HoneyBaked Ham (Copycat)

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

This recipe falls under the beloved Holiday Dinner Recipes category. Nothing complements a special occasion better than a juicy, perfectly glazed ham. Similar star dishes that shine at your holiday dinner could be the classic German Sauerbraten, the delicious Stuffed Leg of Lamb, and the Ultimate Beef Wellington

finished HoneyBaked Ham on chopping block

The Honey Baked Ham recipe we’re showcasing will surely tantalize your taste buds. This dish is not only incredibly delicious, with its savory ham melting under a sweet, slightly spiced glaze, but it’s also surprisingly easy to prepare. The success of this dish relies on the unique blend of spices including cinnamon, nutmeg, ginger, and clove, creating a symphony of sweet and smoky flavors that elevates the humble ham to a gourmet delight with perfect balance.

There’s a charming nostalgia attached to this Honey Baked Ham, a dish often associated with holiday gatherings, festive moods, and heart-warming family meals. Moreover, the main ingredient—a pre-cooked, bone-in, spiral-sliced ham—makes it remarkably easy to prepare. So, even if you’re not an experienced cook, you can present this fantastic centerpiece at your next holiday meal.

A unique aspect of this recipe is the combination of spices and honey glaze. This blend introduces a sweet, warm, and slightly spicy flavor profile that perfectly complements the savory ham. The method of broiling the glaze onto the ham ensures a crispy, caramelized exterior that contrasts beautifully with the juicy interior.

A big plus is that this dish can be served warm, at room temperature, or even cold, making it very versatile. Additionally, it pairs well with a range of side dishes. If you’re looking for a perfect side to accompany this Honey Baked Ham, consider trying our Cheesy Garlic Scalloped Potatoes. Whether it’s a holiday feast or a special Sunday dinner, honey-glazed hams will make any meal a memorable one. Enjoy this sweet and savory delight!

How to Make HoneyBaked Ham

Preparing a homemade Honey Baked Ham at home might sound daunting, but with this straightforward recipe, you can recreate the magic in your kitchen. By following these steps and tips, you’ll be sure to serve a Honey Baked Ham that’s as delicious as it is impressive. See the recipe card for more details. Check it out!

  • Step One: Begin by placing your pre-cooked ham in the slow cooker or crock pot and drizzling it with honey. 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.
  • Step Two: Allow the ham to cook on low for 2-3 hours. A good rule of thumb is bake for about 15 minutes per pound,
  • Step Three: While the ham is cooking, preheat your oven to broil and prepare the glaze.
  • Step Four: The glaze is made by combining sugar, onion powder, cinnamon, nutmeg, ginger, clove, paprika, and some liquid from the slow cooker.
  • Step Five: This mixture is then brought to a gentle simmer and poured over the cooked ham. 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.
  • Step Six: The ham is finally placed under the broiler to allow the glaze to caramelize and bubble, creating that irresistible HoneyBaked crust.

More Ham Dishes

Frequently Asked Questions

Can I use a different type of ham for this recipe?

Yes, although a bone-in, spiral-sliced ham is recommended for the best flavor and ease of serving, you can also use a boneless ham.

What can I do with leftover ham?

Leftover ham can be used in a variety of dishes, from soups and sandwiches to salads and quiches. We recommend Cheesy Ham and Hash Brown Casserole, Ham Salad, and Ham Balls with Brown Sugar Glaze as a few options! 

Can I use brown sugar instead of white sugar for the glaze?

Yes, brown sugar will give a slightly more molasses-like flavor to your glaze.

Can I use fresh spices instead of ground?

Ground spices are preferred for this particular glaze as they combine more smoothly, but fresh spices can be used as well

Does the original HoneyBaked Ham use real honey in the ham?

Yes, but they use a powdered honey mixture. For the purposes of a side-by-side taste comparison, you can make this dish taste EXACTLY the same without powdered honey.

How do you cook a Honey Baked Ham in an oven?

Put in a large covered Dutch oven at 225 degrees for 3 hours before glazing and broiling.

Honeybaked Ham in slow cooker

Key Ingredients in HoneyBaked Ham

This delightful HoneyBaked Ham recipe is easy to make, thanks to its minimal and easily accessible ingredients. The unique blend of spices and honey gives the ham a savory-sweet profile, making it a crowd-pleaser.

  • Ham: A pre-cooked, bone-in, spiral-sliced ham is the star of this dish. The bone imparts additional flavor to the ham during the cooking process, while the spiral slicing makes serving a breeze. We’re using an 8-10 pound ham. You can use two 4-5 pound hams as well. If it’s 10-17 pounds, you might want to be sure to cook it up to an hour longer. 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.
  • Honey: The honey adds a touch of sweetness and helps the sugar-based glaze adhere to the ham, resulting in a beautifully caramelized crust. You can use the normal honey that you have at home. 
  • Sugar: White granulated sugar forms the base of the glaze. It caramelizes under the broiler, creating a wonderfully crisp and sweet exterior to the ham.
  • Spices: The blend of onion powder, cinnamon, nutmeg, ginger, clove, and paprika gives the glaze a complex flavor that sets this HoneyBaked Ham apart.
HoneyBaked Ham close up in pot

Can HoneyBaked Ham Be Made Ahead of Time?

Absolutely! This is one of the reasons why it’s such a favorite for holiday meals. You can cook and glaze the ham a day before serving. Just ensure it is properly wrapped and refrigerated. When ready to serve, if you prefer it warm, gently reheat it in the oven at a low temperature for 15- 20 minutes – about 5 minutes of baking per pound to not dry it out. Adjust as needed. 

Substitutions in HoneyBaked Ham

  • Ham: While a bone-in, spiral-sliced ham is ideal, a boneless ham or even a picnic shoulder can be used if necessary. 
  • Honey: If honey is not available, you can substitute it with maple syrup or agave nectar. You can also use a full cup honey if you prefer not to use white sugar and would like extra glaze. The crust consistency might be a bit different if you only use honey.
  • Spices: If you’re missing any of the spices, don’t fret. The glaze is flexible and can be made with just a few of the listed spices. Also, allspice can be a suitable replacement for cloves.
Honeybaked Ham glaze

Variations on HoneyBaked Ham

HoneyBaked Ham is a classic recipe, but there’s always room for a bit of creativity. Depending on your personal preferences, there are several variations you can try.

  • With Pineapple: Add a tropical touch by adding pineapple rings to the ham before glazing. The sweetness of the pineapple pairs well with the savory ham.
  • With Brown Sugar Glaze: Substitute the white sugar with brown sugar for a deeper, molasses-like flavor in the glaze.
  • With Mustard Glaze: Add a tablespoon of Dijon mustard to the glaze for an extra tangy kick.

More Yummy Dishes

How to Store HoneyBaked Ham

  • Serve: HoneyBaked Ham can safely be left at room temperature for up to two hours during serving. Beyond this, it should be refrigerated to prevent bacterial growth.
  • Store: Leftovers should be tightly wrapped and refrigerated in an airtight container within two hours of cooking. They can be kept in the refrigerator for 3-5 days. Reheat in a preheated oven at 325°F (165°C) until warm, or in slices on the stovetop. 
  • Freeze: If you have a significant amount of leftovers, consider freezing them. Tightly wrapped in freezer-safe material, cooked ham can be frozen for up to two months. Thaw in the refrigerator and reheat as suggested for stored leftovers.
HoneyBaked Ham view from top on serving block

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HoneyBaked Ham (Copycat)

HoneyBaked Ham (Copycat) made with honey, sugar, and delicious spices is crispy, sweet, smoky, and delicious 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 sugar , white granulated
  • 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.



Note: This recipe referenced a bunch of pages online, but the recipe is a version of Even More Secret Recipes by Todd Wilbur who was the original source of the online versions 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 Pin 1

Photos used in a previous version of this post.

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

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 🙂