Preheat oven to 345 F.
Take one 40 oz bag Tasteful Selections Sunrise Medley Potatoes (yellows, reds, and purples), move from bag onto plate and microwave for 9 minutes; note that our regular microwave broke, so this year we had to make do with the cheap, low-powered one that came with our apartment and only has a dial and no settings.
Peel and chop nine very small red candy onions, five small yellow candy onions, one medium yellow onion, and 2-3 cloves elephant garlic. Mix together well in bottom of large aluminum roasting pan. Sprinkle with 1 tsp ground marjoram, 1/2 tsp marjoram leaf, and 1 tbsp garlic salt.
Second layer: Cut potatoes in half and place atop onions, cut side down, in a grid. Drizzle each potato with a few spirals of molasses, then give a couple taps each of ground mace and oregano leaf.
Take a hachiya persimmon that has been allowed to go very soft and place it in a plastic sandwich bag (might already need to be in there). Remove stem, seal bag and press out air, and crush persimmon well. Move to large bowl. Add 3 tbsp. Woodchuck Private Preserve Barrel Select hard cider, 2 tbsp pomegranate wine, 2 tsp rosemary leaf powder, 1/2 tsp Ceylon cinnamon, 1/2 tsp Saigon cinnamon, 1 tsp paprika, 1 tsp Turkish fine ground Sumatran espresso, 1 tsp old hickory smoked salt, 1 tsp Hershey's special dark cocoa, and 2 tsp kosher salt. Mix well, until no more powdered element is noticeable and you have a nice dark liquid. Add 1 tbsp coconut flour and 1 stick of star thistle honey, mix well. Spread mixture across flat face of 8 lb bone-in shank ham, then place flat face down and spread rest of mixture over remainder. Carefully wrap ham in strips of hardwood-smoked bacon (I used about a package and a half).
Wash, core, and chop 2 each Braeburn, Honeycrisp, Ambrosia, and Gala apples and place pieces evenly around ham. Sprinkle apples well with cassia cinnamon. Cover with a second roasting pan and place in oven for 3 hours. Be certain to have a cookie sheet beneath for support; I also turn up the sides of both pans to insure there is plenty of room.
Served with Woodchuck Barrel Select Cider and Honeycrisp Wine.
The spread I made for the ham was delicious enough on its own that I am considering making it again some time as a spread for sandwiches.