Ham, leek and cheese bake

Mark Hix
·2-min read
Ham, leek and cheese bake
If you’re feeling adventurous, top the bake with leftover stuffing - Matt Austin

This cosy winter warmer is a brilliant way to make the most of leftover ham, whether you’ve cooked it yourself or bought it ready-made. If you’re feeling adventurous, swap the usual topping for leftover stuffing – it’s a game-changer.

Overview

Prep time

15 mins

Cook time

30 mins

Serves

4

Ingredients

  • 60g unsalted butter

  • 1 onion, finely chopped

  • 50g plain flour

  • 500ml ham or chicken stock

  • 100ml whole milk

  • 400-500g cooked ham, cut into 1-2cm chunks

  • 1 leek, cut into rough 2cm pieces

  • 120g cheddar, grated

For the topping

  • 60g fresh white breadcrumbs

  • 20g butter, melted

Method

Step 1

Preheat the oven to 200C/180C fan/gas mark 6.

Step 2

To make the sauce, melt the 60g unsalted butter in a pan and gently cook the finely chopped onion for 2-3 minutes until soft. Stir in 50g plain flour and cook for 1-2 minutes before gradually adding 500ml ham or chicken stock and 100ml whole milk, stirring well to avoid lumps forming.

Step 3

Bring to the boil, add the 400-500g cooked ham, cut into 1-2cm chunks, and 1 leek, cut into rough 2cm pieces, and simmer gently for 3-4 minutes or until the sauce is a thick consistency. Add the 120g grated cheddar cheese and plenty of black pepper (you likely won’t need to season with salt, but taste and add some if you like).

Step 4

Stir until the cheese has just melted and transfer to a pie dish, approximately 23 x 18cm. Mix the 60g fresh white breadcrumbs with the melted butter, season and scatter on top.

Step 5

Bake for 15-20 minutes, until the breadcrumbs are golden, and serve.

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