California Farm Tapas: Cured Ham Croquettes

Name: California Farm Tapas: Cured Ham Croquettes
Total time: 3600 s
Yield: 4 people, 16 croquettes
Cuisine: American
Ingredients: Half cup cured, shredded, shaved ham, dried or cold smoked; Cup All Purpose Flour; Cup chicken broth; Cup Milk; Cup Bread crumbs; 2 fresh farm eggs; Tsp ground Nutmeg; Tsp ground Pepper; 2 Tbs Olive oil, plus spray; Dijon mustard for dip

Hobby Horseman @HobbyHorseman

California, United States

We collect acorns as pig food and raise our own piggies and cure our own hams: parma, prosciutto, serano, and smithfield, airdry till salty and tasty, then shave it thin, 1/16” or thinner.
Croquettes are made with shaved ham, fried with flour in olive oil, milk and chicken broth added, with eggs and spices to make bechamel sauce, rolled in flour and bread crumbs.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Prep 15 minutes, bake 45 minutes

4 people, 16 croquettes

Halfcup cured, shredded, shaved ham, dried or cold smoked
California Farm Cold Smoked Ham
CupAll Purpose Flour
Cupchicken broth
CupMilk
CupBread crumbs
2fresh farm eggs
Tspground Nutmeg
Tspground Pepper
2 TbsOlive oil, plus spray
Dijon mustard for dip
California Farm Fresh Authentic Dijon Mustard

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Steps

Prep 15 minutes, bake 45 minutes

1

Fry flour and shredded ham in 2 Tbs olive oil till golden in cast iron skillet. Mix fried flour with fresh farm eggs, pepper and nutmeg till smooth. Add warm milk and warm chicken broth and stir till consistency of mashed potatoes. Make roll of filling, cut in 16 equal pieces. Dust your hands with flour, make round balls. Roll in bread crumbs.
2

Lay on baking tray on parchment paper. Spray with fine mist of olive oil. Bake 45 minutes in airfryer oven at 375 F degrees. Serve warm with dijon mustard.

Linked Recipes

California Farm Cold Smoked Ham

California Farm Fresh Authentic Dijon Mustard

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on May 17, 2023 00:44

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.