RECIPE: Ham and Leeks

The traditional method of Ham and Leeks is to wrap the leeks with the ham and place them in a dish and cover with a Béchamel sauce or Cheese sauce.  This is the way I made it for years. I recently tried a different method, tastes the same but easier to portion out if serving adults and children together. I don’t add salt to this recipe as there is already salt in the ham and cheese.

What you see in the pictures was half this quantity and gave Hubby and I a generous supper.

Ingredients:  To serve 4:

  • 3 or 4 leeks trimmed, washed and sliced into rounds
  • 6 to 8 slices of cooked ham (amount depends on how big the slices are!)
  • 400ml Milk
  • 1 Desertspoon cornflour
  • 75g Cheddar Cheese – grated
  • 1 teaspoon french mustard
  • 1 slice of bread – made into breadcrumbs
  • pepper

Method:

Preheat oven to 170 degrees / gas mark 3

Make white sauce :

  • In a 2 pint jug slake the cornflour in a little of the milk.
  • Add rest of milk and stir. Place in the microwave and heat for 2 minutes
  • Remove from microwave and stir well, cook for a further minute or until thickened – it should be a little thicker than double cream.
  • Stir in half of the cheese.
  • Add pepper to taste (white pepper is better..)

While sauce is heating, saute the leeks in a little butter until just softened. Add pepper to taste.

Assemble the dish:

  • Grease a 2 pint casserole dish.
  • Scatter half the leeks in the base and cover with half the slices of ham.
  • Then repeat.
  • Pour cheese sauce over the top making sure it is all covered.
  • Scatter the remaining cheese and breadcrumbs over the top.
  • Place in oven for 20 minutes or until top is golden.

Serve with crusty bread, pasta or baked potato.

If you’d like to see more recipes click RECIPES

Check out my other Project 366 pictures so far.

If you’d like to read more about the project please click on the 366 badge over there on the right.

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