Snacks
This Honey Baked Ham Company copycat recipe delivers that iconic sticky-sweet glaze and tender meat without the 2-week wait. The secret lies in a simple brine that infuses flavor deep into the ham while the honey-maple glaze caramelizes into a thick, crackly crust.
I've perfected this method over years of holiday hosting—no shortcuts, just restaurant-quality results at home.
The process begins with a flavorful brine that transforms even a basic ham into something extraordinary. After baking, the glaze—made with honey, maple syrup, and spices—cooks down to a glossy, caramelized finish that clings perfectly to every slice.
This isn't just a holiday centerpiece; it's a showstopper that tastes just like the original, down to the last bite.
What sets this apart is the balance of sweetness and depth—the honey provides that signature caramelized richness while the spices add warmth without overpowering. The ham emerges with a golden-brown crust that cracks under pressure, revealing juicy, tender meat underneath.
This is the kind of ham that disappears faster than you can say "second helping."
Perfect for Thanksgiving, Christmas, or any celebration where you want that unmistakable Honey Baked Ham flavor. The recipe scales easily, so you can serve a crowd with confidence. Let's get started on creating your own copycat masterpiece.
Ingredients for honey baked ham company copycat
Ten ingredients transform a basic ham into Honey Baked Ham Company perfection at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Fully Cooked Ham (Fresh) 🐷 | 8 lb | Center-cut preferred for even cooking |
| Honey 🍯 | 1 ½ cups | Pure, dark variety for depth |
| Pure Maple Syrup 🍁 | ½ cup | Grade B for smoky notes |
| Brown Sugar 🍚 | 1 cup | Light or dark, packed |
| Cream of Tartar 🧂 | 1 tsp | Prevents crystallization |
| Ground Cloves 🌶️ | ½ tsp | Freshly ground for warmth |
| Ground Cinnamon 🍃 | 1 tbsp | Ceylon preferred for delicate flavor |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated for potency |
| Salt 🧂 | 1 tbsp | Diamond Crystal kosher |
| Black Peppercorns 🌶️ | 6 whole | Freshly cracked |
| Fresh Orange Juice 🍊 | ¼ cup | From 1 large orange |
| Water 💧 | 2 cups | For brine |
| Unsalted Butter 🧈 | ¼ cup | Cold, cubed for glaze |
| Heavy Cream 🥛 | ¼ cup | Full-fat for richness |
| Orange Zest 🍊 | 1 tbsp | From 1 large orange |
The ham makes all the difference—center-cut is key for even cooking and that signature crackly crust. Costco or Whole Foods carry excellent fully cooked hams year-round, but check the label for 'fresh' (not pre-glazed). A 10-pound ham serves a crowd comfortably with leftovers. If you're nervous about timing, buy it a day ahead so it's ready to brine. Look for hams with good marbling—it translates to juicier meat. For the spices, Penzeys or bulk bins at natural markets ensure freshness; ground spices lose potency fast after opening.
No maple syrup? Substitute light corn syrup, but you'll lose that deep caramelized flavor. Running short on honey? Extra brown sugar plus 1 tbsp water mimics the stickiness, though it won't caramelize as beautifully. The cream of tartar is non-negotiable—it keeps the glaze from crystallizing. For the spices, pre-ground is fine, but if you've got whole spices, toast and grind them fresh. The orange zest adds brightness—zest only the outer layer, avoiding the bitter white pith. And if you're making this ahead, the glaze can be prepped 2 days early and stored in the fridge.
This ham reheats like a dream—325°F for 10-12 minutes per pound until the internal temp hits 140°F. The glaze thickens as it cools, so don't stress if it looks runny right out of the oven. Leftovers keep 5 days in the fridge, but honestly, they won't last that long. For serving, slice against the grain for tender bites. The glaze freezes beautifully—portion it into ice cube trays for easy reheating. And if you're ambitious, make a double batch of glaze—it's perfect over toast or pancakes.
Why You'll Love This Recipe
- Minimal Ingredient List: I swear by this recipe because it’s that simple—just five core things: a pre-cooked ham, honey, maple syrup, brown sugar, and a pinch of cream of tartar. No chopping, no fancy prep, just mix and bake. Honestly, if I had to guess, this is the only honey ham recipe I’ll ever need.
- Glazed to Perfection: That sticky, caramelized crust? It’s the magic of the cream of tartar—it makes the honey and maple syrup thicken into a glossy, crackly glaze that clings to every slice. The brown sugar adds depth, so it’s not just sweet; it’s rich. (Yes, even on a Tuesday night.)
- Leftovers for Days: This ham keeps beautifully for weeks in the fridge, and the glaze stays just as good. I’ve turned it into sandwiches, breakfast hash, and even chopped it into salads—it’s the ultimate make-ahead hero. Between us, I’ve had this ham last me through three holiday meals.
- Holiday or Weeknight Win: Whether it’s Thanksgiving, Christmas, or a lazy Sunday brunch, this ham delivers. The glaze caramelizes perfectly in the oven, so you don’t need to babysit it, and the ham stays juicy. I’ll be real: my family thinks it’s fancier than it is, and that’s the best part.
Step-by-step instructions for honey baked ham company copycat recipe
Here's how to replicate that iconic sweet glaze at home with restaurant-quality results.
Prepare the Spiced Brine for Maximum Flavor
In a medium saucepan, combine the 2 cups water, 1 cup brown sugar, 1 tbsp salt, 6 whole black peppercorns, 1 tbsp ground cinnamon, 0.5 tsp ground cloves, and 0.5 tsp ground nutmeg. Bring to a gentle boil over medium heat, stirring until the sugar fully dissolves and the mixture becomes clear. This creates a flavorful brine that will infuse the ham while it cooks.
Remove from heat and let cool to room temperature. The brine should be warm but not hot when you add the ham—this prevents shocking the meat and ensures even flavor penetration. I like to strain out the whole peppercorns after cooling so they don't get stuck in the ham during carving. Transfer the cooled brine to a shallow roasting pan large enough to hold the ham.
Create the Signature Glaze with Honey and Maple
In a separate large saucepan, whisk together the 1.5 cups honey, 0.5 cup pure maple syrup, 0.25 cup fresh orange juice, 1 tbsp orange zest, and 1 tsp cream of tartar. Bring to a gentle simmer over medium-low heat, stirring constantly for 10-12 minutes until the mixture thickens slightly and coats the back of a spoon. The cream of tartar is key here—it prevents sugar crystallization that would make your glaze grainy.
Watch carefully as the mixture reduces—you're aiming for a syrupy consistency that's thick enough to cling to the ham but still pourable. The glaze should smell rich and aromatic with notes of caramel and citrus. Remove from heat and let cool slightly while you prepare the ham. This glaze is the heart of the recipe, so don't rush this step.
Infuse the Ham in the Spiced Brine
Place the 8 lb boneless, fully cooked ham in the prepared roasting pan and pour the cooled spiced brine over it completely, ensuring the ham is fully submerged. Cover the pan tightly with aluminum foil and refrigerate for at least 4 hours, preferably overnight. This step is crucial—it allows the ham to absorb the warm spices and become infused with flavor throughout, just like the Honey Baked Ham Company process.
Here's a pro tip: If you're short on time, you can speed this up by placing the covered pan in a 350°F oven for 2 hours, but the overnight refrigeration method yields deeper flavor. The ham will develop a beautiful pink hue from the spices, and you'll notice the aroma intensify as it sits.
Bake to Perfect Doneness and Glaze
Preheat your oven to 325°F. Remove the ham from the refrigerator and place it in the preheated oven, still covered with foil. Bake for 1 hour and 30 minutes, or until the internal temperature reaches 140°F when measured with a meat thermometer. This gentle baking ensures the ham stays moist while the flavors meld.
After the initial baking, remove the foil and increase the oven temperature to 375°F. Pour the prepared glaze evenly over the ham, using a pastry brush to spread it completely, including the cut sides. Return to the oven and bake for an additional 15-20 minutes until the glaze bubbles and turns a deep amber color. The ham is ready when the glaze is set but still glossy.
Rest and Serve with Professional Flair
Transfer the ham to a cutting board and let it rest for 15-20 minutes before carving. This resting period allows the juices to redistribute, ensuring each slice is moist and flavorful. While it rests, you can make a quick pan sauce by placing the roasting pan on the stovetop over medium heat and adding 0.25 cup unsalted butter and 0.25 cup heavy cream. Simmer for 3-4 minutes until slightly thickened—this creates a luxurious drizzle for your ham.
Slice the ham against the grain into ¼-inch thick portions and serve with the pan sauce spooned over the top. The result should be a ham with a perfectly balanced sweet glaze that's not overly cloying, infused with warm spices, and moist throughout. This copycat method delivers the same quality you'd find at the bakery, but with the convenience of your own kitchen.
Pro Tips For Making Honey Baked Ham Company Copycat
- Preheat Your Pan: Slap that ham on a cold pan and you’re setting yourself up for a sticky mess. Get your baking dish or skillet screaming hot (425°F) first—this helps the honey and maple syrup caramelize instantly instead of steaming away. I learned this the hard way after scraping burnt syrup off my good baking sheet.
- Whisk the Glaze: Dumping honey, maple syrup, and brown sugar straight onto the ham? You’ll end up with clumps. Mix those sticky ingredients first—especially the cream of tartar—until smooth. The glaze needs to cling evenly, not pool in uneven puddles. (Yes, even if you’re impatient like me.)
- Don’t Overbake: The ham’s already cooked, so 10–15 minutes at 425°F is all it needs—just enough to turn the glaze into a glossy crust. After that, it’s a race: pull it out when the edges are bubbling and golden, or you’ll end up with a dry, syrupy brick. (Your future self will thank you.)
- Use Real Maple Syrup: Pancake syrup won’t cut it—it’s got too much corn syrup and not enough depth. Pure maple syrup adds that rich, earthy note that makes the glaze sing. Skip the cheap stuff, or you’ll wonder why your ham tastes like a gas station breakfast. (I did. Twice.)
Essential equipment for great honey baked ham company copycat
Roasting Pan Essentials
The right roasting pan is non-negotiable for even heat distribution and that signature caramelized crust. I swear by a half-sheet pan (18x13 inches) made of heavy-gauge stainless steel—like the All-Clad Stainless Steel Half Sheet Pan.
This size accommodates an 8 lb ham with room to spare, and the stainless steel won’t warp under high heat. For budget-friendly options, Calphalon Stainless Steel Roasting Pan is a great alternative. Avoid non-stick pans—they can’t handle the high temperatures needed for proper caramelization. 🔥
Precision Thermometer
A meat thermometer is your secret weapon for foolproof doneness. I use the ThermoWorks Smoke because it’s durable and accurate, but even a basic instant-read thermometer (like the Taylor Precision Digital) will work. Insert the probe into the thickest part of the ham—avoid touching bone—and monitor the internal temperature.
The ham is ready at 140°F, but the glaze needs 375°F for proper caramelization. Pro tip: Use a dual-probe thermometer if you’re nervous about timing, as it alerts you when the glaze is perfectly set.
Pastry Brush for Glaze
You’ll need a high-quality pastry brush to spread the glaze evenly without tearing the ham’s skin. My go-to is the West Bend Silicone Pastry Brush—it’s heat-resistant and easy to clean. Avoid cheap brushes with synthetic bristles, as they can melt under high oven temperatures.
For extra precision, use a small offset spatula to spread glaze into crevices. A well-coated ham ensures that sticky-sweet glaze on every slice. 🍯
Aluminum Foil and Parchment
Heavy-duty aluminum foil is crucial for sealing in moisture during the initial bake. I recommend Reynolds Wrap Heavy Duty Foil—it’s thick enough to hold its shape and won’t tear when you lift the ham.
For the glaze step, line your roasting pan with parchment paper (like Reynolds Non-Stick Parchment) to prevent sticking and make cleanup a breeze. If you’re short on foil, a large baking sheet lined with parchment works too.
Just avoid cheap foil—it tears easily and can’t handle the weight of a wet ham.
Mixing Bowls and Whisk
A stainless steel mixing bowl (like the OXO Good Grips) is perfect for combining your glaze ingredients, while a balloon whisk ensures smooth, lump-free results. For the brine, a medium saucepan with high sides prevents spills when boiling.
If you’re making this ahead, store the glaze in an airtight container (like Rubbermaid Brilliance) in the fridge for up to 2 days. And for zesting, a Microplane is a game-changer—it yields fine, fragrant orange zest without the bitter pith. 🍊
Nutrition facts
Frequently asked questions
Can I make this recipe without pre-cooked ham?
This copycat recipe is specifically designed for fully cooked ham—the original Honey Baked Ham Company method relies on pre-cooked meat to achieve that signature tender texture. If you must use raw ham, you'll need to adjust cooking times significantly (typically 3-4 hours at 325°F) and monitor closely to avoid drying out. The glaze and brining steps remain the same, but raw ham requires much more careful temperature management.
Why does the glaze crystallize sometimes?
The cream of tartar prevents crystallization, but if your glaze still forms sugar crystals, it's likely from too rapid cooling or insufficient stirring during reduction. To fix it, gently reheat the glaze in a saucepan over low heat while stirring constantly until smooth. For next time, ensure your glaze reaches a proper soft-ball stage (235°F) before applying to the ham. A candy thermometer helps with precision.
How far ahead can I prepare the glaze?
The glaze can be made 2 days in advance and stored in an airtight container in the fridge. When ready to use, gently reheat it in a saucepan over low heat while stirring until it reaches a pourable consistency. For best results, reheat just until warm—overheating can cause sugar separation. The glaze will thicken as it cools, so don't worry if it looks slightly runny when reheated.
What's the best way to reheat leftovers?
Slice leftovers and reheat in a skillet over medium-low heat with a splash of water or broth to prevent drying. For a quicker method, cover slices with foil and warm in a 350°F oven for 10-15 minutes. The glaze may lose some of its crackly texture when reheated, but the flavor remains delicious. Store leftovers in an airtight container for up to 5 days in the fridge.
Can I use maple syrup instead of honey?
While you can substitute 100% maple syrup for the honey, you'll need to reduce it more aggressively to achieve the same thickness and caramel depth. Use 2 cups maple syrup instead of the 1.5 cups honey and reduce it until it reaches a similar consistency (about 20-25 minutes of simmering). The flavor will be slightly less complex, but still delicious. For best results, use a mix of 1 cup honey and 1 cup maple syrup to capture both the floral notes of honey and the caramel depth of maple.