![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Ham and cheese bake
- Published: 10 Dec 21
- Updated: 18 Mar 24
A cheesy ham bake is a versatile and flexible way to use up Christmas leftovers. Fold greens, turkey or ham into the rich, cheesy sauce.
![Ham and cheese bake](https://www.deliciousmagazine.co.uk/wp-content/uploads/2021/12/HAM-AND-LEEK-MORNAY-960-768x960.jpg)
Leftover Brussels? Slice then fold those sprouts into these delicious savoury pancakes.
-
Serves 4-6
-
Hands-on time 15 min, plus oven time 30 min
Ingredients
- 2 tbsp olive oil
- Knob of unsalted butter
- 1 large leek, sliced (or 1 large onion or 3-4 shallots)
- 3 fat garlic cloves, crushed
- 300-400g mixed greens – spinach, kale, chard, etc – woody stems removed, the rest roughly chopped
- Large handful herbs – parsley, basil, thyme, oregano, etc – roughly chopped (optional)
- Grated zest and juice 1 lemon
- 200g leftover ham, roughly torn
For the cheesy béchamel
- 40g unsalted butter
- 40g plain flour
- 500ml whole milk
- 80-100g halloumi, grated
- 50g parmesan, grated
- 1 tsp dried oregano
- 1/4 tsp ground nutmeg
For the crunchy topping
- Large handful fancy potato crisps, crushed
- Large handful mixed roasted nuts, roughly chopped
- 1-2 oregano sprigs, leaves picked (optional), or use thyme, parsley or finely chopped rosemary instead
Method
- Heat the oven to 180°C fan/gas 6. Heat the oil and butter in a large lidded pan over a medium heat. Add the leek and cook for 5 minutes until softened. Add the garlic and cook for another 2 minutes, then add the greens, herbs (if using), lemon zest and juice along with some seasoning. Cover and cook for 3-4 minutes until the greens are wilted (you may need to add them in batches). Stir in the ham, then transfer to a large casserole or baking dish. Set aside.
- For the béchamel, melt the butter in a large pan over amedium-high heat. Add the flour and cook, stirring, for 1 minute. Whisk in the milk off the heat, a little at a time to avoid lumps, then return to the heat and cook, whisking, until the sauce comes to the boil and thickens – about 6-7 minutes. Remove from the heat and stir in the remaining béchamel ingredients.
- Pour the béchamel over the greens and ham, mixing a little so it sinks into the filling. Put the casserole/baking dish on a baking sheet and bake for 30 minutes until bubbling and golden.
- While the mornay bakes, mixtogether the crushed crisps, nuts and oregano, if using. Sprinkle over the baked mornay just before serving for added crunch.
- Recipe from December 2021 Issue
Nutrition
- Calories
- 359kcals
- Fat
- 24.1g (11.3g saturated)
- Protein
- 20.1g
- Carbohydrates
- 14.2g (5.7g sugars)
- Fibre
- 2.7g
- Salt
- 1.7g
delicious. tips
Easy swaps: Sub in other roast meat, roasted root veg or smoked salmon for the filling. Use whatever cheese you have to hand – blue, smoked cheddar, goat’s cheese, even feta will work. Adjust the seasoning to match, as some cheeses are quite salty.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter