Baked Endive with Ham - unsalted butter

Method

• Melt 2 tablespoons of the butter in a 12-inch skillet over moderate heat.
• Add the endives; they will fit snugly side by side.
• Add 1 cup water and the lemon juice.
• Season with salt to taste and sprinkle with the sugar.
• Cover with a round of parchment paper to keep the endives bathed in steam.
• Bring to a boil over high heat, then cover and adjust the heat to maintain a gentle simmer.
• Cook for 25 to 30 minutes, then turn the endives with tongs, re-cover with the parchment, and continue cooking until you can insert a knife easily, about 20 minutes longer.
• Set aside until cool.
• Gently squeeze each endive to remove excess moisture, then wrap each in a slice of ham.
• Place in a single layer in a 9 by 13-inch baking dish.
• Preheat the oven to 375F.
• Put the milk and bay leaf in a small saucepan and bring to a boil over high heat; reduce the heat to low.
• In another small saucepan, melt the remaining 1 1/2 tablespoons butter over low heat.
• Whisk in the flour and cook, stirring, for about 2 minutes to eliminate the raw flour taste.
• Slowly add the hot milk, whisking constantly.
• Simmer until smooth and slightly thickened.
• (It will be thin.)
• Remove from the heat.
• Stir in 1/2 cup of the cheese.
• Season with nutmeg and white pepper.
• Remove the bay leaf.
• Pour the sauce evenly over the wrapped endives.
• Sprinkle the remaining 1 cup cheese on top.
• Bake until hot throughout and bubbly, about 25 minutes, then place the dish under a broiler and broil until the surface is lightly browned.
• Let rest for 15 minutes, then serve.
• Enjoy with Cakebread Cellars Napa Valley Chardonnay or another white wine with lush texture.