This Ham and Cheese Puff Pastry Bake is the perfect way to use your leftover ham. Chunks of delicious ham, mixed with melty cheese, baked in a flaky crust and served with tangy mustard dip!
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Baked Ham and Cheese
So you baked an amazing ham for your family dinner and now you have the leftover little ham chunks hanging out in your refrigerator. Of course, you can make a tasty ham sandwich. Or better yet, make this Ham and Cheese Puff Pastry Bake!
You may notice that the bottom two photos look different. Yeah, that is because I bought phyllo dough instead of puff pastry. I do that more than I’d like to admit. Always rushing through the grocery store.
So I just made both and decided to post two versions. Feel free to use either one . . . I prefer puff pastry. But the phyllo dough is great too. {It is just a bit more difficult to work with}
How can ham covered in cheese NOT be delicious!?!
I go a little heavy on the cheese.
Mo’ Cheese, Mo’ Better!
That’s a saying, right? Well it should be.
The best part is the mustard dip. I mixed stone ground mustard with honey and a little fresh thyme . . . Wow! It is so good.
Make this Ham and Cheese Bake with puff pastry or phyllo dough. Either way, you are going to love it!
Ham & Cheese Bake
This Ham and Cheese Puff Pastry Bake is the perfect way to use your leftover ham. Chunks of delicious ham, mixed with melty cheese, baked in a flaky crust and served with tangy mustard dip!
Ingredients
Ham & Cheese Bake
- 2 Puff Pastry Sheets - thawed, I like Pepperidge Farm
- 3/4 lb Ham - cut into chunks
- 1 Cup Shredded Colby Jack Cheese
- 1 Egg & 1 Tablespoon Water, egg wash
Mustard Dip
- 1 Tablespoon Honey
- Fresh Thyme Leaves from 1 Sprig
- 3 Tablespoons Natural Stone Ground Mustard
Instructions
Ham & Cheese Bake
- Preheat oven to 400°F
- Roll out one puff pastry sheet onto a greased baking sheet.
- Top the pastry with an even layer of ham and cheese. Leave one inch of space between the filling and the pastry edge along the entire perimeter.
- Mix the egg and water together with a fork to create the egg wash.
- Brush the inside pastry edges with egg wash.
- Roll out the second puff pastry sheet and place on top of the ham and cheese.
- Completely seal the edges of the top and bottom pastry sheets by gently pinching together. (like a giant ravioli)
- Slice 3 slits into the top pastry sheet.
- Brush the top with egg wash.
- Bake on the center rack for 20-25 minutes or until golden brown.
- Slice and serve with mustard dip.
Mustard Dip
- Mix ingredients together and serve.
Notes
**See instructions below for the Phyllo Dough Ham & Cheese Bake**
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 381Total Fat 23gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 12gCholesterol 173mgSodium 1073mgCarbohydrates 14gFiber 1gSugar 6gProtein 31g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Phyllo Ham & Cheese Bake:
Melt 2½ Tablespoons butter.
Place one sheet of phyllo dough on a flat surface. Brush with melted butter. Repeat three more times, layering each phyllo sheet on top of the others.
Spread an even layer of ham chunks (3/4 lb) down the center of the phyllo sheets, lengthwise. Top the ham with 1 cup of shredded colby jack cheese.
Tuck in the ends of the phyllo dough and carefully roll it burrito style.
Transfer to a greased baking sheet.
Slice into the top of the phyllo roll 10-12 times. Brush phyllo roll with melted butter.
Bake on the center rack at 350° 25-30 minutes, or until golden brown. Rotate once while baking.
Remove from oven. Slice and serve with mustard dip.
More Simply Delicious Recipes:
Slow Cooker Creamy Chicken & Artichoke Sandwiches
Garlicy Meatballs in Chimichurri Sauce
What a creative way to use up all that leftover ham! It’s making me look forward to the day AFTER Easter. Which did you like better, phyllo or puff pastry?
Thanks Chris! I prefer the puff pastry. The phyllo is good too, but it is quite the hassle to deal with.
OK, I made this Friday for lunch with my girlfriends–the phyllo dough version, didn’t have puff. Fantastic. Now, two small changes. One, I am not good with phyllo, so I put the sheets (lots of them) in a bread pan, spraying in between. Between the ham and cheese layers, I added a chopped pear, sprinkled with salt and freshly grated black pepper. It gives it a je ne sais quoi, which everyone who ate it agreed. Next time I’ll use two pears and puff pastry–which I actually prefer to phyllo. I think you can also do a layer of fresh mushrooms, sliced and sauteed in butter–instead of the pears. Thank you so much for sharing this delicious recipe.
I love that you added fruit. I love sweet and savory combos!
Can’t wait to try this. I know what you mean about MO cheese. I’ve been called a cheese ho. I had to end a relationship once just because she hated cheese. So I guess that makes me shallow, but I know she would never understand me buying an 80 pound cheese wheel for 1100.00. Would have never worked.
Haha! What is life without cheese? 🙂
Wow this would be perfect for breakfast
Mmmm these look great! I love ANYTHING wrapped in puff pastry. Can’t wait to make these for me and my husband!!! (:
I hope you both enjoyed 🙂
Can you make these up the night before and let them sit in the fridge? Wanted to serve this Easter morning.
Apologies for my delayed response, I’ve been away from my computer during Spring break. I think preparing these (without baking) then spring in the fridge would work. Just pulling them out and baking in the morning.
This definitely sounds delicious!! Is it sturdy enough when cut into pieces to dip into tomato soup? I think that would be tasty!!