Keto Hasselback Ham Recipe

DIRECTIONS

Ingredient note: We suggest using a 2-pound boneless quarter ham for this recipe.

1. Heat oven to 350°F.
2. In a microwave safe bowl, warm spinach for 2 minutes in the microwave, until thawed. Use a clean kitchen towel or paper towels to squeeze as much water out of the spinach as possible. Place in a small bowl and mix with cream cheese, parmesan cheese, ¼ teaspoon salt, garlic powder and nutmeg. Set aside.
3. Slice tomatoes into ¼-inch thick slices, you should have about 5 slices. Slice gruyere thinly.
4. With the flat side of the ham on a cutting board, cut 9 slices about ½-inch apart, about 2/3 of the way through the ham (leaving the flat side of the ham intact). In the first slice, evenly layer about 2 tablespoons of the spinach mixture. In the next slice, insert 2 slices of tomato. Skip the third slice. Repeat until each slice alternates spinach, tomato, and empty. At the small end of the ham, use slightly less tomato as it fits.
5. Place ham on a rack in a large baking dish. Measure 1 cup water into the bottom of the baking dish and cover with foil. Bake for 1 hour 15 minutes, until ham registers an internal temperature of 135°F.
6. With about 10 minutes left in cooking time, place a small saucepan over medium heat and melt butter. Add shallot, sprinkle with a pinch of salt, and sauté until translucent, about 3 minutes. Stir in liquid allulose and continue to cook, stirring constantly until well combined and warmed through, about 1 minute more. 
7. Remove ham from oven and remove foil. In each of the empty slices, insert 1/3 of the gruyere, about 19 g. Evenly drizzle the top of the ham with the butter glaze. Place back in the oven uncovered and bake 10 minutes, until gruyere is melted, and shallots are browning. Remove to a serving plate and enjoy while warm. One serving is 1/8 of the ham with an even amount of spinach, tomato, and gruyere.