Endives with ham

4 endives
vinegar
1 leek
big knob of butter
4 tablespoons flour
2 cups milk
bay leaf
nutmeg
mustard
cheese
thin sliced ham

Blanch the endives in a covered pan of boiling water with a splash of vinegar for 10-15 minutes, or until tender, then drain. Sweat the leek in a good bit of butter. When it's soft, sprinkle the flour on top to make a white sauce with 4 tbsp flour and 2 cups milk; it must be thick because the endives will exude water when baked. Add a bay leaf and nutmeg and simmer for 5 min. When it's cooked, add in some grated cheese and mustard. To assemble, squeeze any excess moisture from the endives and if they're very large, cut them in half. Wrap each portion in 3-4 slices of ham. Put some sauce in the bottom of a baking dish, arrange the wrapped endives snugly, and cover with the remaining sauce. Sprinkle the top with more grated cheese and bake for 45 minutes, until the top is golden. Serve with sweet potatoes and something green.