Endive Gratin with Air-Cured Ham

Endive is such a relief in the winter, when the produce is so dominated by the sweetness of root vegetables and winter squash. Raw endive is fresh and juicy with just the right amount of bitterness. It’s also such a lovely winter white. When it is cooked, its flavor intensifies into both sweet and savory directions. To make this baked dish even more luscious, I bundle each endive wedge in a thin wrap of fancy ham.