Best Gammon Joint in the Air Fryer (with glaze!)
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Roasting a gammon always feels like a Sunday meal due to the boiling, then glazing, then roasting. It’s a labor of love. However this recipe couldn’t be easier – this gammon joint in the air fryer is going to be your new fave recipe. It’s so fast, easy and ideal for a weeknight meal.
Table of Contents
Why you’ll love this recipe
Fast and easy – This airfryer gammon strips back the cook time, minimises the fuss and makes cooking ham the simplest task.
Versatile – We often only think of ham as a Sunday treat or reserve it for a holiday dinner/occasion. With it being so easy, you can justify making this recipe for any occasion. Whether that’s to enjoy the ham as a part of a roast, sliced up in a pasta dish or sandwich or chopped in a salad.
Prep for the week – With the versatility of ham, it’s perfect to have as the protein for different meal preps throughout the week. You can pair it with chicken or turkey too.
Budget friendly – Ham is one of the cheaper joints to purchase when comparing to other meats.
If you love gammon, you’ll need to try my; Slow Cooker Gammon Joint and serve with Cowboy Butter!
How Long to Cook Gammon: Temperature and Times
The cook time will vary depending on the size of your gammon joint. It’s always good to have a meat thermometer to ensure the ham has reached an internal temperature of 145°C / 62°C.
500g – 25 minutes at 340°F (170°C), then glaze and foil off for 15 -20 minutes at 360°F (180°C).
750g – 30 minutes at 340°F (170°C), then glaze and foil off for 15 – 20 minutes at 360°F (180°C). The most common query for this recipe was ‘how long does it take to cook a 750g gammon joint in an airfryer’, so this is probably the most common size for a gammon joint in the supermarket.
1kg – 35 minutes at 340°F (170°C), then glaze and foil off for 15 – 20 minutes at 360°F (180°C). This is my preferred size so that I can have lots of ham for meal prep.
1.5kg – 45 minutes at 340°F (170°C), then glaze and foil off for 15 – 20 minutes at 360°F (180°C).
2kg – 1 hour at 170°C, then glaze and foil off for 15 – 20 minutes at 360°F (180°C). This in theory should work, but you should check the size of your airfryer basket before purchasing as mine wouldn’t fit a 2kg gammon joint inside it.
How do you know when a gammon joint is done?
Your meat thermometer should read an internal temperature of 145°C/ 62°C. The glaze have also turned a nice golden brown. Don’t worry if there are some speckles of darker caramalised bits- as long as you don’t overly burn the outside. Dark brown specks are fine, black is not!
Resting time – A general rule of thumb for the resting time of an airfryer gammon is 10 minutes, but if you cook anything above 1.5kg, leave for 15 minutes before slicing.
If you love using the air fryer, try my high protein meat recipes; Air Fryer Ribeye Steak, Crispy Air Fryer Pork Belly and Healthy Air Fryer Turkey Burgers
Ingredients
Gammon joint – my fave size is 1kg. This ensures that it still fits in the airfryer basket whilst being large enough to spread across multiple recipes. If you have a really big airfryer, I’d go even bigger for this reason!
Honey & mustard – it’s a classic for a reason! I have to pair my gammon joint in the airfryer with a blend of regular honey (or agave if you prefer) and Dijon mustard. Others use English mustard or wholegrain, so this is a matter of preference.
Serve this tasty gammon recipe with one of my side dishes; Garlic Bread in Air Fryer, Diced Air Fryer Potatoes and Crispy Smashed Broccoli
How to make Air Fryer Gammon
Preheat your airfryer to 340°F (170°C) for 5 minutes.
- Remove any packaging including any string and wrap the gammon in foil and place in the airfryer tray in the preheated air fryer tray at 340°F (170°C) for 35 minutes (Image 1).
- Meanwhile, combine the honey, Dijon mustard, a pinch of salt and pepper in a small bowl (Image 2).
3. After 30 minutes remove the gammon from the foil and using a sharp knife, carefully remove the rind/outer layer, from the gammon (Image 3).
4. Once the outer layer is removed there will be a remaining thin layer of fat covering the gammon (Image 4).
5. Now score the fat cap with a knife in a cross-hatch pattern and cover with the dressing ensuring all the crevices are filled (Image 5).
6. Leaving the foil peeled back, pop the gammon back into the airfryer and cook for 15 – 20 minutes at 360°F (180°C), or until golden and lightly crispy on the outside. Check the gammon to ensure the topping isn’t burning. If any parts are browned already, cover these with the foil (Image 6).
7. After this time, remove the foil and check the internal temperature which should be 145°C (62°) (Image 7).
8. Rest for 10 minutes before slicing (Image 8).
If you have leftover ham consider making one of these yummy pasta recipes and add some chopped ham; Creme Fraiche Pasta, High Protein Cottage Cheese Pasta or Roasted Brussels Sprout Pasta
Tips for the best result
- When removing the gammon from the airfryer, use oven mitts to prevent your hands from burning with contact with the side of the airfryer basket.
- Slice the rind off after cooking for 35 minutes rather than before. It’s easier to remove once it’s been cooked for a little bit.
- Score the fat with a cross-hatch pattern for the best glaze
Serving Suggestions
The options are endless with this airfryer gammon joint! It’s such a versatile piece of meat.
Enjoy it as a protein in a pasta dish, preferably a dish with peas such as my pasta e piselli dish or some crispy feta eggs for a delicious combination.
Serve with a cheesy mashed potatoes, homemade chips or parmentier potatoes
Use the gammon joint in airfryer in a sandwich or salad such as my orzo pasta salad, chicken caesar salad or grinder salad.
And of course, it’s a fab addition to so many soups! Try with my : Golden Chickpea Soup, Celeriac Soup and Tomato & Lentil Soup to make a delicious and filling meal.
Storage and Reheat Instructions
Refrigerator – refrigerate for up to 7 days in a sealed container.
Freezer – freeze for up to 3 months. Defrost/thaw in the fridge overnight when ready to eat.
Reheat – ham is often best served cold, but if you want to reheat – you can place a couple of slices in the microwave and cook in 30 second increments until heated through.
FAQs
This may have happened if your foil wasn’t completely covering the ham. It also happens if you cook it for too long, that’s why we want to adjust the cooking time depending on the size of your gammon. See text above!
Yes! Due to the long cooking time, we need to wrap the gammon in foil to prevent it from burning on the outside whilst still being uncooked on the inside. The foil stops this from happening in the first stage of cooking.
If you tried this Gammon Joint in the Air Fryer recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Best Gammon Joint in the Airfryer
Ingredients
- 1 kg gammon joint
Cupboard Essentials
- 2 tbsp honey
- 2 Dijon mustard
- Salt & Pepper
Method
Preheat your airfryer to 170°C for 5 minutes.
- Meanwhile, remove the string from the gammon joint and wrap in foil, ensuring it’s completely covered.
- Carefully place the gammon in the preheated air-fryer basket, then cook at 170°C for 35 minutes.
- After this time, remove the gammon from the airfryer basket. Peel back the foil and carefully slice the rind off of the exterior of the gammon. Score the fat cap with a knife in a cross-hatch pattern.
- Combine the honey, Dijon mustard, a pinch of salt and pepper in a small bowl. Use an oil brush to glaze the top and sides of the ham. Leaving the foil peeled back, pop the gammon back into the airfryer and cook for 15-20 minutes at 180°C, or until golden and lightly crispy on the outside.
- Rest for 10 minutes before slicing. Alternatively if serving cold, allow to cool before popping in the fridge in a sealed container.
Notes
- The cook time will vary depending on the size of your gammon joint. It’s always good to have a meat thermometer to ensure the ham has reached an internal temperature of 145°C / 62°C.
- Use oven mitts to remove the gammon from the airfryer to avoid burns.
- Slice the rind off after cooking for 35 minutes, as it’s easier to remove then.
- Score the fat with a cross-hatch pattern for the best glaze.
Nutrition
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