RECIPE: Ham and Leeks

The traditional method of Ham and Leeks is to wrap the leeks with the ham and place them in a dish and cover with a Béchamel sauce or Cheese sauce.  This is the way I made it for years. I recently tried a different method, tastes the same but easier to portion out if serving adults and children together. I don’t add salt to this recipe as there is already salt in the ham and cheese.

What you see in the pictures was half this quantity and gave Hubby and I a generous supper.

Ingredients:  To serve 4:

  • 3 or 4 leeks trimmed, washed and sliced into rounds
  • 6 to 8 slices of cooked ham (amount depends on how big the slices are!)
  • 400ml Milk
  • 1 Desertspoon cornflour
  • 75g Cheddar Cheese – grated
  • 1 teaspoon french mustard
  • 1 slice of bread – made into breadcrumbs
  • pepper


Preheat oven to 170 degrees / gas mark 3

Make white sauce :

  • In a 2 pint jug slake the cornflour in a little of the milk.
  • Add rest of milk and stir. Place in the microwave and heat for 2 minutes
  • Remove from microwave and stir well, cook for a further minute or until thickened – it should be a little thicker than double cream.
  • Stir in half of the cheese.
  • Add pepper to taste (white pepper is better..)

While sauce is heating, saute the leeks in a little butter until just softened. Add pepper to taste.

Assemble the dish:

  • Grease a 2 pint casserole dish.
  • Scatter half the leeks in the base and cover with half the slices of ham.
  • Then repeat.
  • Pour cheese sauce over the top making sure it is all covered.
  • Scatter the remaining cheese and breadcrumbs over the top.
  • Place in oven for 20 minutes or until top is golden.

Serve with crusty bread, pasta or baked potato.

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