Combine the cranberry juice, orange marmalade, orange juice, and rosemary in a small sauce.
Heat gently over medium low until warmed through, stirring frequently. Reserve.
While the sauce is heating, place the diced sweet potatoes in a large pot, cover with water, and bring to a boil.
Cook the sweet potatoes until fork tender.
While the sweet potatoes are cooking, render the bacon until crispy, drain on paper towels, dice and reserve.
Drain the sweet potatoes and return them to the pot. Add the butter and allspice, and mash until smooth.
Stir in the yogurt and bacon, and transfer to a serving bowl.
Garnish with the toasted pecans and hold warm.
When the sweet potatoes and glaze are ready, sear the ham steaks in a heavy skillet or griddle.
To serve: Place the ham steaks on a serving platter and drizzle with the glaze. Add the remaining glaze on the side and serve hot with the sweet potatoes.