Wrap the cured ham around the squid and fasten with a sewer. Set aside.
Remove the outer leaves of the endive and cut into bitesized quarters. Put in a bowl.
Mix the remaining ingredients to make a dressing. Season to taste with sugar, salt and pepper. It should be a bit sweet and tangy.
Mix the dressing with the endive and pile on a large plate.
Put a bit of olive oil in the griddle pan and heat until smoking. Fry the squid on both sides until the ham crisps up and the squid is done (no longer translucent). +/- 4 minutes per side depending on how big the squid is.
Remove the skewers and top the salad with the grilled squid. Enjoy!