Cut white part of leeks, 10sm long. Cook in boiled water 10min.
Mix 50g chopped ham with 50g grated cheese and 50g sour cream.
Cool down leeks, cut an incision along and take out core.
Core stir with ham and cheese mixture.
Fill this mixture stems of leeks.
Grease a baking dish with 50g of sour cream.
Place the stuffed leeks. Pour over the top 100g of the sour cream.
Strew pepper and place in oven preheated to 180C. Cook 10min.
Sliced 100g of ham and 50g of cheese, lay over the top.
Bake 10-15 min more.