Trim the endives and arrange them in a saucepan so that they are all at the bottom, cover well with water and add the coarse salt. Place a plate upside down on the endives so that it stays on the bottom. Cook (depending on size) for 25 to 30 minutes.
During this cooking, put the spices and coarse Guérande salt in a mortar, crush using the pestle until you obtain a powder.
Pour the fresh cream into a bowl and stir in the spice mix, mix well.
Drain the endives, squeeze them to remove as much water as possible.
Lay a slice of ham flat on the work surface, place an endive on it and roll it up, do the same for the other two or four. Arrange them in a dish separated from each other. Drizzle with the spicy cream, then sprinkle the grated cheese on top.
Bake at 180°C, cook until browned.
Serve very hot.
Accompany with a small salad of arugula or lamb's lettuce.
