Cooking an uncooked gammon joint in a Ninja Foodi is one of the easiest and most flavorful ways to prepare this traditional cut of meat. Whether you’re preparing it for a festive meal, a Sunday roast, or simply craving a hearty slice of gammon, the Ninja Foodi offers the perfect combination of pressure cooking and air crisping to ensure your gammon comes out juicy, tender, and beautifully glazed. With just a few basic ingredients and the right technique, you can transform an uncooked gammon joint into a restaurant-quality dish from the comfort of your kitchen.
Why Choose the Ninja Foodi for Cooking Gammon?
Multi-Function Convenience
The Ninja Foodi combines several cooking methods in one appliance pressure cook, air crisp, sauté, steam, slow cook, and more. This versatility allows you to cook an uncooked gammon joint efficiently without using multiple pots or pans. Pressure cooking helps lock in moisture, while air crisping gives the outer layer that crispy, caramelized finish.
Time-Saving Benefits
One of the biggest advantages of cooking gammon in a Ninja Foodi is the reduced cooking time. A joint that would take several hours in the oven or slow cooker can be cooked to perfection in under an hour, making it ideal for busy weeknights or last-minute meals.
Preparing the Uncooked Gammon Joint
Choosing the Right Cut
When buying an uncooked gammon joint, you can choose between smoked or unsmoked depending on your flavor preference. Smoked gammon has a deeper, more intense taste, while unsmoked is milder and allows the glaze and seasonings to shine through. Most joints come either with the rind on or off; either version can be cooked in the Ninja Foodi.
Soaking the Gammon (Optional)
Depending on how salty your gammon is, you may want to soak it in cold water for a few hours or overnight. This step helps draw out some of the excess salt. Be sure to change the water at least once during soaking. If you’re unsure, check the packaging or ask your butcher for guidance.
Basic Ingredients
- Uncooked gammon joint (1 to 2 kg)
- Water, cider, or cola for pressure cooking liquid
- Aromatics: onion, garlic, bay leaves, peppercorns, and cloves
- For glaze: honey, mustard, brown sugar, or maple syrup
Cooking Steps in the Ninja Foodi
Step 1: Pressure Cooking the Gammon
Start by placing the gammon joint on the trivet inside the Ninja Foodi pot. Pour in enough liquid to come up halfway up the joint water, apple juice, or cola all work well and add flavor. Add your aromatics to the liquid for additional seasoning.
- Set the pressure cooker function to HIGH.
- Cook for 25 minutes per 500g of gammon.
- Once cooking time ends, allow natural pressure release for 10 minutes before quick-releasing the remaining steam.
Step 2: Preparing the Glaze
While the pressure is releasing, prepare your glaze. A classic combination is 2 tablespoons of honey, 1 tablespoon of mustard, and 1 tablespoon of brown sugar. Mix until smooth. You can also add a touch of cinnamon or cloves for a festive twist.
Step 3: Air Crisping for the Perfect Finish
After removing the lid, carefully lift the gammon joint out and remove the rind if still attached, leaving a thin layer of fat. Score the fat in a criss-cross pattern, then brush on the glaze generously.
- Return the joint to the Ninja Foodi.
- Select the Air Crisp function at 200°C (392°F).
- Cook for 10 to 15 minutes, checking halfway through and basting again with glaze if needed.
Step 4: Rest and Slice
After air crisping, let the gammon rest for about 10 minutes before slicing. This helps retain the juices and makes for easier carving. Serve hot or allow it to cool for delicious cold cuts.
Serving Suggestions for Gammon
Traditional Side Dishes
Gammon pairs well with a variety of sides. For a classic meal, serve it with mashed potatoes, steamed vegetables, or roasted root veg. You can also include creamy cauliflower cheese or Yorkshire puddings for a more indulgent spread.
Sandwiches and Leftovers
Cold slices of gammon are excellent in sandwiches with mustard or chutney. Leftovers can also be diced into pasta, added to omelets, or used in homemade fried rice or casseroles. The flavor improves over time, so make sure to store any extra slices properly in the fridge.
Flavor Variations to Try
Different Liquids for Cooking
Using different cooking liquids can significantly change the taste of your gammon. Apple juice gives it a sweet note, while cola adds a sticky richness. Beer or cider can provide a subtle bitterness that complements the meat’s saltiness.
Creative Glaze Ideas
- Maple and Dijon: A sweet and tangy combination.
- Orange and Clove: Perfect for holiday meals.
- Pineapple and Chili: A tropical twist with a spicy kick.
Tips for Best Results
Use a Meat Thermometer
To ensure your gammon is fully cooked, use a meat thermometer. The internal temperature should reach at least 70°C (158°F). This ensures safety while keeping the meat tender and moist.
Don’t Skip Resting
Resting the gammon is just as important as cooking it. Cutting into it too early can cause the juices to run out, leaving the meat dry. Allowing 1015 minutes of rest helps lock in moisture and improve the overall texture.
Save the Cooking Liquid
The flavorful liquid left behind after pressure cooking can be used to make gravy or added to soups. It’s rich in flavor and can elevate many other dishes.
Cleaning Up the Ninja Foodi
Quick and Easy Maintenance
After enjoying your gammon, cleaning the Ninja Foodi is straightforward. Let it cool, then remove the pot and trivet for washing. Most parts are dishwasher safe, but a gentle hand wash extends their life. Make sure the pressure valve is clear and dry before storing.
Cooking an uncooked gammon joint in the Ninja Foodi is a simple yet rewarding way to enjoy this traditional meat. With just a bit of prep and the power of pressure cooking and air crisping, you can create a flavorful, tender, and visually stunning dish that works for everyday meals or special occasions. From the savory cooking liquid to the sweet and sticky glaze, each step adds another layer of taste. Once you try making gammon in your Ninja Foodi, you may never go back to the oven or slow cooker again.