Creamy Iberian Ham Croquettes

Name: Creamy Iberian Ham Croquettes
Yield: Dough
Ingredients: 5 cups milk (1.2 liters); 1 2/3 cups heavy cream (400 grams); 1 ham bone; 5 1/3 oz Iberian ham, diced (150 grams); 1 large onion (7–9 oz / 200–250 grams); 2/3 cup all-purpose flour (80 grams); 4 –4 1/4 tablespoons unsalted butter (1.8–2.1 oz / 50–60 grams); 1/3 cup olive oil (80 grams); All-purpose flour; Eggs; Crispy breadcrumbs

Char-lee @charlee_cook72

Alcorcón, Madrid, España

My youngest daughter, who is a croquette expert, asked me to make these, and she loved them.

Char-lee @charlee_cook72

Alcorcón, Madrid, España

My youngest daughter, who is a croquette expert, asked me to make these, and she loved them.

Saved

Ingredients

27 h

Dough

5 cupsmilk (1.2 liters)
1 2/3 cupsheavy cream (400 grams)
1ham bone
5 1/3 ozIberian ham, diced (150 grams)
1large onion (7–9 oz / 200–250 grams)
2/3 cupall-purpose flour (80 grams)
4–4 1/4 tablespoons unsalted butter (1.8–2.1 oz / 50–60 grams)
1/3 cupolive oil (80 grams)
For Breading
All-purpose flour
Eggs
Crispy breadcrumbs

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Steps

27 h

1

First, simmer the milk, heavy cream, and ham bone over medium heat for 20–25 minutes.
2

Finely chop the onion. In a separate pot, heat the olive oil and sauté the onion until golden. Add the diced Iberian ham and cook for a few more minutes.
3

Add the flour and stir until there are no lumps. Gradually add the milk and cream mixture, stirring constantly. If the mixture is too thick, add a little more milk.
4

Transfer the mixture to a shallow dish and refrigerate for 24 hours.
5

After chilling, shape the croquettes. Set up three plates: one with flour, one with beaten eggs, and one with crispy breadcrumbs. Take portions of the mixture (depending on the size you want), coat them in flour (shake off excess), then dip in egg, and finally coat with breadcrumbs. Place them on a tray and freeze to firm them up as much as possible.
6

Finally, fry the croquettes in very hot oil so they don't break apart. Enjoy!