Remove the 8 lb jamón con hueso, precocido mitad de jamón, extremo de caña o nalga from the refrigerator and let it sit at room temperature for 1 hour before cooking. This ensures more even heating throughout. Preheat your Oven to 325°F.

Place the 8 lb jamón con hueso, precocido mitad de jamón, extremo de caña o nalga flat-side down on a roasting rack set inside a Roasting Pan. Pour 1/2 cup of ½ cup agua para el fondo de la bandeja de asar into the bottom of the pan — this creates steam that keeps the 8 lb jamón con hueso, precocido mitad de jamón, extremo de caña o nalga moist. Using a Knife, score the surface of the 8 lb jamón con hueso, precocido mitad de jamón, extremo de caña o nalga in a crosshatch (diamond) pattern, cutting about 1/4 inch deep. This helps the glaze penetrate the meat and creates a beautiful presentation.

Cover the 8 lb jamón con hueso, precocido mitad de jamón, extremo de caña o nalga tightly with Aluminum Foil and place it in the preheated Oven. Roast for approximately 15 minutes per pound, until the internal temperature reaches 120°F. For an 8 lb jamón con hueso, precocido mitad de jamón, extremo de caña o nalga, this will take about 2 hours. This covered phase keeps the 8 lb jamón con hueso, precocido mitad de jamón, extremo de caña o nalga juicy before glazing begins.

About 30 minutes before the 8 lb jamón con hueso, precocido mitad de jamón, extremo de caña o nalga is done with its initial roast, make the glaze. Combine the ½ cup miel, ½ cup azúcar morena comprimida, 2 tbsp mostaza Dijon, 2 tbsp mantequilla sin sal, 1 tbsp vinagre de sidra de manzana, ½ tsp canela molida, cloves, and ¼ tsp pimienta negra molida fresca in a small Saucepan over medium heat.

Whisk the glaze ingredients together and bring to a gentle simmer, stirring frequently. Cook for 3–4 minutes until the sugar has dissolved and the glaze has thickened slightly. Remove from heat and set aside. It will thicken more as it cools.

Once the 8 lb jamón con hueso, precocido mitad de jamón, extremo de caña o nalga reaches an internal temperature of 120°F, remove it from the Oven and carefully remove the Aluminum Foil. Increase the Oven temperature to 425°F.

Using a Pastry Brush, generously coat the entire surface of the 8 lb jamón con hueso, precocido mitad de jamón, extremo de caña o nalga with about one-third of the glaze, making sure to work it into the scored cuts. Return the 8 lb jamón con hueso, precocido mitad de jamón, extremo de caña o nalga to the Oven, uncovered.

Baste the 8 lb jamón con hueso, precocido mitad de jamón, extremo de caña o nalga with another layer of glaze every 10 minutes for the next 20–30 minutes, using up the remaining glaze. The 8 lb jamón con hueso, precocido mitad de jamón, extremo de caña o nalga is done when the internal temperature reaches 140°F and the exterior is deeply caramelized and glossy. Watch it carefully during this stage — the sugars can burn quickly.

Remove the 8 lb jamón con hueso, precocido mitad de jamón, extremo de caña o nalga from the Oven and tent it loosely with Aluminum Foil. Let it rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat for the juiciest possible slices.

Transfer the 8 lb jamón con hueso, precocido mitad de jamón, extremo de caña o nalga to a Cutting Board and carve by slicing around the bone. For a shank-end 8 lb jamón con hueso, precocido mitad de jamón, extremo de caña o nalga, make vertical slices down to the bone, then run your Knife horizontally along the bone to free the slices. Arrange on a platter and spoon any pan drippings over the top before serving.