Copycat Honey Baked Ham
If you’ve ever had a Honey Baked Ham, you know that golden, caramelized crust is pure magic—sweet, sticky, and full of holiday flavor. This Copycat Honey Baked Ham gives you the same crave-worthy glaze at home for a fraction of the cost. (and dare I say- this one is even better than the original!?) It’s juicy, tender, and makes your kitchen smell amazing. Perfect for Easter, Christmas, or any family gathering where you want to wow the crowd!
I’ll be honest—I’ve never been a huge ham fan. Growing up, it always felt dry, plain, and just… kind of boring. I’d happily skip it for anything else on the table. But if this was the kind of ham served at family gatherings back then, I would have been first in line for seconds!
This copycat Honey Baked Ham changes everything. It’s juicy, tender, and coated in a sticky, savory-sweet glaze that’s completely irresistible. Even my super picky kids couldn’t stop going back for more! Forget dry, tasteless ham—this version is bursting with flavor, with just a hint of orange and that crave-worthy caramelized crust on top.
Serve this at your next holiday feast and just wait—your guests will rave, the platter will be empty, and everyone will be asking for the recipe. (And don’t worry, no one has to know how simple it actually was to make. 😉)
I doubt you’ll have leftovers- but if you are like me and make a larger amount in order to have leftovers, try this delicious Leftover Ham Cheesy Pasta Casserole or Leftover Ham and Potato Soup.
Why You’ll Love This Ham
- ✅ Tastes just like the store-bought version (maybe even better!)
- 🍯 Easy homemade glaze—no fancy ingredients required
- 🔥 That iconic caramelized crust using your oven or broiler
- 🍽 Perfect centerpiece for holidays and Sunday dinners
- 🥪 Delicious leftovers for sandwiches, omelets, or soups
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.
Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.
- Roasting pan– I have this one
- Foil– to cover the ham
- Basting brush– for the glaze
- Small saucepan– to make the sticky glaze
For the Ham:
- Fully cooked spiral-sliced ham (8–10 pounds)
- Orange juice (to keep it moist while baking)- the orange juice gives the ham the perfect hint of citrus flavor that pairs beautifully with the maple brown sugar glaze.
For the Glaze:
- Granulated sugar
- Light brown sugar
- Honey
- Dijon mustard
- Spices-cinnamon, nutmeg, cloves
- Apple cider vinegar
How To Make It
Warm the Ham
Preheat your oven to 325°F. Place the spiral ham cut-side down in a roasting pan or baking dish. Add the cup of orange juice to the bottom to keep it juicy. Cover loosely with foil and bake for 10 minutes per pound, or until warmed through (about 1 hour 20 minutes for an 8-pound ham).
Make the Glaze
While the ham bakes, combine the sugar, brown sugar, honey, mustard, cinnamon, nutmeg, cloves, and apple cider vinegar in a small saucepan. Stir over medium heat until smooth and bubbly. Simmer for 2–3 minutes until slightly thickened and glossy.
Glaze the Ham
Remove the ham from the oven and increase the temperature to 425°F. Brush half of the glaze generously over the ham, getting in between the slices. Return to the oven uncovered for 10–15 minutes to caramelize.
Create That Famous Crust
For that signature Honey Baked crunch, brush with the remaining glaze and broil for another 2–3 minutes, watching carefully so it doesn’t burn. You can even sprinkle on a little extra brown sugar before broiling for extra caramelization!
Rest and Serve
Let the ham rest for 10–15 minutes before serving. Slice, serve, and watch everyone come back for seconds!
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish!
⭐ Please leave a 5-star rating in the recipe card below and/or a review in the comment section. 📌Save this recipe to make later and share with a friend!
Tips
- Use a spiral-sliced ham for easy serving and maximum glaze coverage.
- Don’t skip the Dijon—it balances the sweetness perfectly.
- Broil carefully! The glaze can burn quickly, so keep a close eye. I leave the oven door ajar and watch the top of the ham. Once it starts browning you can remove it.
- Leftovers? Store in the fridge up to 5 days or freeze for up to 2 months. Try Leftover Cheesy Ham Casserole or Crock Pot Ham and Potato Soup!
FAQ’s
Q: What type of ham should I buy?
A: A fully cooked spiral-sliced ham is ideal—it’s tender, pre-sliced, and absorbs the glaze beautifully.
Q: Can I make this ahead of time?
A: Yes! Bake and glaze the ham up to a day in advance, then reheat at 300°F for about 20 minutes covered in foil before serving.
Q: How do I get the crispy glaze like the Honey Baked Ham store?
A: Use your broiler or a kitchen torch to lightly caramelize the sugar on top—just like the pros do!
Q: Can I make this glaze without honey?
A: You can substitute maple syrup or agave, though honey gives the most authentic flavor.
Q: How many people will this serve? A: An 8-10 bone-in spiral ham will serve 8-10 people. Plan 3/4 to 1 pound of ham per person, as a good rule of thumb.
Leftover Ideas:
- Make ham and Swiss sliders on Hawaiian rolls
- Stir into mac and cheese or breakfast casseroles
- Add to split pea soup or potato soup
- Serve cold with cheddar biscuits and a drizzle of honey mustard
Pairing Ideas:
- Cheesy Scalloped Potatoes
- Crock Pot Mashed Potatoes
- Bacon Corn Casserole
- Roasted Lemon Asparagus
- Butternut Squash Mac & Cheese
- Crock Pot Glazed Carrots
- Roasted Red Potatoes
- Green Bean Casserole
- Roasted Fall Vegetable Salad
Perfect for the Holidays
This Copycat Honey Baked Ham brings the holiday classic right to your kitchen—complete with that sweet, crunchy glaze everyone loves. It’s simple to make, gorgeous on the table, and guaranteed to impress. Once you try this version, you may never go back to store-bought!
Sign up for our newsletter to get new recipes sent right to your inbox! Follow along with me on Instagram, Facebook, YouTube , Pinterest, and TikTok.
Copycat Honey Baked Ham
Equipment
Ingredients
Method
- Preheat your oven to 325°F. Place the spiral ham cut-side down in a roasting pan or baking dish. Add the orange juice (water or pineapple juice also works) to the bottom to keep it juicy. Cover loosely with foil and bake for 10 minutes per pound, or until warmed through (about 1 hour 20 minutes for an 8-pound ham).
- While the ham bakes, combine the sugar, brown sugar, honey, mustard, cinnamon, nutmeg, cloves, and apple cider vinegar in a small saucepan. Stir over medium heat until smooth and bubbly. Simmer for 2–3 minutes until slightly thickened and glossy.
- Remove the ham from the oven and increase the temperature to 425°F. Brush half of the glaze generously over the ham, getting in between the slices. Return to the oven uncovered for 10–15 minutes to caramelize.
- For that signature Honey Baked crunch, brush with the remaining glaze and broil for another 2–3 minutes, watching carefully so it doesn’t burn. Sprinkle on a little extra brown sugar before broiling for extra caramelization!
- Let the ham rest for 10–15 minutes before serving. Slice, serve, and watch everyone come back for seconds!
Absolutely delicious!!!!
Do you place the ham on a baking rack or directly on the pan?
Thanks
on the roasting rack
In the video you said one cup of orange juice but the receipt says 1/2 cup of orange juice which one is it?
oops! Typo! Sorry about that, it’s 1 cup of orange juice.
It says to place the ham cut side down when warming. Do you flip it over when you add the glaze?
You can turn it upright or leave it on the side, whatever makes the most sense for your ham. I left mine cut side down. It really doesn’t matter as long as you’re able to get the glaze over the top slices and in between.
Can’t wait to try! Come on Thanksgiving! ❤️
Question; we’re traveling for Thanksgiving. We’re leaving on Thursday for six in the morning. I want to cook it before. Do you think it’ll taste as as good?
yes it will, you could pop it into the oven for 30 minutes to rewarm before serving.
Any suggestions on the brand of spiral hams you all used?
Boneless or bone in? Dies it matter? Cant wait to try it.
I used a boneless ham, but bone-in works perfectly
How much allspice do I use? Can’t wait to make this!! Thank you!!
sorry, that was supposed to read apple cider- there’s no allspice. I fixed it, thank you for letting me know!
Apple cider or apple cider vinegar?
Apple Cider Vinegar
Can I use pineapple instead of orange juice.
definitely
Can I make this a day ahead and then reheat the next day? If so, do you have instructions? Thanks!
Yes! Bake and glaze the ham up to a day in advance, then reheat at 300°F for about 20 minutes covered in foil before serving.
Can you do it in a pan with no rack in it?
yes
Hi! Have you ever tried making this in the crockpot instead of oven? And then broiling in oven after?
You definitely could, as long as your ham fits in your crock pot.
If making a day in advance, do you trim ham off bone and reheat at 300? Or leave ham on bone to reheat?
Making mine tomorrow!
Either way! If you want to make serving easier for yourself, cut it off the bone then reheat. Save the juices to reheat in to keep the ham juicy.
I cooked the ham today but want to serve it tomorrow . Do I leave the ham on the rack with the juices to reheat? Thank you!
Yes, then just pop it back into the oven to warm for about 20-30 minutes. You could baste it with the juices to keep it moist.
Can you make this but on a smoker then broil it at the end?
Hello! Do we heat the ham up for the entire 1hr and 20mins before glazing the ham?
yes
Delicious! I made this for the first time and here are a few observations. I put mine flat side down but it SHOULD have been on its side-cut side down. Will know the difference next time! I added enough orange juice to the bottom to have a 1/2 inch of liquid. I have a very large roasting pan and 1 cup would have been too little.
This ham was delicious and everyone raved about it. I can’t wait to make it again. Sorry Honey Baked Ham but you have one less customer.
This might be the best review ever! Thank you so much for sharing! I appreciate you 😁
This is a delicious recipe, especially for my first time baking ham! However, my glaze became quite thick and sticky, making it a pain to get it inside the ham. On the second bout of applying the glaze, before broiling, I had the bright idea to thin it out with some of the orange juice + drippings. Worked out VERY well and would recommend it to anyone who has a thick glaze. Next time I make this, I will do this on the first glazing too! Definitely saving this recipe. Thanks!
great tip! To prevent the glazer from becoming too thick, lower the heat on the stove or remove it early.
Looks so good and am planning to make for Christmas.
Questions:
If not using a roasting pan, the ham sits in the orange juice?
If using a roasting pan, does the ham touch the orange juice or sit on top of it?
You want the ham to not sit in the orange juice, so if you don’t have a roasting rack add some vegetables to the bottom and place the ham on top. The orange juice creates the steam which flavors the ham and keeps it juicy, but sitting in it might make it soggy.
Thank you so much for the info! 😊
I could not find the measurement sizes for all the ingredients. Could you please tell me the measurement sizes for the ingredient list for the honeybaked ham recipe.
You can find all of the exact measurements and instructions in the recipe card at the very bottom of the post
This is the only way I will make a ham now. It looks like a $100 honey baked. I followed the recipe exactly. You should see it! Thank you.
So happy to hear! Thank you for sharing!
If you baked it cut side down, did you turn it over after that to begin basting it?
I did! It made it easier to get into the slices.