Heat oven to 375°F. Line large cookie sheet with parchment paper. In large bowl, mix flour and 3/4 teaspoon black pepper. With pastry blender (or pulling 2 table knives through mixture in opposite directions) cut in butter until mixture looks like coarse crumbs.
Stir in ham, cheese and 1 teaspoon of the rosemary; mix well. Stir in 1 cup of the buttermilk and 2 tablespoons water just until moistened. Turn dough onto lightly floured work surface; gently knead 2 to 3 times. Divide dough in half; pat each into 6-inch round and place on cookie sheet. Cut each round into 8 wedges; place wedges 1 inch apart.
Brush scones with remaining 2 tablespoons buttermilk. Bake 30 to 35 minutes or until golden brown. Remove to cooling rack.
Meanwhile, in medium bowl, mix preserves, remaining 1 teaspoon rosemary and 1/2 teaspoon black pepper. Serve with warm scones.