Endives With Ham Recipe

Name: Endives With Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Belgian endives, halved vertically; 9 tablespoons unsalted butter, more for baking dish; Juice of 1 lemon; Pinch sugar; Salt and ground white pepper; 2 cups dry white wine; 3 tablespoons flour; 2 cups whole milk, warmed; 4 1/8-inch-thick slices, or about 1/2 pound, cooked ham (jambon de Paris, prosciutto cotto or unsmoked Virginia ham); 4 ounces coarsely grated Gruyere or Comte cheese

Servings: persons

1
Remove outer layer of leaves from endives.
2
Trim bottoms, and carve a V shape in cut side to remove cores.
3
Place endives cut side down in a single layer in a saute pan.
4
Dot with 1 tablespoon butter, sprinkle with lemon juice and season with sugar, salt and pepper.
5
Add wine and about 1 cup water to barely cover endives.
6
Cut a circle of parchment to fit into pan and place on endives.
7
Bring to a simmer and cook 20 minutes, until tender.
8
Remove from heat, and cool in liquid.
9
Melt remaining butter in a saucepan.
10
Whisk in flour and cook, stirring, over low heat for 5 minutes.
11
Slowly whisk in warm milk, beating constantly, about 10 minutes, until bechamel sauce is thick and smooth.
12
Season with salt and pepper.
13
Lightly butter a baking dish to hold endives in a single layer.
14
Drain endives, and pat dry on paper towel.
15
Cut ham slices in half, and wrap endive halves in ham.
16
Place seam side down in baking dish.
17
Spoon bechamel over and around roll-ups.
18
Sprinkle with cheese.
19
Set aside until shortly before serving.
20
Refrigerate dish if waiting more than 1 hour, but bring to room temperature before baking.
21
Heat oven to 400 degrees.
22
Bake 6 to 8 minutes, until sauce is bubbling.
23
Briefly place dish under broiler to lightly brown top.
24
Serve hot.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 Belgian endives, halved vertically, 9 tablespoons unsalted butter, more for baking dish, Juice of 1 lemon, Pinch sugar, and more.

Yes, Endives With Ham falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Endives With Ham

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions