4 med.-lg. leeks
8 slices ham, fully cooked
3 tbsp. butter
3 tbsp. all-purpose flour
2 1/4 c. milk
1 1/2 c. Cheddar cheese, grated
2 tbsp. butter, melted
1 c. cornflakes, crushed

Trim the ends off leeks and remove the outer layer. Wash thoroughly in plenty of water. Cook and boil for 10-15 minutes until tender. Drain and cool.

Meanwhile, melt the 3 tablespoons butter in a saucepan. Whisk in the flour and cook for 1- 2minutes. Gradually add the milk, whisking constantly to prevent lumps. Cook and stir over medium heat until thick and bubbly. Reduce heat. Season with salt and pepper; cook an additional 5 minutes. Gradually add shredded cheese and stir until melted. Cook additional 5 minutes. Remove from heat. Using 2 slices of ham per leek, wrap them around each leek and secure with toothpick.

Place in baking dish large enough to hold all the leeks and the sauce. Cover the leeks with the sauce. Combine the 2 tablespoons melted butter and cornflakes; spread evenly over leeks. Bake at 350 degrees for 30 minutes. Remove toothpicks.