Copycat Honey Baked Ham Recipe

I’m sharing my Copycat Honey Baked Ham, revealing the glaze secrets and offering oven, slow cooker, and Instant Pot directions so you can save on your holiday meal.

I’ve been chasing the perfect Copycat Honey Baked Ham for years, trying to get that sticky, caramel top without spending a fortune. This version uses a tender spiral-cut ham and real honey so you get that glossy, sweet bite that keeps everyone coming back for more.

I won’t pretend it was easy, I messed up the glaze a couple times, but once it clicked it was magic. If you’ve ever wondered How To Cook A Honey Baked Ham that tastes store made at home, this will make you rethink buying pre-glazed.

No fuss. Seriously.

Ingredients

• Savory, protein-rich centerpiece, high in sodium, gives salty sweet contrast
• Adds deep molasses sweetness, mostly carbs, little micronutrients, caramelizes nicely
• Pure sweetener, mostly sugars, some antioxidants, sticky glaze and golden color
• Sharp tang, low calorie, cuts richness, adds savory acidity and flavor pop
• Bright fruit sourness, more sugar if pineapple, gives tropical zip and moisture
• Adds richness and mouthfeel, saturated fat, helps glaze spread and brown
• Optional for shine, extra sugars, makes glaze glossy but not healthier
• Warm spice notes, tiny amounts add aroma, cloves give perfumed studded bite

Ingredient Quantities

• 8 to 10 lb fully cooked spiral-cut ham, bone-in
• 1 cup packed light brown sugar
• 3/4 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup pineapple juice or apple juice (pineapple makes it sweeter)
• 2 tablespoons unsalted butter, softened
• 2 tablespoons light corn syrup (optional, for a shinier glaze)
• 1/4 cup granulated sugar (optional, for a crunchy top)
• 1/2 teaspoon ground cinnamon (optional)
• Whole cloves or 1/4 teaspoon ground cloves (optional, for studding)
• Pineapple rings and maraschino cherries for garnish (optional)

How to Make this

1. Take the 8 to 10 lb fully cooked spiral ham out of the fridge 30 to 60 minutes before cooking so it warms up a bit, preheat oven to 275 F and set a rack in a roasting pan; if you want stud it with whole cloves or sprinkle 1/4 teaspoon ground cloves and 1/2 teaspoon cinnamon into the glaze later.

2. Make the glaze in a saucepan over medium heat: stir together 1 cup packed light brown sugar, 3/4 cup honey, 1/4 cup Dijon mustard, 1/4 cup pineapple or apple juice, 2 tablespoons softened unsalted butter and 2 tablespoons light corn syrup if using; bring just to a simmer until sugar dissolves and it thickens slightly, taste and add the optional ground cloves or cinnamon now, remove from heat and set aside.

3. Score the ham lightly between slices if the spiral cut isn’t open, place cut side down on the rack in the roasting pan and brush a generous layer of glaze over the top and sides; tent loosely with foil so the glaze doesn’t drip off.

4. Oven method: roast at 275 F about 10 to 12 minutes per pound until the internal temperature reads about 120 to 125 F with an instant read thermometer, basting every 20 to 30 minutes with more glaze; this keeps the ham moist but doesnt overcook it.

5. Finish in the oven: during the last 10 to 15 minutes brush on a final thick coat of glaze, sprinkle with 1/4 cup granulated sugar if you want a crunchy top, then remove the foil and broil for 3 to 6 minutes watching like a hawk until caramelized and the internal temp reaches 140 F; let rest 15 to 20 minutes before serving.

6. Slow cooker method: if your whole ham fits lay it cut side down in the slow cooker (or trim into two pieces), pour 1/2 cup pineapple or apple juice into the bottom, spoon half the glaze over the ham, cover and cook on low 3 to 4 hours until heated through to 140 F, basting once or twice; for a caramelized finish brush with more glaze and brown under the broiler 3 to 5 minutes.

7. Instant Pot method: only for a ham or ham piece that fits, place 1 cup pineapple or apple juice in the pot with the trivet, set the ham on the trivet cut side down, seal and pressure cook on high about 5 minutes per pound, natural release 10 minutes; remove and brush with glaze, then broil or bake briefly to caramelize and reach 140 F.

8. Garnish and serve: arrange pineapple rings and maraschino cherries on top with toothpicks or cloves if you like, spoon any extra warm glaze over slices when serving, and always check a few slices with the thermometer to confirm 140 F before plating.

9. Quick hacks and tips: reserve a little glaze before cooking for serving, use corn syrup for extra shine, sprinkle granulated sugar for crunch, dont walk away while broiling it will burn fast, if your ham is too big cut off a roast of slices and reheat smaller portions in the slow cooker or Instant Pot.

10. Leftovers and storage: cool within two hours, store in an airtight container up to 4 days in the fridge or freeze slices up to 2 months, reheat gently in a low oven with a splash of juice and extra glaze so it stays moist.

Equipment Needed

1. Roasting pan with rack (large enough for an 8 to 10 lb ham)
2. Instant read meat thermometer
3. Small saucepan (for the glaze)
4. Silicone spatula or wooden spoon (to stir the glaze)
5. Pastry brush or basting brush (to apply glaze)
6. Aluminum foil (for tenting)
7. Measuring cups and spoons
8. Sharp carving knife and sturdy cutting board
9. Slow cooker or Instant Pot (optional, if using the alternate methods)

FAQ

Copycat Honey Baked Ham Recipe Substitutions and Variations

• Light brown sugar: use dark brown sugar in the same amount for a deeper molasses flavor, or swap granulated sugar plus molasses, about 1 cup sugar plus 1 tablespoon molasses to mimic brown sugar, it works great.
• Honey: substitute maple syrup or agave nectar 1 to 1, both are a bit thinner so the glaze will be less sticky but still sweet.
• Dijon mustard: use whole grain mustard 1 to 1 for similar tang and texture, or yellow mustard with a splash of white wine vinegar if thats all you got.
• Pineapple juice: swap with apple juice or orange juice 1 to 1, apple keeps it mellow while orange gives a brighter citrus note.

Pro Tips

– Reserve some glaze, then simmer that reserve down to a syrup and warm it when you’re serving, spooning a little over slices. It’ll taste fresher than whatever’s been sitting on the ham, and keeps the outer glaze from getting gummy.

– Use an instant read thermometer in a few different spots near the bone to check doneness, not just one place. That way you won’t overcook parts that are already hot, and you can pull it when it’s evenly heated.

– For a shiny, crunchy finish, sprinkle the granulated sugar right before you brown it and watch like crazy under the broiler or use a kitchen torch. Sugar goes from perfect to burnt in seconds, so better to do it in short bursts.

– Let the ham rest a bit before you slice, and if you need cleaner slices chill it lightly first. Save the trimmings for fried rice, beans, omelets or split pea soup, they add great flavor and nobody wants perfectly good ham wasted.