Recipe
for :
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Leek and Serrano Ham Gratin
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This
recipe for Leek and Serrano Ham Gratin has been
reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
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 www.orceserranohams.com
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
flour
butter
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.
Tip:
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
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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