The general guideline for slow cooking gammon is to cook it on low for 6 to 8 hours or on high for 4 to 5 hours. It is difficult to overcook gammon in a slow cooker due to the low cooking temperature. The internal temperature of the gammon should reach around 75°C (160°F) to ensure it is fully cooked. For smaller joints around 750g, about 4 hours on high or 8 hours on low is typical. Larger gammon joints, such as 1.5 to 2 kg, may require 4 to 6 hours on high or 6 to 8 hours on low, adjusting for size and ensuring the internal temperature target is met. After slow cooking, a glaze can be added and the gammon placed briefly under a grill or in an oven to crisp the top if desired.
Summary:
- Low setting: 6 to 8 hours (small joints 750g, up to 8-10 hours for larger)
- High setting: 4 to 5 hours (smaller joints), up to 6 hours for larger ones
- Cook until internal temp is about 75°C (160°F)
- Optional glaze and finishing under grill or oven after slow cooking
This ensures tender, fully cooked gammon with flexibility based on size and schedule.
