Air Fryer Ham with Savory, Sugar-Free Glaze

Make holiday dinner easier with this Air Fryer Ham recipe, including a savory, sugar-free glaze. Plus, tips for avoiding a dry ham and cold center!

Course Dinner

Cuisine American, Canadian

Diet Gluten Free

Prep Time 10

Cook Time 55

Resting Time 10

Total Time 1 15

Servings servings

Calories 494kcal

Author Leanne Combden

Ingredients

¼ cup olive oil
3 tablespoons whole grain dijon mustard
1 ½ tablespoons apple cider vinegar
1 ½ teaspoons dried rosemary
1 ½ teaspoons dried thyme
1 teaspoon garlic powder
½ teaspoon ground black pepper
3-4 pound spiral sliced ham (quarter spiral ham, bone-in)

Instructions

In a small bowl, mix together the oil, dijon, vinegar, dried herbs, garlic powder and pepper.
Place two long pieces of heavy duty foil in the air fryer basket so they overlap diagonally. Place the ham in the basket cut side (flat side) down and fan out the spiral slices as best you can.
Pour ⅓ of the glaze onto the ham and use a brush to spread it out over the surface and in between the slices.
Cover the ham with the foil, being careful not to seal it too tightly.
Air fry at 320F for 25 minutes. Carefully open the foil and pour half of the remaining glaze on the ham, brushing it all over and in between slices.
Reseal and air fry at 320F for another 25 minutes, or until the internal temperature of the ham reaches 140F.
Open the foil and fold or cut down the sides of the foil to create a bowl. Brush on the remaining glaze.
Air fry at 380F for 5-8 minutes, or until the top of the ham is browned and a little crisped up.
Transfer the ham to a platter or cutting board and let it sit for 10 minutes before slicing and serving.

Notes

Air fryer size. My air fryer is a 5.8 quart basket style and the maximum it could hold was a 4 pound bone-in spiral ham. I haven't tested this recipe in a toaster oven style air fryer.
Size of ham. It's not just the weight of the ham that matters. It's also the shape. Make sure there is at least 1-inch space between the top of the ham and the top heating element. If the sides of your ham are too big to fit into the air fryer basket, just trim a little bit off the sides to make it fit.
Use foil. I don't normally use foil in the air fryer, but when cooking a ham, it's essential. The foil helps to lock in moisture and prevent the ham from drying out. It also catches the juices and excess glaze so it doesn't drip down into the air fryer drawer, where it can burn and start smoking.
Cold center. If your ham is still cold in the center after 50 minutes in the air fryer, don't increase the air fryer temperature as this will dry out the ham. Instead, add a tablespoon of water or broth to the foil packet, reseal it loosely and continue air frying for another 10-15 minutes. To prevent this in the future, make sure to fan out the spiral slices and loosely wrap the ham with foil.
Browning at the end. Keep an eye on the ham at this point. It can burn and dry out quickly at a higher temperature.
Boneless ham. This recipe also works with boneless ham (which is not pre-sliced). Just expect to increase the air frying time. Depending on the size of your ham, the extra time could range from 10-20 minutes. While I prefer the ease of a spiral ham, a boneless, unsliced ham doesn't dry out as easily.

Nutrition