Honey Baked Ham (Copycat)

Dawn, This is an awesome and easy recipe for honey baked ham! The fruit juices were great for basting (Although I continually basted with just the fruit juices for a 1/2 hour, then put on the honey/brownsugar glaze and continued to baste every 15 minutes until my meat thermometer reached 140. (it ended up cooking for about 2 hours in the end). the ham was very flavourful, and the basting really cut a lot of the saltiness of ham. Thanks! This recipe is a keeper!

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Dang Baby!! EVERYONE loved the ham!! So miost and yummy!! You can get pear juice where the baby food is. I loved this recipe. The only bad thing is now I am in charge of always making the ham now!!!

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We just had one of the best Easter meals I've ever made thanks to this recipe. My family LOVED the ham, and it was so simple. I didn't carmalize the ham, but it was awesome just the same. Thank you!

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This is the best way to cook a Ham!!! Moist Juicy and tastes like the Honey Baked Ham.... Used Pear Nectar in the can, and it worked great! Propane Torch was a nice touch added extra brown sugar sprinkled on the outside and it carmelized even better..... Thanks Dawn

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The best ham recipe...I'll never use another!!!

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I didn't have any pear juice, but I pureed some pears with the other ingredients, poured it over a ham that I had scored deeply (it wasn't a spiral cut), covered it with foil, and basted a few times while it was baking. This was delicious and the drippings made a wonderful sauce. Thank you!

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Yummy is all I can say :) Perfect flavor and tasted even better the next day :)

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This is so good. I didn't use a spiral cut ham, but a bone in ham. This is so good. The smell coming from the oven when you are basting it with the fruit juices is amazing. Then, you add the honey sugar mixture and its fabulous. I though DD#1 was going to lick the ham as I was taking it out of the oven!!! I looked beautiful and smelled even better. I will always use this recipe for my hams, Thank you so much for sharing this with us.

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I tried this with an uncut 8lb bone-in leg shank ham. I couldn't find any pear juice so I bought a can of Pears in their own juice and just used the juice from there. Turned out very good but next time I am going to try it with the spiral cut ham to get more of the juice flavor on the ham. Thank you Dawn for a great ham recipe.

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Thank you for this wonderful recipe! I was so worried I would mess it up, but I received nothing but compliments. ( It was the first ham I've ever made!) I could not find the pear nectar as well, so I improvised with apple juice. Also, I poked several holes all throughout the ham, and let the juices fall into them, which resulted in flavor all throughout the ham, rather than just on top. I added a little ground cloves to the blend of juices, and it was awesome! I will be making it again for Christmas, as requested. Thanks again!!

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This is the BEST Copycat of Honey baked ham I have tried. It was MOIST! The key for me I think was putting cut end down and basting often. I doubled the sugar and honey glaze and used 1 cup of OJ (no pear juice to be found...) I covered the ham with foil during the last 1/2 hour to prevent it from turning too dark on top. EXCELLENT Recipe! My new FAVORITE ham recipe. Thank you!

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This was the first ham I ever cooked. It was really good! I used the pear and orange juice. I cooked at 350 degrees for two hours. I covered with tin foil for 1 hour and 45 minutes. Bumped it to 375 and took foil off to carmalize for last 15 minutes.

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Thank you so much for this recipe, Dawn. Delicious, delicious, delicious! Cooked it for the first time this past 2011 Xmas because the line at the Honey Baked Ham store was out the door around the block. So glad I baked this and saved us so much money!!!

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Wow! I woke up this morning with an uncooked spiral ham waiting for me to do something with it. Typically, I do not eat ham because of how salty it can be. However, our son asked for it for Christmas.

I read your recipe and its simplicity, and thought, "OK! I'll try this!" I did not have orange juice, so I substituted pomegranate molasses, lime juice and sugar *(2 tbsp of each) . Mixing this into the 3/4 C pear juice gave it a nice balance without it being too sweet. The basting was really key with this recipe and kept the meat very tender. The brown sugar - honey mix was not easy to spread on. Overall, the outcome was quite appealing to the palate!

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So easy and fast. Wonderful flavor, very moist. Thank you!

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Dawn, I'm so glad I found this recipe for Easter dinner. For people having trouble finding pear juice, check the baby food aisle of your grocery. I followed your measurements to a "T" I had an 8 pound spiral cut smoked ham and on sale at 1.99 per pound, it sure saved some money and was so dang easy to fix.

The honey & brown sugar mixture was a bit thick for brushing, so I just started pouring from the top and just a spoon to guide the mixture where it was needed. I did cover with aluminum foil about 30 minutes before the end of cooking time so that it wouldnt get too dark.

We loved the moistness and flavour and the smell. It was yummy and easy to make which is always a plus. Keeper for us!

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Fabulous! This recipe is a real find. I didn't have pear nectar, so I just used orange juice, which I poured over ham before baking. When I made the glaze, it was quite thick, so I added some of the orange juice and then just poured it over the ham. Also added some ground cloves and next time will try some cinnamon also. This will be added to my "WOW" cookbook and is a real keeper! Thanks so much for sharing and posting this recipe.

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