Copycat Honey Baked Ham is a cozy main dish for holidays or weekends. Honestly, it works any time you want something sweet and warm on the table.
This version uses a simple mix of juice, honey, and brown sugar. That classic glaze just cooks right into the ham as it warms in the oven.
The final torch step gives the top a caramelized crust. It tastes surprisingly close to the store version, if you ask me.
A baking dish makes the whole thing easy to handle. I just grab a basic basting brush to keep the glaze smooth and even.
This recipe sticks to simple ingredients. Anyone can follow it, even if holiday cooking feels a little stressful.
It brings steady flavor and a soft texture. Works for family dinners or seasonal meals without making things complicated.
Why You’ll Love This Copycat Honey Baked Ham
Easy to adapt for holidays
The simple glaze and slow bake work well for Christmas, Easter, or weekend meals.
Uses familiar ingredients
Juice, honey, and brown sugar create a warm and sweet glaze without extra steps.
Caramelized finish
A quick torch step builds the signature crust that makes this style of ham popular.
Ingredient Substitutions
Orange juice
Pineapple juice works well and adds a brighter flavor.
Pear juice
Apple juice or apple cider can replace it without changing the texture.
Brown sugar
White sugar mixed with a little molasses can be used if needed.
Tips and Tricks
Basting
Baste often during baking to keep the ham moist.
Caramelizing
Move the torch slowly to avoid burning one area too fast.
Resting
Let the ham sit for a few minutes before slicing so the juices settle.
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Copycat Honey Baked Ham
Equipment
Ingredients
- 7 pound spiral ham fully cooked
- ½ cup pear juice
- ½ cup orange juice
- ½ cup brown sugar firmly packed
- ½ cup honey
Instructions
- Preheat the oven to 375°F.
- Place the ham, cut side down, in a baking dish.
- Add the pear juice and orange juice to a medium bowl.
- Baste the ham with the juice mixture.
- Bake the ham for 15 minutes per pound while basting often with the juices.
- Add the brown sugar and honey to a small bowl.
- Mix until smooth.
- Brush the sugar mixture over the ham.
- Bake for 1 hour or until a meat thermometer reads 140°F
- Remove the ham from the oven and place it on a heat safe surface.
- Use a butane torch to heat the glaze until it forms a caramelized crust.
- Rest the ham for a few minutes before slicing.
Honey Baked Ham corporation uses a butane torch to caramelize the glaze to a crust.
Notes
Tips and Tricks
Basting – Baste often during baking to keep the ham moist. Caramelizing – Move the torch slowly to avoid burning one area too fast. Resting – Let the ham sit for a few minutes before slicing so the juices settle.Storing and Reheating
Refrigerating – Place leftovers in an airtight container and refrigerate for up to 4 days. Freezing – Freeze sliced ham in freezer safe bags for up to 2 months. Reheat on Stovetop – Place a serving in a saucepan with a splash of water. Warm over low heat, stirring until heated through.Nutrition
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