Air Fryer Gammon Joint
Juicy and tender Air Fryer Gammon Joint with a sticky cranberry and mustard glaze. This easy 1.3kg recipe takes 70 minutes to cook, with no boiling required. Perfect for Christmas dinner when you need to save oven space.
Servings: 8 servings
Calories: 318kcal
Equipment
- Air Fryer
Ingredients
- 1.3 kg of Smoked gammon joint
- 125 g of Cranberry sauce
- 50 ml of Cranberry juice
- 1 tablespoon of Wholegrain mustard
Instructions
- Prep: Remove the outer packaging from 1.3 kg of Smoked gammon joint and check the label for any cooking or soaking instructions. Preheat your air fryer to 170°C if recommended for your model.
- Wrap the gammon: Place the gammon joint on a large sheet of foil and loosely wrap it into a parcel. Keep the foil securely tucked around the meat so it cannot blow towards the heating element.
- Cook the gammon: Place the wrapped gammon in the air fryer basket and cook on the Air Fry setting at 170°C for 60 minutes.
- Make the glaze: Meanwhile, put 125 g of Cranberry sauce, 50 ml of Cranberry juice and 1 tablespoon of Wholegrain mustard into a bowl. Mix until well combined.
- Unwrap the gammon: Carefully remove the gammon from the air fryer and open the foil. Remove any cooking-safe netting or string, if present. If the joint has a thick rind, carefully remove it, leaving a thin layer of fat.
- Score the fat: Using a sharp knife, lightly score the layer of fat in a diamond pattern. Don't cut deeply into the meat.
- Add the glaze: Spoon the cranberry glaze over the top of the gammon, making sure it covers the scored surface.
- Put the gammon back: Return the gammon to the air fryer with the foil open and tucked securely around the base of the joint.
- Air fry again: Increase the temperature to 200°C and cook for approximately 10 minutes, until the glaze is sticky and caramelised. Check the internal temperature to ensure the gammon is fully cooked.
- Rest: Let the gammon rest for 10 minutes before carving.
Check the internal temperature at this stage. If the gammon needs significantly longer to cook, wrap it back up and continue cooking at 170°C before adding the glaze.
Notes
- Choose the right-sized joint. Make sure your gammon fits comfortably in the air fryer basket, with room for air to circulate. A boneless joint is generally easier to fit and carve.
- Check the packaging. Remove all plastic packaging and any netting that is not marked as suitable for cooking. Follow the label's instructions for food-safe string or netting.
- Wrap in foil. This helps retain moisture during the initial cooking stage and prevents the outside from becoming too dark. Only use foil if permitted by your air fryer manufacturer, and never allow loose foil to touch the heating element.
- Watch the glaze. The cranberry sauce contains sugar, which can brown quickly at 200°C. Check it after 5 minutes and reduce the finishing time if necessary.
- Use a meat thermometer. This is the most reliable way to ensure the centre of the gammon is properly cooked without overcooking it.
- Rest before slicing. Leave the gammon to rest for 10 minutes after cooking. This makes it easier to carve and helps retain the juices.
Nutrition
Serving: 1portion | Calories: 318kcal | Carbohydrates: 9g | Protein: 44g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 135mg | Sodium: 2102mg | Potassium: 833mg | Fibre: 1g | Sugar: 6g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg
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