Cody Casey
Cooking a small gammon joint in an air fryer is a quick, easy and versatile way to prepare a delicious meal. Whether you're cooking for a festive gathering or a simple weeknight dinner, the air fryer is a convenient and cost-effective alternative to the oven. The key to a juicy, crispy gammon joint is in the glazing technique and serving style.
| Characteristics | Values |
|---|---|
| Ease of cooking | Super-easy, fast, and versatile |
| Oven alternative | Saves time and washing up |
| Taste | Tasty and juicy |
| Glaze | Mustard, honey, syrup, brown sugar, agave, and English mustard |
| Temperature | 160°C to 190°C |
| Weight | 750g to 1kg |
| Timing | 35 minutes to 1 hour and 10 minutes |
| Frozen gammon | Not recommended |
| Meat thermometer | Recommended |
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What You'll Learn
Cooking times and temperatures
For a 1kg joint, cook at 190°C (375°F) for 45 minutes. If you want to add a glaze, you can increase the temperature to 180°C (360°F) and cook for an additional few minutes.
For a 750g joint, cook at 170°C (340°F) for 35 minutes. If you are glazing the gammon, you can leave the foil open and cook for an additional 15-20 minutes at 180°C (360°F).
If you are cooking a frozen gammon joint, it is recommended to increase the initial cooking time by about 50%. For example, a 1kg joint that would normally require 35 minutes will need about 50-55 minutes from frozen. It is important to be vigilant about checking the internal temperature as frozen joints can cook unevenly.
A whole gammon joint should be cooked at 170°C for 1 hour and 10 minutes. If you are glazing the gammon, you can add the glaze 10 minutes before the end of the cooking time and return it to the air fryer for the remaining 10 minutes.
The gammon is cooked when an instant-read thermometer inserted into the thickest part reads a minimum of 62°C (145°F). The temperature will rise slightly when you add the glaze. If you do not have a thermometer, you can check if the gammon is cooked by inserting a sharp knife. If the knife slides in easily, the gammon is ready. The meat should also be dark pink and piping hot all the way through.
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Glazing techniques
Glazing a gammon joint cooked in an air fryer is an easy way to add flavour and create a sticky, glossy finish. The controlled environment of the air fryer allows glazes to develop their full potential, enhancing the sweet-salty character of the gammon.
Firstly, you can boil the gammon, then glaze and roast it in the air fryer. Alternatively, you can glaze the gammon halfway through the cooking process. If you are cooking a frozen gammon joint, it is recommended to extend the initial cooking time by about 50% and keep the joint wrapped in foil. For a typical 1kg joint, this would mean cooking for 50-55 minutes instead of 35 minutes.
When glazing the gammon, you can use a variety of ingredients such as honey, mustard, brown sugar, and seasonings. You can also experiment with different types of mustard, such as English, wholegrain, or Dijon. The glaze should be applied during the final phase of cooking. For example, if the total cooking time is 1 hour and 10 minutes, the glaze should be applied 10 minutes before the end of the cooking time. After applying the glaze, return the gammon to the air fryer and cook for the remaining 10 minutes.
To create a classic diamond or cross-hatch pattern, score the fat cap with a sharp knife before applying the glaze. This will ensure that the glaze penetrates the meat and creates an appealing appearance.
When the gammon is done, it should rest for at least 10 minutes before being carved into thin, even slices. The resting time allows the juices to redistribute, ensuring the meat is juicy and tender. Properly rested and glazed gammon can be a spectacular centrepiece for any table.
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Serving suggestions
There are many ways to serve a gammon joint cooked in an air fryer. For a festive gathering, you could place the glazed joint on a bed of fresh herbs, such as bay leaves and rosemary, and surround it with roasted fruits like pears, apples, or plums. For a more rustic presentation, serve the gammon on a wooden board with small bowls of accompaniments, creating a relaxed and warm atmosphere. Remember that the sides should complement the gammon joint without overwhelming it.
You can also use the gammon joint as a protein for different meal preps throughout the week. It can be enjoyed as part of a roast, sliced up in a pasta dish, sandwich, or chopped in a salad. You can even pair it with other meats like chicken or turkey. If you have any leftover gammon, you can store it in the fridge for several days and use it for snacks or meals. It can be eaten cold or reheated in the microwave or air fryer.
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What to do with leftovers
Once you've cooked your gammon joint in the air fryer, you'll likely have leftovers. Here are some storage, reheating, and recipe ideas to make the most of your leftover gammon.
Storage
If you plan to eat your leftover gammon within three days, wrap it well in cling film, or store it in an airtight container in the fridge. If you have a lot of leftover gammon and don't expect to use it all within three days, it's best to dice the meat and freeze it in bags. This will keep it fresh for longer until you're ready to use it.
Reheating
When reheating gammon, it's important to ensure it's piping hot all the way through. You can reheat it in the microwave, adding a little water to prevent the meat from drying out.
Leftover Gammon Recipes
Leftover gammon is a versatile ingredient that can be used in a variety of dishes. Here are some ideas:
- Sandwiches or salads: Slice or chop your leftover gammon and add it to sandwiches or salads.
- Pasta dishes: Gammon goes well in creamy pasta dishes with peas, onion, garlic, herbs, and cheese. You can also turn it into a pasta bake by topping it with breadcrumbs and mozzarella and baking it in the oven.
- Risotto: Stir leftover gammon into a risotto for a hearty and flavorful dish.
- Gammon pie: Use your leftover gammon to make a tasty pie.
- Soups: Use the leftover gammon stock to make delicious soups.
- Sides: Serve cold gammon with spicy potato salad, green salad, and pickles, or with air fryer roast potatoes or chips, and red cabbage.
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How to check if it's cooked
Checking if your small gammon joint is cooked through is a crucial step to ensure food safety and optimal taste. Here's a guide on how to do it:
Firstly, invest in a good meat thermometer; this is the most accurate way to check the doneness of your gammon. Insert the thermometer into the thickest part of the joint, ensuring you avoid any bones as this can give a false reading. For a small gammon joint, you're aiming for an internal temperature of 165°F (74°C). This temperature ensures that any harmful bacteria are killed, and your meat is safe to eat. If your thermometer reads this temperature or higher, your gammon is definitely cooked.
Another way to check is by cutting into the joint. If your gammon is cooked, the meat will be white or very light pink, and the juices will run clear. If the juices are still red or pink, it needs more cooking time. This method, however, isn't as accurate as using a thermometer as the color of the meat can vary slightly, and you'll lose some of those delicious juices!
You can also check by poking the meat with a fork; if it's firm to the touch and springs back, it's likely done. If it's still soft and doesn't spring back, it may need more time. This method is less precise than the others but can give you a good indication.
Finally, if your gammon joint is pre-cooked (some are sold this way), you're simply reheating and crisping the outside, so you don't need to worry as much about the internal temperature. However, it's still good practice to check with one of the above methods to ensure it's heated through properly and you're not serving up cold meat!
Remember, it's always better to be safe than sorry, so if in doubt, cook it a little longer. Enjoy your delicious air-fried gammon!
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Frequently asked questions
It depends on the weight of the joint. A 1kg joint will take around 40-45 minutes to cook at 170°C (340°F).
Preheat your air fryer to 170°C (340°F) and cook at this temperature for the majority of the cooking time. For the final phase, you can increase the temperature to 180°C (360°F) to get a golden, crispy exterior.
You can use a meat thermometer to check the internal temperature of the gammon joint. The internal temperature for cooked gammon is 62°C (145°F) or above. If you don't have a thermometer, insert a sharp knife into the thickest part of the joint. If the knife slides in easily, the gammon is cooked.
Mix your chosen glaze ingredients and brush them over the gammon joint. Return the joint to the air fryer and cook for a further 10-20 minutes until golden and crispy.
