HoneyBaked Ham (Copycat)

HoneyBaked Ham (Copycat) made with honey, sugar and delicious spices is crispy, sweet, smoky and delicious like your favorite ham without the price tag!

HoneyBaked Ham (Copycat) made with honey, sugar and delicious spices is crispy, sweet, smoky and delicious like your favorite ham without the price tag!The PERFECT HoneyBaked Ham Copycat

HoneyBaked Ham was one of the most classic holiday memories I had as a kid (other than the day after Thanksgiving tree buying). We would call in the order for the ham and I couldn’t wait to go to the store with my mom to get that beautiful wrapped ham. No matter what else was on the tables of food, everyone would go straight to the ham.

I still love Honeybaked Hams and they even have a HoneyBaked turkey breast too. The thing I’m not a huge fan of now? The price and the lines. As a kid I never worried about the cost, and apparently I loved the lines.

This ham was just over 9 pounds which would’ve cost me almost $80 had I ordered it. I paid $15 for mine including all the ingredients to prepare it and it only took about 10 minutes of active work.

As a food blogger we celebrate holiday foods earlier than most people so we had people over for Christmas dinner two weeks ago to enjoy this meal and they all requested we make it again for our holiday parties (that happen on the actual holidays, haha).

Honeybaked Ham in slow cooker

Tips for making this HoneyBaked Ham Copycat:

  • Carefully place the ham into your slow cooker. If it is too big for your slow cooker trim the bottom of the ham as needed.
  • Dry the top of the ham well with a paper towel so the honey you add to the top adheres best.
  • Fan out the slices a bit when adding the honey so it gets between the slices, then you can press it back together before cooking.
  • Don’t let the topping boil longer than written, the less liquid the harder it will be to pour evenly over the ham and the drier the topping will be when cooked.
  • If you want each slice to have topping fan out the slices a bit as soon as it comes out of the oven (with a fork! Don’t burn your fingers on the sugar).

Don’t forget you will probably have a lot left over. May I humbly recommend my Slow Cooker Ham and Potato Soup or a Slow Cooker Ham and Bean Soup for any leftovers you may have? Make the slow cooker do all the heavy lifting!

HoneyBaked Ham close up in pot

Does HoneyBaked Ham use honey in the ham? Yes, but they use a powdered honey (which I have and tried) but for the purposes of a side by side taste comparison you can make this dish taste EXACTLY the same without the powdered honey.

How do you prepare honey baked ham? In the slow cooker you cook on low for 3 hours before glazing and broiling.

How do you cook a Honey Baked Ham in a oven? Put in a large covered dutch oven at 225 degrees for 3 hours before glazing and broiling.

How do you glaze a precooked ham? Warm the ham in the oven or slow cooker for 3 hours before adding on the glaze and broiling.

But what about the blowtorches? Yes, to be authentic, you’d add the glaze then torch it onto the ham. I own several torches for kitchen use, I tested it with the torch and what I can tell you is the added risk does not outweigh the added flavor. The broiler is your friend here, avoid the torch. If you do use the torch I would caution against using it outdoors. Wind, when working with a torch, can create an unsafe situation. I feel like I should just mention this again, I highly recommend the broiler method.

Honeybaked Ham glaze

Looking for more side dishes?

Tools used in the making of this HoneyBaked Ham Copycat:
Aluminum Insert Slow Cooker: This recipe was made in this slow cooker. This allows for the ham to be caramelized in the same slow cooker it cooked in.
AllSpice Spice Rack: I use this spice rack and fill up the bottles with freshly purchased spices.
Honey: The best deal on honey you’re going to find online that you know for sure is real honey, only $4 a pound. Or buy it in the store for even less!

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HoneyBaked Ham (Copycat)

HoneyBaked Ham (Copycat) made with honey, sugar and delicious spices is crispy, sweet, smoky and delicious like your favorite ham without the price tag!
Yield 24 Servings
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder


  • 1 pre-cooked ham 8-9 pounds, bone-in and spiral sliced
  • 2 tablespoons honey
  • 2 cups white granulated sugar
  • 1 teaspoon onion powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon paprika


  • Put the ham in the slow cooker (with aluminum insert) and drizzle with honey.
  • Cook on low for 3 hours.
  • Preheat the oven to broil.
  • In a saucepan add the sugar, onion powder, cinnamon, nutmeg, ginger, clove, paprika and 6 tablespoons of liquid from the bottom of the slow cooker.
  • Heat on high heat, to a rolling boil and boil for 1 minute.
  • Pour half the topping onto the skin side of the ham.
  • Put the aluminum insert (if you don’t have one with an aluminum insert, remove the ham to a cookie sheet and use that in the oven) in the oven.
  • With the door open watch for bubbling and when it starts to inflate a little and get bubbly (20-30 seconds), pull it out of the oven.
  • Pour over the remaining glaze and cook for another 20-30 seconds.
  • If you want the slices to be glazed individually, pull them apart before the sugar sets into a crust.
  • You can serve warm, room temperature or cold.



Referenced a bunch of pages online, but the recipe is definitely a version of Even More Secret Recipes by Todd Wilbur?who was the original source from the online versions I referenced.


Serving: 2g | Calories: 439kcal | Carbohydrates: 18g | Protein: 33g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 94mg | Sodium: 1795mg | Potassium: 432mg | Fiber: 1g | Sugar: 18g | Vitamin A: 21IU | Calcium: 11mg | Iron: 1mg
Keyword: copycat recipe, ham, Honeybaked Ham, thanksgiving
HoneyBaked Ham copycat fork-tender

Photos used in a previous version of this post.

HoneyBaked Ham (Copycat) made with honey, sugar and delicious spices is crispy, sweet, smoky and delicious like your favorite ham without the price tag!
The easiest holiday ham ever and you'll save a ton of money because this is the BEST Honeybaked Ham Copycat ever!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Honeybaked Ham is a favorite, This might have been nice to try, had there not been so many drop downs and distractions with ad opening over the recipe.

  2. Wonderful recipe!! It is just like the Honey Baked Ham store!! This will be our 3rd Easter using this recipe. It’s every bit as yummy as the ones we used to buy and so very easy to make!! My family really enjoys your recipes!!
    Thanks so much!!

  3. I don’t have a slow cooker. I am cooking an 11 lbs Smithfield Spiral cut ham. I don’t have a slow cooker or a dutch oven. Can I cook this in an aluminum pan instead in the oven at 225. The slow cooker is being used for the turkey on the same day.

  4. We LOVE this recipe and have made it three times now but it never looks “crusty” like yours! What’s the secret? LOL

  5. Ham is not my favorite food but this recipe was outstanding and I went back for seconds. Very easy to make. I had to adjust the recipe as my crock pot wasn’t big enough for my ham, I drizzled the honey and wrapped it up in foil and baked at 250 degree for 12 min per pound, then completed the recipe. Super tender and I will fix this again. Thanks

  6. Easter 2020 made this ham recipe in the crockpot according to the directions, it was spot on delicious. I added 1/3 cup of cola to the crockpot prior to cooking and the ham was juicy and tender. Try this recipe you can’t go wrong, just follow the instructions to a T.

  7. The only nitrate free/natural ham I could find was not bone in. It’s a small ham and won’t take long to warm. I’m guessing there won’t be juices to add to the glaze. Do you recommend anything as a substitute?

  8. With the high rating reviews for this recipe my Mom and I decided to give this a try. The glaze topping results were disastrous. Steps 4&5 for the glaze seemed pretty straight forward…that was until I incorporated the liquid with the sugar mixture. It would of been nice to know how 6 tbsp of liquid would bring over 2 cups of dry ingredients to a “rolling boil” The sugar mixture remained unchanged over high heat for 5 min.+ Dry! Definitely not a rolling boil yet. Wasn’t even sure if it would liquify or if it was even suppose to liquify to begin with. Recipe doesn’t say. Finally 10+ min. over high heat, the mixture began to break down and liquify and turn dark brown. Rolling boil….yes!!! Finally . Completed remaining steps then began to notice that the glaze over the ham was cooling to a rock hard candy shell. It reminded me of what peanut brittle taste and looked liked minus the peanuts. And the flavor was very unpleasant. Obviously something went wrong during steps 4&5 but since the recipe didn’t go into any kind of detail I’m left guessing… and for that reason.. I don’t recommend this recipe unless you have some experience with glazing ham.

        1. Yes and no. Make sure your bird is almost done if not completely done. But honey roasted turkey is a very popular deli flavor so I would argue it would be a completely delicious bird. I only would say no if you tried glazing too early before removing the turkey from the oven as the sugars would begin to burn.

          1. I have a boneless Turkey breast. Would I cook it in the slow cooker or could I bake/roast it and then do the glaze?

  9. Fabulous! Use the blowtorch! Its easy, gives you control, and you can her call sides. I double coat mine. Its so good with even an inexpensive spiral sliced ham. I had help with the blow torch glazing step, one poured and drizzled and just helped to make sure it was safe and not burnt. Now that I know his easy it is, I’m confident on my own. Check out YouTube for videos on pros torching the hams. Do it! Its so easy and will save you a ton of money!

  10. Totally love this recipe! I use to work at Honey baked ham and know the ins and outs of everything.This is so easy compared to making them there.The only thing the blow torch was for was to turn the sugar and spices to liquid as it passed through the torch to instantly harden on the cold hams so we could avoid heating them at all.I have found many ways to get the flavors at home similar to that great company,from sides to ribs to turtle cheesecake.This one is definitely a keeper for everyone out there.Great job!

  11. I actually work at Honeybaked Ham. There’s no lines during the holidays. Plus you can always buy ham slices (less of a price)

    Anyways, the only way you’ll get the glazing right is with an actual blowtorch, which is what we use in house. It’s like a créme brûlée. 7 layers of sugar, and then the spice on top for the final layer.

  12. I did not have time to stand an hour and a half in line for a Honey Baked ham this year so I Googled copycat recipes and found yours. Although I need practice with the crust (my broiler was not hot enough so I think I’ll try my kitchen blowtorch next time) it turned out awesome! the flavor was spot -ON! I will definitely be adding this to my family recipe book. Thanks so much for sharing.

  13. so delicious. a huge hit for Easter this year for 1/4 of the price. very easy. I did not have a large enough crock pot…so I used a oven bag, and I couldn’t fit the ham in the broiler so just high heat to get the glaze, and it was so good. I will make it again…..everyone loved it.

  14. Can I make the glaze up ahead of time and put it on the ham when ready? Or does it harden up too much after sitting? Thanks!

    1. The glaze requires some liquid from the bottom of the slow cooker where the ham has cooked down so you’ll need to wait until at least then to make it. Just give it a good stir before using.

  15. What would you do about a pre-cooked ham that just needs warming in the oven? Would you still add liquid (water, juice, etc.)?

  16. This recipe was perfect, but I didn’t have a large enough crock pot (and not with a aluminum insert). I put the ham in a cooking bag and cooked in the oven. Followed the recipe and it turned out wonderful! Everyone raved about it. … Thinking of doing a “repeat” for Easter!

  17. I don’t have an aluminum insert cooker. I have a crock pot.
    Mine is ….um…..crock? ceramic? White and Something not metal. Lol

  18. What if you want to glaze the precooked ham so the you can serve at room temperature without cooking it?  My family doesn’t like warm ham 

  19. Any tips on how long to slow cook if I can’t get a ham that large?  All I could find were 2,  2.5 pound hams, uncut, with the bone removed… i thought I’d try slicing them thin myself and then slow cooking for 1.5 hours… I know it isn’t your recipe but what do you think? 

    1. I think it should work but the slicing is what I’d be more concerned with. Having the spiral cut is what makes this so easy.

  20. Do you put any liquid in with the ham in the slow cooker? Recipe mentions 6 tablespoons of liquid from the bottom of the slow cooker.

    Thank you.


    1. No liquid added for this recipe. The ham will breakdown during the cooking process and release liquids to be able to scoop out at the end. Hope this helps clear up any confusion. Enjoy!

  21. I just found my new favorite site.. your recipes look delish. Esp this Honeybaked ham copycat recipe. We dont have the resturant here on my island so ive never had the original version. But i heard about it and wanted to get my chops on it for awhile. So im stoked to find ur site. I know it will be a hit at our party..
    Mahalo for sharing and Mele Kalikimaka …

  22. My slow cooker does not have an aluminum insert, but a stoneware one.  Will this recipe work out alright in stoneware?  Are there adjustments to be made?

    1. So sorry but your question was stuck in my spam folder 🙁 I’m sure it’s too late now but for the future, yes, you can use what you have just remember to switch the ham over to a cookie sheet before placing it in the oven.

  23. You don’t say how high the oven temp. All though I presume 450 for such a short time. How long would you do an uncooked 4 lb boneless ham?

    I tried the slow cooker with a uncooked?? ham but didn’t get to try it, it was all gone last week at the party.

    1. The recipe is for a cooked spiral ham, to warm and tenderize it a bit more. It would be entirely different for uncooked pork. Also the topping doesn’t have a number specific temperature because it is set to broil. You’d need a different recipe for a raw piece of pork. But once cooked through you can definitely top with the same topping and broil for the same time period to get the crust.

    1. Yes, you can do that just put it in a large covered dutch oven at 225 degrees for 3 hours before glazing and broiling. Enjoy!

    1. When was it dry? In the slow cooker it should’ve been very moist. If you find that your topping was too hard/dry it means you cooked it too long. You can add some water and cook an additional few seconds to bring it back to a more liquid form then top the ham with it. If you already topped it with the dry topping, brush on some warm water to help spread it. Then put it under the broiler.

  24. Tried this for Thanksgiving as my family doesn’t like turkey very much. We loved the flavor and will be trying this recipe again, but I plan on changing a few things next time. The broiler wasn’t hot enough to give it that beautiful looking crust in the picture even though it was at the highest setting on my home oven and I left it in for a few minutes both times. I think I’ll try blow torching it next time to give it that high heat to caramelize the sugar and give it the crust. I also replaced 1/4 a cup of the white sugar with brown which was AWESOME, but aired on the sweet side with all the honey and sugar so I think next I’ll do a cup and a half of white, a tablespoon of brown, and definitely a little salt for balance. The spices otherwise were perfect and very holiday forward. Pretty darn close to the real thing, and highly recommended.

  25. My Aunt actually works at HoneyBaked Ham, so we get ours with a big discount, and it’s STILL more expensive than making it at home!  This is a perfect solution 🙂