No really? Why is it? My grocery store actually gives people a free ham when they buy a turkey at Thanksgiving! Yes, I know that is a promotion, but a Honeybaked delicacy can easily cost $80.00! I did the math on the copycat ham in these pictures. The homemade ham cost 18.95 and it was 9.5 lbs. That would be around 82.00 if it was a “real” one. That is crazy to me.
Unfortunately, my husband also loves them. A lot. And he equally loves the bean soup that I make with the leftovers. So I have been on the hunt for a dupe or copycat version that is not a copycat of the price. And with help from fellow internet ham lovers, here is the closest I have found.
HoneyBaked Ham Copycat Recipe
*This is so simple it almost isn’t a recipe, more like steps. And I must disclaim so no former employees get upset and tell me how different it is from the real way. I am great with a version that when I eat it, I’m pleased enough to not really be able to remember the differences.
- Ham-Whatever size you need, bone in preferred. I always buy pre-sliced. Remember. EASY is key here.
- ½ cup Sucanat (Brown sugar is fine!)
- ½ cup Sugar
- ¼ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Clove
- ⅛ tsp Paprika
- Dash of Ground Ginger
- Dash of All Spice (I used pumpkin pie spice because it was all I had) Mix all the dry ingredients in a bowl or jar. I usually double it and put it in a mason jar and shake it. It keeps for a long time.
I lay a large sheet of foil out. Put the cut side down. I hold the slices together if need be and liberally coat the outside. Like real liberally here. Don’t be afraid to mush it on the sides so it sticks.
Gently close the foil around the ham. You want it sealed well but not pressing on the spice rub.
Warm the ham in an oven safe dish (broiler safe!!) according to the directions on the package. It should have a temperature and how many minutes per pound to heat it.
Now. I usually take it out a bit shy of the full warming time for this part.
Remove the foil from the top. If it looks like it’s lost some seasoning, you can sprinkle on more.
Now. You have two options:
- Turn on the broiler and place the ham on the middle rack. Watch closely and when the topping is bubbling and looking crispy, remove and let cool.
- If you have a kitchen torch, use it instead and go to town.
Lastly, take all that yummy juice in the pan and pour in a cute pitcher. Drizzle your ham…or not…with it. Either way, it’s fantastic!
My brain won’t even calculate the savings right now. But please. Make this ham. So simple. So delicious.