What the heck is this?
Okay, let’s talk about the elephant in the room. You know that ridiculously expensive honey baked ham from the fancy store that costs more than your weekly grocery budget? Yeah, that one. Well, guess what? You can make it at home for like 1/4 of the price, and honestly? It tastes even better. This isn’t just any glazed ham — this is that perfect sweet-salty, caramelized, fall-apart-tender masterpiece that makes people fight over the last slice at dinner. My uncle literally hid leftovers in his coat pocket last Christmas. True story. The secret is in the scoring, the spice blend, and that gorgeous honey glaze that gets all crispy and amazing.
Why You’ll Love This Recipe
- Tastes exactly like the $120 version but costs about $30
- Feeds a crowd and makes everyone think you’re a culinary genius
- Perfect for holidays, but fancy enough for any Sunday dinner
- Leftovers make the most incredible sandwiches
- The glaze is basically candy (in the best way)
- Way easier than you think
- Your house will smell like heaven for hours
The Good Stuff You’ll Need
For the Ham:
- 1 spiral-cut bone-in ham (8-10 lbs)
- 1/2 cup brown sugar, packed
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 tsp black pepper, freshly cracked
- 1/2 tsp smoked paprika
For the Glaze:
- 1/2 cup honey
- 1/4 cup brown sugar
- 2 tbsp butter
- 1 tbsp Dijon mustard
- 1 tsp vanilla extract
- Pinch of salt
For the Final Touch:
- Extra brown sugar for sprinkling
- More cracked black pepper
- Fresh thyme sprigs (optional, but pretty)
Let’s Do This
Step 1: Prep Your Ham Like a Pro
Preheat oven to 325°F.
Remove any plastic wrapping and that weird glaze packet (trust me, ours is better).
If your ham isn’t pre-scored, use a sharp knife to make diagonal cuts about 1/4 inch deep in a diamond pattern. This isn’t just for looks — it lets all that glaze soak in.
Place the ham cut-side down in a roasting pan. Add about 1/2 inch of water to the bottom.
Step 2: Make the Magic Rub
Mix brown sugar, honey, Dijon, apple cider vinegar, and all the spices in a bowl.
Rub this mixture ALL OVER the ham, getting into those cuts you made. Don’t be shy — really massage it in there.
Cover tightly with foil and let it hang out for 30 minutes. This is when the flavors start getting cozy.
Step 3: Low and Slow Magic
Pop that beauty in the oven for about 15 minutes per pound (so 2-2.5 hours for an 8-10 lb ham).
Remove the foil for the last 45 minutes to let the outside get gorgeous and caramelized.
Step 4: Glaze Like Your Life Depends On It
About 30 minutes before it’s done, make your glaze by heating honey, brown sugar, butter, Dijon, vanilla, and salt in a small saucepan until bubbly.
Brush this liquid gold all over the ham. I mean REALLY brush it on.
Sprinkle with extra brown sugar and cracked pepper.
Back in the oven for the final 30 minutes until it’s golden and gorgeous.
Step 5: The Grand Finale
Let it rest for 15 minutes before carving (I know, torture).
The internal temp should hit 140°F, but honestly, it’s probably already there.
Brush with any leftover glaze and get ready for the compliments.
Serving Suggestions
Classic with mashed potatoes, green beans, and dinner rolls.
Make breakfast hash with the leftovers, eggs, and potatoes.
Ham sandwiches with mustard and pickles = next-level lunch.
Chop it up for split pea soup or ham and bean soup.
Add to quiche, omelets, or breakfast casseroles.
Switch It Up
Bourbon Glaze: Add 2 tbsp bourbon to the glaze for grown-up vibes.
Maple Glazed: Swap honey for pure maple syrup in both the rub and glaze.
Pineapple Paradise: Add crushed pineapple to the glaze and stud the ham with pineapple rings.
Spicy Kick: Add cayenne pepper and hot sauce to the glaze.
Brown Sugar Crust: Pack extra brown sugar on top for the last 20 minutes for an amazing crust.
Pro Tips That Actually Matter
Buy a spiral-cut ham — it’s already partially cooked and way easier to serve.
Don’t skip the scoring if yours isn’t pre-cut — it makes ALL the difference.
Use a meat thermometer, but don’t overthink it — ham is pretty forgiving.
Save the drippings from the pan — they make incredible gravy.
If the outside is browning too fast, tent with foil and keep going.
Make-Ahead Magic
You can apply the rub up to 24 hours ahead and refrigerate covered.
The glaze can be made 3 days ahead and reheated when needed.
Leftover ham keeps for a week in the fridge and freezes beautifully for up to 3 months.
Questions People Actually Ask
Q: Can I use a different type of ham? A: Spiral-cut bone-in is best, but you can use boneless — just adjust the cooking time.
Q: What if I don’t have apple cider vinegar? A: White wine vinegar or even lemon juice works in a pinch.
Q: My ham is browning too fast. Help! A: Cover with foil and lower the temp to 300°F. Better slow than burnt.
Q: Can I make this without the bone? A: Absolutely! Just reduce cooking time to about 12 minutes per pound.
Q: How do I know when it’s done? A: Internal temp of 140°F, but it should also look golden and smell incredible.
Print
Copycat Honey Baked Ham: Because $120 for Ham is Highway Robbery
- Total Time: 4 minute
- Yield: 12–15 1x
Description
Okay, let’s talk about the elephant in the room. You know that ridiculously expensive honey baked ham from the fancy store that costs more than your weekly grocery budget? Yeah, that one. Well, guess what? You can make it at home for like 1/4 of the price, and honestly? It tastes even better. This isn’t just any glazed ham — this is that perfect sweet-salty, caramelized, fall-apart-tender masterpiece that makes people fight over the last slice at dinner. My uncle literally hid leftovers in his coat pocket last Christmas. True story. The secret is in the scoring, the spice blend, and that gorgeous honey glaze that gets all crispy and amazing.
Ingredients
For the Ham:
- 1 spiral-cut bone-in ham (8–10 lbs)
- 1/2 cup brown sugar, packed
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 tsp black pepper, freshly cracked
- 1/2 tsp smoked paprika
For the Glaze:
- 1/2 cup honey
- 1/4 cup brown sugar
- 2 tbsp butter
- 1 tbsp Dijon mustard
- 1 tsp vanilla extract
- Pinch of salt
For the Final Touch:
- Extra brown sugar for sprinkling
- More cracked black pepper
- Fresh thyme sprigs (optional, but pretty)
Instructions
Preheat oven to 325°F.
Remove any plastic wrapping and that weird glaze packet (trust me, ours is better).
If your ham isn’t pre-scored, use a sharp knife to make diagonal cuts about 1/4 inch deep in a diamond pattern. This isn’t just for looks — it lets all that glaze soak in.
Place the ham cut-side down in a roasting pan. Add about 1/2 inch of water to the bottom.
Mix brown sugar, honey, Dijon, apple cider vinegar, and all the spices in a bowl.
Rub this mixture ALL OVER the ham, getting into those cuts you made. Don’t be shy — really massage it in there.
Cover tightly with foil and let it hang out for 30 minutes. This is when the flavors start getting cozy.
Pop that beauty in the oven for about 15 minutes per pound (so 2-2.5 hours for an 8-10 lb ham).
Remove the foil for the last 45 minutes to let the outside get gorgeous and caramelized.
About 30 minutes before it’s done, make your glaze by heating honey, brown sugar, butter, Dijon, vanilla, and salt in a small saucepan until bubbly.
Brush this liquid gold all over the ham. I mean REALLY brush it on.
Sprinkle with extra brown sugar and cracked pepper.
Back in the oven for the final 30 minutes until it’s golden and gorgeous.
Let it rest for 15 minutes before carving (I know, torture).
The internal temp should hit 140°F, but honestly, it’s probably already there.
Brush with any leftover glaze and get ready for the compliments.
Notes
Classic with mashed potatoes, green beans, and dinner rolls.
Make breakfast hash with the leftovers, eggs, and potatoes.
Ham sandwiches with mustard and pickles = next-level lunch.
Chop it up for split pea soup or ham and bean soup.
Add to quiche, omelets, or breakfast casseroles.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
Nutrition
- Calories: ~320 kcal per serving
- Fat: ~12g
- Carbohydrates: ~18g
- Protein: ~28g