Endive Jambon

Endive Jambon


12 Endives, medium to large size

12 slices ham

4 T flour

4 T butter

1 quart whole milk

½ lb Gruyere or Toma cheese, grated

1 t Nutmeg

salt and freshly ground pepper


Place endives vertically in a deep saucepan with one inch of water in bottom. Cover pan and bring to a gentle boil, cooking for 35–45 minutes until the endives are very tender. Remove endives from pan and place them upside down in a colander to drain.

Allow endives to cool. Gently squeeze to remove excess moisture then wrap each endive in a slice of ham and place in a single layer in a 9X13 baking dish. Set aside.

In a saucepan melt butter then whisk in flour to create a smooth roux, stirring constantly while cooking 1-2 minutes over a medium low heat. Slowly add the milk, again whisking constantly. Increase the heat slightly and cook until smooth and thick. Season the sauce with nutmeg and ¾ of the grated gruyere, whisking the cheese into the still warm sauce until melted.

Pour the sauce over the ham wrapped endives. Sprinkle remaining cheese on top.

Bake at 400 F for 35–40 minutes or until the sauce starts to bubble and cheese on top is golden brown.

Recipe contributed by Rich Collins, President, California Endive Farms.