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1
Melt 2 tablespoons of the butter in a 12-inch skillet over moderate heat.
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2
Add the endives; they will fit snugly side by side.
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3
Add 1 cup water and the lemon juice.
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4
Season with salt to taste and sprinkle with the sugar.
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5
Cover with a round of parchment paper to keep the endives bathed in steam.
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6
Bring to a boil over high heat, then cover and adjust the heat to maintain a gentle simmer.
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7
Cook for 25 to 30 minutes, then turn the endives with tongs, re-cover with the parchment, and continue cooking until you can insert a knife easily, about 20 minutes longer.
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8
Set aside until cool.
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9
Gently squeeze each endive to remove excess moisture, then wrap each in a slice of ham.
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10
Place in a single layer in a 9 by 13-inch baking dish.
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11
Preheat the oven to 375F.
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12
Put the milk and bay leaf in a small saucepan and bring to a boil over high heat; reduce the heat to low.
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13
In another small saucepan, melt the remaining 1 1/2 tablespoons butter over low heat.
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14
Whisk in the flour and cook, stirring, for about 2 minutes to eliminate the raw flour taste.
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15
Slowly add the hot milk, whisking constantly.
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16
Simmer until smooth and slightly thickened.
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17
(It will be thin.)
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18
Remove from the heat.
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19
Stir in 1/2 cup of the cheese.
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20
Season with nutmeg and white pepper.
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21
Remove the bay leaf.
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22
Pour the sauce evenly over the wrapped endives.
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23
Sprinkle the remaining 1 cup cheese on top.
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24
Bake until hot throughout and bubbly, about 25 minutes, then place the dish under a broiler and broil until the surface is lightly browned.
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25
Let rest for 15 minutes, then serve.
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26
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another white wine with lush texture.
