1. Prepare the Roast

• Preheat oven to 325°F (163°C)

• Let the roast come to room temperature for 30 minutes before roasting

• Score the fat layer in a diamond pattern using a sharp knife

• Optionally, insert whole cloves into the intersections of the cuts for added aroma

2. Prepare the Glaze

• In a small saucepan over medium heat, combine honey, rye flour or vinegar, brown sugar, Dijon mustard, soy sauce, apple cider vinegar, orange zest, orange juice, cinnamon, allspice, ground cloves, and black pepper

• Stir continuously until the glaze begins to bubble and thicken slightly (5–7 minutes)

• Remove from heat and let it cool slightly; it will thicken more as it cools

3. Roast the Meat

• Place the roast on a rack inside a large roasting pan

• Brush the entire surface with the prepared glaze, working it into the scored cuts

• Cover loosely with foil and place in the oven

• Roast for 90 minutes, basting every 30 minutes with additional glaze

4. Caramelize the Glaze

• After 90 minutes, remove the foil

• Increase the oven temperature to 400°F (204°C)

• Continue roasting for 30–45 minutes, basting every 10–15 minutes

• Watch closely as the glaze caramelizes to avoid burning

• Tent with foil if the top browns too quickly

5. Rest and Serve

• Once the internal temperature reaches 140°F (60°C), remove the roast from the oven

• Let it rest uncovered for 15–20 minutes before slicing

• Transfer to a serving platter, drizzle with extra glaze, and garnish with herbs or orange slices