3.5kg joint boneless gammon, rind on. 150g black treacle. For the glaze. ... Carefully lift the gammon out onto a board, remove the string and peel off the rind to leave a good layer of fat.

Remove the gammon from the basket. Line the basket with foil. Brush the glaze all over the gammon joint, return to the basket, and cook for a further 30min, until golden and cooked.

Score the fat on top of the unsmoked gammon joint. Wrap the joint loosely in tin foil, so the foil doesn't touch the fat or it will stick Cook on 170C for 35 minutes in the air fryer, then remove ...