Recipe Endives with ham

During chicory season, try this recipe for endives with ham - you won't be disappointed! Snuggled up in their jar, they'll retain their melt-in-the-mouth texture and full flavour. The gourmet béchamel sauce will delight your palate.

Endives au jambon
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Preparation time:
50 min
Heat treatment time:
40 min
Shelf life:
6 months
Community rating:


Number of persons: 4-6 servings
  • 6 very white endives
  • 6 thin slices of cured ham
  • 50 g grated Comté cheese
  • 50 cl béchamel sauce
  • juice of one lemon
  • 50 g butter
  • Salt, pepper

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  • Clean the endives without washing them (remove any damaged leaves) and scoop out the base.
  • Place 30g butter, lemon juice, 50cl water and endives in a casserole dish. Cover and bring to the boil over a high heat, then cook for 30 minutes over a medium heat. Drain the endives and leave to cool.
  • Meanwhile, reduce the béchamel sauce over a low heat for 5 minutes, then add the Comté cheese, the remaining butter, salt and pepper. Mix well.
  • Roll the endives in the slices of ham and arrange carefully, vertically, in the terrine.
  • Pour the hot béchamel into the terrine to within 2 cm of the rim.
  • Close and heat immediately for 40 minutes at 100°C.

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