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Special equipment: a frying thermometer
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For the rosemary garlic French fries: Leaving the skin on, cut the potatoes into fries that are 1/4-inch thick and 1/4-inch wide and as long as the potato.
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As soon as they are cut, transfer the fries into a deep container that will hold them all and run cold water over the top.
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Run the water until the water overflowing out of the container runs clear.
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In a 2-gallon pot, heat the oil to 250 degrees F. Line a baking sheet with paper towels.
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Strain the potatoes and pat dry.
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In batches, fry the french fries plus 4 to 6 garlic cloves until the fries are tender but do not have color, about 4 minutes.
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Transfer to the lined baking sheet and allow the oil to drain off.
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Refrigerate for at least 1 hour.
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When ready to serve, heat the oil up to 350 degrees F. Fry the french fries and the garlic until the fries are golden brown and crispy, 7 to 8 minutes.
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With about 30 seconds left of cooking, add the rosemary sprigs.
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Transfer the fries and garlic to a bowl, season with salt and pepper and toss.
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Remove the rosemary sprigs.
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For the apple chutney: In a saute pan over high heat melt the butter.
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Add the onions and saute until caramelized and brown, about 15 minutes.
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Add the apples and saute until the apples are tender.
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Add the cinnamon and chopped thyme and saute for 1 minute.
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Add the vinegar and brown sugar and bring the mixture to a boil.
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Reduce the heat to a simmer and cook the chutney until the liquid reduces by half and glazes the apples, about 20 minutes.
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Season to taste with salt and pepper.
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For the ham steaks: Heat a skillet on high heat until smoking hot and reduce the heat to medium-high.
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Season the ham steaks with pepper.
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Coat the skillet with the oil.
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Place the ham steaks in the skillet and cook until the first side is seared.
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Flip the steaks and add 1 cup water to the skillet.
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Cover and cook 2 to 3 minutes.
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Remove from the heat and allow them to rest.
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For plating: Arrange the ham steaks in the center of 6 plates.
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Top the steaks with 3 to 4 ounces of the apple chutney, then top with piles of the rosemary-garlic fries.
