chillyfillmores
Emma Keys
01
– 1 kg gammon joint – 1 tbsp honey – 1 tbsp mustard – 1 tsp black pepper – 1 tsp garlic powder – ½ cup water
Preheat the air fryer to 180°C. Pat dry the gammon joint and score the fat in a criss-cross pattern using a sharp knife for even cooking.
Mix honey, mustard, pepper, and garlic powder in a bowl. Rub the mixture evenly over the gammon, coating all sides generously.
Wrap the gammon in foil, sealing it loosely but well. Place it in the air fryer basket and add water to the bottom of the fryer tray.
Cook the foil-wrapped gammon at 180°C for 40 minutes. Carefully remove foil and cook for another 10–15 minutes to crisp the glaze.
Check internal temperature (should reach 75°C). Let it rest for 10 minutes after removing from air fryer to lock in juices before slicing.
Slice and serve warm with vegetables or mash. Leftovers can be stored in the fridge and used in sandwiches or salads the next day.