Boil the knuckle. Place the pork knuckle in a large saucepan, add carrots, onions, garlic, bay leaf, allspice, black and chilli peppers, cloves and salt, pour beer over everything. The liquid should cover the meat halfway: if there is not enough beer, add water. Put the saucepan with the knuckle on low heat. Bring to a boil, skimming off the foam. Cover with a lid and cook on low heat for 1 hour. Then turn the knuckle over in the saucepan and leave to cook for another 1 hour.
Prepare the glaze by mixing honey and mustard in a bowl.
Prepare the knuckle for baking. Transfer the cooked knuckle from the saucepan to a baking dish. Pour some broth from the saucepan onto the bottom of the dish. Brush the top of the knuckle with honey-mustard glaze.
Bake the knuckle. Preheat the oven to 180 degrees. Place the pan with the pork knuckle in it and bake for 1 hour until golden brown. Check the meat periodically to make sure it doesn’t burn. Brush the top with honey-mustard glaze twice during baking. Remove the finished pork knuckle from the oven and transfer it from the pan to a large flat dish.