Air Fryer Gammon with Honey & Mustard Glaze

Sliced gammon recipe for air fryer honey and mustard ham.

Air Fryer Gammon with Honey & Mustard Glaze

A succulent gammon dish with honey and mustard glaze.

5 from 1 vote

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Course: Dinner, Main Course, Tea

Cuisine: American, British

Keyword: air fryer gammon, air fryer ham, honey and mustard glaze

Prep Time: 10

Cook Time: 1 10

Total Time: 1 20

Servings: people

Calories: 256kcal

Author: Martin (Dad What Cooks)

Cost: £5

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

Top Tip: Resting the meat will allow any juices to settle and make for an easier carve. The internal temperature will rise a little mor during resting as the meat still cooks within. Invest in a quality meat thermometer for accurate internal temperature readings.

Using two layers of aluminium foil will reduce the risk of the foil ripping without impacting on cooking temperatures.

Nutrition