Let the ham sit out at room temperature for about 30 minutes before cooking.
To create the glaze, combine the brown sugar, apple cider vinegar, yellow mustard, Worcestershire sauce, ground cinnamon, chili powder, and allspice in a small bowl.
Lay out two 20-inch pieces of heavy-duty foil crossed over each other, then place the ham in the center with the skin side facing up.
Pour the glaze evenly over the ham, covering it completely, then wrap the ham securely with the foil to prevent leaks.
Place the wrapped ham inside a 6-quart air fryer and cook at 325°F for 30 minutes.
Carefully open the foil; the ham should be browning with plenty of juices collected. Spoon the juices over the ham generously.
Continue cooking uncovered until the ham slices start to separate and the glaze turns a rich brown, about 20 minutes more.
Baste the ham again with the pan juices and keep cooking uncovered until the surface is glossy and dark brown but the ham remains juicy and pink inside, reaching an internal temperature of 140°F, approximately another 10 minutes.
Transfer the ham to a platter and pour the foil juices into a small saucepan.
Let the ham rest for 10 minutes, then simmer the collected juices over medium-low heat until they thicken into a syrupy glaze, roughly 10 minutes.
Drizzle the thickened sauce over the ham and serve it warm or at room temperature.
