Air Fryer Ham
Air fryer ham starts with a 1kg raw gammon joint, wrapped in foil so it steams in its own juices, then unwrapped and glazed with honey and English mustard to finish. It takes just under an hour in the basket and slices cleanly for a Sunday lunch or sandwiches. Check that your basket will hold a 1kg joint before you start.
- Total
- 1 h 18 min
- Prep
- 5 min
- Cook
- 58 min
- Serves
- 6
- Per serving
- 235kcal
Choosing the ingredients for air fryer ham
Look for a rolled or boneless gammon joint of about 1kg, as it fits most 5.5 litre baskets and cooks evenly. Smoked and unsmoked both work: smoked has a stronger flavour and is usually a little saltier. Measure your basket first, since the foil parcel needs a few centimetres of space around it.
The glaze is easy to change. Marmalade is a traditional British swap for the honey, and wholegrain or Dijon mustard works instead of English mustard if you want less heat. Cut the rind off before wrapping, because it will not crisp up in the foil.
Cooking air fryer ham
Tap a time to start a timer.
- Prepare the joint Take the gammon out of its packaging and snip off any netting. If it has rind, cut it away, leaving a thin layer of fat of about 5mm. Pat the joint dry with kitchen paper.
- Wrap in foil Place the gammon on a large sheet of foil and bring the sides up and over it. Fold the edges together to make a tightly sealed parcel, with the seams on top so no juices can leak.
- Cook in the foil Preheat the air fryer to 180°C for . Put the parcel in the basket and cook for . Meanwhile, mix the honey, mustard, sugar and pepper in a small bowl.
- Glaze the ham Lift out the basket carefully, as the foil is full of hot juices. Open the foil and fold it down around the sides of the joint, so the juices stay in the parcel. Brush the glaze over the top and sides.
- Finish at a higher heat Put the joint back and turn the air fryer up to 200°C. Cook for , until the glaze is bubbling and dark golden. Push a meat thermometer into the centre of the thickest part: it should read at least 75°C. If not, cook for more and test again.
- Rest and slice Lift the joint onto a board, cover loosely with foil and leave it for . Slice it thinly against the grain.
What to serve with air fryer ham
Roast potatoes, peas and a spoonful of parsley sauce turn it into a proper Sunday lunch. Cold slices are good in sandwiches with mustard or piccalilli. The juices left in the foil are salty, so use only a spoonful or two to moisten the slices.
Common problems and fixes for Air Fryer Ham
- The ham is too salty.
- Gammon is cured, and some joints are saltier than others. Check the label, because many say to soak the joint in cold water for several hours before cooking. Serve it with unsalted sides such as boiled potatoes, peas or cabbage.
- The glaze has burnt.
- Sugar burns quickly, so add the glaze only for the final 10 minutes. If the top darkens before then, lift the joint out and cover the top with a small piece of foil.
- The ham is still pink after 55 minutes.
- Cured meat stays pink even when it is cooked, so go by temperature and not colour. If the centre has not reached 75°C, wrap the joint again and cook for another 10 minutes before testing.
- Liquid has leaked into the basket.
- The foil was not sealed tightly. Fold the seams over twice, or use a second sheet of foil underneath the joint.
Frequently asked questions about Air Fryer Ham
How long do you cook ham in the air fryer?
45 minutes wrapped in foil at 180°C, then 10 minutes glazed at 200°C, for a 1kg joint. Always check that the centre reaches at least 75°C, whatever the clock says.
Do I need to boil the gammon first?
No. The foil parcel steams the meat, so there is no need for boiling. Soak the joint beforehand only if the label tells you to.
What is the difference between gammon and ham?
Gammon is the raw, cured leg of pork. Once it has been cooked, it is called ham.
How long does leftover ham keep?
Up to 2 days, wrapped, in the fridge. You can also freeze sliced ham for up to 2 months.
How did you like the recipe?
4.7 / 5 · 67 ratings
