This glazed gammon joint recipe promises a delectable culinary experience, perfectly combining the savory goodness of gammon with a sweet and tangy glaze. The initial steps ensure that the gammon is brought to room temperature and securely wrapped in foil, setting the stage for a succulent and evenly cooked dish. The air fryer, with its efficiency and speed, takes center stage in the cooking process, requiring only 40 minutes to achieve the desired internal temperature of 62°C (145°F).

The glaze, a harmonious blend of redcurrant jelly or cranberry sauce, wholegrain mustard, and cranberry or orange juice, introduces a delightful contrast to the gammon’s rich flavors. This sweet and tangy concoction is gently simmered to perfection, creating a syrupy texture that will ultimately crown the gammon with a luscious coating. The final steps involve unveiling the gammon, removing the rind, scoring the fat in a decorative diamond pattern, and generously brushing it with the glaze. The return to the air fryer transforms the gammon into a masterpiece, achieving a crispy top that adds both texture and visual appeal.

As the glazed gammon emerges from the air fryer, a tantalizing aroma fills the kitchen. The glaze has worked its magic, creating a glistening exterior that promises a burst of flavor in every bite. The ritual of allowing the gammon to rest for 10 minutes before slicing is a crucial step, ensuring that the juices redistribute and the flavors reach their peak. Whether served warm or cold, this glazed gammon joint is a show-stopping centerpiece for any meal, leaving a lasting impression with its perfect balance of sweetness, tanginess, and savory goodness.


Air Fryer Gammon – did you know you can cook your gammon joint in your air fryer? It is easy and makes wonderfully tasty ham!


  • ▢900 g (2 pounds) gammon joint

For the glaze

  • ▢4 tbsp redcurrant jelly or smooth cranberry sauce
  • ▢1 tbsp wholegrain mustard
  • ▢3 tbsp cranberry juice or orange juice


  • Take the gammon out of the fridge and bring it back to room temperature before cooking.
  • Cut two large pieces of foil and place them in a cross shape on your countertop. Place the gammon in the middle and wrap with the foil until it is completely covered.
  • Preheat the Air Fryer for 5 minutes at 170°C (340°F). Place the foil covered gammon in the air fryer basket. Cook for 40 minutes.
  • The gammon is cooked when an instant read thermometer inserted into the thickest part reads 62 °C (145 °F). The temperature will rise a bit further when you add the glaze.
  • The ham should be easy to pierce with a knife (or the thermometer probe). If it is not cooked yet then continue to cook (covered) until it reaches the right temperature.
  • Prepare the glaze. Put all the ingredients in a saucepan, bring to a simmer and cook for a few minutes until the glaze reduces and becomes syrupy. Set aside.
  • Take the gammon out of the fryer. Peel back the foil and use a knife to remove the rind from the gammon joint, leaving a thin layer of fat. Use a sharp knife to lightly score the fat in a diamond pattern. You can stick cloves in each diamond before glazing if you like.
  • Liberally brush the ham with the glaze. Return to the air fryer for 5 minutes at 200°C (400°F). Brush with the glaze once again and repeat once or twice until the ham is crispy on top.
  • Transfer to a platter and rest for 10 minutes before slicing. Serve warm or cold.

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