Remove the pork from the refrigerator about 2 hours before you intend to roast it. Remove the rind from the pork, and some of the fat, leaving just a thin layer. Leave the joint to stand until it has lost its chill.

Meanwhile, put the apricots in a pan with the sugar and 600 ml (1 pt) water. Bring to the boil, then cover the pan and simmer for 10 minutes. Remove the lid and simmer for a further 10 minutes, or until the apricots are soft but still firm. Drain.

Heat the oven to 200°C (400°F) gas 6. Make horizontal cuts in the pork at 25 mm ( 1 in) intervals, to a depth of 4 cm (1 1/2 in). Season the joint all over with freshly ground black pepper. Sprinkle only the fat with salt. Push the apricots into the slits. The meat will contract during cooking and push the apricots towards the surface, so press them in as deeply as possible.

Line the roasting tin with foil. Tie the joint at intervals with string, then place it in the foil-lined tin. Sprinkle the thyme over the meat, then spread with the butter.

Roast the joint in the oven for 1 1/4 - 1 1/2 hours, basting with the juices in the tin from time to time and covering the joint with foil half-way through the cooking time to prevent the apricots caramelizing. It may be necessary to add a spoonful or two of water to the roasting tin to prevent the juices in the tin drying out and burning.

Remove the strings from the joint and transfer it to a heated serving platter. Remove any fat from the pan juices by blotting with absorbent paper then use the juices to glaze the meat. Serve at once.