Croquetas De Jamon (Ham Croquettes)

READY IN: 3hrs 10mins


  • 3
    ounces minced ham (ground)
  • 2
    tablespoons olive oil
  • 4
    tablespoons unsalted butter
  • 3
    tablespoons flour, highly suggest using white flour only, as the consistency of wheat might ruin the recipe
  • 1 12
    cups milk, divided, whole milk works best, but any kind will do
  • 12
    teaspoon salt
  • 2
    large eggs
  • fine breadcrumbs, as needed


  • Make your bechamel sauce by first melting olive oil and butter in a saucepan over medium heat.
  • Add flour to melted butter and mix well with whisk.
  • Add 1/2 cup milk to saucepan and increase heat to medium-high.
  • Stir constantly to avoid burning, and cook for about 5 minutes or until bechamel has thickened.
  • Reduce head to medium and cook for another 10 minutes to allow bechamel to thicken fully.
  • Add minced ham and season lightly with salt (as ham is already salty).
  • Blend evenly and transfer mixture to a lightly oiled 8 inch shallow dish. Ensure the mixture is even all across.
  • Refrigerate mixture at least 2 hours, but overnight is best.
  • To make croquetas, shape the chilled ham mixture either with two tablespoons or your hands into a cylindrical shape about the length of your thumb or forefinger.
  • Break eggs into a bowl and whisk. Put breadcrumbs seasoned with salt only, if you really want to season breadcrumbs, on a plate.
  • Heat oil in a large pan over medium to medium-high heat.
  • Dip croquetas into egg and roll in breadcrumbs; do this twice to double-coat them.
  • After all croquetas have been assembled, refrigerate them for 30 minutes before frying.
  • Fry each croqueta until golden brown and put on paper towel-lined plate. As you cook, you can keep them warm in a low oven.
  • I like to eat these alone, or maybe with some steamed white rice and black beans. I hope you enjoy!