17
Submitted by Shepardess
"I got this recipe from "Top Secret Recipes" and it is the HoneyBaked Store recipe (or duplicate) that they use at the store. The hams are delivered at the stores already smoked and cooked; they are then sliced with the signature cut and then this recipe is used to caramelize them using a blow-torch. "Top Secret Recipes" only keeps this recipe up for two weeks on their site a year. The spices are ordinary pumpkin pie spices and you may substitute that for the first three spices. To get the coating just right, you must use a blowtorch. If you don't have one, you can find a small one in the hardware stores for around $15. Oh, Eleventhletter - I loved your suggestion to put it in a can of cola and baste it with that! Wonderful! THEN, when it's done - put on the sugar crust!"
photo by DianaEatingRichly 
- Ready In:
- 2hrs 30mins
- Ingredients:
- 8
- Serves:
-
20
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ingredients
- 1 fully-cooked shank half ham, bone in (pre-sliced is best)
- 1 cup sugar (I like to use 1/2 brown sugar and 1/2 white)
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄8 teaspoon paprika
- 1 dash ground ginger
- 1 dash ground allspice
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directions
- First you must slice your ham, if it is not already sliced.
- Use a very sharp knife to cut the ham into very thin slices around the bone.
- Do not cut all the way to the bone or the meat may not hold together properly as it is being glazed.
- You want the slices to be quite thin, but not so thin that they begin to fall apart of off the bone.
- You may wish to turn the ham onto its flat end and cut around it starting at the bottom.
- You can then spin the ham as you slice around and work your way up.
- Mix the ingredients together in a small bowl.
- (I like to make double this recipe for a nice large ham).
- Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter.
- Pour the sugar mixture onto the wax paper and spread it around evenly.
- Pick up the ham and roll it over the sugar mixture so that it is well coated.
- Do not coat the flat end of the ham, just the outer surface which you have sliced through.
- Again, I like to stuff some of the sugar mixture INSIDE the slices.
- Turn the ham onto its flat end on a plate.
- Use a blow torch with a medium-size flame to caramelize the sugar.
- Wave the torch over the sugar with rapid movements, so that the sugar bubbles and browns, but does not burn.
- Spin the plate so that you can torch the entire surface of the ham.
- Repeat the coating and caramelizing process until the ham has been well-glazed (don't expect to use all of the sugar mixture).
- Serve the ham cold (don't put the sugar between the slices if you plan on doing this) or re-heat (THEN put the sugar between the slices BEFORE you caramelize it) just like the real thing!
- Don't be frightened to use the torch!
- You can to it outside, if you wish.
- Just set it on something fire proof and have fun blazing away!
Questions & Replies
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Honey Baked used to make/sell extra finishing sauce for their hams (in small plastic bottles); they stopped; anyone have a recipe for that finishing sauce?
Jim A.
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The name "Honey" baked ham, do you not add honey to the recipe?
cwren1953.cw
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I really want to try this tomorrow, but do not have a torch. I live in rural GA, will order one from Amazon. If it dkoesnt arrive in time, can I use the broiler or a butane lighter? I'm guessing no...but adking anyway.
nanasue
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iS IT POSS. TO PUT IN OVEN. NO TOURCH OR OTHER DEVICE?
pches317
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Thank you for posting. You can view the original recipe created by Todd Wilbur here: https://topsecretrecipes.com/honeybaked-ham-glaze-copycat-recipe.html
tsrweb
see 2 more questions
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Reviews
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Yummy!! Using my blowtorch was fun too. This is my first ham and we thoroughly enjoyed it !
kalexander1531
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This was fantastic. We cooked the ham covered in foil and sitting in pepsi and basted it every 30 minutes. And when we took it out sliced it up and then added the sugar mixture (I used the half white and brown) and this was the best ham ever even better I think then HoneyBaked original. Thank you for a fantastic recipe. We'll be having this again for Christmas :)
Eleventhletter
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It's good, but it's no Honeybaked ham. In fairness, I bought a premade/cooked smoked ham. I followed the directions exactly thereafter. I could tell at least one of the spices didn't belong (in the mixture), but I couldn't quite put my nose on which one. After glazed, you can tell the difference (whatever that one spice was, it still stuck out like a sore thumb to me). Still, if you have the spices, this is a way cheaper option that tastes good/fine. But I still see myself reluctantly forking over the cash come Thanksgiving/Christmas.
The C.
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Thank you for the tip about using a blow torch! I LOVE ham from The Honey Baked Ham store, but decided to get my spiral ham at Sam's Club this year since they are so much cheaper. I used your blow torch method using the glaze mixture that came with the ham and I added some extra brown sugar to give it the right texture. The carmelized sugar coating on the ham was perfect! Just like the Honey Baked Ham coating! It was fun to use the blow torch too! My husband thought I was crazy, but my kids thought it was very cool! Everyone loved the ham.
AlabamaPrincesses
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I love making the recipe, but must admit I eyeball the spices. I heat up the ham tightly covered in foil and baste it in rootbeer. I then drizzel with honey and press the dry mix into the ham. I torch then repeat with another layer press of spices. Fabulous!
CurlDiva
see 12 more reviews
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Tweaks
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Having worked at Honeybaked, I can say that the instructions are spot on. Caramelize sugar using a blowtorch...that's it! No OJ or other wacky ingredients. Probably the most important point is to buy a good-quality smoked ham (like a John Morrell Bone-In Quarter Spiral Ham). That takes care of the slicing for you. Don't cut corners on the quality of the ham. Garbage in is garbage out. I do have a few suggestions....When you glaze the ham, place it on an empty aluminum coffee can with both sides removed (on the can). This will provide a stable base for the ham during the glazing process. Also, buy a large disposable aluminum pan in which to place the can and the ham and use a flour sifter to sprinkle the sugar onto the ham as you melt the sugar with the blowtorch. Cover small areas of the ham and thoroughly caramelize the sugar before moving to another adjacent area of the ham to repeat the melting process. Continue until the ham is covered with the melted sugar. The aluminum pan will collect the extra sugar and melted caramel that drips off the ham during the glazing process. Be careful! The caramelized sugar is extremely hot, so let the sugar cool and harden before removing the ham. Enjoy!
Richard M.
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I used an electric heat gun like the ones you use to peel pinstripes off of cars in the garage. I think I paid $20 and bought it from H.F. MUCH EASIER than a blow torch. Crust came out PERFECT and no butane.
Tilt I.
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Read the reviews. I took the advice to add orange zest. Yum! Had to make another batch of the sugar mixture because it wasn't enough.
kalexander1531
RECIPE SUBMITTED BY
Shepardess
Sun City, Arizona
- 3 Followers
- 8 Recipes
- 1 Tweak
I am considered a pretty good cook, and I love to go into restaurants and figure out 'how' to make what I'm eating. I am the proud owner of my mother's 1930's cookbook I am a RN by profession, but I'm retired and living with my husband in Sun City and a puppy standard poodle and my little Morkie Benji; all who LOVE the doggie biscuit recipes posted on Recipezaar.
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