Honey Baked Ham like Honeybaked Ham

Honey Baked Ham is a delicious addition to your holiday meal. Hams from places like HoneyBaked Hams are very expensive. Yes, they are very tasty, but you can make one for about one-third of the price if you catch your ham on sale.

honey baked ham on a wood platter

Have you ever wondered how to make Honeybaked Ham? Honestly, these are some of the best-tasting hams you can buy. But you may not live near where you can easily purchase one. And they can be a little pricey.

When you are on a budget, it can be somewhat of a stretch to spend a king’s ransom on just one part of your meal. So, if you have ever wondered how to cook a honey baked ham at home, let me show you how.

About the Honey Baked Ham Co.

In 1957, Harry Hoenselaar opened the first Honey Baked store in Detroit, Michigan. He aimed to produce the best-tasting ham in the world.

He did so by selecting only the highest quality smoked ham-on-the-bone and creating a special curing procedure that brings out a one-of-a-kind taste, which is enhanced by a crunchy sweet glaze.

Today, the Honey Baked Ham Co. is still a family-owned business serving customers at over 400 retail locations in the US as well as online. Read more about the history of HoneyBaked Ham Company.

Special Spiral Slicing

Harry’s spiral-slicing process has been patented and makes his Honey Baked Ham an easy-to-serve centerpiece for holiday dinners.

Ingredients

Here’s a list of what you need:

  • Sugar
  • Onion powder
  • Ground cinnamon
  • Ground nutmeg (freshly ground, if possible)
  • Ground ginger
  • Ground cloves
  • Paprika
  • Bone-in spiral-sliced precooked ham
ingredients for honey baked ham

How to Make Honey Baked Ham at Home

  1. Combine sugar and spices in a small bowl.
  2. Cover a baking sheet with aluminum foil.
  3. Place the ham open meat side down onto the pan.
  4. Sprinkle the ham with the seasoned sugar mixture. Press the sugar onto the outside of the ham.
  5. With a blowtorch, gently heat the seasoned sugar mixture on the ham until browned.
  6. Serve immediately or warm the ham in the oven prior to serving.

Scroll down to the recipe card below for detailed instructions and video.

Does Ham Need to be Cooked?

Now, one question I have received multiple times is: do you need to cook your ham when making this recipe? The answer is no if you buy a cured ham.

Most hams are already cured and this means they are ready to eat. It’s your personal preference to choose to serve your ham warm or cold.

I personally like to just heat my ham in a 300-degree oven for about 20 to 30 minutes. This will not give you a hot ham, but it takes the refrigerator chill off of it and warms it up to something a bit warmer than room temperature.

Using a Blow Torch

One suggestion I have is to prepare the ham inside your house. It’s often windy outside and you will find that your blow torch will go out all of the time.

I use a blowtorch I got from the Home Depot. It was inexpensive and works great. You can spend money on those gourmet ones but they are three times the price.

My philosophy is why spend extra cash when you don’t have to? You can save so much money when you make honey baked ham from scratch.

Don’t be intimidated by cooking with a blow torch. It’s easier than you think! Once you unlock the secrets of blow torch cooking, you will soon be a master at creme brulee!

Homemade HoneyBaked ham on a wood serving platter.

Recipes for Leftover Ham

Favorite Holiday Main Dishes

Be sure to check out more of my ham recipes and the best main dish recipes here on CopyKat!

Homemade Honeybaked ham on a platter

Honey Baked Ham like Honeybaked Ham

You can make an amazing honey baked ham at home. 
5 from 10 votes
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Course: Main Course
Cuisine: American
Keyword: honey baked ham
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16
Calories: 649kcal

Ingredients

  • 2 cups sugar
  • 1 teaspoon onion powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg (freshly ground, if possible)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon paprika
  • 8 pound bone-in spiral-sliced precooked ham

Instructions

  • In a small bowl, combine the sugar, onion powder, cinnamon, nutmeg, ginger, cloves, and paprika. Mix the seasoned sugar mixture well. Cover a baking sheet with aluminum foil; if you fail to do this, you may have burnt sugar on your pan, and it will take a while to clean off. 
  • Place the ham open meat side down onto the pan. Sprinkle with the seasoned sugar mixture. Press the sugar onto the outside of the ham. You may not use all of the seasoned sugar mixture. With a blowtorch, gently heat the seasoned sugar mixture on the ham. Wave the flame quickly over the sugar—you want the sugar to brown, not burn. 
  • Staying in one area, and moving out from there slowly will make this easier, as you will be heating the sugar in a continual direction. This whole process will take about 15 minutes, so be patient. You can sprinkle more sugar on top of the already browned parts of the ham and make the crust thicker. You can either reheat the ham or serve it cold when you are finished.

Video

Nutrition

Calories: 649kcal | Carbohydrates: 25g | Protein: 48g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 140mg | Sodium: 2692mg | Potassium: 648mg | Fiber: 0g | Sugar: 24g | Vitamin A: 30IU | Calcium: 17mg | Iron: 2mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. marissa

    I made this for Christmas this year and it was incredible! I would suggest one thing to help the glaze stick: brush the ham with honey/syrup/corn syrup/something sticky, THEN press the sugar mixture to the ham. I used corn syrup because it’s what we had on hand, and it was great! I also suggest mixing the sugar and spices in advance so the flavors mix. My family preferred this over the Honey Baked Ham we usually serve, and it was 1/3 the price!

  2. Amanda

    This recipe is just like Honey baked ham, only better. I am so glad I found this recipe! It saved me a lot of money and was actually a lot easier to do than I thought it would be. Thanks a ton for sharing this recipe!

  3. Lori-n-TX

    I made this for Christmas dinner this year (2011) and it was a hit! What a girl and her blowtorch can accomplish! Thank You!

  4. Joemareswork

    Wow!! This recipe was amazing! Im eating my ham as I write this……this is a must try recipe life of the party for sure!!!! Thanks

  5. Cherito87

    I made this for Easter dinner and it was amazing! I first cooked the 13 lb ham shank covered with foil in a roasting pan with a cup of chicken broth until it was 135 degrees. It sat on the counter covered until it reached 155. Then I put the sugar on and torched it. SOOO moist and delicious! I could have cut the sugar mixture in half since I had a lot leftover. I’ll be making this again and again!

  6. Name (required)

    This turned out to be not only beautiful but also very tasty. Everyone loved it.

    Patricia Gann
    Oklahoma City, OK

  7. Paul

    We did this with a fresh ham after cooking it. Came out great, it’s actually better than Honey Baked in my opinion. The spices are subtle enough to really boost the flavor without being over powering.

  8. Army Mom

    Ok…Easter 2010…tried this recipe…and WOW! I did the ingredients and my DH did the blow torch part on the back porch…we had company over and everyone was lovin’ the Ham! Great recipe…easy instructions. I’ll definitely be doing this more often!

  9. Kim

    OK…I made this for Easter dinner. AMAZING!!!!! Better than Honey Baked. I can’t say enough. Everyone wanted to take some home. I will make this again and again. Thank you for sharing.

  10. sharon

    WOW! your Ham looks great! you are becoming quite an expert with the photography not to mention with the torch. I really like the micro shot. Can cut me a piece? Looks so tasty. kudos

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