In a large bowl, whisk the first 10 ingredients together. Then dip each slice of bread into the egg mixture. Arrange slices in the prepared dish. Pour the remains of the egg mixture on top. Cover and refrigerate overnight.
Remove from fridge 30 minutes prior to baking it. Preheat oven to 350F. In a small bowl combine the first eight topping ingredients. Spread on top of French Toast.
Bake, uncovered, for 40-45 minutes. Let stand 10 minutes before serving. Drizzle with syrup.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned.
While pork is cooking, combine the remaining ingredients in a bowl; set aside.
Reduce heat to medium-low; add honey mixture to the pork.
Cook 10 minutes or until done, turning pork once. Remove pork from the skillet and allow the sauce to boil until thickened and slightly reduced for a glaze, 3-5 minutes.
Spoon glaze over the pork before serving.
Make Ahead Freezer Meal Conversion: Brown the pork as directed above and once browned, remove and allow to cool. Place cooled pork chops into a freezer storage bag. Add the remaining ingredients to the bag, seal and freeze. When reader to prepare, remove from the freezer and defrost, Transfer the contents into a crockpot, cover and cook on low for 4-6 hours or on high for 3-5 hours.
Heat oven to 250 degrees F. Remove Indiana Kitchen ham from package. Place Spiral Sliced Ham face down in roasting pan. Cover pan with aluminum foil; bake ham 1 hour and 15 minutes.
Meanwhile, prepare sugar rub. Combine brown sugar with dry mustard, lime rind, ginger, allspice, cloves and finely chopped pecans in bowl. Mix thoroughly with fork. Stir in lime juice to moisten sugar mixture evenly. Set rub aside.
Remove Indiana Kitchen ham from oven and uncover pan. Pat and rub sugar mixture over warm ham, covering top end first, then smearing mixture down the sides as evenly as possible.
Return Indiana Kitchen ham to oven. Bake uncovered 30 to 45 minutes, basting meat with pan juices every 15 minutes. Ham is done when center reaches 150 degrees F. On meat thermometer.
Remove Indiana Kitchen ham from roasting pan; place on wire rack and let rest 10-15 minutes.