Lightly sprinkle flour onto a clean surface. Lay one sheet of puff pastry onto the floured surface and roll it out as much as you can. Transfer the puff pastry to a parchment paper lined baking sheet.
Spread 1/4 cup Dijon mustard over the base, leaving a 1/2-inch border. Drizzle the whole thing with about 1/4 cup honey (but no need to measure). If you’re not into sweet and savory things, skip the honey. Layer 6 to 8 ounces of ham over top, then sprinkle 8 ounces of shredded Italian Truffle Cheese over top.
Roll the second sheet of puff pastry out as much as you can, then drape it over top of the cheese to make one giant hot pocket situation. Line up the edges as well as you can, then cut the edges of the puff pastry so that they’re even. Use a fork to firmly crimp the two puff pastry sheets together.
Use a knife to cut slits all over the puff pastry. This will both allow the steam to escape, and look really pretty once the whole thing puffs up. Brush the puff pastry with milk, heavy cream, or a beaten egg. Whichever one you have works!
Refrigerate the puff pastry while your oven preheats to 400°F.
After refrigerating for 15 minutes, bake the puff pastry for 30 to 35 minutes, rotating the sheet pan halfway through the bake to ensure even browning all over.
Meanwhile, stir together 1/3 cup whole grain mustard and 3 tablespoons honey to make honey mustard.
When puffed up and golden-brown and fabulously delicious looking, remove from the oven and allow to rest for AT LEAST 10 minutes! Seriously, let it rest! If you don’t, the cheese will pour out because it’s so hot. Let it rest!
Slice as desired and serve with honey mustard for dipping!