Marinate:
Mix up the marinade ingredients with enough liquor to bathe the pork joint, and marinate for 24 hours or so.

Cook:
Stud the pork with garlic, put it in a fairly generous oven tray (for the glaze) Roast as usual (uncover high heat, cover low heat)

Glaze:
Reduce the (strained) marinade, with the ginger and garlic left in. Then at around half-volume remove the ginger and garlic (or not, your choice), add brown sugar and generous honey until a thick gloopy glaze consistency.

For the last half an hour of roasting, baste the joint frequently with the glaze until done.