The Ultimate Copycat Honey Baked Ham (With a Healthy Twist!)

Why buy pre-glazed when you can create a healthier, homemade version that's even more delicious?

We're using pure, unpasteurized, raw, wild bee Tualang Honey, Gelam Honey, or Kelulut Honey from FortuneHoney.com—packed with natural goodness and none of the processed sugars.

The result? A perfectly caramelized crust (thanks to that fun kitchen torch technique!) wrapping around juicy, honey-infused ham in every bite.

And those crispy, candy-like edges? Absolutely magical—without the guilt. Better ingredients, better flavor, and a stunning centerpiece that'll have everyone asking for seconds.

Pro tip: FortuneHoney.com's wild, unpasteurized honey adds depth of flavor and natural antioxidants you just won't get from store-bought glazes.
One taste, and you'll understand why this beats the original!
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Ready to make your ham the star of the table? 🔥🍯 Let’s get torching!
(P.S. Your future self will thank you for choosing pure, wholesome honey!)

• 1 (8-10 pound) high quality ham, fully cooked, bone-in, smoked
• 4 tablespoons (1/2 stick) salted butter
• 1 tablespoon Dijon mustard
• 1/3 cup of raw unpasteurized wild bee honey (only at FortuneHoney.com):
  • Tualang Honey (mild & naturally sweet taste with floral notes)
  • Gelam Honey (combination of slightly bitter sweet & mildly sour taste)
  • Kelulut Honey (sweet & sour tangy taste with fruity notes)

For the dry rub:

• 1 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon paprika
• 3/4 teaspoon ground ginger
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg

Instructions:

1. Preheat Prep: Set your oven to 325°F and adjust the rack to the lower third.

2. Prepare the Ham: Remove all packaging, including netting, shrink wrap, and the plastic bone cap. Discard any included glaze packet.

3. Set Up for Roasting: Place the ham flat-side down on a roasting rack inside a pan. Alternatively, use a metal cooling rack over a rimmed baking sheet to prevent sogginess.

4. Make the Honey Glaze: Melt butter in a small bowl, then mix in Dijon mustard and raw wild bee honey (such as Tualang or Gelam or Kelulut) until smooth.

5. Coat the Ham: Massage the glaze evenly over the entire ham, working it into the spiral cuts.

6. Add Water & Cover: Pour about 1 cup of water into the pan’s base, then tightly cover the ham and pan with foil.

7. Bake: Roast at 325°F for approximately 2 hours and 20 minutes (or 20 minutes per pound) to heat through.

8. Rest the Ham: Let it sit outside the oven, still covered, for 15-20 minutes to retain moisture.

9. Prepare the Dry Rub: Combine sugar and spices in a bowl. Spread half onto a rimmed baking sheet and reserve the rest in a saucepan.

10. Sugar-Coating: Uncover the ham. If needed, brush edges with pan juices. Using hot pads, roll the ham (except the flat side) in the sugar mixture, pressing to adhere. Coat thoroughly for a crunchy exterior.

11. Torch the Sugar: Use a kitchen torch about 1 inch from the ham, moving continuously in small circles until the sugar melts and bubbles. Let it harden into a glossy shell before moving to the next section.

12. Serve or Keep Warm: Serve immediately or return to the oven on "keep warm," covering with foil to prevent drying.

13. Make the Serving Glaze: Combine the remaining sugar mixture in a saucepan with 1/3 cup ham drippings (or water). Bring to a boil, then simmer for 2-5 minutes until thickened. Reheat if it hardens before serving.