WWYD? I put two gammon joints into the slow cooker this morning on low and it seemed to be cooking but got home from work and the water was very hot but no longer bubbling. I don't want to poison us so do you reckon it is OK to keep "cooking" the ham very very slowly until it looks done? Might not be done for tea tonight but could possibly eat tomorrow. After a very non-scientific investigation I think the "low" setting has broken and it has been "keeping warm" all day.