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Honey Baked Ham like Honeybaked Ham

Honey Baked Ham is a delicious addition to your holiday meal. Hams from places like HoneyBaked Hams are very expensive. Yes, they are very tasty, but you can make one for about one-third of the price if you catch your ham on sale. What is amazing about the HoneyBaked hams is that there isn’t even honey in the crunchy seasoned sugar crust. Guess what? With a blow torch, and some patience you can make this ham at home.
honey baked ham

Blowtorches are not toys, but you can cook with them. If you are going to do this outside, do not do it on a windy day. Do it where the air is still. You can buy a very inexpensive blowtorch at your local hardware store. I purchased mine for about $15. So what do you want to bet that I will be making crème brûlée sometime soon?

HoneyBaked Ham

  • Author:
  • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Holiday Recipes, Main Dish Recipes
  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Serves: 10
HoneyBaked Ham

You can make your own sugar coated ham for your special holiday or special occassion.


  • 2 cups sugar
  • 1 teaspoon onion powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg (freshly ground, if possible)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon paprika
  • 1 (TK-pound) bone-in spiral-sliced precooked ham


In a small bowl, combine the sugar, onion powder, cinnamon, nutmeg, ginger, cloves, and paprika. Mix the seasoned sugar mixture well. Cover a baking sheet with aluminum foil; if you fail to do this, you may have burnt sugar on your pan, and it will take a while to clean off. Place the ham open meat side down onto the pan. Sprinkle with the seasoned sugar mixture. Press the sugar onto the outside of the ham. You may not use all of the seasoned sugar mixture.

With a blowtorch, gently heat the seasoned sugar mixture on the ham. Wave the flame quickly over the sugar—you want the sugar to brown, not burn. Staying in one area, and moving out from there slowly will make this easier, as you will be heating the sugar in a continual direction. This whole process will take about 15 minutes, so be patient. You can sprinkle more sugar on top of the already browned parts of the ham and make the crust thicker.

You can either reheat the ham or serve it cold when you are finished.

Print Recipe

Do you have some left over ham?  Enjoy some scalloped potatoes and ham or how about some potatoes and ham casserole?

  • Cristy

    I’m wondering how this would be with half brown sugar, and half granulated sugar?

    • Stephanie Manley

      Without seasoning? It would most likely be pretty good.

      • Cristy

        Thank you so much for sharing this. I did half brown, and half white sugar, and included the seasoning, and it was even better than the actual honey baked ham that I paid almost $80 for last thanksgiving.

        • Stephanie Manley

          I am all for saving some cash!

  • Granny of two Sweeties

    Great video demo…got my blow torch at Home Depot today. ThankU. Will buy both your books as soon as company leaves & I have a quiet moment.

    • Stephanie Manley

      Thank you very much. I hope you enjoy the ham.

  • Carolyn

    Best to serve at room temp. Don’t mix the spices with the sugar, glaze with sugar first then sprinkle on the spices.

  • Jonas Baquero

    Nice information and ideas..thanks to your kindness to share your knowledge.
    cheap gadgets in the

  • marissa

    I made this for Christmas this year and it was incredible! I would suggest one thing to help the glaze stick: brush the ham with honey/syrup/corn syrup/something sticky, THEN press the sugar mixture to the ham. I used corn syrup because it’s what we had on hand, and it was great! I also suggest mixing the sugar and spices in advance so the flavors mix. My family preferred this over the Honey Baked Ham we usually serve, and it was 1/3 the price!

  • Its Me

    What does a TK Pound mean in the US?

    • Stephanie Manley

      It just meant a random weight of ham.

  • Kellie

    TK-pound? What does that mean???

    • Stephanie Manley

      It just means a random weight of ham.

  • lisa

    Can you do this on a whole uncut ham that is the kind I have for christmas dinner

    • Stephanie

      I am sure it would work, adjust the sugar blend if you need to make more.

    • Stephanie Manley

      I would think that you could.

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  • Trinarm

    Thanks it turned out delicious!

  • Amanda

    This recipe is just like Honey baked ham, only better. I am so glad I found this recipe! It saved me a lot of money and was actually a lot easier to do than I thought it would be. Thanks a ton for sharing this recipe!

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  • Lori-n-TX

    I made this for Christmas dinner this year (2011) and it was a hit! What a girl and her blowtorch can accomplish! Thank You!

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  • Joemareswork

    Wow!! This recipe was amazing! Im eating my ham as I write this……this is a must try recipe life of the party for sure!!!! Thanks

  • shan

    at what step are you putting the ham in oven before or after blow torching

    • Stephanie Manley

      It is already cooked/cured. You can serve it cold, or heat it up after adding the coating.

    • Stephanie Manley

      It is already cooked/cured. You can serve it cold, or heat it up after adding the coating.

  • Mam Smaczek

    I love meet :) And this one looks yummy yummy.

  • Cherito87

    I made this for Easter dinner and it was amazing! I first cooked the 13 lb ham shank covered with foil in a roasting pan with a cup of chicken broth until it was 135 degrees. It sat on the counter covered until it reached 155. Then I put the sugar on and torched it. SOOO moist and delicious! I could have cut the sugar mixture in half since I had a lot leftover. I’ll be making this again and again!

  • Name (required)

    This turned out to be not only beautiful but also very tasty. Everyone loved it.

    Patricia Gann
    Oklahoma City, OK

  • Paul

    We did this with a fresh ham after cooking it. Came out great, it’s actually better than Honey Baked in my opinion. The spices are subtle enough to really boost the flavor without being over powering.

    • Stephanie Manley

      I am happy to hear that you enjoyed the recipe!

  • Army Mom

    Ok…Easter 2010…tried this recipe…and WOW! I did the ingredients and my DH did the blow torch part on the back porch…we had company over and everyone was lovin’ the Ham! Great recipe…easy instructions. I’ll definitely be doing this more often!

  • Kim

    OK…I made this for Easter dinner. AMAZING!!!!! Better than Honey Baked. I can’t say enough. Everyone wanted to take some home. I will make this again and again. Thank you for sharing.

    • Stephanie Manley

      I hope you are still enjoying this tasty recipe.

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  • Anonymous

    I got the torch from a friend. going to try this in the am…will let you know how I do! Thank You

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  • Anamaris

    Thanks for pointing that out! I never even thought about going to Lowe’s or HD to look for a blow torch. I now see one in my future. Thanks!

  • Emma

    Wow, this looks yummy! I’m tossing the glaze package that comes with the ham next time I get one on sale and giving this a try.

    • Stephanie Manley

      Yep, toss that glaze package, make this instead.

  • sharon

    WOW! your Ham looks great! you are becoming quite an expert with the photography not to mention with the torch. I really like the micro shot. Can cut me a piece? Looks so tasty. kudos

    • Stephanie Manley

      I would be happy to cut you a slice of this ham.