{"id":253986,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/ham-wellington\/"},"modified":"2022-09-24T10:01:19","modified_gmt":"2022-09-24T15:01:19","slug":"ham-wellington","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/ham-wellington\/","title":{"rendered":"Ham Wellington"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>For over 25 years, I&#8217;ve made this beautiful ham in a golden crust at holiday dinners, and people think I&#8217;m the fanciest cook they ever met\u2014never knowing how simple it was to prepare. Serve it with your favorite sauce. \u2014Sharon Devereaux, Speedway, Indiana<\/p>\n","protected":false},"author":7061,"featured_media":1491586,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304423,304292,304430,304515,304408,304368,306848,304268,307307,304458,307383,324623,304565],"categories-v2":[308821,308305,308830,308880,308813,308745,309603,259483,310342,308865,310410,309177,308920],"coauthors":[305],"recommended_recipes":[{"post_title":"Ham Loaf","post_link":"\/recipes\/ham-loaf\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ham-Loaf_EXPS_FT22_4076_F_0324_1.jpg"},{"post_title":"Classic Beef Wellington","post_link":"\/recipes\/classic-beef-wellingtons\/","post_image":"\/wp-content\/uploads\/2025\/04\/Classic-Beef-Wellington_EXPS_TOHcom25_134417_DR_03_20_09b.jpg"},{"post_title":"Ham Salad","post_link":"\/recipes\/ham-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ham-Salad_EXPS_TOHX25_6516_DR_01_10_2b.jpg"},{"post_title":"Ham Pasta Salad","post_link":"\/recipes\/ham-pasta-salad\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_1972_AlejandroMonfort_8.jpg"},{"post_title":"Ham Potpie","post_link":"\/recipes\/ham-potpie\/","post_image":"\/wp-content\/uploads\/2024\/09\/Ham-Potpie_EXPS_TOHD24_277082_NicolePerry_3.jpg"},{"post_title":"Ham Barbecue","post_link":"\/recipes\/ham-barbecue\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps32700_SD950750D24B.jpg"},{"post_title":"Meat Loaf Wellington","post_link":"\/recipes\/meat-loaf-wellington\/","post_image":"\/wp-content\/uploads\/2024\/08\/Artichoke-Chicken_EXPS_TOHD_24_11978_ChristineMa_1.jpg"},{"post_title":"Ham Caesar Salad","post_link":"\/recipes\/ham-caesar-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ham-Caesar-Salad_EXPS_CWJJ19_44136_B03_07_2b_rms.jpg"},{"post_title":"Mother\u00e2\u20ac\u2122s Day Ham","post_link":"\/recipes\/mother-s-day-ham\/","post_image":"\/wp-content\/uploads\/2024\/01\/Mother-s-Day-Ham_EXPS_RC22_269851_DR_09_29_10b_RMS.jpg"},{"post_title":"Ham and Swiss Braid","post_link":"\/recipes\/ham-and-swiss-braid\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps16897_CB58312D30A.jpg"},{"post_title":"Ham with Vegetables","post_link":"\/recipes\/ham-with-vegetables\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14394_CW10164C41.jpg"},{"post_title":"Ham and Pea Salad","post_link":"\/recipes\/ham-and-pea-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20245_QC10360D56-4.jpg"},{"post_title":"Holiday Ham","post_link":"\/recipes\/holiday-ham\/","post_image":"\/wp-content\/uploads\/2018\/01\/Holiday-Ham_EXPS_FT24_16717_ST_0110_2.jpg"},{"post_title":"Chicken Wellington","post_link":"\/recipes\/chicken-wellington\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps31085_SD950500D9A.jpg"},{"post_title":"Ham Buns","post_link":"\/recipes\/ham-buns\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps351_TH1423C31B.jpg"},{"post_title":"Ham Bundles","post_link":"\/recipes\/ham-bundles\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29596_TH1115229D37A.jpg"},{"post_title":"Ham and Swiss Dip","post_link":"\/recipes\/ham-and-swiss-dip\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26512_QC10482D31C.jpg"},{"post_title":"Chicken Ham Supreme","post_link":"\/recipes\/chicken-ham-supreme\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Ham-Stuffed Manicotti","post_link":"\/recipes\/ham-stuffed-manicotti\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1004_TH1428C39C.jpg"},{"post_title":"Lobster-Stuffed Beef Wellington","post_link":"\/recipes\/lobster-stuffed-beef-wellington\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lobster-Stuffed-Beef-Wellington_exps46540_HCA1864839C11_20_3bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps29625_TH1192382B08031a.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/ham-wellington\/","name":"Ham Wellington","datePublished":"2018-01-01","dateModified":"2022-09-24","prepTime":"PT45M","cookTime":"PT40M","totalTime":"PT01H25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/exps29625_TH1192382B08031a.jpg","height":300,"width":300},"recipeCategory":["Dinner"],"description":"For over 25 years, I've made this beautiful ham in a golden crust at holiday dinners, and people think I'm the fanciest cook they ever met&mdash;never knowing how simple it was to prepare. Serve it with your favorite sauce. &mdash;Sharon Devereaux, Speedway, Indiana\r\n","recipeIngredient":["1-3\/4 cups all-purpose flour","1-1\/2 teaspoons ground mustard","1\/4 teaspoon salt","1\/2 pound white cheddar cheese, shredded","1\/2 cup cold butter, cubed","7 tablespoons cold water, divided","1 boneless fully cooked ham (3-1\/2 to 4 pounds)","1 egg, lightly beaten"],"recipeInstructions":[{"@type":"HowToStep","text":"In a food processor, combine the flour, mustard and salt. Add cheese and butter; cover and pulse until mixture resembles coarse crumbs. Gradually add 6 tablespoons water until a firm ball forms. Transfer to a large bowl. Chill for 2 hours or until firm."},{"@type":"HowToStep","text":"Let ham stand at room temperature for 30 minutes; pat dry with paper towels. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325&deg; for 45 minutes."},{"@type":"HowToStep","text":"On a lightly floured surface, roll pastry into a 17x12-in. rectangle. Place warm ham in the center of pastry. Fold short sides of pastry over ham; fold long sides over top, trimming edges as needed. Press seams and edges until smooth and sealed."},{"@type":"HowToStep","text":"Place seam side down on a greased baking sheet. In a small bowl, combine egg and remaining water; brush over pastry. Cut decorative cutouts from trimmings if desired; arrange on pastry and brush with egg mixture."},{"@type":"HowToStep","text":"Bake, uncovered, at 400&deg; for 40-45 minutes or until a thermometer reads 140&deg; and pastry is golden brown. Let stand for 10 minutes before slicing."}],"recipeYield":"12-16 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":"","fatContent":"","cholesterolContent":"","sodiumContent":"","carbohydrateContent":"","fiberContent":"","proteinContent":""},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":1,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedLobster"},"reviewBody":"The grapes (sauce) is the key. Spelling is all wrong here (?), but a 'Veronique' over the top of the slice. Lordie, we're talking 'good eats.'","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"29625","romance_copy_dek":"For over 25 years, I've made this beautiful ham in a golden crust at holiday dinners, and people think I'm the fanciest cook they ever met&mdash;never knowing how simple it was to prepare. 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It was moist tender and a great hit. Easy to make too. I didn&#39;t have a food processor so I just used a pastry knife that had four blades. First I cut in the cheese then the butter. I didn&#39;t add salt since these kinds of hams are salty on their own. Would recommend putting any decorations on with water before using the egg wash. I used the egg wash to put them on and a couple slid off. It was a hit with everyone.<\/p>","CommentId":2,"DateRated":"12\/25\/2012 01:40","GUID":"8621a68e835443e2b2df9a5020afef98","MemberId":6921984,"Rating":0,"ScreenName":"AZGrndMom","SubmittedDate":"12\/25\/2012 01:39"},{"Comment":"<p>What kind of sauce<\/p>","CommentId":3,"DateRated":"12\/19\/2012 23:07","GUID":"9CC6A5FD6CA1437DAD7687B9BD6C8A13","MemberId":1892422,"Rating":0,"ScreenName":"jocelyon","SubmittedDate":"12\/19\/2012 23:06"},{"Comment":"<p>This is marvelous.  Back in 1930&#39;s, my grandmother used to send her baked ham to a bakery to have them coat this wellington crust and bake it for everyone in the neighborhood.  My mother wanted to make one when she was in her 70&#39;s, so we made up a recipe very similar to this one, and it was great!  Instead of mustard, we used apple jelly.<\/p>","CommentId":4,"DateRated":"12\/19\/2012 15:55","GUID":"a43b7e8e5ad2437bb3ab71cf15dfbe4f","MemberId":6950039,"Rating":0,"ScreenName":"Sage5307","SubmittedDate":"12\/19\/2012 15:54"},{"Comment":"","CommentId":5,"DateRated":"12\/19\/2012 09:44","GUID":"84d833361e2f477ea3c2ba0df4c0ecdc","MemberId":6209572,"Rating":0,"ScreenName":"klruch","SubmittedDate":"12\/19\/2012 09:44"},{"Comment":"","CommentId":6,"DateRated":"12\/19\/2012 09:42","GUID":"3af7697e871d44979e830a3be435b15f","MemberId":6397298,"Rating":0,"ScreenName":"Nelari","SubmittedDate":"12\/19\/2012 09:42"},{"Comment":"","CommentId":7,"DateRated":"12\/19\/2012 08:37","GUID":"7d99cf2bbba64518bf6ca9c7e11e6683","MemberId":5967968,"Rating":0,"ScreenName":"kathyg213","SubmittedDate":"12\/19\/2012 08:37"},{"Comment":"<p>The grapes (sauce) is the key. Spelling is all wrong here (?), but a &#39;Veronique&#39; over the top of the slice. Lordie, we&#39;re talking &#39;good eats.&#39;<\/p>","CommentId":8,"DateRated":"12\/19\/2012 07:11","GUID":"447eea1ed363453a89dcbccf3a451644","MemberId":6360805,"Rating":5,"ScreenName":"fredaevans","SubmittedDate":"12\/19\/2012 07:10"},{"Comment":"","CommentId":9,"DateRated":"11\/28\/2012 14:28","GUID":"09e9566cef2d4d85b281706157e1fd7e","MemberId":2031204,"Rating":5,"ScreenName":"jmeyers","SubmittedDate":"11\/28\/2012 14:28"},{"Comment":"","CommentId":10,"DateRated":"01\/21\/2008 10:11","GUID":"cb93bb1d08f64a58a1277af7eb78a018","MemberId":1290182,"Rating":3,"ScreenName":"jamesandannie","SubmittedDate":"01\/21\/2008 10:11"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Ham Wellington"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ham Wellington Recipe: How to Make It<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/ham-wellington\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Ham Wellington Recipe: How to Make It","description":"For over 25 years, I've made this beautiful ham in a golden crust at holiday dinners, and people think I'm the fanciest cook they ever met&mdash;never knowing how simple it was to prepare. 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