Parry the ham roast, pepper, salt and rub with mustard. Heat the oil and sear the roast all over.
Take the roast out of the pan and fry the chopped soup vegetables and the onion. Add the tomato paste and deglaze with the black beer. Add the garlic, the chopped orange, the honey and the spices, stir and place the roast on top.
Top up with the broth and simmer for 1.5 hours. Cut the roast, sift the sauce and thicken and season to taste.