Boiled Ham Cooking Time Calculator
Enter your gammon joint weight, cooking method, and cut type — get an instant, accurate cooking time including soaking, boiling, resting, and optional glazing.
Calculate your boiled ham cooking time
Fill in your joint details below and get an instant cooking time — including soaking, boiling, resting, and optional glazing stages, plus a finish-by time from your chosen start.
Your gammon joint details
Fill in all fields for an accurate cooking schedule
Your Cooking Schedule
Full stage-by-stage timing breakdown
Fill in your joint details and click Calculate to get your personalised cooking schedule — including soaking, boiling, resting, and glazing stages.
Choosing the right cooking method
Each cooking method produces a slightly different result — from tender and juicy to crisp and caramelised. Here’s what you need to know.
Hob simmering
The classic British method. Place the joint in a large pan, cover with cold water, bring to the boil then simmer gently. Produces wonderfully moist, tender ham. Add aromatics like bay leaves, peppercorns, and onion.
20 min per 450gOven-baked
Wrap the joint tightly in foil with a splash of water or cider. Bake at 180°C (160°C fan). Produces a slightly firmer texture. Ideal if you want to glaze — simply unwrap for the last 20–30 minutes at 200°C.
25 min per 450g at 180°CSlow cooker
The easiest, hands-off method. Place in the slow cooker with aromatics and enough liquid to come halfway up the joint. Cook on low for 8–10 hours or high for 4–5 hours. Results are fall-apart tender — perfect for pulled ham.
Low: 8–10h · High: 4–5hPressure cooker
The fastest method. Use high pressure with enough liquid to cover the joint. Significantly faster than hob simmering but requires careful timing to avoid overcooking. Natural release recommended for best texture.
12 min per 450g at high pressureHoney & mustard glaze
After cooking, remove the skin, score the fat in a diamond pattern, and stud with cloves. Mix honey, wholegrain mustard, and brown sugar. Brush generously and bake at 200°C for 20–30 minutes until caramelised and golden.
+20–30 min at 200°CSoaking the joint
Smoked or heavily cured gammon can be very salty. Soak in cold water for 8–12 hours (or overnight), changing the water once if possible. Not always necessary for mild-cure unsmoked joints — taste a slice after cooking.
8–12 hours in cold waterBoiled ham cooking times by weight
These are typical cooking times for a whole gammon joint simmered on the hob at a gentle simmer (approx. 80–90°C).
| Weight | Hob (simmer) | Oven (180°C) | Slow cooker (low) | Pressure cooker | Serves |
|---|---|---|---|---|---|
| 500g – 750g | 35–50 min | 45–60 min | 4–5 hours | 15–20 min | 2–3 people |
| 1 kg – 1.5 kg | 1h – 1h 20m | 1h 15m – 1h 45m | 6–7 hours | 25–35 min | 4–6 people |
| 2 kg – 2.5 kg | 1h 40m – 2h | 2h – 2h 30m | 7–8 hours | 50–60 min | 8–10 people |
| 3 kg – 4 kg | 2h 20m – 3h | 2h 45m – 3h 30m | 8–10 hours | 1h 15m – 1h 35m | 12–16 people |
| 5 kg+ | 3h 40m+ | 4h 15m+ | 10–12 hours | 2h+ | 20+ people |
How to cook perfect boiled ham
Follow these expert tips for tender, juicy, perfectly seasoned ham every time.
Never boil — always simmer
Vigorous boiling makes the meat tough and stringy. Once the water comes to the boil, reduce to a gentle simmer (80–90°C). The surface should barely tremble. This is the single most important tip for moist, tender ham.
Add aromatics to the water
Boost flavour by adding a halved onion, bay leaves, black peppercorns, a cinnamon stick, and a splash of cider or ginger ale to the poaching liquid. These infuse the meat subtly — making a real difference to the final flavour.
Use a meat thermometer
The safest way to know your ham is done. Insert into the thickest part (not touching bone). UK food safety guidelines require pork to reach an internal temperature of at least 75°C. Remove from heat and rest when reached.
Always rest before carving
Resting for 20–30 minutes allows the juices to redistribute — carving too early wastes all that flavour. Leave covered loosely with foil in a warm place. If glazing, rest after the oven stage, not before it.
Cooking times you can trust
Our boiled ham calculator uses established UK cooking guidelines based on weight-per-minute ratios widely used by professional caterers and home cooks. All timings align with NHS and Food Standards Agency safe internal temperature guidance of 75°C for pork.
We account for joint shape, cooking method, optional stages, and give you a clear, printable cooking schedule — not just a single number.
- ✓Timings based on UK food safety standards (FSA / NHS)
- ✓Covers hob, oven, slow cooker & pressure cooker methods
- ✓Shape and cut complexity factored in
- ✓Soaking, resting & glazing stages always shown
- ✓Supports metric (kg) and imperial (lbs) weights
- ✓No ads, no sign-up, no data stored — runs in your browser
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