Imitation Honey Baked Ham

This imitation honey baked ham is a spectacular main dish and perfect for holidays or special gatherings. A spiral-cut ham is brushed with a sweet honey glaze and baked to perfection for a sticky-tender finish.

This post, including the recipe, is not associated with or endorsed by The Honey Baked Ham Company, LLC. This post is not for a product or service. The honey baked ham in this post refers only to a honey baked ham copycat recipe.

Flavor: Rich and flavorful with a sticky-sweet honey glaze, a little warmth from the spices, and just a touch of flavor to balance it out.
Recommended tools: All you need is a roasting pan, some aluminum foil, a pastry brush to get that shiny glaze, and an instant-read thermometer to make sure it’s perfectly cooked every time.
Love your leftovers: I love having extra slices on hand because I can include them in easy sandwiches or add them to cozy soups throughout the week, making every leftover feel as delicious as the first meal.

Ingredients for baked ham with honey

Ham: Buy a bone-in, fully cooked spiral ham for the best flavor and moisture.
Honey glaze: The glaze brings that classic honey sweetness, while the butter adds richness. Brown sugar deepens the flavor with notes of caramel and helps it brown beautifully. A touch of Dijon (if you like) balances it all out with a little spice.
Variations: Add a citrus touch with a little orange zest or a dollop of jam, swap out the cloves for cinnamon with a pinch of nutmeg, or add a pinch of cayenne for a sweet and spicy touch.

How much spiral ham per person?

When purchasing bone-in spiral ham, plan on about ½ pound per person (or ¾ pound for generous leftovers). I often buy a larger ham for leftover ham recipes and use the bone for ham bone soup or pea soup.

How to cook a baked ham with honey

Place the ham, cut side down, in the roasting pan, cover with aluminum foil, and bake.
Brush ham with glaze, turn on oven, and bake until ham reaches 140°F.
Remove from the oven and rest for at least 15 minutes before cutting and serving.

A spiral ham is usually fully cooked and only needs to be reheated (check again on the package you purchase). A lower temperature allows the ham to cook thoroughly and remain tender and juicy.

The ham should be cooked to an internal temperature of 140°F, and I recommend checking it with an instant-read thermometer so you don’t overcook it.

A fully cooked spiral ham will take 12 to 16 minutes per pound in a 325°F oven.
A partially cooked ham needs more time, about 20 minutes per pound, to roast.

Honey Baked Ham FAQ

Keep it moist: Bake cut side down so the slices stay moist and the juices pool in the pan. Rest for 15 minutes before cutting to keep the baked ham juicy.
Prevent it from drying out: Keep the ham covered with aluminum foil while it heats.
Avoid overcooking: Use a thermometer and bring the ham to 135°F before glazing.
For the perfect glaze: Add the glaze only near the end, as the honey and sugar can burn.
For intense gold: For deeper browning, broil briefly at the end, watching closely the entire time.

Storage, freezing and reheating

Refrigerate: Store honey baked ham in an airtight container for up to 4 days.

Freeze: Freeze sliced ham for up to 2 months. Add a tablespoon of pan juices before freezing to keep the slices moist.

Reheat: Defrost overnight in the refrigerator. Heat, covered, to 300°F with a splash of broth or water in the pan.

Leftover ideas: Add it to sandwiches, breakfast scrambles, fried rice, soups, sandwiches, or scalloped potatoes. Save the leftover ham bone for ham bone soup. Find our favorite leftover ham recipes here.

What to Serve with Honey Baked Ham

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image from Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Preparation time 15 minutes

Cooking time 2 hours

Total Time 2 hours 15 minutes

Preheat oven to 325°F.
Remove the packaging and plastic disc from the bottom of the ham and discard. Place the ham in a shallow baking dish, cut side down, and cover the ham and pan with aluminum foil.
Bake 12 to 16 minutes per pound until it reaches an internal temperature of 135°F.
While the ham is baking, in a small bowl combine honey, butter, brown sugar, Dijon mustard, garlic powder, and cloves. Mix well.
Once the ham reaches 135°F, remove it from the oven. Turn the oven on to 425°F. Generously brush the ham with the honey glaze, I recommend 2 to 3 coats of glaze.
Return to oven and cook uncovered for 15 to 20 minutes or until ham reaches 140°F and glaze is golden brown.
Remove the ham from the oven and rest for at least 15 minutes before slicing. If desired, pour juices over ham before serving.

Nutrition information is an estimate and may vary.
Ham shapes and sizes may vary; For best results, use a thermometer to make sure the ham reaches 140°F but is not overcooked.
Cloves can be substituted with pumpkin pie spice, cinnamon, or other warming spices.
The glaze should be added towards the end so it doesn’t burn. Grill the ham for a few minutes if desired.
Store leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.

Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

Course Dinner, Main Course, Ham, Main Course, Pork

Kitchen American

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