Glad I found this. I cooked my first gammon joint in the air fryer yesterday but had only seen American videos which all said to cook for about 25 minutes at 175. Which I did, but not cooked, added more and more minutes until in the end was overdone. On researching I think American gammon is different to ours in that it already cooked, not too sure. However, will give your recipe a go next time. Thanks!
Hi Rosemary, I would say a temperature meat probe is essential for cooking any type of meat there relatively inexpensive at around £10 and will remove the guesswork . Personally I would always cook by temperature rather than time using time only as a guide especially as air fryers cook far quicker than an oven.
To prevent the fat burning add mustard to the glaze, or try boiling it first, or using a lower temperature, and I think foil can be used in an air fryer. Use a baster or a long basting brush for ease and safety. Be sure to cover when leaving it on your counter. Good use of the temperature guage. Thanks for the upload.
Good idea to let the joint cool in the juices and fat, I should think it'd soak up some of it instead of drying out, which would add to the flavour. Perhaps any of the juices left can be frozen to be used in other recipes too. Did you try frying the crackling skin in the airfryer too ?
Glad I found this. I cooked my first gammon joint in the air fryer yesterday but had only seen American videos which all said to cook for about 25 minutes at 175. Which I did, but not cooked, added more and more minutes until in the end was overdone. On researching I think American gammon is different to ours in that it already cooked, not too sure. However, will give your recipe a go next time. Thanks!
Hi Rosemary, I would say a temperature meat probe is essential for cooking any type of meat there relatively inexpensive at around £10 and will remove the guesswork . Personally I would always cook by temperature rather than time using time only as a guide especially as air fryers cook far quicker than an oven.
@@Grizzly-UK yes, I have one on order, only got my air fryer a few days ago and gradually getting up to speed on how things work.
You're right, American gammon joints are often partially cooked.
I would advise on getting a turkey baster to suck up the juices rather than having to tilt a hot pan to re-glaze the meat
Burnt to a crisp 😂😂😂😂😂😂 brilliant .
Great video my girlfriend thought I was listning to diy man Tommy Walsh 😂
I taught him everything he knows 👍
To prevent the fat burning add mustard to the glaze, or try boiling it first, or using a lower temperature, and I think foil can be used in an air fryer. Use a baster or a long basting brush for ease and safety. Be sure to cover when leaving it on your counter. Good use of the temperature guage. Thanks for the upload.
Bought marmalade may be too high in sugar and therefore burns. Nice simple recipe though.
Thanks for this recipe. Knowing how much the joint weighed weighed would have been helpful.
The label says 0.85 kg that's the weight
@@Grizzly-UK thanks 👍
Updated the description 👍
Mine never looks that burnt and the fat makes lovely cracking x
Good idea to let the joint cool in the juices and fat, I should think it'd soak up some of it instead of drying out, which would add to the flavour. Perhaps any of the juices left can be frozen to be used in other recipes too.
Did you try frying the crackling skin in the airfryer too ?
Any Juices left over can also be used as a stock once it sets 👍
Tinfoil the joint before cooking will enable the joint to cook through before burning the crackling remove foil 20-30mins before the end of cooking 👍