Tillie Doyle
Cooking gammon in an air fryer is a quick, easy, and cost-effective way to get delicious, tender ham slices. The cooking time depends on the weight of the gammon joint, but a general rule is 25 minutes per 500g of raw meat, plus an extra 20 minutes. For example, a 500g gammon joint should be air-fried for 35 minutes at 180°C, while a 1kg joint should be cooked for 1 hour at the same temperature. The gammon is cooked when it reaches an internal temperature of 70°C.
| Characteristics | Values |
|---|---|
| Temperature | 160°C-180°C (356°F) |
| Time | 35-60 minutes, plus 10-20 minutes without foil |
| Glaze | Honey, mustard, maple syrup, redcurrant jelly, orange juice, brown sugar |
| Resting Time | 10-15 minutes |
| Weight | 750g-1kg |
| Internal Temperature | 62°C-70°C (145°F-160°F) |
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What You'll Learn
Cooking times and temperatures
Cooking gammon in an air fryer is a straightforward process that yields tasty results. The cooking time and temperature will depend on the weight of the gammon joint and the desired level of doneness. It's important to note that the gammon should be uncooked and not pre-soaked before air frying.
Firstly, remove the gammon from the fridge about 45 minutes before cooking to let it come to room temperature. Then, wrap the gammon joint in foil, ensuring it's completely covered. Some recipes suggest adding a glaze before wrapping the gammon in foil. For example, you can brush the gammon with a mixture of mustard and honey or syrup, seasoned with salt and pepper.
Once the gammon is prepared and wrapped, preheat your air fryer to 170°C (340°F) for about 5 minutes. Place the foil-covered gammon in the air fryer basket and cook for 35 to 40 minutes, depending on the weight of the joint. As a general rule, cook for 25 minutes per 500g of raw meat. For instance, a 500g gammon joint should be cooked for 35 minutes, while a 1kg joint should be cooked for 1 hour.
After the initial cooking time, remove the gammon from the foil and use a sharp knife to carefully take off the rind or outer layer. Score the fat cap in a cross-hatch pattern and cover with more glaze or dressing, ensuring all crevices are filled.
Return the gammon to the air fryer without the foil and cook for an additional 15 to 20 minutes at 180°C (356°F), or until the exterior is golden and lightly crispy. Keep an eye on the gammon during this stage to ensure the glaze doesn't burn.
The gammon is cooked when it reaches an internal temperature of 70°C (160°F) or 62°C (145°F). You can use a digital thermometer to check the temperature. Once cooked, remove the gammon from the air fryer and let it rest for about 10 minutes before carving.
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Glazing
To make a honey and mustard glaze, simply combine equal parts of honey and mustard in a small bowl. You can use any type of mustard you like, such as Dijon or wholegrain, or a combination of both. Season the mixture with salt and freshly ground black pepper, and brush it all over the gammon before cooking. You can also add other ingredients to this glaze, such as dark brown sugar, to give the gammon an extra depth of flavour and help the fat caramelise. Another option is to use redcurrant jelly, wholegrain mustard, and a splash of orange juice for a festive flavour. If you want to add some extra spice, stick cloves into the rind before applying the glaze.
If you're short on time, a quick glaze can be made by mixing two tablespoons of honey with one tablespoon of Dijon mustard. This can be added in the last five minutes of cooking to give your gammon a delicious, sticky coating.
When cooking your gammon in the air fryer, it's important to wrap it in foil to prevent burning. However, for the final stage of cooking, you can remove the foil and return the gammon to the air fryer to allow the glaze to caramelise and become golden and crispy. Keep an eye on it during this stage to ensure that the glaze doesn't burn.
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Resting
During the resting period, the residual heat in the meat will continue to cook it, bringing it to the perfect temperature. This process, known as carryover cooking, ensures that the meat is still hot when served, without overcooking it. It is important to note that the gammon will continue to cook even after it is removed from the air fryer, so be mindful of this when checking the internal temperature.
The ideal internal temperature for cooked gammon is 70°C (160°F) or 62°C (145°F). Using a digital thermometer, check the temperature of the gammon before resting. If it has not reached the desired temperature, return it to the air fryer and cook in 5-minute intervals until it is done.
Once the gammon has rested, you can carve and serve it. If you are making a sandwich, slice the gammon and layer it with butter, pineapple salsa, and another slice of bread. You can also use the leftover gammon in pasta dishes, salads, or as a protein for meal prep throughout the week.
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Marinade options
There are several options for marinades and glazes to flavour your gammon while it cooks in the air fryer. A classic option is a honey and mustard glaze, which you can make with an equal mix of Dijon and wholegrain mustard, honey, and dark brown sugar. You can also add cinnamon, allspice, or cloves to the glaze for some extra spice. If you don't want to use sugar, you can swap the honey for maple syrup.
Another option is to make a savoury glaze by mixing mustard with melted butter, salt, and pepper, and adding rosemary sprigs if desired.
For a Spanish-inspired twist, you can make a sticky quince and orange glaze by combining membrillo (quince paste) with sherry vinegar and orange juice, and adding ground allspice for a warming kick.
If you're looking for a more unique flavour, you can try a glaze made from demerara sugar, cider vinegar, dark miso paste, heather honey, dry sherry, English mustard, and Chinese five-spice powder.
You can also poach the gammon in ginger beer and then baste it in a sticky tamarind glaze, or cook it in a mixture of ginger ale, water, and allspice berries before combining it with light brown sugar, grated ginger, and crushed allspice.
For a slow-roasted option, try cooking the gammon in apple juice and covering it with a sticky spiced glaze made from maple syrup, apple juice, and wholegrain mustard, then seasoning with cinnamon, ginger, and cloves.
Finally, for a simple option, you can brush the gammon with honey, English mustard, and a couple of tablespoons of dark brown sugar, then roast it for 15 minutes before brushing with the remaining glaze and finishing roasting.
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Carving
Cooking gammon in an air fryer is a straightforward process that yields tasty results. But once the cooking is done, you still need to let the meat rest and then carve it. Here's a step-by-step guide to the carving process:
Resting the Meat
Before you start carving, it's important to let the gammon rest for a while. The resting time will depend on the size of your gammon joint. As a general rule, let the meat rest for 10 minutes if it's under 1.5 kg, and 15 minutes if it's larger. This resting period is crucial because it allows the juices to redistribute throughout the meat, ensuring that your gammon is juicy and tender when you serve it.
Unwrapping and Glazing
After the resting period, carefully remove the foil from the gammon. Be cautious, as steam will have built up inside, and it will be hot. Once unwrapped, use a sharp knife to remove the rind or outer layer. Score the fat cap with a knife, creating a cross-hatch pattern. This step will help the glaze penetrate the meat and also provides an attractive presentation.
Next, apply the glaze. You can use a variety of glazes, from honey-mustard mixtures to marmalade, to give your gammon a sweet and sticky coating. Make sure all crevices are filled with the glaze.
Final Cooking
Pop the glazed gammon back into the air fryer, leaving the foil peeled back. Cook for another 15-20 minutes at 180°C (360°F) or until the glaze turns golden and the gammon is lightly crispy on the outside. Keep an eye on it to ensure the glaze doesn't burn. If any parts are browning too quickly, cover them with foil.
Checking the Temperature
After the final cooking stage, remove the gammon from the air fryer and check its internal temperature. It should be 62°C (145°F) or 70°C (160°F) depending on the source. Insert a thermometer into the thickest part of the meat to get an accurate reading.
Finally, it's time to carve your gammon. Depending on how you plan to serve it, you can carve thick slices or thinner ones. For sandwiches, thinner slices are preferable, while thicker slices are better for a roast dinner. Cut the gammon against the grain for maximum tenderness.
Enjoy your delicious, air-fried gammon!
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Frequently asked questions
The answer is 1 hour – which includes 10 minutes at the end to crisp up the fat. It is recommended to cook for 25 minutes per 500g of raw meat, plus an extra 20 minutes.
The temperature should be set to 170°C (340°F).
Yes, it is recommended to wrap the gammon in foil to prevent it from burning on the outside while remaining uncooked on the inside.
