Transforming gammon joint: a step-by-step guide for ninja dual air fryer users

Are you ready to elevate your culinary skills and create a mouthwatering gammon joint that will impress your family and friends? Look no further than your trusty Ninja Dual Air Fryer! This innovative kitchen appliance offers a convenient and foolproof way to cook succulent, tender gammon that rivals traditional oven methods. In this comprehensive guide, we’ll delve into every step of the process, providing you with the secrets to achieving a perfectly cooked gammon joint in your Ninja Dual Air Fryer.

Choosing and Preparing Your Gammon Joint

1. Selecting the Perfect Joint: Opt for a gammon joint weighing between 2.5-3.5 lbs for a family-sized meal. Look for well-marbled meat with a good layer of fat.
2. Removing the Rind: Using a sharp knife, carefully score the rind in a diamond pattern, being sure not to cut into the meat. This will help the rind crisp up during cooking.
3. Soaking the Joint: Place the gammon joint in a large bowl and cover it with cold water. Soak for at least 12 hours, or up to 24 hours, changing the water every 6 hours. This will remove excess salt and help the meat retain moisture.

Creating the Perfect Seasoning

1. Classic Rub: Combine 1 tablespoon of brown sugar, 1 tablespoon of mustard powder, 1 teaspoon of black pepper, and 1 teaspoon of salt. Rub the mixture all over the gammon joint.
2. Sweet and Spicy Glaze: Mix 1/4 cup of honey, 1/4 cup of brown sugar, and 1 tablespoon of Dijon mustard. Brush the glaze over the gammon joint before cooking.

Cooking in the Ninja Dual Air Fryer

1. Preheat the Air Fryer: Set the Ninja Dual Air Fryer to 375°F (190°C).
2. Place the Joint: Place the gammon joint in the air fryer basket, skin side up.
3. Cooking Time: For a 2.5-3.5 lb joint, cook for approximately 1 hour 15 minutes, or until the internal temperature reaches 145°F (63°C).
4. Basting and Glazing: Baste the gammon joint with the released juices every 20-30 minutes. If using a glaze, brush it over the joint during the last 15 minutes of cooking.

Resting and Carving

1. Resting: Once cooked, remove the gammon joint from the air fryer and let it rest for 15-20 minutes before carving. This will allow the juices to redistribute, resulting in tender and juicy meat.
2. Carving: Using a sharp carving knife, slice the gammon joint into thin, even slices. Serve immediately with your favorite sides.

Tips for Success

• Use a meat thermometer to ensure the internal temperature is correct.
• Don’t overcrowd the air fryer basket.
• If the rind is not crispy enough, increase the cooking temperature to 400°F (204°C) during the last 5 minutes.
• Experiment with different seasonings and glazes to create a customized flavor.

Accompanying Sides

• Roasted Vegetables: Roast a medley of carrots, parsnips, and broccoli in the air fryer alongside the gammon joint for a flavorful and healthy side.
• Mashed Potatoes: Prepare creamy mashed potatoes using a potato ricer or masher.
• Apple Sauce: Serve a sweet and tangy apple sauce alongside the gammon joint for a classic pairing.

The Next Level: Cooking a Gammon Joint with a Crackling Crust

1. Scoring the Rind: Score the rind deeply with a sharp knife, being careful not to cut into the meat.
2. Rubbing with Oil: Rub the rind with vegetable oil to help it crisp up.
3. Cooking at a Higher Temperature: Increase the air fryer temperature to 400°F (204°C) for the first 20 minutes of cooking.
4. Crisping the Rind: During the last 15 minutes of cooking, set the air fryer to “air crisp” mode to achieve a perfectly crispy rind.

Answers to Your Questions

Q: Can I use a frozen gammon joint in the air fryer?
A: Yes, you can, but be sure to thaw it completely first. The cooking time may be slightly longer.

Q: What is the best way to store leftover gammon?
A: Store leftover gammon in an airtight container in the refrigerator for up to 3 days.

Q: Can I cook a gammon joint in the air fryer without soaking it?
A: Soaking the gammon joint is recommended to remove excess salt and help it retain moisture, but it is not essential. However, the meat may be slightly saltier if not soaked.