Ingredients
▢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
Preparation
- 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
