Mix all together and brush 1/2 of the mixture on a scored roast (score any fat on the outside). Put on a rack in a foil lined 9 x 13 pan. Stick a meat thermometer in and put in the oven for 40 minutes at 325°F.
Remove from oven, brush on the rest of the sauce and bake another 30 minutes or until meat thermometer registers 160 °F.
Remove and cover with foil for 5 minutes or so–slice into servings. (The foil lining in your pan is a necessary part of an easy cleanup. The honey that drips off will caramelize and eventually burn on the bottom of the pan.) This is actually one meat dish that EVERYONE in my family will eat—not a common occurrence around here…