DISH RESEARCH · Dish
Endive au jambon
Also known as: Endive au jambon, préemballée
Braised Belgian endives wrapped in ham, covered with creamy Comté sauce and baked until golden.
About Endive au jambon
Endive au jambon, called chicon au gratin in Belgium, is a family gratin of cooked Belgian endives wrapped in ham. This profile follows a Mornay-sauced version finished with Comté cheese.
Endive contributes a gentle bitterness and nutty vegetable flavour, balanced by salty ham and creamy milk sauce. Butter and Comté add dairy richness while nutmeg and pepper bring warm aromatic seasoning.
Whole ham-wrapped endives sit beneath a pale, bubbling sauce with a deeply golden cheese crust. The endive is silky and tender, contrasting with the ham and the creamy, lightly elastic gratin topping.
Allergens in this recipe
Contains: Milk, Wheat (gluten).
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Endive au jambon
Belgian-French Endive and Ham Gratin with Comté.
- Belgian endivesTender bittersweet vegetable centre
- Unsalted butterMornay sauce fat
- All-purpose wheat flourSauce thickener
- Whole milkCreamy sauce liquid
- NutmegWarm sauce seasoning
- Fine saltSeasoning
- Black pepperPeppery seasoning
- Thinly sliced hamSalty wrapping
- Grated ComtéMornay richness and gratinated crust
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Belgian endives:
- Unsalted butter:
- All-purpose wheat flour:
- Whole milk:
- Nutmeg:
- Fine salt:
- Black pepper:
- Thinly sliced ham: . The source names ordinary sliced ham without a brand or complete cured-meat formula.
- Grated Comté:
Origins & food traditions
The Comté Cheese Association supplies the complete endive-and-ham gratin recipe selected here, wrapping cooked endives in ham and baking them under a nutmeg-seasoned Comté Mornay sauce. The reference article independently identifies endive au jambon or chicon au gratin as a typical Belgian, northern French and Dutch family dish of endives wrapped in ham with béchamel or Mornay sauce and grated cheese.
Countries
- Belgium
- France
Cuisines & regions
- Belgian Cuisine
- Northern French Cuisine
- French Cuisine
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.