Keto Rosemary Apricot Glazed Ham

⏲ ~25 min total · prep 15 · cook 10 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 1 (3 lb) fully cooked bone-in ham shank
• 1/2 cup sugar-free apricot preserves
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp allulose
• 2 tsp fresh rosemary, minced
• 2 garlic cloves, minced
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 325°F and set a roasting rack in a shallow roasting pan with 1/2 cup water poured underneath.
2. Score the ham's fat cap in a 1/2-inch diamond crosshatch, cutting about 1/4 inch deep, and set it on the rack fat-side up.
3. Roast 15 minutes while you simmer the preserves, Dijon, vinegar, allulose, rosemary, garlic, and pepper in a small saucepan over medium-low for 3-4 minutes, until glossy and syrupy.
4. Brush a third of the glaze over the ham, working it down into the diamond cuts, and roast 12 minutes more.
5. Brush on another third and roast a final 5-8 minutes, until an instant-read thermometer in the thickest part reads 140°F and the surface is lacquered and mahogany at the diamond points.
6. Tent loosely with foil and rest 10 minutes before carving so the juices settle.

Why this recipe works

• A glaze that behaves Allulose and sugar-free apricot preserves simmer into a glossy syrup that lacquers the ham instead of scorching the way sugar glazes do at 325°F.
• The crosshatch matters Scoring the fat cap in 1/2-inch diamonds gives the glaze channels to run into, so the rosemary and garlic get below the surface.
• Small carb bill A serving comes to 1.7 net carbs, which is easy to fit at a holiday table.

Tips for making this recipe well

Score, do not carve

Cut about 1/4 inch deep in a diamond pattern. Shallow cuts leave the glaze sitting on top, and deep ones let juices run out.

Water under the rack

The half cup of water in the roasting pan catches drips and keeps glaze smoke down. Check partway through and top up if the pan goes dry.

Glaze in stages

Brush a third at a time, working it down into the cuts. Everything on at once slides off and pools in the pan.

Trust the thermometer

The ham is fully cooked already, so you are heating, not cooking. Pull it at 140°F in the thickest part and give it the 10-minute rest so the juices settle.

Simmer the glaze first

Three or 4 minutes in the saucepan turns it from jam to syrup. A cold glaze would slide right off the fat.

Serving suggestions

Carve thin slices against the grain and spoon the pan glaze over them, since that mahogany surface is where the rosemary and apricot concentrate. At 1.7 net carbs a serving, this ham anchors a holiday plate without crowding out sides. It pairs well with sharp, green sides such as braised green beans or a mustardy salad. Serve it warm or at room temperature; the glaze stays glossy either way. Leftover slices make the next morning's eggs worth getting up for.

Storage and meal prep

Cool the leftovers, then wrap slices in foil or store them in a covered container in the fridge for 3-4 days. Keep the extra glaze in a small jar and brush it over reheated slices to revive the shine. For longer storage, freeze slices flat in freezer bags for 2-3 months and thaw them overnight in the fridge. Reheat gently in a covered dish with a splash of water so the meat stays moist. Hard microwaving turns ham dry and rubbery within minutes.

Variations worth trying

• Maple direction Replace the apricot preserves with sugar-free maple syrup and skip the allulose, keeping the Dijon and rosemary.
• Clove-studded Whole cloves at the diamond intersections before the first glaze give it a more traditional holiday flavor.
• Smaller roast A 2 lb shank works with the same glaze; start checking the temperature about 10 minutes early.
• Sage instead of rosemary Minced fresh sage swaps in cleanly if rosemary is not on hand.

Frequently asked questions

Does the ham need to reach 145°F?

No. It is fully cooked, so 140°F in the thickest part is the target for serving it warm. Higher than that and the meat tightens and dries out.

Can I use regular apricot preserves?

Regular preserves load the glaze with sugar, which burns fast at 325°F and pushes the carb count far past 1.7 net carbs. The sugar-free version keeps the recipe keto and the glaze from scorching.

My glaze slid off. Why?

It went on cold or all at once. Simmer it until glossy and syrupy, then brush on a third at a time so each layer sets before the next.

What if I cannot find a bone-in shank?

A boneless fully cooked ham works. Keep the crosshatch and the glazing schedule, and start checking the temperature a few minutes early since boneless cuts heat unevenly.

Can I make this ahead?

Roast and glaze it earlier in the day and hold it loosely tented with foil. Reheat covered at 325°F until warmed through, then brush on any reserved glaze before serving.

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