Endives with Ham: A Classic Endives au Jambon

Introduction

Endives with ham, known in some kitchens as endives au jambon, is a timeless dish that pairs the gentle bitterness of pale endives with savory slices of ham and a creamy cheese finish. It’s simple enough for a weeknight and elegant enough for a weekend meal. The method centers on a few humble steps: prepare the endives, wrap them in ham, envelop them in a smooth cheese sauce, and bake until bubbling and golden.

What you’ll need

Gather ingredients that are easy to find in most markets. This recipe makes about 4 servings, with one endive wrapped per person as a light main or two as a hearty side.

• 6 medium Belgian endives (or other small white endives)
• 6 slices of ham (about 3–4 cm wide)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup (240 ml) milk, warmed
• 1/2 cup (60 g) grated Gruyère or Emmental cheese, plus extra for topping
• Salt and black pepper, to taste
• A pinch of grated nutmeg (optional)
• Optional garnish: chopped parsley or chives for color

Preparing the endives

1. Trim the base of each endive and remove any wilted outer leaves.
2. Slice off a small notch from the base so the endive stands evenly, then core a little to create a flat bottom.
3. Bring a pot of salted water to a boil. Blanch the endives for 3–5 minutes until just tender, then drain and pat dry. Blanching reduces bitterness and makes wrapping easier.

Making the cheese sauce

1. In a small saucepan, melt the butter over medium heat.
2. Stir in the flour to form a pale roux. Cook for 1–2 minutes, whisking constantly, but do not let it color.
3. Gradually whisk in the warm milk, aiming for a smooth sauce. Bring to a gentle simmer and cook until thickened enough to coat the back of a spoon.
4. Remove from heat. Stir in the grated cheese until melted and glossy. Season with salt, pepper, and a pinch of nutmeg if using.

Assemble and bake

1. Preheat the oven to 190°C (375°F).
2. Lay out the ham slices and wrap each one around a blanched endive, seam-side down.
3. Arrange the wrapped endives in a shallow baking dish, snugly so they don’t tip over.
4. Pour or spoon the cheese sauce over the wrapped endives, letting some of the sauce seep between them.
5. If using, sprinkle a little extra cheese on top for a bubbly, golden crust.
6. Bake for 25–30 minutes, until the sauce is bubbling and the top is lightly browned.

Variations and tips

• Vegetarian version: omit the ham and replace it with a thin slice of mushroom or a light layer of breadcrumbs and herbs; you’ll still get a satisfying texture with the same cheese sauce.
• Different meats: turkey slices, prosciutto, or a light pancetta can substitute for ham, depending on your preference.
• Extra flavor: add a teaspoon of Dijon mustard to the cheese sauce for a bit of tang, or fold in finely chopped parsley into the sauce for a fresh note.
• Texture contrast: for a crisper top, finish under the broiler for 1–2 minutes, watching closely to prevent burning.

Serving and storage

• Serve the endives hot, with a simple green salad or crusty bread to soak up the sauce.
• Leftovers can be refrigerated in an airtight container for up to 2–3 days. Reheat gently in the oven or on the stove over low heat with a splash of milk to restore the sauce’s creaminess.

Conclusion

Endives with ham is a reassuring dish that proves you don’t need complexity to comfort. With just a few common ingredients and straightforward technique, you get tender endives, salt-kissed ham, and a rich, melty cheese sauce that brings everything together. It’s a reliable option for weeknights, family gatherings, or a cozy weekend supper that feels a little special.