Copycat Honey Baked Ham Recipe

I just made this Honey Baked Ham Recipe Copycat and I swear the juicy spiral ham with that sticky honey-butter crust had everyone fighting for seconds.

I adore this Honey Baked Ham Recipe Copycat because I can shut up about the sticky, crunchy glaze and just eat it. I’m obsessed with the way Honey Glazed Ham hits salty and sweet at once, the caramelized edges that snap when you slice through.

I love that store-bought spiral hams turn into dinner-table rock stars with simple pantry things like honey and brown sugar. But really, it’s the messy glossy drips that get me, piled on mashed potatoes and roasted carrots, everywhere.

And yes, I will judge anyone who resists a second slice. Bring it.

Feed me. Right now.

Ingredients

• Spiral ham: the showpiece, salty-sweet and impressive on the table.
• Butter: adds richness and helps the glaze cling, makes it shiny.
• Brown sugar: sticky caramel notes, deep molasses sweetness you’ll love.
• Honey: glossy sweetness and floral warmth, keeps the slices sticky.
• Dijon mustard: tangy zip that cuts through the richness, not overpowering.
• Vinegar: brightens things up; it’s the small tangy kick.
• Ground cloves: warm, slightly bitter warmth that hints at holiday spices.
• Cinnamon: cozy background spice, light and familiar in each bite.
• Ginger: optional zing and warmth; it’s subtle but pleasant.
• Kosher salt: balances sweetness, but reduce if your ham’s super salty.
• Black pepper: little heat and earthiness, keeps it from tasting flat.
• Fruit juice: adds fruity tang and thins glaze for brushing.
• Cornstarch slurry: thickens glaze if you want a stickier finish.
• Whole cloves: classic stud look and bursts of aromatic spice.

Ingredient Quantities

• 8 to 10 lb spiral cut fully cooked ham, bone in (store bought honey baked style)
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 cups packed brown sugar, light or dark, your call
• 1 cup honey, use a mild clover or wildflower
• 2 tbsp Dijon mustard (or regular mustard if you dont have Dijon)
• 1 tbsp apple cider vinegar or a mild white vinegar
• 1/2 tsp ground cloves
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger (optional but nice)
• 1/2 tsp kosher salt (reduce if your ham is very salty)
• 1/4 tsp freshly ground black pepper
• 1/2 cup pineapple juice or orange juice, optional for added tang
• 1 tsp cornstarch mixed with 1 tbsp water, optional for thickening glaze
• Whole cloves for studding the ham, about 30 to 40 if you like the look

How to Make this

1. Preheat and prep: For oven method preheat to 275 F. If using slow cooker or Instant Pot, you’ll still make the glaze and warm the ham as directed below. Remove ham from fridge 30 minutes before cooking so it comes closer to room temp.

2. Make the glaze: In a small saucepan melt the softened butter, then stir in brown sugar, honey, Dijon, vinegar, ground cloves, cinnamon, ginger, salt, pepper and pineapple or orange juice if using. Warm gently until sugar dissolves and mixture is smooth, about 3 to 5 minutes. Taste and adjust salt or honey.

3. Optional thickening: If you want a thicker, stickier glaze whisk the cornstarch slurry (1 tsp cornstarch + 1 tbsp water) into the hot glaze and simmer 1 minute until slightly thickened. Remove from heat.

4. Stud the ham and arrange: Place the spiral ham cut-side down in a roasting pan, slow cooker insert, or on a rimmed baking sheet for broiling later. If you like the look and flavor, stud the ham with whole cloves about every 1 inch across the surface, about 30 to 40 cloves.

5. Oven warming: Tent the ham loosely with foil and bake at 275 F for about 10 to 12 minutes per pound until the internal temperature reaches 120 to 130 F (it will finish higher when glazed). For an 8 to 10 lb ham expect roughly 1 hour 20 minutes to 2 hours.

6. Slow cooker warming: Put the ham cut-side down in the slow cooker, pour 1/2 cup pineapple or orange juice into the bottom to keep it moist, cover and cook on LOW for 3 to 4 hours until heated through and internal temp is about 120 to 130 F.

7. Instant Pot warming (for smaller hams that fit): Add 1 cup of juice or water to the pot, place ham on a trivet, seal and cook on HIGH pressure about 6 to 8 minutes per pound, then natural release for 10 minutes. Check temperature aiming for 120 to 130 F before glazing.

8. Glaze and caramelize: Brush a generous layer of the hot glaze over the ham. For oven method increase temp to 400 F or switch oven to broil, return ham uncovered and brush every 8 to 10 minutes for 20 to 30 minutes total until glaze is deeply caramelized and internal temp reaches 140 F. For slow cooker or Instant Pot, transfer ham to a baking sheet and broil 3 to 6 minutes, watching carefully, brushing once or twice, until caramelized.

9. Rest and slice: Let the ham rest uncovered for 10 to 15 minutes so the juices settle and glaze firms up. Then slice along the spiral and arrange on a platter with any reserved pan juices spooned over.

10. Tips and fixes: If glaze gets too dark, tent with foil. If your ham is very salty reduce added kosher salt in glaze. Leftover glaze can be simmered and served as a sauce, or used to baste veggies. Enjoy, and remember this is fully cooked ham so you are just reheating and glazing not cooking from raw.

Equipment Needed

1. Roasting pan or large rimmed baking sheet (for oven warming and broiling)
2. Slow cooker (or slow cooker insert) or Instant Pot with a trivet if you plan to use those methods
3. Small saucepan (for melting butter and making the glaze)
4. Heatproof silicone or wooden spoon (for stirring the glaze)
5. Pastry brush or basting brush (for brushing the glaze)
6. Instant-read meat thermometer (to check internal temp)
7. Carving knife and sturdy cutting board (for slicing and serving)
8. Aluminum foil (for tenting and to prevent over-browning)
9. Measuring cups and spoons (for sugar, honey, spices and juices)

FAQ

Copycat Honey Baked Ham Recipe Substitutions and Variations

• Unsalted butter: use an equal amount of softened margarine, or 3/4 cup coconut oil if you want dairy free, or try light olive oil (gives a bit of savory depth).
• Brown sugar: substitute packed coconut sugar 1:1, or use 3/4 cup maple syrup plus 1/4 cup granulated sugar to keep texture, or white sugar with 1 tbsp molasses mixed in.
• Honey: swap with agave nectar 1:1 for a milder flavor, or use pure maple syrup for a deeper, woodsy sweetness, or use light corn syrup if you want a very sticky glaze.
• Pineapple juice or orange juice: replace with apple juice for a gentler fruit note, or use extra water plus 1 tbsp vinegar for tang if you have no juice, or use a splash of white grape juice for sweetness without overpowering the glaze.

Pro Tips

1. Warm the glaze slowly and taste it as you go. If it tastes too sweet, add a splash more vinegar or a pinch more salt. If it needs brightness, a little extra citrus juice wakes it up. Don’t pour it cold over the ham or it won’t stick well.

2. Brush in layers, not once. Put on a thin coat, let it set a few minutes, then brush again. That builds up a deeper, shinier crust without burning. If the glaze starts to scorch, lower the heat or tent with foil.

3. Keep some of the glaze aside before you brush the ham. Reheat that reserved portion to spoon over slices when serving so every piece gets fresh sticky glaze, instead of cold, syrupy leftover gunk.

4. If your ham seems too salty, skip adding any extra kosher salt to the glaze and use more honey or fruit juice instead. And when broiling to caramelize, watch it like a hawk—sugars go from perfect to burnt fast.