Double line a large roasting pan with foil. Place joint in roasting pan and pour over the cider, apple sauce, calvados and add whole apples.
Place another piece of foil on top and roast in oven. Baste and turn joint over half way through cooking time.
Remove joint carefully from oven. Remove rind from joint and score the fat. Baste the joint with the juice and sprinkle the fat with sugar and return to oven for further 10-15 minutes to brown.
The juices can be used as a sauce, but taste first as they may need a spoonful of brown sugar depending on the saltiness of the joint.