1. Place the potatoes in a medium saucepan, and pour over enough water to just cover the potatoes. Cover and bring to a boil, then remove the lid and let cook until fork tender. Drain and return the potatoes to the pot. Mash the potatoes with the heavy cream, salt and pepper, and roasted garlic.
For the ham steak:
1. Preheat a grill or broiler. Heat the olive oil in a small skillet and add the shallot and garlic with enough salt and pepper to taste. Cook until soft and golden in color. Cool and place it into a blender. Add the mango, pineapple, rosemary, and lime juice to the blender and puree until smooth. Put the glaze into the skillet used to cook the shallot and garlic and boil for about 3-5 minutes, or until reduced by almost half. Set aside. Place the ham steak on the preheated grill (or broiler) and cook for 2 minutes per side. Brush the glaze on one side and turn over. Repeat with the other side and cook for 4-5 minutes more on each side.