Q1: What is the absolute, number one secret to a crispy, not soggy, puff pastry crust?

The two most important secrets are to make sure your ham is patted completely dry before you wrap it, and to use a hot oven . A dry surface and a hot oven are the keys that will allow the puff pastry to rise quickly and to become beautifully golden, flaky, and crisp.

Q2: Can I make this ham ahead of time?

Yes, this is a perfect make-ahead holiday meal! You can fully assemble the entire, unbaked ham in puff pastry a day in advance. Simply keep it, well-covered, in the refrigerator. When you are ready to bake, you may need to add about 15-20 minutes to the total baking time. You can also make the pineapple sauce up to 3 days in advance.

Q3: How do I know when my ham is perfectly cooked?

Since you are starting with a fully-cooked ham, you are essentially just reheating it. The only 100% foolproof way to guarantee a perfect result is to use an instant-read thermometer . The ham is perfectly heated through when the internal temperature in the thickest part registers 140°F (60°C) .

Q4: Can I use a different kind of sauce or glaze?

Yes, absolutely! This beautiful puff pastry crust would also be fantastic with a thin layer of a savory Dijon mustard or a sweet apricot jam brushed directly onto the ham before you wrap it in the pastry.

Q5: What does en croûte mean?

En croûte is a classic French culinary term that simply means "in a crust." It refers to any food that has been wrapped in a pastry crust and then baked.

Christmas Ham in Puff Pastry (A Showstopper Recipe!)

An impressive and festive recipe for a ‘Christmas Ham Wrapped in Puff Pastry,’ designed to look like a pineapple. This showstopper dish features a 6-pound boneless, fully-cooked ham that is wrapped in multiple layers of puff pastry. The pastry is scored in a diamond pattern, brushed with an egg wash, and then baked until the ham is heated through and the pastry is golden and flaky. The dish is served with a sweet and tangy homemade pineapple sauce and decorated with extra baked pastry pieces to resemble a pineapple crown.

Author: Grace

Ingredients

One 6-pound boneless ham
Two 17.3-ounce packages puff pastry (4 sheets total)
2 large eggs, lightly beaten for egg wash
Two 8-ounce cans crushed pineapple
3/4 cup light brown sugar
2 tablespoons apple cider vinegar
5 whole cloves
2 tablespoons cornstarch
3 maraschino cherries

Instructions

Prepare the Ham and Pastry: Preheat the oven to 350°F. Line a baking sheet with parchment. Place the ham cut-side down in the middle.
Lay one sheet of puff pastry on a work surface, brush it with egg wash, and layer a second sheet on top. Repeat with all four sheets, but do not brush the top sheet.
Roll the layered pastry so it’s large enough to drape over the ham completely. Score the top of the pastry in a diagonal diamond pattern, cutting only halfway through.
Drape the scored pastry over the ham, trimming the excess. Brush the entire pastry-wrapped ham with egg wash.
Bake the Ham: Bake on the middle oven rack for about 2 hours, until the pastry is golden and an instant-read thermometer inserted into the ham reads 140°F.
Make the Decorations and Sauce: While the ham bakes, cut the pastry scraps into long, thin triangles. Arrange them on a separate baking sheet, brush with egg wash, and bake on a lower oven rack for about 30 minutes, until golden.
In a medium saucepan, combine the crushed pineapple, brown sugar, cloves, and vinegar. Bring to a boil, then simmer for about 20 minutes until slightly thickened.
In a small bowl, make a slurry by mixing the cornstarch with 1/4 cup of water. Stir the slurry into the pineapple sauce, bring it back to a boil, and cook for 2 minutes until thickened. Remove the cloves.
Assemble and Serve: Place the baked ham on a serving platter. Arrange the baked pastry triangles at the top of the ham to look like a pineapple crown.
Transfer the pineapple sauce to a serving bowl, top with the maraschino cherries, and serve alongside the ham.

Notes

This is an impressive showstopper main course, perfect for a Christmas dinner or other holiday celebration.
Layering the puff pastry sheets creates a thick, sturdy, and flaky crust for the ham.
Scoring the pastry in a diamond pattern before baking is the key to creating the pineapple-like appearance.
The recipe requires a significant amount of baking time, so plan accordingly.

Find it online: https://www.eatswithsoul.com/christmas-ham-in-puff-pastry/