First step: heat up half of the butter with the flour in a saucepan. In another saucepan heat up the milk and cream mixture. It needs to be real hot.

Let the flour brown a little in the butter. It is ready when it gets foamy.

Remove from heat. With a quick movement pour in the real hot milk and cream mixture. Stir it in quickly.

Put it back on low heat. Stir it continuously and let it thicken a little. If you used real hot milk at step 3 it should take 2 minutes.

Your Bechamel sauce is done. Remove from heat to a cool place. Let it cool off to room temperature.

Season it with salt and white pepper.

Meanwhile, use a mixer to beat up the other half of the butter ( being at room temperature). It takes 2 minutes to make it nice and fluffy.

Add horseradish sauce and fluff it up again.

Add the already cooled off Bechamel sauce and mix it again. There is no need to use a mixer this time.

Let the horseradish cream cool off to a point when it is easy to spread but not dripping anymore.

Soak up the excess water from the ham slices with a paper towel. Fill in the slices on a separate plate. One at a time.

Lay the ham slices on a plate and with a piping bag fill in the ham squares. The amount of horseradish cream used to fill in the ham slices depends on your taste. When filling the slices leave out about an inch wide space on one side of the square. Then roll it up.

Place the already filled in ham rolls on a serving plate and with the piping bag place little decorative dots on both ends of the ham rolls.

Put the ham rolls filled with horseradish cream in the fridge at least for 2 hours before serving.