Place the ham and garlic in a food processor, chop finely, mix in the rosemary. Heat the oil in a non-stick frying pan. Fry the ham, garlic and rosemary for approx. 10 mins. until crispy.
Place the cheese and garlic in the fondue pot. Mix the cornflour into the wine, pour into the pot. Bring the cheese to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy, season with the nutmeg and pepper. Stir the crispy ham and curry into the fondue, serve with the pineapple and baguette cubes.