Recipe: Endives wrapped in ham

Name: Endives wrapped in ham
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: French
Ingredients: A classic recipe of the French home cooking tradition.; Endives appeared quite recently on Parisian markets. The first ones were found on the market of the "rue coquillere" in 1879. Known as "chicon" or "witloof" in Belgium, endives are low in calories and easy to digest.; Endives wrapped in ham recipe for 6 people:; 12 endives, trimmed and washed; 1.75 oz (50g) butter; 1/2.1 qt (2 litre) bechamel sauce; 5.25 oz (150g) grated Gruyère cheese (2.5 oz (70g) & 2.8 oz (80g)); 12 slices lean ham; 1/2 tsp caster sugar; 1/2 lemon juice

By chef patrick Asfaux 4.8/5 (35 reviews) · 🍳 22 made it

Prep 20 min

Cook 60 min

Total 1h20

Servings 6 serv.

Endives wrapped in ham is a 1950s classic making a comeback. Twelve small endives braised for 35 minutes in lemon water, wrapped in artisanal ham, coated in Mornay sauce (béchamel with Gruyère and egg yolk), then gratinéed. Complete dish, low-calorie, highly digestible. Endives reached Paris in 1879 from Belgium.

Ingredients for 6 servings

Adjust for

servings

A classic recipe of the French home cooking tradition.
Endives appeared quite recently on Parisian markets. The first ones were found on the market of the "rue coquillere" in 1879. Known as "chicon" or "witloof" in Belgium, endives are low in calories and easy to digest.
Endives wrapped in ham recipe for 6 people:
12 endives, trimmed and washed
1.75 oz (50g) butter
1/2.1 qt (2 litre) bechamel sauce
5.25 oz (150g) grated Gruyère cheese (2.5 oz (70g) & 2.8 oz (80g))
12 slices lean ham
1/2 tsp caster sugar
1/2 lemon juice

Step-by-step directions

1 In a large, shallow pot place you endives flat onto the bottom of the pot. Add the lemon juice, some water, the sugar and season a bit of salt and pepper. Cover the lot with a round sheet of parchment, in which you will have made a hole in the middle and allow to gently simmer for 30-35 minutes. When done let them cool down, press the excess juice and set aside.

2 Start your oven at 250'C (482'F).

3 Line a oven dish with some butter.

4 Wrap each endives with a slice of ham and place them side by side in a your dish.

5 Add 2.5 oz (70g) of cheese into your bechamel and pour it over the endives.

6 Sprinkle the rest of the grated Gruyère cheese and place few nob of butter on the top of it and put your endives in the oven for 10-15 minutes, until golden blond.

A chef's advice

It works year-round, but endives are best from October to March, fresh from winter forcing. Bone-in ham really makes the difference, not supermarket white ham. For wine, go for a dry white with structure. Chablis, Sancerre, or a modest Meursault if you're feeling generous. The cheese calcium and béchamel richness need wines that stand firm. A Bourgogne Aligoté works too, stays modest and doesn't overwhelm. On the plate, serve with crisp green salad and fine mustard. English potatoes (just boiled) complete the dish if you want something heartier. You can add leftover rice or pasta, but honestly the dish stands alone.

Frequently asked questions

Can I replace bone-in ham with regular sliced ham?

Yes, technically it works. But bone-in ham brings flavor and texture. With standard ham, slightly increase the Mornay sauce salt and rely on the Gruyère to compensate.

How long does the finished dish keep in the fridge?

Three to four days maximum, covered. You can also freeze before gratinéing. Reheat in a 180°C oven for about 20 minutes, then finish under the broiler if you prefer.

Why press the endives after cooking? What happens if you skip it?

Pressing releases cooking liquid. Otherwise your dish gets watery and the béchamel dilutes. Endives must be completely dry before wrapping and saucing, or everything leaks during baking.