Ham Salad In Endive Cups Recipes

Steps:

• 1. Preheat the oven to 400 degrees F. Line the ramekins with nonstick aluminum foil and place on a baking sheet.
• 2. Stack 2 slices of ham directly on top of each other and fit into a ramekin to form a cup, making sure the ends of the ham hang over the ramekin slightly. Repeat with the remaining ham. Dividing evenly, sprinkle half of the cheese into the bottoms of the ham cups. Crack an egg into each and add 1 tablespoon cream. Divide the rest of the cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper evenly among the cups.
• 3. Bake until the egg whites are set and the yolks are still soft, 20 to 24 minutes, rotating the baking sheet halfway; some cups may cook faster than others. Sprinkle with the chives and then carefully lift the ham cups out of the foil so you do not tear the ham or break the shape of the cup. Place on a large platter or on individual plates and serve.

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.

Steps:

• Whisk the mayonnaise and mustard together in a large bowl. Pulse the ham and pickles in a food processor until finely chopped but not pureed. Add the ham mixture, pickle juice, celery, onions and celery leaves to the mayonnaise mixture, and stir. Taste; if the salad seems dry (it should be spreadable), add more mayonnaise and/or pickling liquid. Serve as is or on sandwiches.

Steps:

• Remove outer layer of leaves from endives. Trim bottoms, and carve a V shape in cut side to remove cores. Place endives cut side down in a single layer in a sauté pan. Dot with 1 tablespoon butter, sprinkle with lemon juice and season with sugar, salt and pepper. Add wine and about 1 cup water to barely cover endives. Cut a circle of parchment to fit into pan and place on endives. Bring to a simmer and cook 20 minutes, until tender. Remove from heat, and cool in liquid.
• Melt remaining butter in a saucepan. Whisk in flour and cook, stirring, over low heat for 5 minutes. Slowly whisk in warm milk, beating constantly, about 10 minutes, until béchamel sauce is thick and smooth. Season with salt and pepper.
• Lightly butter a baking dish to hold endives in a single layer. Drain endives, and pat dry on paper towel. Cut ham slices in half, and wrap endive halves in ham. Place seam side down in baking dish. Spoon béchamel over and around roll-ups. Sprinkle with cheese. Set aside until shortly before serving. Refrigerate dish if waiting more than 1 hour, but bring to room temperature before baking.
• Heat oven to 400 degrees. Bake 6 to 8 minutes, until sauce is bubbling. Briefly place dish under broiler to lightly brown top. Serve hot.