Copycat Honey Baked Ham Recipe (2024)

FAQs

What are the ingredients in a Honey Baked Ham? ›

To meet my meat, so to speak. Take the HoneyBaked Hams that grace the tables of so many Christmas celebrations. The ingredient list looks like a chemistry lesson: Ham cured with water, salt, sodium lactate, sugar, sodium phosphate, sodium diacetate, sodium erythorbate, sodium nitrate.

First, our Honey Baked Ham products start with a rigorous selection process, then the meat is smoked for up to 24 hours with our special blend of hardwood chips. The result is that every rich and flavorful bite, and every slice, is fall-apart-in-your-mouth perfect. There's something about that sweet, crunchy glaze.

The glaze is the most delicious combination of brown sugar, honey, Dijon mustard, and just a splash of fruity apple cider vinegar. While hams often comes packaged with a granulated glaze, you can — and should — make your own. It will transform a city ham to the most-talked-about dish at the table.

Yep. “Processed meat” is any meat that's preserved by salting, smoking or curing, or by adding chemical preservatives. That means sausage, bacon, cold cuts like pastrami and salami, hot dogs and, yes, ham.

Our bone-in ham is authentically spiral sliced around the bone for perfect slices every time. Our boneless ham is mildly smoked (10-11 hours) for a lighter taste that's lean, moist and tender. The boneless ham is pre-sliced. Both are handcrafted with our sweet and crunchy glaze topping.

The Honey Baked Ham Company continues to be a family-owned business and serve customers online and at more than 400 year round retail locations in 40 states across the United States.

In the world of cured hams, Jamón Ibérico de bellota reigns supreme. Its strict designation of origin standards, the uniqueness of the animals used, the quality, tradition, and expert hand-carving techniques make it stand above even the best Italian prosciutto.

When cloves are inserted into the ham, their flavor infuses into the meat during the cooking process, adding a subtle spiciness and depth of flavor [1].

When should you put the glaze on your ham? ›

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

If you don't have any OJ on hand or simply don't want to use it, you can replace it with orange concentrate or orange extract combined with water. If you have an allergy and don't want to use orange at all, you can always try replacing it with apple cider, pineapple juice, or even apple cider vinegar.

The signature Bone-In Half or Whole Ham is our gold standard, and it's why we're famous. For important gatherings where you're serving a special meal, this ham is truly the centerpiece that makes a statement.

We recommend that you do not heat Honey Baked Hams® - they are made to enjoy right from the refrigerator. If you prefer your meat warmed, gently heat on low heat 275°F for 10 min per pound only by the slice, do not heat the entire ham. Heating may cause the meat to dry out and lose flavor.

If you choose to refrigerate your products, Honey Baked Ham can be refrigerated for 7 to 10 days and Honey Baked Turkey Breast can be refrigerated for 5 to 7 days.

Ingredients: Cured with Water, Salt, Potassium Lactate, Dextrose, Modified Potato Starch, Dehydrated Pork Stock (Dehydrated Pork Stock, Natural Flavors), Sodium Phosphates, Sodium Erythorbate, Sodium Nitrite. A 3-ounce serving contains 820 mg of sodium.

Each Honey Baked Ham is cured for up to 24 hours using a signature process that enhances the flavor of the meat. Because we don't add any extra water or juices, our hams weigh the same going into the curing process as they do coming out.

Made from prime pork leg and infused with natural honey.

Shank. The shank is the lower half of the leg above the hock and is the cut most associated with baked ham. The shank cut contains the femur bone only, making it a little easier to carve.