Air Fryer Recipe
Honey Mustard Glazed Ham Bites
Honey mustard glazed ham bites are a sweet and tangy treat, perfect for air frying to achieve a crispy exterior and tender interior.
Ingredients
- 500g of cooked ham, cut into bite-sized cubes
- 100ml of honey
- 50ml of Dijon mustard
- 1 tablespoon of olive oil
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of Worcestershire sauce
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
Method
- In a mixing bowl, combine honey, Dijon mustard, olive oil, apple cider vinegar, Worcestershire sauce, black pepper, and garlic powder. Whisk until smooth.
- Add the ham cubes to the bowl and mix until each piece is thoroughly coated in the glaze. Marinate for 10-15 minutes.
- Preheat the air fryer to 180°C, which takes about 3-5 minutes.
- Place the glazed ham bites in the air fryer basket, ensuring they're spread out evenly. Cook for 10-12 minutes, flipping halfway through, until well-browned and slightly crispy.
Why this works in an air fryer
Cooked ham only needs surface browning, not internal cooking. The air fryer’s fast convection drives moisture from the glaze so honey sugars can caramelise, while mustard, vinegar and Worcestershire balance sweetness and help the coating cling. A little oil reduces sticking and promotes even browning on the ham edges.
Equipment notes
Assumes a 4–5 litre basket air fryer holding the 500g ham in one loose layer; in a smaller basket cook in two batches. In a single-drawer model, shake or turn the pieces halfway and swap edge pieces into the centre. In a dual-zone air fryer, split evenly between drawers and check 1–2 minutes early as the thinner layer browns faster.
Common pitfalls
- Glaze turning black at the corners before the ham browns? The honey is scorching: drop to 170°C and finish for a few extra minutes, shaking more often.
- Ham looks wet and pale at minute 10? The basket is overcrowded or the ham was too damp: pat the cubes dry next time and cook in a single layer, adding 2–4 minutes if needed.
- Pieces sticking to the basket and losing their glaze? The sugar has bonded to a dry basket: use a light oil spray on the basket or perforated liner, and loosen with silicone tongs halfway through.
- Ham tastes overly salty after cooking? Some cooked hams are brined heavily and concentrate as they brown: use lower-salt ham or reduce the Worcestershire sauce and add an extra splash of vinegar.
Variations & substitutions
- Swap Dijon for wholegrain mustard for a rougher glaze; the mustard seeds toast slightly, so check early to avoid bitter specks.
- Use maple syrup instead of honey for a thinner glaze that browns a little faster and gives a less sticky finish.
- Add 1/2 teaspoon smoked paprika for a barbecue-style edge; it darkens the glaze, so judge doneness by tackiness and browned edges rather than colour alone.
- Replace apple cider vinegar with lemon juice for a sharper glaze; the brighter acidity cuts the sweetness but can make the coating slightly looser.
Storage & reheating
Keep leftovers chilled in an airtight container for up to 3 days, then reheat in the air fryer at 160°C for 3–5 minutes until hot and tacky again.
Nutrition
Calories: 250
