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. 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. Run the water until the water overflowing out of the container runs clear.
In a 2-gallon pot, heat the oil to 250 degrees F. Line a baking sheet with paper towels. Strain the potatoes and pat dry.
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. Transfer to the lined baking sheet and allow the oil to drain off. Refrigerate for at least 1 hour.
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. With about 30 seconds left of cooking, add the rosemary sprigs. Transfer the fries and garlic to a bowl, season with salt and pepper and toss. Remove the rosemary sprigs.
For the apple chutney: In a saute pan over high heat melt the butter. Add the onions and saute until caramelized and brown, about 15 minutes. Add the apples and saute until the apples are tender. Add the cinnamon and chopped thyme and saute for 1 minute.
Add the vinegar and brown sugar and bring the mixture to a boil. Reduce the heat to a simmer and cook the chutney until the liquid reduces by half and glazes the apples, about 20 minutes. Season to taste with salt and pepper.
For the ham steaks: Heat a skillet on high heat until smoking hot and reduce the heat to medium-high. Season the ham steaks with pepper. Coat the skillet with the oil.
Place the ham steaks in the skillet and cook until the first side is seared. Flip the steaks and add 1 cup water to the skillet. Cover and cook 2 to 3 minutes. Remove from the heat and allow them to rest.
For plating: Arrange the ham steaks in the center of 6 plates. Top the steaks with 3 to 4 ounces of the apple chutney, then top with piles of the rosemary-garlic fries.