Air fryer ham with bourbon glaze is the fastest way to get a sticky, caramelized holiday-style ham on the table without heating the oven for two hours. This recipe uses a bone-in or boneless spiral slice cooked at high heat so the bourbon syrup tightens into a lacquer in about 25 minutes. You get a crisp-edged, juicy center slice with a deep mahogany crust and a warm whiskey sweetness that reads as cozy, not boozy.
The method works because the air fryer circulates dry heat around the meat while the glaze reduces on the surface instead of pooling at the bottom of a roasting pan. A spiral cut opens channels for the syrup to seep into, so every bite carries the brown sugar and bourbon. If you want a smaller-scale centerpiece for two or four, this is a smarter route than a whole ham. If you enjoyed this, our image is worth trying next. Making this air fryer ham with bourbon glaze at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Air Fryer Ham With Bourbon Glaze
- Cooks in about 25 minutes from fridge-cold, compared with 90 minutes for a half ham in the oven.
- Spiral slices mean the glaze reaches the interior, not just the outside face.
- One basket, one bowl, almost no cleanup beyond the glaze saucepan.
- Bourbon cooks off the alcohol but leaves a rounded oak and vanilla note behind.
- Works for a weeknight protein or a compact holiday plate without leftovers for a week.
Ingredients You’ll Need
- 1 pre-cooked spiral-cut ham slice, about 1.5 lb (bone-in or boneless) – the spiral cut is what lets the glaze penetrate.
- 1/4 cup bourbon – a basic Kentucky-style whiskey gives vanilla and caramel notes without harsh bite.
- 1/3 cup light brown sugar, packed – builds the sticky body of the glaze.
- 2 tbsp unsalted butter – adds sheen and slows the sugar from scorching.
- 1 tbsp Dijon mustard – cuts the sweetness and adds a faint sharp edge.
- 1 tbsp apple cider vinegar – keeps the glaze from reading flat or cloying.
- 1/4 tsp ground cloves – pairs with pork and bourbon better than cinnamon here.
- 1/8 tsp black pepper – rounds the finish without adding heat.
Ingredient Substitutions
Bourbon: Replace with an equal amount of rye whiskey or a dark rum if you avoid bourbon specifically. Rye brings a drier, peppery edge while rum leans fruitier and a touch sweeter, so drop the brown sugar by 1 tbsp to stay balanced. Both cook off the same way, so no change to time or temperature is needed. The air fryer ham with bourbon glaze works well for weeknight cooking when time is limited.
Light brown sugar: Use an equal weight of dark brown sugar for a deeper molasses tone and slightly thicker glaze. Dark sugar holds more moisture, so the syrup takes about 1 minute longer to reduce to a brushable consistency. Expect a darker crust and a more bittersweet finish on the ham edges. Storing leftover air fryer ham with bourbon glaze correctly keeps it tasting good for days.
Dijon mustard: Swap for 1 tsp dry mustard mixed with 2 tsp water if you only have the powdered form. Dry mustard is sharper and less creamy, so the glaze loses some body and you may want to add 1 tsp extra butter. The flavor stays in the same family but reads a little more pungent. For the best results with this air fryer ham with bourbon glaze, read through all the steps before starting.
Unsalted butter: Use the same amount of salted butter and skip any added salt elsewhere in the glaze. Salted butter browns a touch faster, so hold the simmer 30 seconds shorter before brushing. The final ham gets a marginally more savory crust.
Apple cider vinegar: Replace with white wine vinegar in the same amount for a cleaner tang. White vinegar is more acidic, so use 2 tsp instead of 1 tbsp to avoid a sharp aftertaste. The glaze balances the same way with no timing change.
Step-by-Step Instructions
- Stir bourbon, brown sugar, butter, Dijon, vinegar, cloves, and pepper in a small saucepan over medium-low heat until the butter melts and the sugar dissolves, about 3 minutes, then simmer 2 minutes until it coats a spoon.
- Place the spiral ham slice cut-side up in a 6-quart air fryer basket, gently separating the spirals with your fingers so heat reaches between layers.
- Air fry at 180°C / 350°F for 10 minutes so the surface begins to dry and the meat warms through to the center.
- Brush half the glaze across the top and into the spiral gaps, then continue at 180°C / 350°F for 8 minutes until the edges look golden and crispy.
- Brush the remaining glaze on, raise the heat to 200°C / 400°F for 4 minutes until the syrup bubbles and turns glossy mahogany.
- Rest the ham on a cutting board for 5 minutes so the juices redistribute, then slide it onto a platter and spoon over any pan drippings.
Pro Tips
Keep the ham slice under 1.75 lb so it lies flat in the basket; a thicker piece blocks airflow and steams instead of crisping. A compact spiral is the right size for most 6-quart units.
Simmer the glaze until it sheets off the spoon, not until it ropes, because it keeps tightening in the air fryer and can turn brittle if reduced too far on the stove. Pull it when it looks like warm honey.
Brush in two rounds rather than one heavy coat so the first layer sets before the second goes on, which prevents the sugar from sliding to the basket floor. You get an even lacquer instead of bare patches.
Check doneness with a quick read of the thickest part; the ham is pre-cooked so you only need it hot through, around 60°C / 140°F internal. The Kitchn explains safe pork temperatures in plain terms if you want the background.
Common Mistakes to Avoid
Using a whole half ham instead of a slice means the center stays cold while the outside burns, since the air fryer can’t push heat through 4 inches of meat. Stick to a 1.5 lb spiral slice for this method.
Skipping the rest period lets the juices run out when you cut, leaving the spirals dry. A 5 minutes rest on the board keeps the slices moist.
Brushing all the glaze at minute zero causes it to drip through the spirals and burn on the basket base. Split the application so the final coat finishes under high heat for shine.
Serving Suggestions
Plate the ham with radicchio salad to offset the sweet crust with a bitter leaf and a bright vinaigrette. The contrast makes the bourbon notes read clearer.
Pair the meat with pork chops supreme only if you’re building a larger spread, but the ham alone is enough for a small table. Mashed potatoes underneath catch the extra glaze nicely.
Serve a bourbon apple cider cocktail alongside so the drink echoes the glaze without repeating it exactly. Keep the portions small since the ham already carries sweetness.
Storage and Reheating
Wrap leftovers in an airtight container and refrigerate for up to 3 days; the glaze firms but softens on reheating. Don’t leave the cooked ham out longer than 2 hours before chilling.
Reheat slices in the air fryer at 160°C / 325°F for 4 minutes until steaming and the internal temperature reaches 74°C / 165°F for food safety. Microwaving works but softens the crisp edges.
The ham freezes for up to 2 months if wrapped tight; thaw overnight in the fridge before reheating. Yes, this freezes well for up to 2 months without the texture breaking down much.
Recipe Variations
Maple Version
Replace the brown sugar with an equal amount of maple syrup and cut the bourbon to 2 tbsp so it doesn’t run thin. The glaze stays glossier and reads more woodsy than caramel. Expect a softer crust that still sets under the final high-heat round.
Pineapple Glaze
Add 1/4 cup crushed pineapple with its juice to the saucepan and reduce 2 minutes longer until thick. The fruit acid balances the bourbon and gives a tropical note against the pork. Brush carefully so the chunks don’t burn at 200°C / 400°F.
Spicy Mustard Edge
Use 2 tbsp stone-ground mustard instead of Dijon and add 1/2 tsp cayenne to the simmer. The heat sits behind the sweetness and builds slowly rather than hitting upfront. The crust picks up a darker speckle from the grains.
Coffee Bourbon Crust
Stir 1 tsp instant espresso into the glaze for a roasty depth that makes the bourbon taste older and darker. Cut the cloves to a pinch so the coffee leads. The ham finishes with a near-bittersweet shell that pairs with basil pesto on the side.
Small Batch Sandwich
After cooling, stack thin slices on grilled cheese bread with Swiss and press; the glaze caramelizes the bread. Use the ham within up to 3 days for the best texture. This turns the main recipe into a lunch option without new cooking.
Air Fryer Ham With Bourbon Glaze
Description
Air fryer ham with bourbon glaze is the fastest way to get a sticky, caramelized holiday-style ham on the table without heating the oven for two hours. A spiral-cut slice cooks at high heat so the bourbon syrup tightens into a lacquer in about 25 minutes, giving crisp-edged, juicy meat with a deep mahogany crust.
Ingredients
Instructions
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Make the bourbon glaze
Stir bourbon, brown sugar, butter, Dijon, vinegar, cloves, and pepper in a small saucepan over medium-low heat until the butter melts and the sugar dissolves, about 3 minutes. Then simmer for 2 minutes until the mixture coats the back of a spoon like warm honey and looks glossy.
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Arrange ham in basket
Place the spiral ham slice cut-side up in a 6-quart air fryer basket, gently separating the spirals with your fingers so heat reaches between layers. The slice should lie flat and not block airflow for even crisping.
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First air fry round
Air fry at 180°C / 350°F for 10 minutes so the surface begins to dry and the meat warms through to the center. The ham is pre-cooked, so you only need it hot through, around 60°C / 140°F internal at the thickest part.
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Brush first glaze coat
Brush half the glaze across the top and into the spiral gaps, then continue at 180°C / 350°F for 8 minutes until the edges look golden and crispy. This first layer sets before the second goes on to prevent sugar sliding to the basket floor.
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Final glaze and heat
Brush the remaining glaze on, raise the heat to 200°C / 400°F for 4 minutes until the syrup bubbles and turns glossy mahogany. Watch closely so the sugar does not burn at the higher temperature.
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Rest the ham
Rest the ham on a cutting board for 5 minutes so the juices redistribute and the slices stay moist when cut. Skipping this step lets the juices run out and leaves the spirals dry.
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Plate and serve
Slide the rested ham onto a platter and spoon over any pan drippings from the basket for extra flavor. Serve small portions since the ham already carries sweetness from the glaze.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 5g25%
- Cholesterol 65mg22%
- Sodium 1100mg46%
- Total Carbohydrate 22g8%
- Sugars 20g
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Wrap leftovers in an airtight container and refrigerate for up to 3 days; the glaze firms but softens on reheating, and don't leave cooked ham out longer than 2 hours before chilling.
- Reheating: Reheat slices in the air fryer at 160°C / 325°F for 4 minutes until steaming and internal temperature reaches 74°C / 165°F; microwaving works but softens crisp edges.
- Pro tip: Keep the ham slice under 1.75 lb so it lies flat in the basket, and try a grilled cheese method with cooled slices for a lunch option.
- Glaze tip: Simmer the glaze until it sheets off the spoon like warm honey, not until it ropes, because it keeps tightening in the air fryer.
