Gammon in the air fryer comes out tender with a properly sticky glaze, and it's far quicker than boiling and roasting. It's a brilliant centrepiece for Christmas, Boxing Day or any Sunday. Here's how.
Key takeaways
Q: How long does gammon take in an air fryer?
A: About 25–30 minutes per 500g at 160°C (320°F), then glaze and blast at 200°C for 5 minutes. Cook to an internal 70°C (160°F).
Q: Do you boil gammon first?
A: No need for a smaller joint — the air fryer cooks it through. For very large or salty joints, a soak or short simmer first helps.
Times by weight
| Joint | Temp | Time |
|---|---|---|
| 500g | 160°C / 320°F | 25–30 min |
| 1 kg | 160°C / 320°F | 50–60 min |
| Glaze blast | 200°C / 400°F | 5 min |
Method
- Wrap in foil for the main cook to keep it moist.
- Cook at 160°C for the time above, to 70°C internally.
- Unwrap, score and glaze with honey and mustard.
- Blast at 200°C for 5 minutes until sticky.
The recipe
Honey-Mustard Air Fryer Gammon
Ingredients
- 1kg unsmoked gammon joint
- 2 tbsp honey
- 1 tbsp wholegrain mustard
- Black pepper
Method
- Wrap in foil; air fry at 160°C for 50 min.
- Unwrap, score the fat and brush with honey-mustard.
- Air fry at 200°C for 5 minutes to glaze.
- Rest 10 minutes before slicing.
Tips
- Foil keeps it moist during the main cook; remove only to glaze.
- Glaze late so the sugars don't burn.
- Leftovers are brilliant cold — slice for sandwiches all week. Plan the spread with the roast dinner guide.
Frequently asked questions
How long per 500g for gammon in an air fryer?
About 25–30 minutes per 500g at 160°C, then a 5-minute glaze blast at 200°C. Cook to an internal 70°C.
Do you need to boil gammon before air frying?
For a smaller joint, no — the air fryer cooks it through. Very large or particularly salty joints benefit from a soak or short simmer first.
When do you add the glaze?
In the last 5 minutes at a higher temperature, so the honey caramelises into a sticky finish without burning.