Thanksgiving is a time for family, gratitude, and of course, delicious food. While tradition may place turkey on the centre stage, why not add a twist to your Thanksgiving feast with an impressive and delicious Ham Wellington? This elegant dish may sound intimidating, but with the store-bought puff pastry and a little patience, it is simpler than you may think!
With the combination of Grimm’s Honey & Maple flavoured Ham, mustard, shredded cheese, fresh thyme all wrapped in a blanket of flaky puff pastry, this dish is sure to impress your guests.
Serve with extra mustard and garnish with fresh thyme. We served it here with a Marsala Mushroom Sauce, Shredded Brussels Sprouts with Pine Nuts and Pancetta, and smashed potatoes with thyme.
This recipe is great for gatherings of four, but easily doubled to serve eight.
This Ham Wellington recipe was created in partnership with Grimm’s Fine Foods. Opinions in this post are always my own.
Ingredients
- Grimm’s Honey & Maple Flavoured Ham
- Puff pastry
- Stone ground mustard
- Mozzarella cheese
- Pecorino Romano cheese
- Thyme
- Egg
Instructions
Preheat the oven to 375°F, with the oven rack in the centre.
Remove the ham from the packaging and pat dry with paper towels.
Roll out puff pastry on a lightly floured surface, into a 13”h x 11” w rectangle. Next, trim the puff pastry into a cross “+” by cutting out 4 ¼”h x 3” w rectangles in the corners. See diagram.
Brush the edges with the egg wash, approximately 1” wide.
Spread the mustard on the inside of the pastry, within the egg wash border. Next sprinkle both the cheeses and thyme evenly over the mustard.
Place the ham upside down in the centre of the pastry, with the cut side facing the shorter piece of the “+”. Then fold the pastry over the ham, using more egg wash if necessary to secure each fold.
Once complete, turn the ham (with seams facing down) and place on a parchment paper lined sheet pan. Brush the entire pastry with the remaining egg wash.
Place the sheet pan in the fridge for 30 minutes or freezer for 15 minutes. This is a crucial step, puff pastry needs to be chilled, when going into the hot oven in order for it to rise properly. Chilling the pastry ensures the buttery layers remain separate and flaky.
Place the wellington in the oven and cook for approximately 1 hour or until it is golden brown, and the ham is heated through.
Serving Suggestions
Slice, then serve with extra mustard and garnish with fresh thyme. We served it here with a Marsala Mushroom Sauce, Shredded Brussels Sprouts with Pine Nuts and Pancetta, and smashed potatoes with thyme.
Related
Looking for other baked ham recipes? Try these:
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
📖 Recipe
Ham Wellington
Ingredients
- 1 – 700g Grimm’s Honey & Maple Flavoured Ham naturally smoked and extra lean
- 1 – 400g package of puff pastry thawed and kept cold
- 1 tablespoon stone ground mustard
- ¾ cup mozzarella cheese shredded
- ⅓ cup Pecorino Romano cheese freshly shredded (or Parmesan)
- 2 teaspoons fresh thyme chopped
- 1 egg beaten
Instructions
- Preheat the oven to 375°F, with the oven rack in the centre.
- Remove the ham from the packaging and pat dry with paper towels.
- Roll out puff pastry on a lightly floured surface, into a 13”h x 11” w rectangle. Next, trim the puff pastry into a cross “+” by cutting out 4 ¼”h x 3” w rectangles in the corners. See diagram.
- Brush the edges with the egg wash, approximately 1” wide.
- Spread the mustard on the inside of the pastry, within the egg wash border. Next sprinkle both the cheeses and thyme evenly over the mustard.
- Place the ham upside down in the centre of the pastry, with the cut side facing the shorter piece of the “+”. Then fold the pastry over the ham, using more egg wash if necessary to secure each fold.
- Once complete, turn the ham (with seams facing down) and place on a parchment paper lined sheet pan. Brush the entire pastry with the remaining egg wash.
- Place the sheet pan in the fridge for 30 minutes or freezer for 15 minutes. This is a crucial step, puff pastry needs to be chilled, when going into the hot oven in order for it to rise properly. Chilling the pastry ensures the buttery layers remain separate and flaky.
- Place the wellington in the oven and cook for approximately 1 hour or until it is golden brown, and the ham is heated through.
- Slice, then serve with extra mustard and garnish with fresh thyme. We served it here with a Marsala Mushroom Sauce, Shredded Brussels Sprouts with Pine Nuts and Pancetta, and smashed potatoes with thyme.
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