Air fryer gammon is the compact joint cook when you do not want the oven on for hours. Boneless Gammon Joint 1kg is the 1kg boneless joint; Gammon Steak 2x 8oz is the fast twin-pack for midweek. Shop both in gammon and joints in pork joints.
Air fryer joint
If the joint is very salty for your taste, soak in cold water for an hour or two and pat dry. Score the fat lightly. Air fryer 160°C for about 20 minutes per 500g as a guide for a 1kg boneless joint — roughly 40 minutes — turning once if your basket browns unevenly. Probe the centre to 68–71°C, then rest 10 to 15 minutes under foil (carryover finishes the cook). Optional glaze: honey and mustard brushed on for the last 8 to 10 minutes at 180°C so it sticky-sets without burning. Slice thick across the grain. If your air fryer runs hot, drop to 150°C and add five minutes rather than risk a dry edge before the centre is ready.
Gammon steaks and oven backup
Steaks: air fryer 180°C for 8 to 12 minutes, flip halfway, until cooked through and the fat edges colour. Pan: medium heat 4 to 5 minutes a side with a pineapple ring or egg if that is your house style. Oven joint: 180°C foil-covered for most of the cook, uncover and glaze for the last 20 minutes. Browse pork for belly and ribs when gammon is not the only order.
What to serve
Parsley sauce, eggs, chips, or a sharp mustard. Cold leftover gammon is excellent in sandwiches and salads — better than a hard microwave reboot. Compare packs across gammon when you are choosing joint versus steaks.
Times above are a guide for home ovens, air fryers and slow cookers — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and air fryers vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.