Have you ever wondered how to make Honeybaked Ham? Honestly, these are some of the best hams you can get, but you may not live near one, and they can be a little pricy. When you are on a budget it can be stretch to spend the kings ransom on one part of of your meal.
This is a slight update from my original Honeybaked Ham. This fall while I was busy doing to my holiday baking I had made some homemade Pumpkin Pie Spice that I was using many of the same ingredients in my sugar coating, so I am suggesting you use pumpkin pie spice if you have it around.
Now one question I have received multiple times is do you need to cook your ham when you serve this recipe? The answer is if you buy a cured ham, which most are cured, no. Most hams are already cured, and by that definition, they are ready to eat. It is up to your personal preference if you would like to serve your ham warm or cold. I personally just heating it in a 300 degree oven for about 20 to 30 minutes, this will not give you a warm ham, but it takes the chill off of it, and it warms it up to something warmer than room temperature.
One suggestion I have is to prepare this inside of your house, do not prepare this outside, it is often windy outside, and you will find that your blow torch will go out all of the time. I am using my blow torch from the Home Depot. It was inexpensive, and works great. You can buy those gourmet ones, but they are three times the price. I have the philosophy why spend money when you don’t have to.
How to make a Honeybaked Ham
Want to prepare a meal that is an adventure? Try cooking your dinner with a blow torch!
- 1 10-15 pound spiral cut ham
- 2 cups sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon garlic powder
- 1 blow torch
in a small bowl combine sugar, pumpkin pie spice, and garlic powder. Mix well. Remove ham from package, and do not pat dry. Place ham on a large baking sheet. Sprinkle sugar blend over the ham, coating well. Quickly wave the blow torch over the sugar coating, not staying in any one place for too long. Be careful not to allow the sugar to burn, move the flame on quickly if the sugar begins to brown and smoke. Once you have a thin layer of hardened sugar on the ham, sprinkle on more, and touch with the flame to build up the crust.
If you prepare the ham ahead of time, do not wrap with plastic wrap. If you wrap with plastic wrap the sugar crust will come off. Store loosely covered with foil before serving. This whole process takes about 30-45 minutes. Be sure to move slowly and be patient, and you will have great results.Print Recipe