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how long does gammon take in slow cooker

Gammon in a slow cooker typically takes about 4–8 hours, depending on size and heat setting, with most recipes recommending around 6–8 hours on low or 4–5 hours on high until tender and fully cooked.

Basic timing guide

  • On low: 6–8 hours for an average joint, until the meat is tender and reaches a safe internal temperature (about 70–75°C).
  • On high/medium: About 4–5½ hours, often used for smaller joints or if you are short on time.
  • Weight-based rule of thumb: Around 1.5 hours per 450 g plus an extra 20 minutes, adjusting as needed for your slow cooker model.

Size and cut matter

  • Small joints (around 700–900 g): Often done in roughly 2–3 hours on a medium/standard setting, but always check the centre is piping hot and cooked through.
  • Larger joints (1.5–1.8 kg): Commonly cooked for about 5–5½ hours on a medium or high setting, then optionally glazed in the oven.
  • Very large or tougher joints: Closer to the upper end of the 6–8 hour low setting range will give that fall-apart, pulled-ham texture.

Doneness and safety checks

  • Internal temperature: Aim for about 70–75°C in the thickest part of the joint for safe, fully cooked gammon.
  • Texture test: The meat should be tender, the juices should run clear when pierced, and a knife or fork should come out very hot from the centre.
  • Pulled-gammon style: For shreddable gammon, lean towards the longest time on low (around 8 hours) so the connective tissue breaks down fully.

Practical tips for slow-cooker gammon

  • Defrost first: Do not cook straight from frozen; defrost thoroughly and let it come to fridge or cool room temperature before slow cooking.
  • Salt and soaking: Briefly simmering or soaking the gammon in water first can reduce saltiness if your joint is heavily cured.
  • Finishing in the oven: Many recipes cook the gammon in the slow cooker, then glaze and roast for about 20 minutes at around 180°C to caramelise the outside.

Simple rule you can follow

  • Standard family joint (about 1–1.5 kg):
    • 6–8 hours on low, or
    • 4–5 hours on high/medium,
      checking that the centre hits at least 70°C and the meat feels tender before serving.