1/3 Photos of Belgian Endive Wrapped in Ham with Cheese / Lof met Ham en Kaas
1 hr 10 mins
Belgian endive or chicory is not a vegetable that will be liked by everybody. It being slightly bitter puts it in the category for an acquired taste. The recipe is based on 2 pieces per serving, so if you buy the endive heads and they are large or thick and you will halve them buy less heads. You can also make a bechamel sauce to which you add cheese and nutmeg, pour that over the ham wrapped endive, add more cheese on the top and bake. Bread crumbs can be mixed in the cheese for the topping. In Holland we usually serve this with mashed potatoes.
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- 1Cut of a thin slice of the bottom of the endive, with a small knife remove the bitter core of the endive.
- 2Cut large heads in half and don’t forget to remove the core.
- 3Cook the endive in salted water and the lemon juice for 20 to 30 minutes or until cooked.
- 4Drain and put them in a colander.
- 5Preheat oven to 350 degrees F.
- 6When cool enough to handle, wrap each endive in a slice of ham, also the loose leaves, put them in a greased oven proof dish, add grated nutmeg, sprinkle the cheese on top and add some flecks of butter.
- 7Bake for 30 to 40 minutes.
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Nutritional Facts for Belgian Endive Wrapped in Ham with Cheese / Lof met Ham en Kaas
Serving Size: 1 (1065 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 340.0
- Calories from Fat 154
- Total Fat 17.1 g
- Saturated Fat 10.0 g
- Cholesterol 44.9 mg
- Sodium 442.0 mg
- Total Carbohydrate 35.0 g
- Dietary Fiber 31.8 g
- Sugars 2.8 g
- Protein 19.9 g
The following items or measurements are not included: