Are you ready for Thanksgiving in just a few days? I know I am! If you’re anything like me and tend to cram at the last minute, then this copycat Honey Baked Ham recipe is for you this year!
It’s simply mouthwatering and could be the best ham you’ve ever eaten - a succulent ham coated in a sweet, caramelized honey glaze, much like the topping of crème brûlée. But let’s be real, picking one up for a holiday feast can put a serious dent in your wallet. So why not just save some cash and make it at home?
Don’t worry. It’s easier than you think, and the outcome is honestly just as good, if not better, than the original!
What You’ll Need?
Here are lists of the essential ingredients and equipment for this honey baked ham recipe, all of which are simple and readily available, without the need for any obscure spices.
Ingredients:
The Ham:
- 1 fully cooked, spiral-cut ham, about 8-10 pounds
The Glaze:
- 1 cup honey
- 1/4 cup packed light brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons Dijon mustard
- 1 teaspoon ground cinnamon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 cup pineapple juice or apple cider
- Pinch of allspice
Equipment:
- Big roasting pan
- Small saucepan
- Basting brush
- Aluminum foil
- INKBIRD Wireless Meat Thermometer
What Ham to Choose for This Recipe?
What you want is a fully cooked, spiral-sliced ham. Yes, the kind that’s already pre-sliced for you. Don’t get an uncured or unsmoked ham, or you’ll be at it all day. Also, try to choose the best quality ham within your budget. Cheaper hams are often added with water and after cooking, it will become a bit mushy.
All those little slices of this ham are just pockets waiting to be filled with the delicious honey mixture, and you won’t need to score it, which saves you a lot of time and effort. What’s more, I usually go for bone-in ham because the bone adds more flavor and more moisture, but boneless works just as well.
Plan for about half a pound to a pound of ham per person, so this 8-10 lb ham should serve around 8-12 people, with probably some leftovers.
RELATED: Brown Sugar Glazed Ham Recipe
How to Make Honey Baked Ham?
This copycat Honey Baked Ham is basically a two-part process: getting the ham heated through and then glazing it with the honey mixture. The specific steps are as follows:
- 1Preheat your oven to 275°F (135°C).
- 2Remove the ham from the packaging and place it cut-side down on the rack in your roasting pan. Insert the probe into the ham, avoiding bone.
- 3To keep your ham moist, add a bit of water to the bottom of the baking pan, and then tent it loosely with aluminum foil. Place the rack on the lower third of the oven and bake until the internal temperature reaches 135°F (57°C).
- 4In a small saucepan, mix together honey, brown sugar, butter, Dijon mustard, cinnamon, garlic powder, onion powder, cloves, nutmeg, and pineapple juice. Place it over medium heat and stir constantly until the mixture transforms into a smooth, thick syrup.
- 5Once the ham reaches 135°F (57°C), take it out of the oven and crank the heat up to 400°F (204°C). Brush the ham generously with the glaze, laying it on until it's all used up.
- 6Return the ham to the oven without covering and continue baking until the internal temperature reaches 140°F (60°C). You'll see the glaze caramelize, turn brown, and bubble.
- 7Remove the ham from the oven and let it rest for a solid 15-20 minutes before cutting and serving.
Pro Tips for Perfect Copycat Honey Baked Ham
- ✓ Choose spiral cut. This not only makes your honey baked ham easier to slice, but also allows the honey glaze seep into the cuts.
- ✓ Cook slow and low. The ham is already cooked, you’re just reheating it. Use a meat thermometer to be sure.
- ✓ Add water to the pan and cover it with foil. This is the secret to preventing the ham from drying out.
- ✓ Let it rest. After the ham is baked, don’t rush to slice it. A 15 minutes of sit help the juices redistribute.
How to Store and Reheat?
After the ham has cooled down completely, wrap it tightly in plastic wrap, then in aluminum foil. It can be stored in the refrigerator for 5 days or in the freezer for 6 months.
To reheat, place the ham on the rack of of the baking sheet, cover it with foil, and warm it in the oven at 300°F (150°C) until heated through. Similarly, to keep it moist, add a little water to the bottom of the baking sheet.
How to Use Honey Baked Ham Leftovers?
This is one of my favorite parts! Even after the holidays, your copycat Honey Baked Ham can still be used beautifully. I love:
- Cheesy mashed potatoes with chopped ham
- Hearty split pea or bean soup from the hambone
- Omelets and scrambled eggs, or fried rice with diced ham
- Fluffy ham rolls with a smear of mustard
- Cheese casserole that layered with ham, noodles, cheese, and creamy sauce
FAQs
Can I make honey baked ham ahead of time?
Spiral-cut ham is already cooked, and making it itself is just all about reheating and glazing. So, what’s the point of preheating it ahead of time and then putting it back in the refrigerator? The only time this makes sense is if you start preparing it early on the big day, glaze it and bake it to perfection right before serving.
What temperature to bake this ham?
Start low at 275°F (135°C) to warm it through, then finish at 400°F (204°C) to caramelize the glaze.
How long does it take to bake ham?
Plan for about 15 minutes per pound at the initial low temperature before glazing, but the best way is still to check the internal temperature, which should be 135°F (57°C).
How to keep the ham moist?
Tent it with foil during the initial warming and add a cup of water to the bottom of the roasting pan. Moreover, it’s very important to avoid overcooking, so using your best meat thermometer is essential.
Do I need to brush glaze when when baking ham halfway through?
Yes. Before the final high-heat step, brush on a layer of glaze to create a caramelized crust. If you’re up for it, you can start with a thin layer, then take it out and brush it every 5 minutes until the thermometer reads 140°F (60°C), which means it’s ready to go.
