The jambon has become a staple over the years in delis and supermarkets across the country, but they are even better when made at home. They are surprisingly simple to prepare, especially if you start with ready-made puff pastry. I like to use Roll It Pastry, then fill it with a rich homemade cheesy bechamel sauce.
For me, the filling is what makes a great jambon. A homemade bechamel sauce is essential – the ready-made versions just don’t have the same flavour or texture. Don’t be afraid to experiment with the cheese either. A good local cheddar is always a winner, but creamy soft cheeses, crumbly goat’s cheese or even a little blue cheese all work beautifully. I have kept this recipe classic with diced ham, but I have made them over the years with black pudding, sliced cooked sausages, chorizo and even smoked salmon.
One of the best things about jambons is how practical they are. Assemble them, then freeze them before baking and they’ll keep happily for up to two months. Simply take them from the freezer, let them thaw for around 30 minutes in the fridge, then bake in the oven or air fryer until golden. If you happen to have leftovers, they reheat brilliantly in the oven or air fryer in just 3-5 minutes. Served with a simple green salad or a vegetable salad, they make a delicious midweek dinner.
Firstly, prepare the bechamel sauce.
Melt the butter over a low heat in a saucepan. Stir the flour into the butter and mix with a whisk. Cook gently for 2 minutes until the roux is an off white colour, being careful not to allow the flour to overcook which would make the sauce discoloured.
Slowly pour the milk onto the roux and increase the heat to medium. Whisk continuously until it comes to the boil and add the seasoning. Simmer, whisking, for a further 3-5 minutes to ensure the flour is cooked through. Remove from the heat and add 100g cheddar cheese. Set aside to cool.
Preheat the oven to 180C and line a baking tray with parchment paper.
In the meantime, roll the puff pastry on a floured surface.
Cut the puff pastry into approximately 6-8 cm squares pieces and place on the baking tray. Set in the fridge for 10 minutes to settle.
Once cooled, remove from the refrigerator, and brush each square with egg wash. Spoon some bechamel in the centre of each square of pastry then add some ham and the rest of the grated cheese. Season with extra pepper.
Lift each corner of the square and join them over the mixture to create a crown. Brush with more egg wash and sprinkle with grated Parmesan.
Place in the oven and bake for 20-25 minutes until fully cooked.
Serve warm or at room temperature.