Bring a large saucepan of salted water to boil.
Cut the roots and the top leaves of the leeks then slice them in half lengthwise. Clean well under a cold stream of water separating the leaves.
Soak the leeks in water to a simmer and blanch for 3 minutes (watch cooking the leek strips are cooked beings but do not discard). At the end of cooking go immediately under cold water and drain.
Spread the leaves flat on a towel and blot with paper towel to dry.
Put the cheese in a bowl, season with salt and pepper then work with a fork to soften. Add the diced ham and chopped fresh herbs (some chives for example) and mix.
Place a small amount of the mixture on the white end of a leek strips and roll tight in a maki. Repeat with all the leek strips.
Decorated with fresh herbs and enjoy well chilled as an aperitif!