ham croquettes (croquetas de jamón)

How To Make ham croquettes (croquetas de jamón)

• 1

  Combine ham and mustard in a food processor and pulse until it forms a smooth paste.
• 2

  Melt the butter in a heavy saucepan over medium-low heat. Add the flour and cook, stirring constantly until well blended but not browned, about 2 minutes.
• 3

  In the meantime, gently heat the milk to a gentle simmer but do not let it boil.
• 4

  Gradually stir in the milk, whisking constantly until the sauce has thickened and is pulling away from the sides of the pan. Remove from heat.
• 5

  Add the pureed ham and mix until well combined. Season with salt, pepper and nutmeg.
• 6

  Pour the mixture onto the lined baking sheet using a rubber spatula to spread evenly.
• 7

  Bring to room temperature then cover with plastic wrap and refrigerate until set, at least one hour.
• 8

  Lay out 1/2 cup of flour, beaten eggs, and bread crumbs in separate mixing bowls.
• 9

  Dust hands with flour and spoon the béchamel mixture into walnut sized pieces and roll into desired shape, about one tablespoon per croqueta.
• 10

  One by one, roll the croquetas in flour, drop into the egg mixture with a fork or slotted spoon, then transfer to bread crumbs.
• 11

  They should be completely coated in bread crumbs so they don’t leak when cooked.
• 12

  Add about 3″ of oil to a large heavy skillet. Heat over medium-high heat to 375 degrees.
• 13

  Working in batches, carefully add the croquetas.
• 14

  Gently turn until brown on all sides, about 2 minutes.
• 15

  Remove with a slotted spoon and drain on paper towels or re-purposed grocery paper bags. Serve immediately.
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