Mix in a small bowl salt, sugar. With a sharp knife make incisions in the form of diamonds on the top layer of fat, taking care not to cut it to the meat. RUB the surface of the blades of the salt mixture, making sure she got into the incisions. Tightly wrap the meat in a double layer of cling film, place in a suitable dish with sides and put into the refrigerator for 12-24 hours.

Preheat the oven to 160-165 C. Deploy the meat, shake off any salt and sugar from the surface and pepper. The grill grease with vegetable oil and set over a deep pan. Pour into the pan approximately 1 l of water. Set the baking sheet with the grid on the lowest level of the oven. To put on the grill prepared meat.

Bake the meat for 5-6 hours, until a thermometer inserted into the meat will not show 88 C. If there is no thermometer, pierce the meat skewer: if you highlight a clear juice, the meat is ready, if the juice is pink – to continue baking. During the roasting 2-3 times to lubricate the surface of the meat juice from the baking pan. At the end of cooking, if necessary, add to the pan the water.

To shift the cooked meat on a Board, loosely wrap with foil and leave to rest for 1 hour.

Prepare cranberry sauce. Onion peel and chop. Reheat in a saucepan the butter, fry the onions until soft, 2 min. Add the jam, orange zest and juice. Cook, stirring, over low heat for 12-15 minutes, until thick. Cover and cook on low heat for 20 mins to Cool.