Gammon is like the dessert of the Christmas savoury world. It’s hands-down the best part of Christmas lunch (apart from well, dessert) and I’d be happy and willing to give up every part of Christmas lunch (Turkey – bleh.) but I will pretty much have a fight to the death for gammon.  I wouldn’t risk my life for just any gammon though – only my Nanna’s gammon, which is simmered in ginger beer and crusted with caramelized brown sugar. If there is one recipe that really has been passed down through the generations, it’s this gammon. In fact, the recipe is so special that we always make sure that at least 2 people in the family know how to make it – you know,