Wrap the roll in parchment paper. Roast in a preheated oven for 2 hours at 170ºC, conventional heating. Remove the parchment paper.
Raise the temperature to 200ºC, fan. Let it brown all around for about 20′. During the roasting, baste it, brushing it two or three times with a little honey to glaze, dipping the brush in the roasting pan juices. After it is cooked, let it rest for 10′-15 ′ and slice it.