Ingredients

Step by step

1. Place the joint on a chopping board and pat the rind dry with kitchen paper. Cover the meat with 2 teaspoons of salt, working it into the cuts. Leave at room temperature for 30 minutes. Preheat the oven to 240°C, fan 220°C, gas 9. 
2. Rub all the salt off the joint and from in between the cuts, then pat dry. Lightly cover the rind with the remaining teaspoon of salt. Place in a roasting tin.
3. Roast for 30 minutes, then reduce the oven temperature to 200°C, fan 180°C, gas 6 and roast for a further 50 minutes. If the crackling is still soft, turn the temperature back up to 240°C, fan 220°C, gas 9 for the last 10 minutes. Remove from the oven and loosely cover the cooked joint with foil. Allow to rest for 20 minutes.
4. Cook the pigs in blankets in a small ovenproof dish for 15 minutes (return the oven temperature to 200°C, fan 180°C, gas 6, if necessary). Brush with the warmed cranberry sauce and cook for a further 5 minutes until glazed and cooked through. Cook the stuffing balls in a separate dish at the same time for 20 minutes.
5. Serve the pork on a warmed platter with the glazed pigs in blankets, stuffing balls, pan-fried sprouts with bacon and chestnuts and roast potatoes, parsnips and carrots.