To clean the leeks, cut the leek in half lengthwise, then slice into little half-moon pieces. Add the leeks to a large bowl with cold water and swish with your hands. Let the leeks sit for 10 minutes so any grit can settle to the bottom, then carefully fish the leeks out of the water without disturbing the bottom of the bowl.

Preheat the broiler to high and a large ovenproof skillet to medium-high heat. Add the ham with 1 tablespoon of butter and cook for 5 minutes, flipping once, until crispy at the edges. Remove to a plate.

Add the leeks to the same skillet and cook for 5 minutes until slightly soft. Add the garlic, remaining butter, and sprinkle all over with the flour. Stir the leeks together with the flour - it will be a bit pasty. Add the wine and the half and half and stir everything together - let the mixture reduce by about half so that there is just a bit of gravy around the leeks. Turn the heat off the stove and taste the leeks: add salt or pepper if you'd like. Cover the leeks with the sliced cheese and reserved crispy ham. Broil the entire dish for 3-5 minutes just until the cheese is bubbly.

Serve as a side dish or with crusty bread for dipping.

Enjoy!