Endives au jambon is a traditional dish that's especially popular in the region of Seine-Maritime. The dish is usually made with a combination of endives, lemon juice, milk, flour, butter, ham slices, nutmeg, Neufchâtel cheese, salt, and black pepper.

The endives are cut in half lengthwise and boiled in a mixture of salted water and lemon juice. Béchamel sauce is made in a saucepan, with the addition of Neufchâtel cheese. The endives are refreshed in cold water, drained, wrapped in ham slices, and placed into a buttered baking dish.

The sauce is drizzled over the endives and the dish is baked in the oven for twenty minutes before serving.