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This is a simple recipe to cook a honey and mustard glazed ham in the air fryer. The air fryer gammon is a set and forget recipe to cook a ham in under 90 minutes.
This dish typically cooks in under 90 minutes and will serve 4 people using a gammon around 750g to 800g.
This is an alternative to my BBQ gammon recipe which is a long slow cook using a BBQ smoker. This recipe uses the speed and efficiency of the air fryer and cooks the dish quickly.
Contents
- Ingredients to make honey and mustard glazed air fryer gammon
- Instructions to cook ham in the air fryer
- Substitutions and alternatives
- Variations of this gammon dish
- Which air fryer is best for gammon?
- How to store cooked gammon
- FAQ
- Similar recipes to air fryer gammon
- Pairing this recipe
- The Recipe
- Your Comments
Ingredients to make honey and mustard glazed air fryer gammon
There are only three key ingredients in this recipe, one of those being the ham itself.
- Gammon joint - Use a piece around 750g to 800g for this recipe. That will be enough to feed a family of 4 and give them two to three slices each. You can use a bigger piece but obviously cooking times will change so make sure to refer to the packaging for details.
- Mustard - I use Colman's English mustard for this recipe. It's a very powerful mustard full of flavour. It works really well with beef recipes and tastes great on sandwiches too.
- Honey - The honey is used to add the sticky and sweet element to the glaze. It can be drizzled on straight from the bottle if this is easier for you but if not, use a tea spoon and drizzle over the mustard as per the instructions. The quantities are a guide but you can add more or less as required.
See recipe card for quantities.
Instructions to cook ham in the air fryer
The recipe is quite simple and uses the air fryer to cook the ham in the juices in a pouch of foil. The foil will keep all the moisture in and then the last 10 minutes colours the top when the foil is opened.
- Step 1: Dry the ham with kitchen roll and then score the fat (if you are not removing it).
- Step 2: Cover the ham with mustard all over. You can be quite thick with it as most will melt off during cooking.
- Step 3: Drizzle the honey over the top of the mustard.
- Step 4: Wrap the ham joint in foil. Do this by placing it on the foil and bringing the sides of the foil up to the top to create a pouch. I recommend using 2 layers of foil to make sure nothing leaks. It doesn't have to be tightly wrapped but make sure it is sealed completely.
- Step 5: Cook for 1 hour in air fry mode at 180C.
- Step 6: After the time is up, uncover the top of the foil to reveal the gammon fat. At this point you can sprinkle on some rock salt to aid the crackling development.
- Step 7: Cook for the further 10 to 15 minutes at 200C.
- Step 8: Check the ham is cooked through and the top should have a nice colour to it and hopefully be a bit crispy.
The gammon is cooked once it reaches an internal temperature of at least 71C (160F). To help determine the temperature, consider purchasing a meat thermometer for ease of measuring.
Hint: If the crackling has not quite developed or is still a bit squishy then it is ok to put back in the air fryer for another 5 minutes on a higher temperature. Try going to 210C for a further 5 minutes.
Top Tip - Slicing the fat
The fat on the top of the gammon can be removed or it can remain in place and sliced. Slicing the fat will allow the glaze to penetrate into it and add to the flavour. It will split open during cooking. Rub salt onto it before the final part of cooking to make it into a pork scratching style finish.
Substitutions and alternatives
As the recipe is quite simple to make there are limited alternatives available without changing it too much. However there are some options you can try.
- Honey - You can use maple syrup in place of the honey. This will be a little thinner to place on the mustard but it will work well.
- Sugar - For some extra texture and caramelisation, sprinkle on some brown sugar at the point of opening the foil to reveal the fat before the final 10 minutes of cooking. This will caramelise in the heat and make a melted caramel glaze over the gammon.
Variations of this gammon dish
There are a couple of additions you can make to give it more flavour or texture.
- Spicy gammon - using some chilli flakes or Chinese BBQ rib rub instead of the honey will give a spicy taste and drastically change the flavour of the gammon.
- Pineapple - add some pineapple chunks to the top of the meat just before the final 10 minutes of cooking. This will offer a sweet fruity flavour to the meat and a charred pineapple to top the dish when serving.
For more ideas of rubs you can use, check out my Dust Bros rub post which reviews the various options on offer.
Which air fryer is best for gammon?
The Ninja Foodie 15-in1 air fryer is my equipment of choice for this dish. Any air fryer will work but the ease of access to the top for this recipe makes it much better to work with.
If you use an air fryer with a drawer, that will work too but care should be taken when pulling out the draw to ensure that the hot juices do not splash up and burn you. Ninja offer some excellent draw air fryers and these have smooth draws to allow a safer removal of the meat so these are worth checking out.
If you are needing more space in a smaller kitchen (I know the pain as I downsized to a smaller kitchen recently!) then consider a portable air fryer. Ninja offer a portable air fryer which separates off for easy storage.
How to store cooked gammon
This gammon will store for a few days once cooked. Place it on a plate in the fridge and cover in foil. I would suggest slicing the gammon in once go rather than as and when required.
You can freeze the gammon after cooking (once it has cooled down). The gammon will be good for up to 3 months in the freezer. Ensure to fully defrost before re-heating again. Never refreeze once it has defrosted.
Top Tip - Slicing and freezing
Before freezing the meat, slice it up and separate it into freezer bags. That way when you only need a few slices you don't need to wait for the full piece of gammon to defrost before reheating it.
FAQ
Here in the UK we refer to gammon as gammon. In the US it seems that pre cooking it is ham, once cooked then it is gammon. I've swapped the terms around during this post to try and be inclusive for all.
The internal temperature that needs to be reached is 71C. To ensure that this is cooked I recommend investing in a meat thermometer to probe the centre of the meat and check the temperature.
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Pairing this recipe
These are some dishes that work well along side this gammon recipe.
The Recipe
Air Fryer Gammon with Honey & Mustard Glaze
Equipment
- 1 Ninja foodie air fryer Any air fryer will work
Ingredients
- 800 g Gammon joint
For the glaze
- 2 teaspoon English mustard
- 2 teaspoon Honey or maple syrup for an alternative
Instructions
- Score some slits into the fat on the gammon in a few places across the top. Optional: If you don't want to keep the fat on at all, cut the fat off at this point.
- Place the meat on a piece of foil (big enough that it can be brought up each side of the meat and made into a pouch.) Use a spoon to spread the mustard around the gammon joint all over. Cover the top and the sides.
- Add the honey to the top of the mustard and allow it to cover all over too. It may run down the sides a little but that is ok. As we are wrapping the ham in the foil, all the juices and flavours will remain inside and be absorbed anyway.
- Bring up the sides of the foil and twist them all together at the top to make a pouch which can be opened from the top at a later point. (This is important as we need to open the foil later on in the cooking process without lifting the meat out.)
- Place the Ninja Foodi in Air Fry mode and pre-heat your air fryer to 180℃/350℉. Once the air fryer has pre-heated (for about 5 minutes) place the foil parcel in and cook for 1 hour.
- After the one hour cooking time is done, keeping the gammon in the air fryer, open the foil to show the top of the meat. If you are keeping the fat on, sprinkle on a few salt flakes onto the fat pieces (which should have separated slightly).Close the lid again and cook for 10 to 15 minutes at 200℃/390℉ to crisp up the fat pieces.
- Once cooking is complete, carefully lift out (the juices at he bottom of the foil will be HOT) and place the gammon on a plate. If you have a meat thermometer, check the internal temperature of the gammon is above 71℃.Make sure to allow the meat to rest at least 10 minutes before slicing. Serve and enjoy.
Notes
Nutrition
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One response to “Honey & Mustard Air Fryer Gammon”
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Great recipe and easy to make. I've made this twice now and worked great both times.
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