Here in Austin, Texas, October is when the holiday planning really kicks in. The weather is finally cooling off, and my mind is on Thanksgiving and Christmas. For years, the centerpiece of our holiday was that iconic, foil-wrapped ham from the store... until I figured out how to make a perfect Copycat Honey Baked Ham at home. This recipe is my tried-and-true method for getting an incredibly juicy, tender spiral ham with that signature, crackly, sweet-and-spiced sugar crust. It's a total showstopper, and it's unbelievably easy.
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My secret is the two-part sugar application. You coat the ham with half the sugar mix before the long, slow bake-this melts into the honey-butter glaze. You add the second half right before the final high-heat blast. This is what creates that perfect, crunchy, caramelized crust without burning the sugar over 2 hours.
A Holiday Centerpiece Without the Price Tag
This recipe is designed to replicate that famous, expensive ham, giving you a tender, moist main course that's perfect for a Thanksgiving or Christmas feast. The magic is in the spice blend. The "secret" ingredient is pumpkin pie spice! It's the perfect combination of cinnamon, nutmeg, ginger, and allspice that, when combined with the sugars and paprika, creates that unmistakable, complex, and cozy flavour.
Why You'll Love This Recipe
- Tastes Just Like the Real Thing: This recipe delivers that perfect, crackly, crunchy sugar crust and super-moist, tender meat you expect from the famous store-bought ham.
- Frees Up Your Oven: The ham bakes "low and slow" at 325°F, covered, for most of the time, making it easy to manage while you cook your other side dishes.
- The "Secret" Spice Blend: Using pumpkin pie spice is the perfect shortcut to mimicking the complex, warm spice blend of the original.
- Incredibly Easy: This is a "no-brine," "no-fuss" recipe. You are simply heating a pre-cooked ham with an amazing crust.
Ingredients
Here's what you'll need for this show-stopping centerpiece. For the full list with precise measurements, see the recipe card at the end of the post!
For the Ham and Glaze
- Ham: One 10-pound, fully-cooked, spiral-sliced ham. A bone-in ham will give you the best flavour.
- Honey: The base of our sticky glaze.
- Butter: Unsalted butter, melted.
- Mustard: Dijon mustard provides a crucial, tangy kick to balance the sweetness.
For the Sugar & Spice Rub
- Sugars: A mix of granulated sugar and packed light brown sugar.
- Spices: Onion powder, paprika (sweet or smoked), and the secret weapon: pumpkin pie spice.
How to Make Copycat Honey Baked Ham
This is a simple, two-part baking process that results in a perfectly moist ham with a crunchy crust.
Step 1: Preheat and Prep
First, I preheat my oven to 325°F (165°C). I place the ham, cut-side down, in a large roasting pan.
Step 2: Make the Glaze and Rub
In a small bowl, I melt the butter and whisk in the honey and Dijon mustard until they're all combined.
In another medium-sized bowl, I combine the onion powder, paprika, pumpkin pie spice, granulated sugar, and brown sugar, mixing them well.
Step 3: Apply First Coat and Bake
I use a pastry brush to coat the entire ham in the honey-butter mixture, making sure to get it in between the slices a bit.
Then, I use my hands to take about half of the sugar-spice mixture and press it firmly all over the outside of the ham. It will be a thick, sandy coating. I cover the entire roasting pan tightly with aluminum foil.
I place it in the oven and bake for about 2 hours. The target internal temperature for a pre-cooked ham is 130-140°F (55-60°C).
Step 4: Apply Second Coat and Caramelize
I remove the ham from the oven. I turn the oven temperature up to 425°F (220°C).
I carefully remove the foil (be careful of the steam!). I take the rest of the sugar-spice mixture and press it all over the ham, which is now sticky from the melted glaze.
I place the ham back in the oven, uncovered, for 10-15 minutes. This is the "torch" step! I watch it like a hawk. I'm just looking for the sugars to caramelize and form a bubbly, crackly crust, not to burn.
Step 5: Rest and Serve
I remove the ham from the oven and let it rest for 15 minutes before slicing and serving. This allows the juices to redistribute and ensures a tender ham.
Common Mistakes to Avoid
- Drying Out the Ham: You must bake the ham covered tightly with foil for the first, long bake. A pre-cooked spiral ham is very lean. Baking it uncovered at 325°F for 2 hours will turn it into dry cardboard.
- Burning the Sugar: The final 425°F blast is a caramelization step, not a cooking step. Do not walk away. 10-15 minutes is the maximum. If it starts to look too dark, pull it out immediately.
- Using a "Cook-Before-Eating" Ham: This recipe is specifically for a fully-cooked, spiral-sliced ham. A raw or "partially-cooked" ham requires a completely different (and much longer) cooking process.
Tips and Tricks for Success
- Pat the Ham Dry: Before you add any glaze, pat the ham dry with paper towels. This helps the honey-butter mixture stick, which in turn helps the sugar-rub stick.
- Use Your Hands: The sugar rub is thick and sandy. The only way to get it to adhere properly is to use your clean hands to press it firmly into the honey-butter base.
- Let it Rest: Like any large roast, the ham must rest for at least 15 minutes before you slice it. This allows the juices to redistribute, ensuring a tender, juicy ham.
- The Pumpkin Pie Spice: This is the "secret." It's not just cinnamon; it's the perfect blend of cinnamon, nutmeg, ginger, and allspice that mimics the original ham's complex spice notes.
Variations
This recipe is a fantastic base for customization!
- Add a Kick: Add ½ teaspoon of cayenne pepper or chipotle powder to the sugar-spice rub for a delicious, spicy-sweet crust.
- Make it Smoky: Use smoked paprika instead of sweet paprika for a deeper, smokier flavour profile.
- Different Mustard: If you don't have Dijon, a stone-ground mustard or even a spicy brown mustard will also add a great tangy kick.
How to Serve
This is the quintessential centerpiece for a holiday meal.
- It's the star of a Thanksgiving or Christmas dinner.
- I always serve it alongside classic sides like scalloped potatoes, roasted green beans, or soft, buttery dinner rolls.
- The leftovers are legendary for making sandwiches, soups (with the ham bone!), or my personal favorite, Eggs Benedict the next morning.
Make Ahead and Storage
- Make Ahead: You can prepare the honey-butter glaze and the dry sugar-spice rub 2-3 days in advance and store them in separate airtight containers.
- Storage: Store leftover ham, tightly wrapped, in the refrigerator for up to 5 days.
- Freezing: Leftover ham freezes beautifully. Store slices in a freezer-safe bag for up to 3 months.
- Reheating: Reheat gently in a 300°F (150°C) oven, in a pan with a splash of broth or water, until just warmed through.
Recipe Notes / What I Learned
This recipe is all about that final, crunchy crust. The first time I made it, I was worried the second layer of sugar wouldn't stick. But the key is that the ham is already hot and sticky from the 2-hour bake. The second layer of sugar melts onto that first layer and the ham juices, creating that signature crackly, almost-candy-like shell. Don't be afraid to really pack it on!
Nutrition Snapshot
Estimated Nutrition Per Serving (approx. 1/16th of ham): ~580 calories · 52g protein · 38g carbs · 25g fat (This is a very rough approximation and depends entirely on the brand, cut, and leanness of your ham.)
Copycat Honey Baked Ham
Equipment
- Large baking dish
- Small bowl
- Another bowl
- Whisk
Ingredients
Group: Ham & Wet Glaze
- 10 pounds fully cooked spiral sliced ham
- ½ cup honey
- 2 tablespoons unsalted butter
- 1 tablespoon dijon mustard
Group: Sugar Crust
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 ½ teaspoons pumpkin spice
- ¾ cup white sugar
- ¾ cup brown sugar
Instructions
- Preheat your oven to 325 degrees.
- In a small bowl melt your butter and whisk in the honey and dijon until all combined.
- Place your ham in a large baking dish.
- Coat the ham in the honey butter mixture.
- Next in another bowl combine the onion powder, paprika, pumpkin spice and both sugars.
- Using your hands coat the outside of the ham with about half of the sugar mixture.
- Cover with foil and place in the oven and bake for about 2 hours or until 130 degrees.
- Remove the ham from the oven and carefully coat the ham with the rest of the sugar mixture.
- Turn the oven up to 425 degrees and place the ham back in the oven for 10-15 minutes just until the sugars caramelize a bit.
- Slice and serve!
Nutrition
FAQs
What if I don't have pumpkin pie spice?
Easy! Just make your own. For this recipe, a good substitute would be a mix of: 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ⅛ teaspoon ground allspice or cloves.
Do I really need a spiral-sliced ham?
It's highly recommended. The spiral slice is what allows the glaze and the melted sugar to seep down between the slices, flavouring every single bite. If you use an uncut ham, I recommend scoring the fat/skin in a 1-inch diamond pattern.
Can I make this in a slow cooker?
You can make a version of it. Place the ham in the slow cooker, rub it with the honey-butter and half the sugar. Cook on LOW for 3-4 hours. However, you will not get the signature crackly crust. You would have to remove it and put it under the broiler with the remaining sugar for a few minutes to achieve that.
