Preheat oven to 325 F.
Lightly wash two well-softened hachiya persimmons after removing stems. Cut into pieces and place in food processor. Puree. Move to medium mixing bowl. Add 1/4 cup golden rum, 1 bulb elephant garlic (peeled and chopped), and 3 tsps Earth Balance sweet cinnamon organic culinary spread to processor. Puree. Scrape completely from processor into bowl. Add 1 tsp Ceylon cinnamon, 1/2 tsp ginger, 1/4 tsp ground mace, 1/2 tsp freeze-dried garlic, and 1/2 tsp hickory-smoked salt. Stir together well.
Lightly coat bottom of roaster with coconut-based cooking spray. Place 7.29 lb butt-portion ham in center, flat side down. Score deeply with knife in radial pattern all around.
Wash 1.5 lbs mixed purple, red, and white fingerling potatoes and scatter around ham. Wash and dice three sweet potatoes into fingerling-sized chunks and scatter over fingerlings.
Spoon persimmon mixture over ham, spreading evenly. Spoon remainder over potatoes in a ring around ham.
Wash, core, and chop 2 honey crisp apples, 1 pink crisp apple, and 1 concorde pear and scatter atop potatoes.
Take a length of aluminum foil and make a loose tent, high enough in the center not to touch the ham. Cook for 150 minutes.
The ham turned out delicious and sweet, with just an undertone of garlic. The glaze is an added treat, while the potatoes, apples, pears and sweet potatoes were roasted to perfection.