Heavily butter the bottom and sides of a gratin or casserole with 3 tablespoons of the butter.
Place the endive halves cut side down atop the butter.
Tuck the julienned ham between the endive wherever possible leaving no visible bottom.
Sprinkle with Kosher salt, several grinds of black pepper, and several grinds of fresh nutmeg.
In a small bowl, whisk together the heavy cream and the chicken stock.