Croquetas de Jamon

4 T. butter

3 T. flour

1 1/2 c. milk, I used 2%

3 oz. cooked ham, minced

2 eggs

2 T. seasoned dry bread crumbs

Canola oil


Melt the butter in a saucepan over med high heat.  Add the flour. Cook and stir for about 2 minutes, until the flour is golden brown and nutty smelling.


Gradually whisk in the milk,  cooking and stirring until smooth and thickened, about 5 minutes.  Add the ham and stir to combine.  Spread into a pie plate or baking pan that has been coated with cooking spray.  Refrigerate overnight.


Remove ham mixture from refrigerator and using two spoons shape it into walnut sized croquettes. Set aside.


Place the eggs into a shallow bowl and lightly mix with a fork.  Pour the bread crumbs into a second shallow bowl.  Coat each of the croquettes by rolling first in breadcrumbs, then dipping into the egg and rerolling in the breadcrumbs.  Place onto a plate and refrigerate for at least 2 hrs.


Heat 2" of oil in a deep, heavy pot.  I like using my dutch oven to prevent splatters.  When the oil is shimmering add the chilled croquettes in batches.  Using a slotted spoon, cook and turn until browned and crisp all over.  Remove to a paper towel lined plate to drain.  Serve immediately.