Glazed Ham in the Air Fryer
Treat your taste buds to this irresistible classic Danish dish, glazed ham, which is rich in flavour thanks to a heavenly honey-mustard glaze that achieves the perfect caramelisation in the air fryer.
Equipment
- 1 Air fryer
- 1 Tablespoon
- 1 Scale
Ingredients
- 500 g ham fully cooked (or cooked smoked pork loin)
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar (to taste)
- ½ tbsp garlic powder (optional)
- ½ tbsp paprika (optional)
- 600 g baby potatoes
- 1 tbsp olive oil
- salt and pepper to taste
- 2 tbsp fresh herbs chopped, e.g. parsley or chives
Instructions
- Prepare the Glaze:Mix the honey, Dijon mustard, brown sugar, garlic powder and paprika in a bowl.
- Prepare the Meat:Pat the ham dry with kitchen paper. The glaze goes on only at the end, so the honey and brown sugar don't burn.
- Air Fry the Meat:Preheat the air fryer to 180 °C and place the ham in the basket.
- Cook the ham for about 15 minutes. Brush it generously with the glaze and cook for another 5-8 minutes, until the glaze is caramelised and the core temperature is at least 65 °C.
- Prepare the Sides:Halve the potatoes and toss them in olive oil, salt and pepper.Remove the ham and let it rest, loosely covered with foil, while the potatoes cook in a single layer in the basket.
- Air Fry the Potatoes:Cook the potatoes at 180°C for about 15-20 minutes. Shake the basket halfway through. They're done when they're golden and tender all the way through.
- To Serve:Slice the ham.Serve with the crispy potatoes and sprinkle with fresh herbs.
Notes
Keep an eye on the meat and potatoes regularly to make sure they don't become overcooked.
I personally prefer to use ham in this recipe, while my children prefer the smoked pork loin. But that's a matter of taste.
After cooking, it's best to let the ham rest for a few minutes before serving.
This gives the juices time to distribute evenly through the meat, resulting in a juicier and more flavourful experience. It doesn't need to cool down completely, though; serving it while still warm ensures the ham is at its most delicious and succulent.The difference between smoked pork loin and ham lies primarily in the cut.
By Danish standards, the ham is often a little firmer in texture than the smoked pork loin.I personally prefer to use ham in this recipe, while my children prefer the smoked pork loin. But that's a matter of taste.
