Screen Shot 2017-01-17 at 8.16.29 PMWatch us demonstrate this dish on Sunrise HERE

Oh Christmas Ham, Oh Christmas Ham, what ever will we do with all this Christmas ham? The Christmas season is officially over and now we welcome in the Party/New year/hangover season, but there is likely to be a little bit of Christmas still let lingering in our fridges. HAM! The kids aren’t at school so we can put in the school lunches and many of us haven’t returned to work. But as it is still party season there are a few of us likely to be waking up with a slightly sore head. So put that Christmas ham to good use and cure your hang over with this saucy, cheesy and bready French classic… a Croque Madame!

Serves 4


5 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups whole milk

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon freshly grated nutmeg

1.5 cups coarsely grated Gruyère cheese

8 slices firm white sandwich bread

4 teaspoons Dijon mustard

300 thinly sliced cooked Christmas ham

4 large eggs


  1. To make sauce, melt 3 tablespoons butter in a saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in salt, pepper, nutmeg, and 1/3 cup cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper.


  1. Spread 1 1/2 tablespoons sauce evenly over each of 4 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.

Lightly oil a shallow baking sheet.

Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels.


  1. Preheat grill, top each sandwich with 1/3 cup sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm.


  1. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve immediately.