Soak bacon joint in cold water over night. Drain joint and roll around a jam jar or piece of crumpled foil and secure with string. Place in a saucepan with bay leaf, peppercorns and cloves and sufficient water to cover. Bring to boil and simmer for 20 minutes per pound and 20 minutes over. Soak the dried apricots for stuffing for 2 hours then bring to boil and simmer until gently tender. Chop the apricots an mix with the remaining stuffing ingredients. When the joint is cooked, remove pan from heat and leave in liquid until quite cold.
Drain and remove string and jam jar or foil.
Place stuffing in joint, spread all over with apricot jam and place on a large square of double folded tin foil. Bring edges together and seal to make an airtight parcel.
Place parcel on a baking tray in a moderately hot oven (375°F, 190°C, gas mark
5) for 30 minutes. Open foil, take the canned apricots and place all over the joint. Moisten joint with syrup from the can and sprinkle with
Demerara sugar. Replace in oven for 15 to 20 minutes to brown. Cool and serve.