If you’re looking for a quicker, easier, and less messy way to prepare a classic centrepiece, learning how to cook a gammon joint in an air fryer UK style is a brilliant skill to have. This method delivers fantastic results with minimal fuss, giving you a juicy, flavourful joint with that sought-after crispy exterior.
Air fryers are not just for fries and wings. They excel at roasting meats, and a gammon joint is a perfect candidate. The rapid air circulation cooks the gammon evenly and creates a beautiful finish on the outside. It’s also much faster than using a conventional oven, saving you time and energy. This guide will walk you through every step, from choosing the right joint to carving and serving.
How To Cook A Gammon Joint In An Air Fryer UK
Before you start, it’s important to understand what you’re working with. In the UK, ‘gammon’ usually refers to a raw, cured hind leg of pork. It’s often sold smoked or unsmoked and may require soaking before cooking, depending on its saltiness.
What You’ll Need
- 1 gammon joint (size suitable for your air fryer basket, typically 1-1.5kg)
- Your choice of glaze ingredients (e.g., honey, mustard, brown sugar, marmalade)
- Cloves (optional, for studding)
- Water (for initial cooking, if required)
- Kitchen string (if your joint isn’t pre-tied)
- A trivet or piece of crumpled foil (to lift the joint slightly)
Choosing Your Gammon Joint
Check the label carefully. Some joints are labeled “soaked and ready to cook,” meaning they’ve been treated to reduce salt and can go straight in. Others, especially traditional cuts, might be very salty and need soaking in cold water for several hours or overnight. If in doubt, soaking for a few hours won’t hurt and will prevent an overly salty result.
Ensure the joint fits comfortably in your air fryer basket with space around the sides for air to circulate. You might need to trim it slightly or choose a smaller joint. A 1kg joint is a good starting point for most standard air fryers.
Step-by-Step Cooking Instructions
Step 1: Preparation (Soaking & Tying)
If your gammon requires soaking, place it in a large bowl or pot and cover it completely with cold water. Leave it for the time recommended on the packet, usually 4-12 hours. Change the water once or twice if it’s a very salty cure. Pat the joint completely dry with kitchen paper after soaking. This is crucial for getting a good colour and texture.
If your joint isn’t already neatly tied, use kitchen string to secure it into a roundish shape. This helps it cook evenly and makes for easier carving later. A compact shape works best in the air fryer.
Step 2: Initial Cooking (Optional but Recommended)
For a more tender result and to ensure it’s cooked through, you can start by simmering the gammon. Place the joint in a large pot, cover it with fresh cold water or a mix of water and apple juice. Bring to a gentle simmer (not a rolling boil) and cook for about 20 minutes per 500g. This step par-cooks the meat and renders out some fat.
After simmering, carefully remove the joint and pat it dry again thorougly. Let it cool for a few minutes before glazing. You can skip this step for a “ready to cook” joint and go straight to air frying, but extending the cooking time.
Step 3: Scoring and Glazing
Preheat your air fryer to 160°C. While it heats, prepare your gammon. Using a sharp knife, score the fat in a diamond pattern. Be careful not to cut to deeply into the meat. This allows the glaze to penetrate and gives you that classic look.
If you like, push a whole clove into the centre of each diamond. Then, mix your glaze. A simple UK favourite is two parts honey to one part wholegrain mustard. Brush a generous layer all over the scored fat and sides of the joint.
Step 4: Air Frying the Gammon
- Place a trivet or a loosely crumpled ball of foil in the bottom of the air fryer basket. This lifts the joint and prevents the bottom from stewing in its own juices.
- Put the glazed gammon joint on top, fat-side up.
- Cook at 160°C for 25-30 minutes.
- Increase the temperature to 200°C. Brush with another layer of glaze and cook for a further 10-15 minutes, or until the outside is beautifully caramelised, crispy, and dark golden-brown.
The total cooking time in the air fryer will be roughly 35-45 minutes for a 1kg joint that was pre-simmered. If cooking from raw in the air fryer only, you’ll need to cook at 160°C for longer—approximately 50-60 minutes for a 1kg joint—before doing the final high-temperature glaze.
Step 5: Resting and Carving
This step is non-negotiable. Once cooked, transfer the gammon to a warm plate or board, cover loosely with foil, and let it rest for at least 15 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.
Use a sharp carving knife to slice. Cut against the grain for the most tender slices. Serve warm or allow to cool completely for cold cuts.
Popular Glaze Ideas
- Classic Honey & Mustard: 3 tbsp honey, 1.5 tbsp wholegrain mustard.
- Maple & Orange: 3 tbsp maple syrup, zest and juice of half an orange.
- Brown Sugar & Cider: 4 tbsp soft brown sugar dissolved in 2 tbsp warm apple cider.
- Marmalade & Ginger: 3 tbsp orange marmalade mixed with 1 tsp grated fresh ginger.
Important Tips for Success
- Don’t Overcrowd: The air needs to flow. If the joint touches the sides, it won’t cook evenly.
- Check Internal Temperature: For food safety, ensure the thickest part reaches at least 70°C. A meat thermometer is your best friend here.
- Glaze in Stages: Adding the final glaze layer for the last 10 minutes prevents it from burning.
- Adjust for Your Model: All air fryers vary. Use the times as a guide and check on the joint periodically.
- Save the Leftovers: The cooking liquid from simmering makes an excellent base for soup or gravy.
Serving Suggestions
A traditional UK roast gammon pairs wonderfully with buttery mashed potatoes, roasted parsnips, and steamed greens like savoy cabbage or broccoli. For a cold buffet, serve with pickles, a crisp salad, and crusty bread. Slices are also perfect for sandwiches the next day.
You can also use leftover gammon in a creamy pasta bake, chopped into omelettes, or as a pizza topping. It’s very versatile and the flavour often improves overnight.
Common Mistakes to Avoid
One big mistake is not drying the joint properly before air frying. Moisture steams the meat instead of letting it roast and crisp. Another is skipping the rest, leading to dry slices. Also, using a glaze with high sugar content too early will cause it to blacken and taste bitter.
Finally, remember that cooking times are not linear. A 2kg joint will not simply take twice as long as a 1kg one in the air fryer; it may be to large to cook effectively this way. Stick to joints that fit well within your appliance’s capacity.
FAQ Section
Do I need to boil gammon before air frying?
It’s not always essential, especially for modern “ready to cook” joints. However, simmering it first for part of the cooking time helps ensure tenderness throughout and manages the saltiness. For a joint cooked solely in the air fryer, you must extend the low-temperature cooking phase significantly.
What temperature should I cook gammon in an air fryer?
Start at a lower temperature (around 160°C) to cook the meat through without burning the exterior. Then, increase to a high heat (200°C) for the final 10-15 minutes to crisp and caramelise the glaze.
How long does it take to cook a gammon joint in the air fryer?
For a 1kg joint that has been pre-simmered, it takes about 35-45 minutes total. For a 1kg joint cooked from raw entirely in the air fryer, budget for 50-70 minutes at 160°C, plus the final high-temperature crisping time. Always check the internal temperature.
Can I cook a frozen gammon joint in an air fryer?
It is not recommended. Cooking a large frozen joint in an air fryer would result in an overcooked outside and a potentially undercooked, cold centre. Always fully defrost gammon in the refrigerator before cooking for safety and even results.
Why is my air fryer gammon tough?
Tough gammon is usually a result of overcooking at too high a heat without the protective step of simmering, or not letting it rest. Using the two-stage temperature method and ensuring a proper rest should give you tender meat.
What’s the difference between gammon and ham?
In the UK, gammon is the raw cured meat, which is then cooked to become ham. So, once you’ve cooked your gammon joint, you have ham! The term “ham” is often used for the cooked product, whether it’s sold pre-cooked or you’ve made it yourself.
Cooking a gammon joint in an air fryer is a straightforward process that yields impressive results. The key lies in the preparation—managing the saltiness, drying the skin, and applying glaze at the right moment. By following these steps, you can achieve a delicious centrepiece for a Sunday roast or a festive gathering with far less hassle than traditional oven roasting. Remember to let the joint rest before carving for the best texture and flavour. With a little practice, this will become your go-to method for preparing gammon.