This Honeybaked Ham copycat is one of the most popular recipes on my site and has been for several years! It’s super easy to make at home, is mostly hands-off time, and is perfect for Easter, Christmas, or regular life meal prep!
(images and text updated April 2020)
Like a dry rub. But a glaze! For ham!
Because Beck loves ham. This was her birthday ham!
I didn’t really intend for it to happen that way, but I knew I wanted to show you a new Big Meat kind of dealio for Christmas, because turkey is all well and good but we kind of know how to do that, you know? So I decided to make a ham, but then I’d have a whole ham 3 weeks before Christmas. SO I MADE HAM FOR BECK’S BIRTHDAY. Aren’t you glad you know that. No question mark. I made little sandwiches for her party and diced up a ton of it for her, and everyone was pleased.
There is a local-ish regional chain called Honeybaked Ham where we live, and the price for ham there is exorbitant. Truly ridiculous. BUT, Honeybaked has this great sugary spicy crust and obviously there is a benefit to outsourcing a thing or two for holiday meals. I’m a big Honeybaked fan, but wanted to make my own for fun and to save money. Spoiler alert: this was super easy and delicious, and definitely something I’ll do myself again. It’s not time consuming at all, and I even bought a spiral-sliced ham for ease of serving. Whee!
I purchased a half ham, spiral sliced with the bone in. It weighed about 7 pounds, and for this I’d say 1/4-1/2 pound of ham per person will be more than enough, especially at a large meal where there are other proteins and lots of side dishes. Most hams that I saw come with a seasoning packet; just throw that away or give it to your dogs or drink it. We’re going to make our own super simple seasoning for this Honeybaked Ham copycat.
First, though, the method: the ham is already fully cooked, so we’ll reheat it slowly in the oven. Then we’ll add the seasonings after about half of the time has elapsed, and brush them over and over until the ham is hot all the way through and crispy at the edges from the spices. The cooking time will be 12 minutes per pound at 300F, TOTAL, and about the last hour of that should be with the seasonings on. So, I knew that my ham should take about an hour and a half, so I cooked it naked for 45 minutes and with the seasonings for 45 minutes. If you have a much larger or smaller ham, just adjust the cooking times below accordingly. Also, if you’re cooking something else at a different temperature, just add or subtract time based on that – ham is nice and forgiving in that way.
So! Place your ham in a baking dish, roasting pan, or on a sheet pan, cut side down. Cover the pan tightly with foil, and place it in the oven for 45 minutes to an hour.
While the ham is cooking, gather the seasoning ingredients. Sugar, seasoned salt, cinnamon, chili powder, and deli mustard. The mustard is mostly used to keep the spices stuck to the ham; the end result doesn’t have a mustard-y flavor at all.
Measure the mustard, and mix the spices together in a small dish.
When the first half of cooking is done, take the ham out of the oven and uncover it. Use a brush to smear mustard all over the ham, then sprinkle the spice mixture all over it. It will be thick and some of the spices will fall into the pan – that’s ok! Add a cup of water to the bottom of the roasting dish, too.
Now, roast the ham uncovered for the last 45 minutes to an hour. I did one more hour and brushed the ham with its own juices (any spices + mustard + the water in the bottom of the pan) every 15 minutes.
When the ham is hot all the way through and glazed, it’s done! It’s ham, so you know what to do. It can be served hot, cold, at room temperature – your call. I’ve eaten this for every single meal and snacks for the past several days, and am just so proud of the flavor it has. The chili powder with the sugar and mustard are out of this world, and I’ve even thought about doing something similar with a pork tenderloin or even chicken.
The melted sugar gives the glazed effect, and the spice crust was hard to resist. This copycat Honeybaked Ham is the EASIEST glazed ham ever, and I hope you love it as much as we do.
Birthday ham! Christmas ham! Ham!
Do it. (PS. REALLY REALLY GOOD on Ham Delights and keeps perfectly in the freezer).Print
This Honeybaked Ham copycat is super easy and delicious, the perfect Easter ham or Christmas ham!
- 1 fully cooked ham, 7-8 pounds, bone-in and spiral sliced
- 1/2 cup deli mustard
- 3 tablespoons sugar (I like coarse sugar or brown sugar, but anything you have is fine!)
- 1 teaspoon seasoned salt
- 2 tablespoons chili powder
- 1 teaspoon ground cinnamon
- 1 cup water
- Preheat the oven to 300F. Place the ham cut-side down in a baking dish or roasting pan. Cover the ham tightly with foil and bake for 45 minutes.
- While the ham is baking, combine the sugar, salt, chili powder, and cinnamon in a small bowl.
- After 45 minutes, remove the ham from the oven and discard the foil (or save it for tenting later). Brush the ham all over with the mustard and sprinkle all of the spices over the ham. Pour the water in the bottom of the baking dish.
- Return the ham uncovered to the oven. Cook for 1 hour more, brushing with the pan juices every 15 minutes. Let rest for 10 minutes before serving.
- This ham can be served hot, cold, or at room temperature. Enjoy!
Ham should be cooked for about 12 minutes per pound total at 300F. I went a little longer than this, and you can feel free to check package directions and follow them, just add the seasonings and uncover the ham about halfway through the cooking time.
This is the ham I use in my favorite Ham Delights – it makes them really special!
Keywords: ham, dry glazed ham, easter ham, christmas ham, honeybaked ham copycat