Christmas Ham Wrapped in Puff Pastry Recipe

This Christmas Ham Wrapped in Puff Pastry Recipe is a golden and flaky recipe, which is made with savory boneless ham and buttery puff pastry. It’s the ultimate holiday centerpiece, ready in about 2 hours and 30 minutes.

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Christmas Ham Wrapped in Puff Pastry Recipe Ingredients

Ham and Pastry:

• One 6-pound boneless ham
• Two 17.3-ounce packages puff pastry (4 sheets)
• 2 large eggs, lightly beaten (for egg wash)

Pineapple Sauce:

• Two 8-ounce cans crushed pineapple
• 3/4 cup light brown sugar
• 2 tablespoons apple cider vinegar
• 5 cloves
• 2 tablespoons cornstarch
• 1/4 cup water
• 3 maraschino cherries

How To Make Christmas Ham Wrapped in Puff Pastry Recipe

1. Prep the oven and ham: Arrange two oven racks: one in the middle and one in the bottom third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Place the boneless ham cut-side down in the center of one baking sheet.
2. Prepare the pastry blanket: Lay 1 sheet of thawed puff pastry on a clean, lightly floured work surface. Brush lightly with the beaten egg wash. Layer a second sheet on top and brush with egg wash. Repeat with the remaining sheets, stacking them, but do not brush the top of the final sheet. Roll the stacked pastry with a rolling pin until it is about 3 inches longer than the ham and wide enough to drape over it completely.
3. Score the design: Cut off a 3-inch strip of pastry from the length and set it aside for decoration. Using a long, sharp knife, score the main pastry sheet diagonally one way and then the other to form a diamond pattern. Be careful to cut only halfway through the layers, not all the way through.
4. Wrap the ham: Gently drape the scored pastry over the ham, pulling it lightly to cover the meat. Trim any excess pastry from the corners and set those scraps aside with the 3-inch strip. Brush the entire wrapped ham generously with egg wash.
5. Bake the ham: Place the ham on the middle rack of the oven. Bake until the pastry is puffed and deep golden brown, and the ham is heated through (internal temperature of about 140 degrees F). This will take approximately 2 hours.
6. Make the pineapple crown: While the ham bakes, take the reserved 3-inch pastry strip and cut it in half lengthwise on the diagonal to create 2 long triangles. Cut the other pastry trimmings into long thin triangles of various sizes. Place these on the second baking sheet, brush with egg wash, and bake on the bottom rack for about 30 minutes until golden, rotating halfway through. These will form the “crown” of the pineapple.
7. Make the sauce: In a medium saucepan, combine the crushed pineapple, brown sugar, whole cloves, and apple cider vinegar. Bring to a boil, then reduce to a simmer and cook for 20 minutes until slightly thickened. In a small bowl, mix the cornstarch with 1/4 cup water until smooth. Stir this slurry into the sauce, bring back to a boil, and cook for 2 minutes until thickened. Remove the cloves. Transfer to a bowl and garnish with cherries.
8. Assemble and serve: Transfer the baked ham to a serving platter. Arrange the baked pastry triangles at the top of the ham to mimic a pineapple crown. Serve slices of the crusty ham with the warm pineapple sauce on the side.

Recipe Tips

• Thawing Puff Pastry: Thaw your puff pastry in the refrigerator overnight rather than on the counter. If it gets too warm, the butter will melt before baking, and you won’t get those distinct flaky layers.
• Scoring Depth: When scoring the diamond pattern, be precise. If you cut too deep, the juices from the ham might bubble out and make the pastry soggy. If you cut too shallow, the pretty pattern won’t separate and show during baking.
• Egg Wash Essentials: The egg wash acts as the glue between the pastry layers and provides that shiny, appetizing gloss on the outside. Don’t skip it!
• Checking for Doneness: If the pastry starts to brown too quickly before the 2 hours are up, tent the ham loosely with aluminum foil to prevent burning while the meat heats through.

What To Serve With Christmas Ham Wrapped in Puff Pastry

This rich, pastry-encased main needs lighter sides to balance the meal.

• Green Beans Almondine: Fresh green beans with toasted almonds.
• Roasted Carrots: Glazed with a little honey or maple syrup.
• Arugula Salad: A peppery green salad with a sharp vinaigrette cuts the richness.
• Mashed Sweet Potatoes: Complements the pineapple sauce well.

How To Store Christmas Ham Wrapped in Puff Pastry Recipe

• Refrigerate: Store leftover ham and pastry separately if possible to keep the pastry crisp. If storing together, wrap loosely in foil and refrigerate for up to 3 days.
• Reheat: To revive the pastry, reheat slices on a baking sheet in a 350°F oven or toaster oven for 10-15 minutes. Microwaving will make the pastry chewy and soggy.
• Freeze: You can freeze the ham meat, but puff pastry does not freeze well after baking (it becomes crumbly and soft). It is best to enjoy the crust fresh.

Christmas Ham Wrapped in Puff Pastry Recipe Nutrition Facts

• Calories: 680
• Total Fat: 38g
• Saturated Fat: 14g
• Cholesterol: 110mg
• Sodium: 1350mg
• Total Carbohydrates: 45g
• Dietary Fiber: 1g
• Sugar: 22g
• Protein: 35g

Nutrition information is estimated per serving based on 10-12 servings.

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