Why is Honey Baked Ham so expensive? 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.
Ingredients:
- 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.
(Brown sugar is fine!)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 into a cute pitcher. Drizzle your ham…or not…with it. Either way, it’s fantastic!
That’s it. Now go make the best soup with your leftover honey baked ham. Please.
My brain won’t even calculate the savings right now. But please. Make this ham. So simple. So delicious.
Here is the printable version!
Homemade Copycat Honey Baked Ham
A delicious and simple, make at home version of the classic Honey Baked Ham
Ingredients
- 1 Bone-In Spiral Cut Ham
- 1/2 cup Sucanat or Brown Sugar
- 1/2 cup Sugar
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Clove
- 1/8 tsp Paprika
- Dash Ground Ginger
- Dash Allspice (I used pumpkin pie spice)
Instructions
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Mix all the dry ingredients in a bowl or mason jar.
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Lay out a sheet of foil. Place the ham cut side down. Liberally coat the outside of the ham. Be generous! Gently press the spice mixture on the surface of the ham so that it sticks.
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Gently close the foil around the ham so it is sealed without pressing on the spice mixture. Warm the ham in a broiler safe dish according to the directions on the package.
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Take the ham out about 10-15 minutes before the instructions say to. Remove the foil from the top. Add more of the dry mixture if you lost some. Carefully either using the broiler on high or a kitchen torch, caramelize the crust to your liking.
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Pour the juice from the pan into a pitcher and serve as a drizzle for the ham.
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Now about that bean soup….I’ll need the deets on that one asap!
🙂
I need to make it soon so I can actually have a recipe!! I’m so bad at just dumping and tasting! It is pretty delicious!
I came over from Feedly to say the same thing. I hoard recipes that call for leftovers from other dinners. I’ll be watching for that bean soup recipe.
Haha! I will get on it!
Click on “the best soup” to take you to the recipe.
I literally had been wondering about a copycat recipe this week! My son loves ham and I love to have slices in the freezer to pull out each week for his lunches. Perfect timing! I’m actually shocked there is no honey involved. Also, my broiler is broken and I don’t have a kitchen torch, how important is that step?
Hi Kelley! Well, that depends. Is the flavor the most important part or the crust? The last step is all about the crust. You will still get the “Christmasy” flavor because of the spices…just not the carmelized crust. Which we love. But when you don’t have a choice, I think you will still be pleased with the flavor! The best part is that you can adjust the spices based on preference. Some people don’t like cloves…so cut that back, etc. Let me know how it turns out!
I am going to make this tonight for Christmas dinner, I already mixed all the sugar & spices in a glass jar and it smells wonderful! Thank you for this easy recipe, I will let you know how long this ham lasts! I’m betting not long at all! Merry Christmas!
You will love it! It the most simple and easy. The drippings are fantastic drizzled over it. And I promise, try the bean soup…especially if it’s 5 degrees haha!
Your ham recipe was outstanding, we have almost finished it and I did put some aside for the soup. Thanks again!
I’m so glad! Definitely make that soup. It’s so delicious.
It’s only 5 here, I’m in Oregon!
That is cold! We had to jump on the new Christmas trampoline in 17!
Could I use this recipe for a boneless ham that I bought …I believe it’s by Smith
I would imagine it would be fine. But if it’s not spiral cut, you prob won’t get the glaze flavor as prominent. So just make sure you serve it up on the side to drizzle!
This was so delicious and very similar to honey baked ham! It was a huge hit and making again this year! Thank you!