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Leek and Serrano Ham Gratin

This recipe for Leek and Serrano Ham Gratin has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

A deliciously rich and warming winter treat using lovely leeks and gorgeous serrano ham. Ideal for quick hearty lunches or easy suppers.

Ingredients for Leek and Serrano Ham Gratin

4 leeks
250g Serrano ham
250g grated cheese
salt and pepper

How to make Leek and Serrano Ham Gratin

  • Top and tail the leeks, removing any outer leaves and wash well.
  • Cook in fast boiling salted water for about 10 minutes, then remove the leeks but keep the cooking liquid and place the leeks into an earthenware dish.
  • Place the ham in layers over the leeks and top with a handful of grated cheese, season with pepper.
  • Prepare a bechamel sauce by melting the butter in a saucepan, add the flour (about three tablespoons) and cook gently for a minute or so. Remove the pan from the heat and slowly add the water from the leeks stirring constantly until it begins to thicken and you have enough sauce to cover the leeks. Return to the heat and cook for 5 minutes.
  • Pour the sauce over the leeks and sprinkle over the remaining cheese.
  • Place the dish under the grill for about 10 minutes until it bubbles and browns.


Add some grated nutmeg or a spoonful of mustard to the sauce for variation or make the sauce with whole milk and not the cooking liquid for a richer sauce.

Orce Serrano Hams

Published with permission of Orce Serrano Hams