Authentic home cooking from Spain, with US measurements. 
Ham Croquettes ‘Approved by Chicote’
I love making croquettes and experimenting with flavors. This time, I searched online for ‘how to make the best ham croquettes’ and, after comparing several recipes, I realized there were a few steps I hadn’t done before that turned out to be key for achieving this croquette, which, in my opinion, is perfect.
Ham Croquettes ‘Approved by Chicote’
I love making croquettes and experimenting with flavors. This time, I searched online for ‘how to make the best ham croquettes’ and, after comparing several recipes, I realized there were a few steps I hadn’t done before that turned out to be key for achieving this croquette, which, in my opinion, is perfect.
Open in Cookpad AppSteps
- 1
Simmer the ham bone in the milk over medium-low heat for 30 minutes, after bringing it to a boil over high heat.
- 2
Finely chop the ham. When the milk is ready, strain it through a sieve and add the nutmeg.
- 3
In a deep pan, melt the butter with the olive oil over medium heat. When hot, add the chopped ham.
- 4
Add the flour and stir with a whisk for about 3 minutes to cook off the raw taste.
- 5
Gradually add the hot infused milk, stirring constantly. Increase the heat to high for 3 minutes while stirring, then reduce to low and cook for 15 minutes, stirring occasionally. Adjust salt to taste.
- 6
Transfer the dough to a tray and cover with plastic wrap directly on the surface to prevent a skin from forming. Once cooled to room temperature, refrigerate until the next day.
- 7
Rub your hands with oil and shape the croquettes, then dip them in beaten egg and coat with breadcrumbs.
- 8
Heat both extra virgin and light olive oil in a saucepan. When the oil is very hot, add the croquettes in batches—don’t overcrowd the pan to prevent them from breaking. That’s it! Creamy, flavorful, and crispy. The perfect ham croquette.
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