For a typical gammon joint, plan on 4–8 hours in the slow cooker depending on weight and heat setting, then an optional 15–20 minutes in a hot oven to finish and glaze.

How long to slow cook a gammon joint

Quick Scoop

If you’re wondering how long to slow cook a gammon joint , the answer is: most home cooks aim for roughly 1.5–2 hours per 450 g (1 lb) on low, but in practice many popular recipes keep it simple at 4 hours on high or 6–8 hours on low for a 1–2 kg joint, until the meat is tender and reaches about 75°C in the centre.

Core timing guidelines

You’ll see two main approaches people use.

  • Weight‑based rule of thumb
    • Around 1.5–2 hours per 450 g (1 lb) on low , sometimes written as “about 1–2 hours per 450 g in the slow cooker.”
* Example: a 1.5 kg joint (about 3.3 lb) would be roughly 5–7 hours on low.
  • Fixed timing for a medium joint (1–2 kg)
    • 4 hours on high , or 6–8 hours on low , for about a 1–2 kg gammon joint.
* Many recipes for a 1 kg joint suggest 4 hours on high or 6–8 on low until tender.

* Another common method is about 5½ hours on low for a medium joint cooked in cola or other liquid until just tender.
  • Big joints (around 3 kg)
    • In forum and group discussions, people often cook a 3 kg joint 6–8 hours on low until it pulls apart easily with a fork.

In all cases, the doneness check matters more than the clock: the thickest part should reach about 75°C (160°F) and feel tender.

Simple timing table (slow cooker)

Always cover the joint well with liquid and keep it mostly submerged for even cooking.

[8][3][5] [3][8] [7][1] [8][3] [9][7][3] [3] [7][9] [9]
Gammon weight Low setting (approx.) High setting (approx.)
1 kg 6–8 hours on low, until tender.About 4 hours on high.
1.5 kg 5–7 hours on low using 1.5–2 hours per 450 g as a guide.4–5 hours on high, checking tenderness.
2 kg 6–8 hours on low, common in many recipes.4–6 hours on high.
3 kg 6–8+ hours on low, until it pulls apart easily.Not often used; most people use low for large joints.

Finishing in the oven (for glaze)

A lot of modern recipes turn the slow‑cooked gammon into a glossy, showpiece ham.

  1. Cook in the slow cooker first
    • Use your chosen timing (for example 6–8 hours on low for a 1–2 kg joint).
 * Use water, cola, apple juice, cider or similar as the liquid.
  1. Cool slightly and prep
    • Remove netting and the skin, leaving a layer of fat, then score the fat in a diamond pattern.
  1. Glaze and roast briefly
    • Brush with honey, sugar, mustard, treacle, or a mixture.
 * Roast for about **10–20 minutes in a hot oven** (around 200°C) until the glaze is caramelised.

This extra time doesn’t really cook it through further; it just adds flavour, colour, and that sticky outer layer.

What people say on forums and in recipes

A lot of the current online chatter around how long to slow cook gammon joint circles around convenience versus texture.

  • Some cooks deliberately go for a full 8 hours on low for an ultra‑tender, pulled‑ham texture, especially with unsmoked gammon cooked in apple juice and finished with honey in the oven.
  • Others prefer shorter cooks (around 4 hours on high or 5–6 hours on low) to keep neat slices that hold their shape, particularly for a roast‑style dinner.
  • There are recurring reminders to use a meat thermometer and aim for about 75°C in the centre so you don’t overcook it to the point of crumbliness.

You’ll also see a trend of using drinks like cola, cider, or apple juice as the cooking liquid, which keeps the meat moist and adds a slightly sweet note.

Quick step‑by‑step example (1–1.5 kg joint)

This follows one of the most common slow‑cooker patterns for a mid‑sized gammon joint.

  1. Place a 1–1.5 kg gammon joint in the slow cooker with a chopped onion and optional spices.
  1. Pour in enough water, cola, cider or apple juice to mostly cover it.
  1. Cook 6–8 hours on low (or about 4 hours on high) until tender and about 75°C inside.
  1. Lift it out, remove skin, score the fat, and brush on a glaze like honey and mustard or treacle and sugar.
  1. Roast at around 200°C for 10–20 minutes until the top is bronzed and sticky.

TL;DR

  • General guide: about 1.5–2 hours per 450 g on low , or follow 4 hours high / 6–8 hours low for a 1–2 kg joint.
  • Big joints (3 kg): expect 6–8+ hours on low.
  • Check doneness: aim for 75°C in the centre , and stop when it’s tender but still holds together unless you want it “pulled.”
  • Optional finish: 10–20 minutes in a hot oven with a sweet glaze.

Information gathered from public forums or data available on the internet and portrayed here.