Place ham in a shallow roasting pan coated with cooking spray. Cover and bake at 325° for 1 hour.
Combine marmalade and next 3 ingredients. Uncover ham, and brush with 1/3 cup marmalade mixture. Reserve remaining marmalade mixture.
Drain pineapple chunks, reserving 1/4 cup juice. Reserve remaining juice for another use. Combine pineapple and sweet potatoes. Add 1/4 cup pineapple juice to reserved marmalade mixture. Pour marmalade mixture over sweet potatoes and pineapple; toss lightly. Arrange sweet potato mixture around ham. Bake, uncovered, 30 additional minutes or until ham and potato are thoroughly heated.