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Exceptional gammon with cider and cinnamon

Gammon and coriander seeds have a time-honoured partnership, and have long been used to preserve meat. Our visit to a cider barn in Somerset inspired us to add some additional flavours. Using both cider and apple juice, and adding a bite of red chilli to the flavour of the coriander seeds adds a real sparkle to this dish.

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  • 1.2kg/2lb 10oz boneless gammon joint (we used unsmoked but smoked would work too)
  • 500ml/17fl oz cider
  • 1 litre/1¾ pints cloudy apple juice
  • 2 sharp green apples, cored and cut into rough chunks
  • 2 x 8cm/3¼in pieces cinnamon stick
  • 3-4 fresh red chillies, seeds removed, cut into quarters
  • 1 tbsp coarsely crushed coriander seeds

For the glaze and sauce

To serve