Best Belgian Endive Wrapped In Ham With Cheese Lof Met Ham En Kaas Recipes

Belgian Endive and Ham Casserole image

Provided by Hag chef

Categories Ham

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

12 heads Belgian endive
12 slices black forest ham
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
2 cups milk
1 1/2 cups of grated cheddar cheese or 1 1/2 cups gouda cheese
1 pinch cayenne pepper
salt & freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F.
Trim the ends from the endives.
Cook the endives in boiling salted water for 10- 12 minutes or until tender crisp.
Drain well.
When cool enough to handle, wrap each one with a slice of ham and place them in a 9 x 13 casserole dish.
Sauce: Meanwhile, in a small saucepan, heat the butter until bubbly, and add the flour.
Cook, stirring for a minute until it is well blended.
Add the milk, and whisk smooth.
Turn the heat down.
Stir in the grated cheese, and add the salt and pepper and pinch of cayenne pepper, and simmer for another minute.
Pour the sauce over the endives, and bake at 350 for 30 minutes, or until hot and bubbly.

Braised Endive with Ham and Gruyère image

Provided by Jean Georges Vongerichten

Yield Serves 4

Number Of Ingredients 13

Endive
5 tablespoons unsalted butter
1/4 cup sugar
3 1/2 tablespoons kosher salt
8 large yellow Belgian endive, trimmed
8 ounces thinly sliced Black Forest ham
Béchamel
2 tablespoons unsalted butter
1/4 cup all-purpose flour
2/3 cup whole milk, warmed
1 tablespoon plus 1 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
8 ounces Gruyère cheese, shredded (1 2/3 cups)

Steps:

To cook the endive, combine the butter, sugar, salt, and 10 1/2 cups water in a large pot. Bring to a boil, then reduce the heat to maintain a steady simmer. Add the endive, cover, and cook until very tender, about 45 minutes. A knife should be able to pierce through with no resistance. Use a slotted spoon to transfer the endive to paper towels. Reserve 1 1/4 cups cooking liquid. When cool enough to handle, squeeze out as much liquid as possible from the endive.
Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish that holds them snugly; you don't want any space between the endive.
Preheat the oven to 400°F.
To make the béchamel, melt the butter in a medium saucepan over medium-low heat until golden. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Continue whisking and add the milk, then the reserved endive cooking liquid in a slow, steady stream. Bring the mixture to a boil while whisking. Continue whisking until thickened, about 5 minutes. Whisk in the nutmeg and pepper.
Pour the béchamel over the endive and spread to cover them evenly. Sprinkle the cheese evenly over the top. Set the dish on a rimmed baking sheet and bake until bubbly and golden brown on top, about 15 minutes. If you want the top more browned and crusty, broil for a minute or two after baking. Serve hot.