Gammon steak is a fast, satisfying midweek dinner in an air fryer, closer to a griddled pub classic than most people expect — the direct heat browns the fat edge nicely without needing a hot pan or much added oil, since gammon already carries its own.
The Snipping Trick
Snip the fat edge of the gammon steak in three or four places with kitchen scissors before cooking — this is the single most useful tip for this recipe, since gammon's fat rind contracts faster than the lean meat as it heats, which causes the steak to curl up at the edges and cook unevenly if left whole.
Timing
Cook at 190°C for 10–12 minutes, flipping halfway, for a standard 150–200g steak. Thicker steaks (over 250g) need closer to 14–16 minutes. There's no need for oil — a light brushing helps browning but gammon's own fat renders and self-bastes as it cooks.
Safe Temperature
Gammon is a cured pork product, which changes its safe handling slightly from fresh pork — it should reach 71°C at the centre, similar to other processed and cured meats, rather than the more relaxed 63°C guidance that applies to fresh pork chops.
Serving Ideas
A classic pairing of a fried egg and pineapple works just as well cooked separately and served together — pineapple rings can go in the air fryer for the final 3–4 minutes alongside the gammon for a lightly caramelised finish, though the egg is better done in a pan or the ramekin poaching method for reliable results.