Allow the ham to sit out at room temperature for about half an hour to take the chill off.
Combine the brown sugar, apple cider vinegar, yellow mustard, Worcestershire sauce, cinnamon, chili powder, and allspice in a bowl until well blended.
Create a double layer of heavy-duty foil by crossing two 20-inch sheets and place the ham skin-side up in the center.
Pour the brown sugar glaze evenly over the ham, covering it completely.
Wrap the ham tightly in the foil to prevent any juices from leaking during cooking.
Place the foil-wrapped ham into your 6-quart air fryer and set the temperature to 325°F; cook it covered for 30 minutes.
Carefully open the foil to reveal the ham, which will start to brown with plenty of flavorful juices inside.
Use the juices in the foil to baste the ham thoroughly.
Continue cooking the ham uncovered in the air fryer until the slices loosen and the surface is deeply browned, about 20 more minutes.
Baste the ham again with the pan juices to enhance the glaze.
Cook the ham for an additional 10 minutes uncovered until the exterior becomes shiny and dark brown but the inside remains pink and juicy, reaching an internal temperature of 140°F.
Transfer the ham carefully to a platter and pour the foil juices into a small saucepan.
Let the ham rest for 10 minutes to redistribute the juices.
Warm the collected juices over medium-low heat until they reduce and become syrupy, roughly 10 minutes.
Drizzle the thickened glaze over the ham before serving warm or at room temperature.
