Christmas Ba-Ham-as

Preheat oven to 325 F.  Spray bottom of large roaster (w/ rack) with olive oil.  Take three extra large sweet potatoes and nine medium russet potatoes, wash, cut in half, place lengthwise in bottom of roaster. Place rack in roaster above potatoes. Take approx 14.5 lb hickory smoked half ham, place open-face down on rack. Score heavily on all sides with large knife.

Take eight baby bananas, peel four, and place in food processor with 2 tbsp Oliver strawberry honey wine and 2 tbsp cherry rum. Puree, adding the other four bananas and 1 tbsp ginger syrup, until very smooth. Remove to small mixing bowl. Stir in 1 tsp Ceylon cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground star anise, 1 tsp monkfruit in the raw, and 2 tsp kosher salt. Once mixed, add 2 tsp coconut flour and mix well. Apply to ham.

Bake for four hours (raising temperature to 375 for the last hour) and devour.  The potatoes are nice and crisp, as is the coating on the ham, which really lends it a glorious aroma and flavor due to the caramelization of the sugars, and the blend of pork and sweet flavors sinks into the potatoes below.  Rachel named this dish in a truly terrible example of a pun.