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Ham and Leek Bake

Ready in 13 mins

Recipe by Graham 

Ham and Leek Bake is great for a simple lunch or late supper. Better still for a welcoming but inexpensive Church Dinner because they are easy to prepare and serve in larger quantities. You can use any cooked ham, as long as it's not cut too thick. If you want to turn it into a more substantial meal, allow two leeks per person and add a few small green asparagus stems.

Preparation Time

1 Minute

Cooking Time

12 Minutes

Ingredients for Ham and Leek Bake

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Currently displaying quantities in US Imperial Measurements

To serve 2:

2 medium-sized leeks
4 slices cooked ham
  salt and pepper
  white sauce

How to Cook Ham and Leek Bake

  1. Trim the green leaves and the roots off the leeks and discard. Place the leeks whole into a pan of slightly salted water. Bring to the boil, then cover and simmer for 10-12 minutes.
  2. While they are cooking, make a white sauce and warm the ham slices a little - you can put them on a plate on top of the pan where the leeks are cooking or pop them in a microwave for a moment.
  3. When the leeks are cooked, allow plenty of time for them to drain well (try to drain them vertically so the water runs out from between the layers). Cut the leeks into two equal lengths then lay one leek portion on each slice of ham. Spoon a little white sauce over and roll the leek in the ham slice. Spoon the remaining white sauce over the ham 'rolls' and add a twist of freshly-ground pepper. Serve while warm.
GRAHAM'S HOT TIP:
If you have a sprig of fresh parsley (and you should always have fresh parsley available!), chop some and sprinkle over the top of each ham and leek roll. Looks better and adds a nice flavour.