Baked Leeks with Ham

Name: Baked Leeks with Ham
Prep time: 10 min
Cook time: 35 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 2 large leeks or 4 medium leeks; Serrano ham; Garlic powder; High-protein cheese; 1 small handful of cherry tomatoes (optional)

Vegetables

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Today I'm making baked leeks with ham, an easy recipe with serrano ham and a melted cheese topping that we love at home. The combination works wonderfully: the leeks turn out sweet and tender, while the ham gives them that savoury kick they need without piling on ingredients. I also add a touch of garlic powder and, if I'm in the mood, a few cherry tomatoes.

These leeks wrapped in serrano ham are a great option for a light veggie dinner for two or as a side dish. You only need 10 minutes of prep and 35 in the oven, so there's very little fuss involved. I bake them until the leeks are meltingly tender and the cheese is melted just how we like it.

If you enjoy pairing vegetables with ham, I also recommend my Baked aubergines with leek and ham and my Cheesy broccoli and ham bake.

Prep: 10 minCook: 35 minServes: 2

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Ingredients

Here are the ingredients you need for this recipe

2 large leeks or 4 medium leeks
Serrano ham
Garlic powder
High-protein cheese
1 small handful of cherry tomatoes (optional)

Step by step

Method

1Wash the leeks, trim off the dark green tops, and boil them in a pot with hot water for 15-20 minutes.
2Once tender, drain them carefully and cut them in half lengthwise (if they're small, leave them whole so they don't fall apart).
3Preheat the oven to 200ºC.
4Season the leeks with garlic powder.
5Wrap them in serrano ham and place them in an ovenproof baking dish.
6Top with the high-protein cheese and a few cherry tomatoes.
7Bake for 15 minutes or until the cheese is melted to your liking and the ham is lightly crisped.
8Done! Now we can enjoy our baked leeks with ham.

Extras

1You can add a layer of homemade tomato sauce.
2Feel free to season with any other spices or herbs you like.
3Instead of high-protein cheese, you can use any other low-fat melting cheese.
4If you love béchamel sauce, you can definitely pour some over them; personally, béchamel is one of the very few things I don't like at all.
5I don't add salt because cooked ham turns out plenty salty, but add some if you feel it needs it.

Frequently asked questions

Can I replace the high-protein cheese with another cheese?

Yes, you can use mozzarella, Emmental, or any good melting cheese. The flavour and texture will change slightly, but any of these options work wonderfully with the leeks and serrano ham.

How should I store leftover baked leeks with ham?

Keep them in an airtight container in the fridge within two hours of cooking and eat them within 2-3 days. Reheat only the portion you're going to eat until piping hot all the way through.

How do I know when the leeks are tender?

Pierce the thickest part with a fork: it should slide in easily with no resistance. If the cheese is already golden but the leeks still feel firm, cover the dish with foil and keep baking until tender.