Crispy Glaze, Tender Inside – Ready in Under an Hour!
If you’ve ever thought gammon was only for the oven or slow cooker, think again. This air fryer honey mustard gammon joint turns out tender, flavorful, and beautifully caramelized—without heating up your whole kitchen. It’s an easy, crowd-pleasing recipe perfect for Sunday dinners, holiday meals, or meal prep.
Why This Recipe Works
- Quick & Easy: No need to boil or slow-roast—your air fryer handles everything.
- Crispy glaze: The final blast of high heat gives you that perfect sticky-sweet finish.
- Balanced flavor: The honey and Dijon mustard create a beautiful, savory-sweet contrast to the salty gammon.
- Minimal prep: Just soak, coat, and cook.
Ingredients
- 1.5 lb gammon joint
- ¼ cup honey
- 1 tbsp Dijon mustard
- 2 tbsp whole cloves (optional, for garnish and flavor)
Step-by-Step Instructions
Step 1: Soak the Gammon
Place the gammon joint in a large bowl of cold water and soak for 1 to 1.5 hours. This helps reduce excess salt from the curing process.
Step 2: Pat Dry
Remove the gammon and pat dry thoroughly with paper towels.
Step 3: Preheat & Glaze
Preheat your air fryer to 370°F. In a separate bowl, mix the honey and Dijon mustard. Rub the mixture all over the gammon until fully coated.
Step 4: First Cook (Covered)
Place the gammon in the air fryer basket and cover it loosely with foil. Cook for 25 minutes at 370°F.
Step 5: Flip & Continue Cooking
Remove the foil and carefully flip the gammon. Cook uncovered for another 10 minutes at 370°F.
Step 6: Add Cloves (Optional)
Remove the gammon briefly and, if using, insert whole cloves into the scored surface of the fat.
Step 7: Final Crisp
Flip again and return to the air fryer. Increase temperature to 400°F and cook for a final 5 minutes, uncovered, to get a beautifully caramelized and crisp glaze.
Serving Suggestions
- Slice and serve with roasted potatoes and green beans
- Add to sandwiches or wraps with mustard or chutney
- Pair with a fried egg and greens for a savory breakfast plate
Tips for Success
- Soaking is key—don’t skip it unless you know your gammon is already low-sodium.
- For extra flavor, you can score the fat before adding the glaze.
- Use a meat thermometer if needed: internal temp should reach 145°F for pork.