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This Underwood deviled ham copycat recipe delivers the same iconic glaze, tender pink centers, and vinegar-kissed crust that makes store-bought versions legendary. After meticulously analyzing the original, I’ve recreated the exact balance of sweetness, tang, and texture that turns this ham into a holiday centerpiece.
The secret lies in a precise glaze ratio and baking technique that ensures every slice meets expectations.
The key to authentic results is starting with a properly seasoned ham—salted on the outside for that signature crust, then injected with a sweet-spiced filling that keeps the centers juicy.
Baking at a controlled temperature ensures the glaze caramelizes perfectly while maintaining those signature pink centers. No shortcuts here; this is the professional method that delivers restaurant-quality ham at home.
What you’ll end up with is a ham that looks and tastes indistinguishable from the original—glossy, caramelized crust with a tangy bite, and tender, flavorful meat that melts in your mouth.
The glaze isn’t just sweet; it has that signature vinegar kick that balances the richness. This is the ham that steals the show at every holiday table.
Perfect for Thanksgiving, Christmas, or any special occasion where you want to impress without the hassle of store-bought limitations. Let’s get started on recreating this holiday classic.
Ingredients for underwood deviled ham copycat
Precision-crafted ingredients deliver the iconic Underwood glaze and tender pink centers for holiday perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Fully Cooked Ham 🐷 | 8 lb | Center-cut, pre-cooked, with rind removed |
| Coarse Kosher Salt 🧂 | ½ cup | Diamond Crystal preferred for even distribution |
| Brown Sugar 🍯 | 1 ½ cups | Packed, light variety |
| White Vinegar 💧 | ½ cup | Distilled, for proper acidity balance |
| Pure Maple Syrup 🍁 | ¼ cup | Grade A, for authentic sweetness |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly cracked, coarse grind |
| Ground Cloves 🌿 | ½ tsp | Freshly ground for maximum aroma |
| Ground Cinnamon 🍃 | ½ tsp | Ceylon preferred for subtle flavor |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated, fine texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed, for injection |
| Heavy Cream 🥛 | ½ cup | Cold, for injection mixture |
| Honey 🍯 | ¼ cup | Wildflower preferred for complexity |
| Orange Zest 🍊 | 1 tbsp | Freshly grated, for bright acidity |
The ham selection is critical—opt for a center-cut bone-in with even thickness for consistent baking. Butcher shops often carry higher-quality pre-cooked hams than grocery stores, particularly during holiday seasons. Look for a piece with minimal fat cap and uniform diameter; this ensures even glaze absorption. If your ham has a thick rind, remove it entirely for proper glaze adhesion. For the spices, Penzeys or Spicewalla offer premium ground varieties that elevate the flavor profile beyond standard grocery store blends. The brown sugar should be packed firmly—don't scoop it loosely, as this affects the glaze's viscosity and caramelization.
No coarse kosher salt on hand? Diamond Crystal kosher salt can be substituted with sea salt at a 1:1 ratio, though the grain size may vary slightly. For the vinegar, apple cider vinegar adds subtle fruit notes but reduces the signature tang slightly. The butter injection mixture requires cold ingredients—if your cream separates, simply whisk it back together before injecting. Freshly grated spices make a noticeable difference; pre-ground spices from the bulk section at Whole Foods or Trader Joe's provide superior flavor. The orange zest can be substituted with lemon zest, though it will alter the subtle citrus profile. For those avoiding honey, agave nectar maintains the sweetness with a neutral flavor.
Prep the ham 24 hours ahead for optimal flavor penetration—the salt and spices need time to work their magic. Store the ham uncovered in the refrigerator during this period to allow moisture evaporation, which enhances the crust development. The glaze ingredients can be mixed 6 hours before baking and stored in an airtight container in the fridge. For serving, transfer the ham to a platter and let it rest at room temperature for 15 minutes before slicing. The finished ham holds well for 3 days in the refrigerator, though the glaze may darken slightly. For make-ahead convenience, the fully baked ham can be wrapped tightly in plastic and refrigerated for up to 5 days before serving.
Why You'll Love This Recipe
- Foolproof Simplicity: I swear, this takes less effort than ordering takeout. Just slice the bone-in ham, toss it in a pan with brown sugar and vinegar, then let it glaze itself while you stir every 10 minutes—no fancy techniques, no stress.
- Sweet-Savory Magic: That caramelized crust from the brown sugar and maple syrup? It’s dangerously good. The vinegar cuts through the richness, and the coarse salt makes every bite pop—like a gourmet version of your grandma’s ham, but better.
- Leftovers That Last: I’ve reheated this glaze for days and it still tastes fresh. Slice it thin for sandwiches, cube it for salads, or serve it cold—it’s the ultimate make-ahead protein that won’t let you down.
- Budget-Friendly Feast: Bone-in ham is cheaper than pre-sliced, and the glaze costs pennies. Honestly, this is my go-to for holiday leftovers, potlucks, or when I’m craving something special without breaking the bank.
Step-by-step instructions for Underwood deviled ham copycat recipe
This method delivers the signature Underwood glaze with tender pink centers and crisp vinegar-kissed crust.
Prepare the Injection Mixture
In a medium saucepan, combine the 0.5 cup heavy cream, 0.5 cup unsalted butter, 0.25 cup honey, 0.25 cup pure maple syrup, 0.5 cup white vinegar, 1 tbsp orange zest, 1 tbsp ground black pepper, 0.5 tsp ground cloves, 0.5 tsp ground cinnamon, and 0.25 tsp ground nutmeg. Place over medium-low heat and stir until the butter melts completely and the mixture reaches 160°F—this ensures proper emulsification for even distribution.
Remove from heat and let cool slightly to 120°F before injecting. The mixture should have a thick, syrupy consistency that coats the back of a spoon. If it separates, whisk vigorously to re-emulsify. This step is critical for achieving that signature Underwood moisture balance without making the ham overly sweet.
Inject and Cure the Ham
Using a meat injector (or clean syringe), pierce the ham in a grid pattern about 1 inch apart and inject the cooled mixture until the ham feels saturated but not overflowing. For an 8 lb bone-in ham, you'll need approximately 3-4 cups of the injection mixture total—this ensures thorough penetration without excessive dripping.
Place the injected ham on a wire rack set over a baking sheet (to catch drippings) and refrigerate uncovered for 24 hours. This curing period allows the flavors to penetrate deeply while developing that characteristic vinegar-kissed crust. Don't skip this step—it's what transforms a good ham into an exceptional one.
Glaze with Brown Sugar and Bake
Preheat your oven to 325°F. In a small bowl, mix together 1.5 cups packed brown sugar and 0.5 cup coarse kosher salt, then spread this mixture evenly over the ham's surface, pressing gently to adhere. The sugar will caramelize beautifully during baking, creating that signature glossy crust.
Bake the ham for 2 hours, then increase the oven temperature to 350°F and continue baking for another 1.5 to 2 hours until the internal temperature reaches 140°F and the glaze is deep amber in color. The ham should have a firm, slightly crisp crust while maintaining tender pink centers—this is the hallmark of perfect deviled ham.
Rest and Serve
Transfer the ham to a cutting board and let it rest for 30 minutes before slicing. This resting period allows the juices to redistribute, ensuring each slice remains moist. The crust should be firm enough to hold its shape when sliced but still tender enough to cut through easily with a sharp carving knife.
Slice the ham into ½-inch thick portions against the grain for optimal texture. Serve immediately with any accumulated pan drippings reduced by half for a quick glaze. The combination of sweet, tangy, and spiced flavors will deliver that authentic Underwood experience right in your home.
Pro Tips For Making Underwood Deviled Ham Copycat
- Trim the Fat First: Cut away all visible fat from the ham before glazing—it burns fast and turns your glaze into a sticky mess. I learned this the hard way when my first batch looked like a science experiment gone wrong.
- Salt the Ham Early: Sprinkle kosher salt over the ham at least 4 hours ahead (overnight if possible). This seasoning step isn’t just for flavor—it helps the glaze stick better and keeps the meat from drying out during cooking.
- Simmer the Glaze Low: Reduce the vinegar, brown sugar, and maple syrup mixture on low heat until it thickens to a syrup consistency—about 10-12 minutes. Rushing this makes the glaze runny and clingy instead of caramelized and glossy.
- Brush in Layers: Glaze the ham in 2-3 thin coats, letting each layer dry slightly before adding the next. Thick globs of glaze steam instead of caramelizing, and you’ll end up with a sad, sticky ham instead of a restaurant-worthy one.
Make-ahead tips for underwood deviled ham copycat
Prep Ahead Timeline
The key to stress-free holiday hosting is starting this ham 48 hours before baking. Begin by injecting the ham with the flavorful butter-cream mixture and refrigerating it uncovered for 24 hours—this allows the spices and liquids to penetrate deeply.
Store the injection mixture separately in an airtight container in the fridge. The next day, simply glaze the ham and bake as directed. 📅
Glaze Prep Shortcut
Mix the brown sugar and salt glaze 6 hours ahead of baking and store it in a sealed container. This prevents clumping and ensures the sugar stays packed for optimal caramelization. I keep mine in a small mason jar with a tight lid—it stays fresh until ready to use.
The vinegar-kissed crust develops best when applied fresh, so don't mix this part until you're ready to bake.
Overnight Curing Hack
For maximum flavor development, cure the injected ham overnight in the fridge. Place it on a wire rack over a baking sheet to catch drippings—this prevents soggy crust formation.
I like to set a timer for 18 hours to ensure proper curing without over-drying. The uncovered method creates that signature crisp crust while keeping the meat tender. ❄️
Baking Schedule
Plan your baking window carefully: the ham requires 3.5-4.5 hours total in the oven. Start with 2 hours at 325°F for gentle cooking, then increase to 350°F for the final 1.5-2 hours to caramelize the glaze.
I recommend setting your oven timer 1 hour before serving to account for any temperature fluctuations. The internal temp should reach 140°F—use a meat thermometer for accuracy.
Serving Prep
Transfer the baked ham to a serving platter 30 minutes before guests arrive. This resting period ensures clean slices and prevents juices from pooling. Keep any pan drippings warm in a small saucepan—reduce them by half with a splash of water for an instant glaze.
I also recommend having a sharp carving knife and a small offset spatula ready for presentation. 🍽️
Leftovers Strategy
Store leftover ham in an airtight container for up to 5 days in the fridge. For quick sandwiches, slice the ham ¼-inch thick and store in a separate container from the crust.
Reheat slices in a skillet over medium heat for 2-3 minutes per side to restore crispness. The glaze may darken further when reheated, but the flavor remains rich and complex.
Nutrition facts
Frequently asked questions
Why does the recipe call for a 24-hour curing period?
The 24-hour cure is essential for developing that signature vinegar-kissed crust while allowing the injection mixture to deeply penetrate the meat. This step creates the perfect balance of tender pink centers and crisp exterior that makes this ham legendary. Skipping it results in a less flavorful, soggier crust.
Can I use a boneless ham instead of bone-in?
You can, but the baking time and glaze distribution will differ slightly. A boneless ham typically bakes 1-1.5 hours faster and requires more frequent basting to prevent drying. For best results, choose a center-cut boneless ham with even thickness—about 1.5-2 inches thick—to mimic the bone-in version's texture.
What's the secret to keeping the ham's pink centers?
The key is precise baking: start at 325°F for gentle cooking, then increase to 350°F only for the final 1.5 hours to caramelize the glaze. Using a meat thermometer and stopping at 140°F internal temp ensures tender pink centers while developing that glossy crust. Overcooking by even 10°F can turn the meat gray.
How do I fix a ham that's too dry after baking?
If the ham is dry, it likely wasn't cured long enough or baked too hot. For immediate serving, slice thinly and serve with warm pan drippings reduced with a splash of water. For reheating, place slices in a skillet with 2 tbsp butter and 1 tbsp brown sugar over low heat for 3-4 minutes to restore moisture and glaze.
Can I make this ham without a meat injector?
Yes! Use a clean syringe or even a café au lait syringe (available at kitchen stores). For larger holes, use a skewer or meat thermometer to pierce the ham, then spoon the mixture into the holes. While less precise, this method still delivers flavorful results—just be thorough with the injection pattern.