Homemade HoneyBaked Ham

“Do we have a blowtorch?” I yelled down the stairs. “WHAT!?” my husband questioned as he ran up the stairs with fear of what I was up to now. I preceded to explain to him that all we needed to make our own HoneyBaked Ham was a blowtorch to carmalize the outside. He was game! For Easter, I typically make a more “citrusy” ham, however per my husband’s request, I am changing it up a little and making a HoneyBaked Ham this instead. Christmas is another holiday we typically wait in a LONG line to get a HoneyBaked Ham; however, not this year, we will save time and money by making our own again! Yes, there is a HoneyBaked Ham store just down the road from us a few miles (I can hear my dad asking me), but I am one of those… you know who like to make things difficult sometimes. For some reason I get a thrill from being able to make something I love at home. I know… it’s crazy. 


  • 2 cups white granulated sugar
  • 1 teaspoon onion powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg (freshly ground if possible)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon paprika
  • 1 bone-in spiral sliced pre-cooked ham
  • blowtorch or other heating device


1. In a small mixing bowl combine sugar, ginger, clove, paprika, onion powder, cinnamon, and nutmeg. Mix well.

2. Place aluminum foil on a cookie sheet, cover the pan with the foil, this prevents having burnt sugar on your pan. Place ham, open meat side down onto the pan. Sprinkle with the seasoned sugar mixture press sugar onto the outside of the ham. (*Note: You may not use all of the seasoned sugar mixture.)

3. Gently heat the seasoned sugar mixture on the ham (a small blowtorch works best).  Wave the flame quickly over the sugar, you want the sugar to brown, but not burn. Stay in one area, and move out from there slowly, this will make the process easier because you will be heating the sugar in a continual direction. This whole process will take about 15 minutes; patience required. You can sprinkle more sugar on top of the already browned parts of the ham and make the crust thicker.

4. When you finish, you can then either reheat the ham or serve it cold when you are ready to eat.


(Recipe from originally from CopyKat Recipes.com)


  1. I hope you enjoy this ham! Happy Easter!
    Stephanie Manley

    • This was AMAZING! I have been eating HoneyBaked Hams my whole life and this was SO fun to make and SO delicious to eat! Thank you, thank you! :)

  2. That is awesome! I don’t know if I am quite ready for a blow torch as part of my cooking retinue just yet, but please share how this turns out.


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  4. I totally now know what I am serving this holiday season. Yum! Truly can’t wait – and using a blow torch in the kitchen? Who doesn’t love that?! 😉

  5. Oooh, I’m very excited to try this. WE LOVE Honey Baked Ham (but it’s quite pricey). To do it our own would be awesome, thanks for the recipe Mackenzie!

  6. Well, YUM!!!! I LOVE Honeybaked Hams, but am way too chea, er…frugal to buy one. My hubby asked for a blow torch for Christmas, so this will give him a great excuse to try out his new toy after he opens it up on Christmas Morning!

  7. I love honey baked hame – it’s the only kind I’ll eat. This is a great recipe!

  8. Can you believe I’ve never made a ham? Or eaten a Honeybaked Ham? I feel like I’ve been missing out… Sounds like I need to start with this recipe! And I’m pretty sure my husband would love any excuse to buy a blow torch. :)

  9. Oh..love Honey Baked Ham and we just bought one to cook this weekend..will have to try this one!! Thanks for sharing.

  10. I’ve never made a ham either….always leave that up to the hubby! :) He’s a better cook than me! I’ll have to show him this recipe. Thanks for sharing. :)

  11. I just picked up a honey baked ham and was disappointed to discover that they no longer sell their baked beans. I think what made them so delicious was they put the ingredients they make the ham glaze with in the beans. I’m going to try to make my own using your recipe :)

  12. This sounds so yummy. Could I use one of those flame things that melt the sugar on a creme brulee? They’re sold at kitchen shops but I dont think they are actually considered a blow torch. I’ll be trying this recipe real soon!

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