There’s something about an Easter ham that just feels like tradition on a plate. The glossy, caramelized crust. The sweet-meets-savory aroma filling the kitchen. The way everyone hovers nearby, waiting for that first slice. Growing up, a HoneyBaked Ham was always on our Easter table (alongside lamb—in keeping with my family’s Southern Italian roots).But as I’ve gotten older—and now host most holidays—I’ve come to realize just how expensive that tradition can be: A bone-in spiral-sliced HoneyBaked Ham runs about $12 per pound; boneless options can climb closer to $17. Which means an 8- to 10-pound ham for a holiday feast could set you back over $100. And you haven’t even thought about antipasto, sides, dessert or wine. Yikes.So this year, I decided to try something different. Instead of ordering a real HoneyBaked Ham, I went down the rabbit hole of “copycat” recipes, hoping to find one that could re-create that signature sweet, crunchy glaze and juicy interior at a fraction of the price. After scanning reviews and comment sections (where the real truth lives), I landed on the recipe I wanted to try—and put it to the test.I’ll admit, I was skeptical. That iconic crackly sugar coating and perfectly juicy interior of a real HoneyBaked Ham seem like something only a specialty shop could pull off. But after making it myself, I realized it’s not only doable—it’s actually pretty straightforward and incredibly satisfying.So, if you’ve ever wondered whether it’s worth attempting to make a copycat Honey Baked Ham at home, the short answer is yes. Below, what makes this style of ham so special, how to make it and whether it truly lives up to the original. Let’s dig in.Related: The 12 All-Time Best Baked Ham Recipes for Easter and Beyond
What Makes HoneyBaked Ham Different?
Courtesy Jo Ann Liguori
Another defining feature is that a real HoneyBaked Ham is spiral-cut, which allows the glaze to seep into every slice, giving you flavor in every bite—not just on the outside.
Related: How To Make the Best Easter Ham, According to a 5th-Generation Pig Farmer
Start with the right ham. A fully cooked, spiral-cut ham is essential. It ensures even heating and allows the glaze to penetrate between slices.Reheat the ham in a relatively low oven. Slow heating is key to keeping the ham juicy.Build a balanced glaze. Honey and sugar provide sweetness, while Dijon mustard and vinegar add acidity to balance it out. Warm spices like cinnamon, cloves and nutmeg bring depth.Finish it with high heat. The signature texture comes from caramelizing the glaze. A quick blast under the broiler (or even a kitchen torch) creates that slightly crisp, crackly top.
Related: A Step-by-Step Guide to Carving Ham Like a Pro
What To Look for When Buying Ham
Spiral-cut: This is essential for that classic texture and easy serving.Bone-in: The bone makes the ham more flavorful and tends to keep it moister (though boneless is slightly easier to serve).Fully cooked: You’re reheating, not cooking.Size: Plan for about ½ pound per person.
Related: The Simplest Way To Make the Best-Ever Holiday Ham
Ingredients Needed for Copycat HoneyBaked Ham
Courtesy Jo Ann Liguori
1 fully cooked spiral-cut ham (6 to 10 pounds)1 cup orange juice½ cup granulated sugar½ cup brown sugar¼ cup honey1 tablespoon Dijon mustard1 tablespoon apple cider vinegar½ teaspoon ground cinnamon½ teaspoon ground nutmeg¼ teaspoon ground cloves
Related: Ina Garten’s Orange Marmalade Glazed Ham Is Surprisingly Easy To Make
How To Make Copycat HoneyBaked Ham
1. Preheat the oven to 325°F. Place the ham, cut side down, in a roasting pan, add the juice to the bottom of the pan, and tent loosely with foil.
Courtesy Jo Ann Liguori
3. Prepare the glaze: In a small saucepan over medium heat, combine the remaining ingredients and simmer until smooth and slightly thickened.
Courtesy Jo Ann Liguori
4. Remove the ham and raise the oven to 425°F. Brush half of the glaze over the ham, making sure it gets between the slices. Bake for 15 minutes.
Courtesy Jo Ann Liguori
5. Remove the ham and set the oven to broil. (If the glaze has seized up, reheat it for a minute.) Brush the remaining glaze over the ham and sprinkle with extra brown sugar.
Courtesy Jo Ann Liguori
8. Let the ham rest 10 minutes before slicing.
Courtesy Jo Ann Liguori
Copycat HoneyBaked Ham Recipe Review: My Honest Thoughts
I went into this expecting “pretty good,” but not quite the real thing. I was pleasantly surprised.
The biggest win? The cost savings. My 6-pound copycat bone-in ham cost $15; the other ingredients are pantry staples and were already in my house. Compared to a $100+ real HoneyBaked Ham, that’s a huge difference.
If I had one critique, it’s that getting the crust exactly right takes a little practice. The broiler step can go from perfect to burnt quickly, so you need to keep an eye on it. And, I wish I had rotated the ham and put it back under the broiler, so I would have gotten even more of those crispy bits.
Related: How To Make the Best-Ever Ham Glaze, According to Martha Stewart
Courtesy Jo Ann Liguori
Make Ahead and Storage Tips
Make ahead: Bake and glaze the ham a day in advance, then reheat gently (at around 300°F) covered with foil until warmed through.Storage: Keep leftovers (if you have any) in an airtight container in the fridge for up to four or five days. And yes, you can freeze leftover ham. Wrap tightly and store for up to two months. Thaw in the fridge before reheating.Leftover ideas: Use leftovers for sandwiches, omelets or pasta dishes. And don’t forget to save the bone for a pot of split-pea soup.Related: The Best Way to Use Up Leftover Easter Ham
Hence then, the article about i made a copycat honeybaked ham that tastes just like the real thing was published today ( ) and is available on Parade ( Saudi Arabia ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.
Read More Details
Finally We wish PressBee provided you with enough information of ( I Made a Copycat HoneyBaked Ham That Tastes Just Like the Real Thing )
Also on site :