Endive Baked with Ham and Cheese 4 large, firm Belgian endive (chicory) 1/2 cup milk 1/2 cup cold water Pinch of salt 4 slices cooked ham 4 slices Emmental cheese, cut 1/4-inch thick Butter or margarine Trim the base of the endive and wash well under cold running water. Using a small, sharp knife, remove the center core at the base. Place the endive in a sauté pan and pour over the milk and water. Use a pan that just fits the endive snugly. Ad a pinch of salt and heat to simmering. Cover the pan and cook over very gentle heat for about 20 minutes or until the endive is tender but not falling apart. Drain on paper towels. Wrap each endive in a slice of ham and place on a well-buttered ovenproof dish. Place a slice of cheese on top of each endive roll and bake in a preheated oven at 400 degrees F. Bake for about 10 minutes or until the cheese melts. Place under a preheated broiler to brown the top, if desired. Serve immediately.