Ella Walter
Cooking a bacon joint in an air fryer is a quick and easy process. It is also versatile, cost-effective, and simple. The first step is to remove the gammon from the fridge around 30 to 45 minutes before cooking. Then, make a glaze by mixing honey, syrup, mustard, or jam in a bowl. Next, wrap the gammon in foil and place it in the air fryer basket. Preheat the air fryer for 5 minutes at 160-180°C (340°F). Finally, cook the gammon for 35-60 minutes, depending on the weight of the joint. The gammon is cooked when it reaches an internal temperature of 62-75°C.
| Characteristics | Values |
|---|---|
| Temperature | 160°C-180°C (340°F-356°F) |
| Cooking Time | 35-60 minutes, plus 10 minutes to crisp up the fat |
| Glaze | Honey, mustard, syrup, redcurrant jelly, orange juice, cloves, marmalade, etc. |
| Weight | 750g-1.5kg |
| Pre-soak | Not required |
| Pre-cooking | Not required |
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What You'll Learn
Cooking times and temperatures
The cooking time and temperature for bacon joints in an air fryer vary depending on the weight of the joint and the model of the air fryer. It is recommended to check that the gammon joint fits comfortably in the air fryer basket.
For a 500g gammon joint, air fry for 35 minutes at 180°C (356°F) in the foil, then 10 minutes uncovered. For a 750g gammon joint, air fry for 50 minutes at 180°C (356°F) in the foil, then 10 minutes uncovered. For a 1kg gammon joint, air fry for 1 hour at 180°C (356°F) in the foil, then 10 minutes uncovered. For a 1.5kg gammon joint, air fry for 1 hour and 20 minutes at 180°C (356°F) in the foil, then 10 minutes uncovered.
The general rule for cooking gammon joints in an air fryer is to cook for 25 minutes per 500g (raw) meat, plus an extra 20 minutes. The cooked gammon joint should have an internal temperature of 70°C to 75°C. It is recommended to use a meat thermometer to check the internal temperature of the gammon joint. If a meat thermometer is not available, a sharp knife can be used to check if the gammon joint is cooked. If the knife slides in easily, the gammon joint is ready. If it is tough and slightly springy, it likely needs more time to cook.
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Glazing techniques
Glazing a bacon joint in an air fryer is a simple process. Firstly, you should remove the gammon joint from the fridge around 30 to 45 minutes before cooking. This will allow the meat to reach room temperature.
You can then make the glaze by mixing your chosen ingredients in a bowl. Honey and mustard is a classic combination, but you can also use redcurrant jelly, orange juice, or dark brown sugar. If you want to add an extra festive touch, you can stick cloves into the rind before glazing.
Once the glaze is prepared, use a sharp knife to remove the skin from the gammon joint, leaving a thin layer of fat underneath. Score the fat in a diamond pattern, which will help the meat to crisp up.
Brush the glaze liberally over the ham, ensuring that it is completely covered. You can then wrap the gammon in foil and place it in the air fryer.
The cooking time and temperature will depend on the size of your gammon joint. For a 750g joint, cook at 180 degrees Celsius for 20 minutes on each side. If you are adding a glaze, remove the joint from the air fryer for the last five minutes, glaze it, and then return it to the air fryer for the final five minutes. For a larger joint, you may need to increase the cooking time to 25 minutes on each side.
The gammon is cooked when an instant-read thermometer inserted into the thickest part reads 62 degrees Celsius. The temperature will rise slightly when you add the glaze. Remove the gammon from the air fryer and let it rest for 10 to 15 minutes before carving.
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Scoring and rind removal
Some recipes suggest removing the rind halfway through the cooking process, as it is easier than removing it when the ham is uncooked. However, others suggest removing it before cooking begins. If you are adding cloves to the ham, it is recommended to do this before glazing, after scoring and removing the rind.
If you are cooking a large joint, you may need to adjust the cooking time to ensure the bacon is cooked through. A meat thermometer can be used to check this. The internal temperature for cooked gammon is between 62°C and 75°C. If the gammon is not cooked, return it to the air fryer and check the temperature after 5-10 minutes.
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Resting and slicing
Resting the gammon joint is an important step in the cooking process. Once the gammon is cooked, remove it from the air fryer and let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring the meat stays moist and tender.
While the meat is resting, you can prepare your glaze if you haven't already. A simple glaze can be made by mixing honey and mustard, but you can also add ingredients like syrup, redcurrant jelly, orange juice, or dark brown sugar for extra flavour.
When you're ready to slice the gammon, use a sharp knife to cut the joint into even slices. The thickness of the slices will depend on your preference and how you plan to serve the meat. Thicker slices may be preferable for a main course, while thinner slices are better suited for sandwiches or salads.
If you're cooking a larger joint, it's a good idea to let the meat rest for a little longer, around 15 minutes, to ensure it's evenly cooked throughout. Remember, the internal temperature of the gammon should reach 70°C to 75°C when it's cooked. If the temperature is lower than this, return the joint to the air fryer and cook in 5-minute intervals until it reaches the desired temperature.
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Storage and reheating
Leftover bacon joint can be stored in the fridge for up to four days. You can use the leftover ham in pea and ham soup, carbonara, chicken pasta bake, crack chicken soup, or a chicken and ham pie.
To reheat the bacon joint, place it in the air fryer at 160°C (320°F) for 5-10 minutes, or until it reaches an internal temperature of 60°C (140°F). Alternatively, you can reheat individual slices in the air fryer for 2-3 minutes at 160°C (320°F).
If you don't have an air fryer, you can reheat the bacon joint in the oven at 150°C (300°F) for 15-20 minutes, or in a covered saucepan over low heat for 10-15 minutes, adding a small amount of water to the pan to prevent sticking.
When reheating, it's important not to overheat the meat, as this can make it dry and tough. It's best to reheat the meat slowly and gently to retain moisture and flavour.
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Frequently asked questions
Cooking bacon joint in an air fryer is easy and makes for a tasty meal. First, remove the gammon from the fridge 30 minutes to 1 hour before cooking. Then, make your glaze by mixing your chosen ingredients in a bowl. Next, wrap the gammon in foil and place it in the air fryer basket. Preheat the air fryer for 5 minutes at 160-180°C (340°F). Finally, cook the gammon for 40 minutes to 1 hour, brushing with more glaze every 20 minutes.
The cooking time depends on the weight of the gammon joint. A general rule is 25 minutes per 500g of raw meat, plus an extra 20 minutes. You can check if the gammon is cooked by inserting a sharp knife. If the knife slides in easily, it is ready. If it is tough and slightly springy, it likely isn't ready. The meat should also be dark pink and piping hot all the way through. The internal temperature for cooked gammon is 70-75°C.
If you are using a small joint gammon, it does not require any pre-soak. However, if you are concerned about the gammon being too salty, you can soak it in cold water for 30 minutes to 1 hour before cooking, changing the water three to four times.
You can use a variety of ingredients for the glaze, including honey, maple syrup, mustard, redcurrant jelly, orange juice, or dark brown sugar. Mix your chosen ingredients in a bowl and brush the glaze all over the gammon before cooking.
