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# Steaming the chicory
Cut off about 3/8 in or 1 cm from the stalk-end. Then cut out the hard stalk in a cone shape. Be sure to keep the chicory intact.
Steam the chicory for about 10 minutes.
If you do not have a steamer: either boil the chicory in a pot with only a small amount of water; or form three aluminium foil balls, place them in the pot with water and balance on them a plate with the chicory. In either case, put a lid on the pot, so that the steam doesn't escape. 
Carefully remove the chicory from the pot. This is easiest with tongs or two forks.
Let cool in a sieve, standing them up. This allows any excess water to drain, especially if you didn't use a steamer.
You can prepare the chicory ahead of time if you like.

# Baking the dish
Butter an oven-proof dish large enough to fit all chicories on the bottom.
Wrap each chicory in a large slice of ham and add it to the casserole.
Top with grated cheese and bake in the oven until the cheese has melted and browned, about 20 minutes.

Enjoy by itself or with potatoes and roast tomatoes.

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