Preheat the air fryer to 380°F (193°C) for 3–5 minutes. Preheating helps the ham caramelize quickly.

Mix the glaze. In a small bowl, combine melted butter or oil, brown sugar, Dijon, vinegar or juice, garlic powder, smoked paprika, and black pepper. Stir until smooth.

Pat the ham steaks dry. Blot both sides with paper towels. Dry surfaces sear better and help the glaze stick.

Brush with glaze. Coat both sides of the ham with a generous layer. Reserve a little for a final brush after cooking.

Arrange in the basket. Place the ham steaks in a single layer. If needed, cook in batches to avoid crowding.

Air fry for 5–7 minutes. Flip halfway through. Add pineapple rings in the last 2–3 minutes if using. You’re looking for caramelized edges and a glossy surface.

Check doneness. Ham steaks are precooked, so you’re reheating to about 140°F (60°C) in the center for best texture. The surface should be lightly browned with some crisp spots.

Finish with more glaze. Brush on any remaining glaze and let the ham rest 2 minutes to let the juices settle.

Garnish and serve. Sprinkle with parsley or chives and serve with sides like mashed potatoes, roasted green beans, or a crisp salad.