Brown Sugar Ham
Total: 1 hr 50 min (includes resting and standing times)
Active: 20 min
Yield: 4 to 6 servings
One 2- to 3-pound fully cooked quarter-cut, spiral-cut ham
2/3 cup packed light brown sugar
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/8 teaspoon ground allspice
Remove the ham from the refrigerator and let it sit at room temperature for about 30 minutes.
In a small bowl, mix together the sugar, vinegar, mustard, Worcestershire sauce, cinnamon, chili powder, and allspice. Cut two 20-inch sheets of heavy-duty foil, overlap them perpendicularly, and place the ham skin-side up in the center. Pour the sugar mixture over the ham, ensuring it is fully covered. Wrap the ham tightly with the foil, sealing it well.
Place the ham in a 6-quart air fryer and cook at 325°F for 30 minutes. When you open the foil, the ham should be starting to brown with plenty of juices. Baste the ham with these juices, then continue cooking uncovered for another 20 minutes, until the slices begin to separate and the top is a deep brown. Baste again and cook for an additional 10 minutes, or until the ham reaches an internal temperature of 140°F and has a dark, shiny appearance.
Transfer the ham to a serving platter and pour the juices into a small saucepan. Let the ham rest for 10 minutes, then simmer the juices over medium-low heat until thickened into a syrup, about 10 minutes. Pour the sauce over the ham and serve warm or at room temperature.
Active: 20 min
Yield: 4 to 6 servings
One 2- to 3-pound fully cooked quarter-cut, spiral-cut ham
2/3 cup packed light brown sugar
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/8 teaspoon ground allspice
Remove the ham from the refrigerator and let it sit at room temperature for about 30 minutes.
In a small bowl, mix together the sugar, vinegar, mustard, Worcestershire sauce, cinnamon, chili powder, and allspice. Cut two 20-inch sheets of heavy-duty foil, overlap them perpendicularly, and place the ham skin-side up in the center. Pour the sugar mixture over the ham, ensuring it is fully covered. Wrap the ham tightly with the foil, sealing it well.
Place the ham in a 6-quart air fryer and cook at 325°F for 30 minutes. When you open the foil, the ham should be starting to brown with plenty of juices. Baste the ham with these juices, then continue cooking uncovered for another 20 minutes, until the slices begin to separate and the top is a deep brown. Baste again and cook for an additional 10 minutes, or until the ham reaches an internal temperature of 140°F and has a dark, shiny appearance.
Transfer the ham to a serving platter and pour the juices into a small saucepan. Let the ham rest for 10 minutes, then simmer the juices over medium-low heat until thickened into a syrup, about 10 minutes. Pour the sauce over the ham and serve warm or at room temperature.