Hasselback ham

Ingredients:

• 1 piece of cooked ham on the bone weighing 3.5 kg.
• 4 tbsp (60 g) butter, room temperature
• 1/4 tbsp. grated parmesan
• 0.5 tsp fresh thyme leaves
• 1/3 cup + 1/4 cup heavy cream
• 2 small cloves garlic, crushed
• 450 g potatoes, peeled and cut into 0.3 cm thick slices.
• 2 tbsp. l. brown sugar
• 2 tbsp. maple syrup
• 0.5 tsp ground cinnamon
• 350 g orange sweet potato, peeled and cut into 0.3 cm thick slices.
• 60 g of cream cheese, room temperature
• 0.5 cups grated Gruyere
• 1/8 tsp. grated nutmeg
• 280 g frozen spinach, defrosted
• 1 shallot, chopped
• 0.5 cups honey

Preparation:

1. Preheat oven to 200°C. Grease two 22x32cm baking pans with butter, using 1 tablespoon of butter for each pan.
2. In a medium bowl, combine the Parmesan cheese, thyme leaves, 1/3 cup heavy cream, half the garlic, 1/2 teaspoon salt, and black pepper. Add the potatoes, toss to coat completely, and spread evenly into one of the prepared baking pans.
3. In a medium bowl, combine brown sugar, maple syrup, cinnamon, and 1/2 teaspoon salt. Add the sweet potatoes, toss to coat completely, and spread evenly into the other prepared baking dish.
4. Cover both pans with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the potatoes and sweet potatoes are tender when pierced with a fork, another 5-8 minutes. Cool slightly. Reduce the oven temperature to 325°F (160°C).
5. In a medium bowl, combine the cream cheese, Gruyere, nutmeg, the remaining 1/4 cup heavy cream, the remaining garlic, 1/2 teaspoon coarse salt, and a pinch of ground black pepper. Wring out the spinach by placing it in a clean kitchen towel and twisting it. Add the spinach and toss to coat evenly.
6. Place the ham flat side down and fat side up on a cutting board. Using a sharp knife, slice the ham into 1 cm thick slices, cutting three-quarters of the way through the ham.
7. Fill the space between the first two ham slices with creamed spinach, pressing them down to even out the filling. Skip 3 slices (leaving 2 gaps between them) and fill the next gap with more creamed spinach. Continue filling in the same order, evenly distributing the spinach mixture in every third gap.
8. Fill each slit next to the spinach with the potato casserole, filling every third slit evenly. Fill each slit next to the spinach with potatoes and candied sweet potato filling until the entire ham is filled.
9. Place the ham on a rack set on a baking sheet, pour 2 cups of water into the bottom, and cover the ham loosely with aluminum foil. Bake until the ham is heated through and the potatoes are lightly browned, about 1 hour 15 minutes.
10. Meanwhile, melt the remaining 2 tablespoons (30 g) butter in a saucepan over medium-low heat. Add the shallots and cook until soft, about 5 minutes. Add the honey and heat through, stirring constantly. Season with black pepper to taste.
11. Remove the foil and spread about half the glaze over the surface of the ham. Return to the oven and bake until the glaze thickens, becomes glossy, and golden, about 10 more minutes. Carefully transfer the ham to a serving platter and pour the remaining glaze over it.