Maple Glazed Air Fryer Ham - easy boneless ham recipe! (2024)

FAQs

Do you cook the ham before you glaze it? ›

The idea is to wait until the ham is almost fully heated, then add the glaze as one of the last steps. You don't want to add it too early or the sugars in the glaze could cause it to burn, and you don't want to add it too late or you won't get that caramelized coating.

Cover with foil. Bake 2 to 2½ hours or until browned and heated through (140°F). For the last 45 minutes of cooking, uncover and spoon glaze over ham (if you're using a glaze). Transfer to a platter using two large, wide spatulas.

Cooking it at 325 degrees Fahrenheit for about 15 minutes per pound should do the trick, depending on the type of ham (whole or half, bone-in or no bone ― these specifics are outlined here). You just want to make sure the internal temperature has reached 145 degrees.

Any meat that is roasted in the oven needs moisture so it won't burn at the bottom of the pan or dry out. The trick is to make sure you add some kind of liquid to your pan. So here's the hack: Add half a cup of wine or stock to the bottom of your pan before popping that ham in the oven.

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.

In the oven:

Preheat your oven to 325°F and bake for 30 minutes per pound or until heated through. Remove ham from oven. Let rest for 10 minutes before serving.

Ham is best reheated low and slow, and heating it uncovered means that the moisture in the ham evaporates, leaving it dry and unappetizing. → Follow this tip: Place the ham cut-side down in a baking pan. Cover the ham with foil or use a baking bag to heat up the ham until it's time to glaze.

Place ham, cut/flat side down, on rack in shallow roasting pan; cover tightly with aluminum foil. Heat approximately 18 to 23 minutes per pound until heated through. Remove ham from oven. Glaze as directed below or let stand, covered, 10 minutes before serving.

Cooking Temperature and Time

If the ham is a half ham weighing five to seven pounds, it should heat at 325°F for 22-25 minutes per pound. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 18-20 minutes per pound. The internal temperature should be 140°F.

How to cook pre glazed ham? ›

The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.

Can you overcook a glazed ham? Yes, you can. Overcooked ham can become dry. Cook the ham for 1 hour at 200ºC or until warmed through, basting it every 15 minutes.

Wrap the ham tightly in plastic wrap or aluminum foil: This will help to keep the ham moist by preventing air from getting to it. Store the ham in the refrigerator: Keeping the ham in the refrigerator will slow down the drying process by reducing the amount of evaporation that occurs.

Glazing: Empty contents of the glaze packet into a small saucepan. Add 22 mL (1 1/2 tbsp) warm water. Heat glaze mixture on high, stirring constantly, until glaze begins to boil. Remove immediately from heat.

Mix the applesauce, brown sugar and mustard in a bowl and then use your hands to cover the ham all the way around. Cover ham with foil. Put it into a 350 degree oven at 350 degrees for 14 minutes per pound.

Most hams are already smoked or baked, are "ready-to-eat" and labeled that way and don't necessarily need to be cooked, at least not for food safety reasons. I buy Kentucky Legend ham, glaze it and bake it, but I'll buy the same exact ham and have them slice it for lunch meat and it doesn't get cooked again that way.

If glazing a pre-cooked ham it will need to be served cold, but still makes a great ham for carving. Using a small knife, remove the skin from the ham, leaving about 1cm of fat. Score the fat in a diamond pattern and it's ready to glaze.

Prep The Ham

Let it stand at room temperature for 30 minutes. Brush 1/2 cup of the glaze over the ham with a heatproof spatula or pastry brush.