Gammon Joint in the Air Fryer
A gammon joint can take hours in the oven and often comes out salty and dry. Simmering it first and finishing it in the air fryer cuts the oven time to 20 minutes and gives you a sticky, golden glaze. A 1 kg joint fits a standard basket air fryer, and there are timings below for smaller and larger joints.
- Temperature
- 180°C
- Total time
- 1:20hr
- Prep
- 10min
- Servings
- 6
- Core temp
- 70°C
- Per serving
- 240kcal
Why the air fryer works for a gammon joint
Gammon joint in air fryer baskets is a quick way to get the glossy glazed finish of a Christmas ham without heating a whole oven. Gammon is cured raw pork, so it needs full cooking. Simmering gets the joint most of the way there and draws out some salt, and the air fryer then browns the fat and sets the glaze in about 20 minutes.
The compact space helps the glaze too. Hot air circulates close to the surface, so honey and mustard caramelise evenly rather than pooling. A 1 kg joint fits a 5–6 litre basket air fryer comfortably. Larger joints of 2 kg need a big air fryer with a wide basket.
How to make a gammon joint in the air fryer
Tap a time to start a timer.
- Simmer the gammon Put the joint in a saucepan with the onion, bay leaves and peppercorns. Cover with cold water, bring to the boil, then simmer gently for . Skim off any scum. If the pack says the joint is very salty, soak it in cold water for a few hours first.
- Drain and score Lift the gammon out and let it steam dry for . Cut away the rind, leaving a layer of fat. Score the fat in a diamond pattern and press a clove into each diamond.
- Make the glaze Mix the honey, mustard and sugar in a small bowl and brush half of it over the fat.
- Air fry Heat the air fryer to 180 °C. Put the gammon in the basket fat side up. Cook for , brushing on the rest of the glaze after . If the top browns too fast, cover it loosely with foil.
- Check and rest The FSA says pork must be cooked through with no pink meat, so the thickest part should reach 70 °C. Rest under foil for before carving into thin slices.
Cooking times and temperatures
| Gammon Joint | Temperature | Time |
|---|---|---|
| Gammon joint 1 kg, simmeredSimmer 40 minutes first | 180 °C | 20 min |
| Gammon joint 750 g, simmeredSimmer 30 minutes first | 180 °C | 15–18 min |
| Gammon joint 1.5 kg, simmeredSimmer 1 hour first | 180 °C | 25–30 min |
| Raw 1 kg joint, no boiling40 min in foil, 15 min glazed | 180 °C | 55 min |
| Gammon joint 2 kgLarge air fryer only | 180 °C | 35–40 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 70 °C. See also cooking times and temperatures for all dishes.
Tips
- Use a thermometer. Joints vary in shape, so a probe in the thickest part tells you more than the clock. Aim for 70 °C.
- Leave a layer of fat. It keeps the meat moist and holds the glaze. Cut off the rind but leave about 5 mm of fat.
- Save the stock. The simmering water is salty, but it can be diluted into a base for split pea or lentil soup.
Serving
Carve the gammon into thin slices and serve it with new potatoes, carrots and Brussels sprouts for a roast dinner, or cold with chutney and bread. If you want a faster option, try a gammon steak. A gammon joint in the air fryer also makes an easy centrepiece for a buffet.
Storing and reheating
Wrapped well, cooked gammon keeps for up to 3 days in the fridge. To reheat slices, put them in the air fryer at 160 °C for 3–4 minutes, until they are steaming hot all the way through (75 °C). Cold slices are good in sandwiches.
Variations
- Orange and mustard glaze: Replace the honey with 3 tbsp orange marmalade and add a pinch of black pepper.
- Cola glaze: Simmer the gammon in cola instead of water, and brush the reduced liquid over the fat.
- Pineapple topping: Pin rings of tinned pineapple on to the fat with cocktail sticks for the last 5 minutes.
Troubleshooting
- The gammon is too salty
- Cured joints vary. Soak a very salty joint in cold water for 2–4 hours before simmering, and always discard the simmering water, as it is salty.
- The glaze burns
- The sugar caramelises quickly. Add the second layer of glaze halfway and cover the top loosely with foil if it darkens before the joint is hot.
- The joint is dry
- It has been air fried for too long. Simmering first keeps it moist, so the air fryer only needs to heat it through and brown the glaze. Use a thermometer.
Frequently asked questions
How long does a gammon joint take in the air fryer?
After simmering, a 1 kg joint needs 20 minutes at 180 °C. A 750 g joint needs 15–18 minutes and 1.5 kg about 25–30 minutes.
Can you cook an uncooked gammon joint in the air fryer without boiling?
Yes. Wrap a raw 1 kg joint loosely in foil and cook at 180 °C for 40 minutes, then unwrap, glaze and cook for 15 minutes more. Check it reaches 70 °C.
Do you need foil to cook a gammon joint in the air fryer?
Not if you simmer first. Foil is only useful for cooking a raw joint, or to stop the glaze catching in the last few minutes.
What size gammon joint fits in an air fryer?
A 750 g to 1.5 kg joint fits most 5–6 litre basket machines. A 2 kg joint needs a large air fryer, and should be checked for a gap of 2 cm at the top.
Can you cook a gammon joint from frozen?
No, thaw it fully in the fridge first, which takes about 24 hours per kilo.
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