What is a honey baked ham?

It's a fully cooked, smoked ham coated in a honey, brown sugar, and butter glaze, then baked until the outside turns into this shatter-crisp, candied crust. The Honey Baked Ham Company made the style famous, but you can absolutely make a copycat version at home for about half the price with just 4 glaze ingredients. Same sweet, smoky, juicy result.

How much ham do I need per person?

I go with about ½ pound (8 ounces) per person for bone-in ham. An 8–10 lb ham gets you around 17 servings once you account for the bone. That also leaves you with solid leftovers, which honestly might be the best part.

Do you cover ham when baking?

For most of the cook, yes. I keep it loosely tented with foil for the first 2 hours at 350°F so it stays moist. Then I pull the foil off for the last 20 minutes at 425°F and the quick broil at the end. That's when the crust happens.

How do I know when my ham is done?

Thermometer, thermometer, thermometer. Stick it into the thickest part, staying away from the bone, and look for 140°F. Since the ham is already fully cooked, you're really just warming it through. Going past 140°F is how you end up with dry ham.

Can I make honey baked ham ahead of time?

You can do the prep ahead. Score the ham and make the glaze a day early. Keep the glaze in the fridge and warm it back up before brushing. But bake the ham day-of for the best texture. That crunchy crust doesn't hold up well overnight.

What can I do with leftover honey baked ham?

So many things. I make my instant pot ham cheese broccoli soup with it all the time. It's also great in sandwiches, omelets, fried rice, or diced up in pasta. And definitely save the bone for stock. It adds a ton of flavor. Leftovers keep about 5 days in the fridge or 3 months in the freezer.

Can I use a boneless ham for this recipe?

You can, but I'd stick with bone-in if possible. It tastes better, stays juicier, and you get that bone for soup after. If you do go boneless, knock about 20% off the cooking time and start checking the temperature earlier since it heats through faster.

Honey Baked Ham Recipe: Easy 4-Ingredient Glaze (Copycat, Costs Less)

Description

This homemade honey baked ham recipe uses a 4-ingredient glaze to create a juicy, smoked interior and a crispy, caramelized crust. It’s less expensive than store-bought versions and perfect for holiday dinners or feeding a crowd. The recipe yields 17 servings with plenty of leftovers.

Ingredients

Scale

For the Ham:

1 (8-10 lb) fully cooked, smoked, bone-in ham (spiral cut is ideal)

For the Honey Glaze:

1 cup (340g) honey

3/4 cup (150g) packed dark brown sugar

1/2 cup (1 stick / 113g) unsalted butter

Optional:

1 teaspoon ground cinnamon (for a sweet-spiced glaze) OR 1 teaspoon Dijon mustard (for a savory twist)

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Instructions

1. Preheat oven to 350°F (175°C). Place a rack in a roasting pan and add 2 cups of water to the bottom of the pan.

2. Pat the ham completely dry with paper towels. If it has a thick rind, remove it, leaving the fat layer. Score the fat in a 1-inch diamond pattern about 1/4-inch deep.

3. Place the ham, cut-side down, on the rack in the pan.

4. Make the glaze: In a small saucepan over medium-low heat, combine honey, brown sugar, butter, and optional spice. Whisk until butter melts and sugar dissolves, about 3-4 minutes. Remove from heat and let thicken for 5 minutes.

5. Brush a generous first layer of glaze all over the ham. Tent the pan loosely with foil.

6. Bake for about 2 hours (or 12-14 minutes per pound), basting with pan juices every 30 minutes.

7. Remove the foil. Brush on another thick layer of glaze. Increase oven temperature to 425°F (220°C) and bake, uncovered, for 20 minutes.

8. Switch oven to broil. Broil for 2-3 minutes, watching closely, until glaze is bubbly and deeply golden brown.

9. Check that an instant-read thermometer inserted into the thickest part of the ham (avoiding bone) reads 140°F.

10. Let ham rest for 10 minutes before carving. Serve with any remaining pan juices or glaze as a sauce.

Notes

Store leftover ham in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Reheat slices at 300°F for about 10 minutes until warmed through.

If you don’t have dark brown sugar, light brown sugar works fine; the glaze will be slightly lighter in color and flavor.

A spiral-cut ham makes serving easier and allows more glaze to seep between slices.

The water in the roasting pan creates steam that keeps the ham moist while it reheats; don’t skip this step.

Note: This recipe is high in sodium due to the ham. If you are watching your sodium intake, consider using a lower-sodium ham.

Prep Time: 15 min
Rest Time: 10 min
Cook Time: 2 hours 11 min
Category: Dinner, Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 230g)
Calories: 455 kcal
Sugar: 27 g
Sodium: 2760 mg
Fat: 19 g
Saturated Fat: 8 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 0 g
Protein: 46 g
Cholesterol: 115 mg