Dijon mustard, garlic powder, and cloves. Mix well.
- Once the ham reaches 135°F, remove it from the oven. Turn the oven up to 425°F. Brush the ham generously with the honey glaze, I recommend 2 to 3 coats of glaze.
- Return to the oven and cook uncovered for 15 to 20 minutes or until ham reaches 140°F and the glaze is browned.
- Remove the ham from the oven and rest at least 15 minutes before cutting. Spoon juices over the ham before serving if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Hi, the ham will taste like more sliced cold deli ham if you do not bake it. Baking a “fully cooked ham” enhances everything about that ham and it becomes BAKED HAM, instead of a fully cooked ham that you can pull pieces off and eat.
Bake you ham by her instructions. As many times, as I’ve baked one, I’m going to try her recipe right now. Happy baking!
I’m a little confused since I’ve never made hm, but if it’s fully cooked, why do the instructions say to cook it before putting on the glaze? Sorry if this is a dumb question!
Good question Elise! I would double check with the packaging on your ham, but typically it’s more for preference and enjoyment to heat up (or cook again) your ham. I hope this helps.
This was delicious! The only thing different that I would do the next time is make only 1/2 of the glaze. I threw half of it away, because you only need about half the amount called for.
We love serving the glaze with the ham, but it’s a great idea to make half if you find there is enough. Enjoy Laureen!
Hello,
I have made this for Thanksgiving and it is very good! However, I want to try it in my crockpot, can you please let me know if I can put the glaze on and then add to crockpot? Otherwise, it will be covered with the mustard and brown sugar. I really like the honey, just not sure.
Thank you,
Hi Andrea, you can definitely make this in a crockpot. You can use this glaze but follow the cooking instructions from our CrockPot Ham Recipe.
I used your Copycat Honey Baked Ham recipe for Easter lunch. The ham tasted good but it was not up to temperature using your recipe! I had a 9lb. Spiral Ham, bone-in fully cooked ham but 3 hours later @225 degrees as your recipe states was only at 117 or so degrees. I was so embarrassed to advice my guest that dinner was not done. I bumped the temperature up to 325! Finally after another hour and a half the temperature was at 135.
Please amend your recipe so no one else encounters this issue.
Cathy, the recipe calls for the ham to be baked at 250°F, then at a higher temperature with the glaze. It shouldn’t take a 9 pound ham 4 ½ hours for the ham to reach temperature, so I can’t say for sure what happened. Was it frozen? Was it baked cold or room temperature? Have you checked your oven temperature with an oven thermometer?
Hmm, I’m trying to decide between this & your baked ham with brown sugar glaze. They both use a bone-in spiral sliced ham, but this one is cooked uncovered at 250 while the brown sugar glaze ham is cooked wrapped in foil at 325….which way ensures a moister ham??? Thanks
As long as you ensure the ham finishes at about 140°F, either will be equally moist (this is for smoked ham). Cooking beyond that temperature will cause it to dry out.
Made this ham for my boyfriend, immediately after tasting it he said he would kill for the ham! 10/10 would cook again!
Hello I’ve never heard the term spiral ham although I get the general idea. Do you get the butcher to spiral it or how do you go about spiralling homemade :) ? Delveen
Most grocery stores sell spiral ham, especially around the holidays. I would ask at the meat department of your grocery store.
Holly I will use your recipe, but do it in the Instant Pot
I hope you love it Larry!
I love ham, so I’m gonna try this homey glazed ham..it looks so delicious. Thank you
Thank you May! I hope you love it as much as we do!