Remove the 8 lb 带骨预熟火腿半只，腿端或臀端 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 带骨预熟火腿半只，腿端或臀端 flat-side down on a roasting rack set inside a roasting pan. Pour 1/2 cup of 放在烤盘底部的水 into the bottom of the pan — this creates steam that keeps the 8 lb 带骨预熟火腿半只，腿端或臀端 moist. Using a knife, score the surface of the 带骨预熟火腿半只，腿端或臀端 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 带骨预熟火腿半只，腿端或臀端 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 带骨预熟火腿半只，腿端或臀端, this will take about 2 hours. This covered phase keeps the 8 lb 带骨预熟火腿半只，腿端或臀端 juicy before glazing begins.

About 30 minutes before the 8 lb 带骨预熟火腿半只，腿端或臀端 is done with its initial roast, make the glaze. Combine the ½ cup 蜂蜜, ½ cup 红糖（紧实装）, 2 tbsp 第戎芥末, 2 tbsp 无盐黄油, 1 tbsp 苹果酒醋, ½ tsp 肉桂粉, cloves, and ¼ tsp 黑胡椒（现磨） 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 带骨预熟火腿半只，腿端或臀端 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 带骨预熟火腿半只，腿端或臀端 with about one-third of the glaze, making sure to work it into the scored cuts. Return the 8 lb 带骨预熟火腿半只，腿端或臀端 to the oven, uncovered.

Baste the 8 lb 带骨预熟火腿半只，腿端或臀端 with another layer of glaze every 10 minutes for the next 20–30 minutes, using up the remaining glaze. The 8 lb 带骨预熟火腿半只，腿端或臀端 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 带骨预熟火腿半只，腿端或臀端 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 带骨预熟火腿半只，腿端或臀端 to a cutting board and carve by slicing around the bone. For a shank-end 8 lb 带骨预熟火腿半只，腿端或臀端, 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.