Air Fryer Brown Sugar Glazed Ham
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This festive ham is easy to make and perfect for Easter dinner, but why wait until the holiday?! The brown sugar glaze, tangy and sweet with apple cider vinegar, yellow mustard, and allspice, comes together in minutes. And the spiral-sliced ham, cooked in the air fryer, turns out delicious with a glossy caramel crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cooked ham weighing 1–1.3 kg (quarter), spiral-sliced
- 2/3 cup brown sugar
- 1 tbsp. apple cider vinegar
- 1 tbsp. yellow mustard
- 1 teaspoon Worcestershire sauce
- 0.5 tsp ground cinnamon
- 0.5 tsp chili powder
- 1/8 tsp ground allspice
- Special equipment: 6-liter air fryer
We recommend
Recipes with similar ingredients: ham, apple cider vinegar, mustard, allspice, cinnamon, brown sugar
Cooking the dish according to the recipe:
- Remove the ham from the refrigerator and let it come to room temperature, about 30 minutes.
- Combine the sugar, vinegar, mustard, Worcestershire sauce, cinnamon, chili powder, and allspice in a small bowl. Cut two 20-inch sheets of heavy-duty foil, place them perpendicularly, and place the ham in the middle, skin side up. Sprinkle the ham with the sugar mixture, making sure it's completely covered. Cover the ham with foil and seal to prevent juices from escaping.
- Place the ham in the air fryer and cook at 160°C for 30 minutes. When you open the foil, the ham should begin to caramelize, and the foil will be full of juices. Pour the juices over the ham thoroughly.
- Continue cooking, uncovered, until the slices begin to flake and the surface is dark brown, another 20 minutes. Baste the ham with the juices again. Continue cooking until the ham is dark and shiny on top but still pink and juicy in the center, and a meat thermometer registers 140°F (60°C), another 10 minutes.
- Transfer the ham to a serving platter and pour the juices into a small saucepan. Let the ham rest for 10 minutes. Simmer the juices over medium-low heat until they thicken and turn into a syrup, about 10 minutes. Pour the sauce over the ham and serve warm or at room temperature.
Categories:
Similar recipes
