By Dawn on November 13, 2002
Photo by mikey & ev
Photo by mikey & ev
"Honey Baked Hams are basted in fruit juices and then glazed with a mixture of brown sugar and honey. Here is a copy cat recipe from Family Circle Magazine. Have to say, I love Honey Baked Hams. Makes 1 7 lb. ham."
Serving Size: 1 (299 g)
Servings Per Recipe: 8
"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!"
"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!!!"
"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!"
"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"
"The best ham recipe...I'll never use another!!!"
"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!"
"Yummy is all I can say :) Perfect flavor and tasted even better the next day :)"
"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."
"have not tried this recipe yet, sounds yummy. i noticed some reviews talked about cutting into the ham for better penetration of the juice mixture. my thought is getting a meat injector and put the juice in that way. chef g"
"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."
"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!!"
"I made this for my friends at a Christmas party last night and everyone couldn't stop commenting on how great it was! I used pinapple juice rather than pear/orange juice, covered it in foil after the first half hour and put the brown sugar/honey mix on it when there was one hour left to go. It was a 12 lb bone-in ham and I cooked it at 425 degrees for 3 and 1/2 hours, until internal temp was 155. Probably could've left it in for another half hour, but it turned out great the way it did. I will make it again!"
"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!"
"Made this ham for a family get together. It had a nice glaze and everyone liked it. The only thing I would do different next time is to lay the ham so that the sliced part is on top so the fruit juice mixture would go into the slices. "
"If you are going to copycat a Honey Baked Ham, please next time use a bone-in ham. Boneless hams are just not good, it tastes process!!"
I made it for a football party on Saturday night, and all 8lbs of ham was gone!! I used 1/2 cup of pear baby food since they didn't have Gerber pear juice in the baby section, and added a pinch of ground up whole cloves to the juice. I doubled the brown sugar and honey recipe, and melted the honey it in the oven with the ham so it was easier to brush on. I followed the package instructions at 275 degrees, so it wasn't too hot for the syrup! I am definitely making this for Christmas!! Thanks Dawn!"
"Great ham recipe! We used a 13lbs. smoked Smithfield ham (bone-in). I found the pear juice in the baby aisle (Gerber brand) and made the recipe as directed. The only thing I did differently was to baste the ham every 15-20 minutes. It had to cook for about 3 hours total to reach the target temperature. I broiled the ham for the last 5 minutes in order to achieve a slightly crisp glaze on the outside (didn't have a butane torch :-P). The result was a nice moist, sweet (but not too sweet - just perfect!) ham with lots of leftovers. Even my fiance kept commenting on how good it was.
This recipe is perfect and easy, even for a ham-novice like myself (it was the first ham I ever made)! Thanks, Dawn!! I will definitely make this again :)"
"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."
"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!!!"