Finely chop the onion, using a food processor if you have one. Add a little olive oil to a skillet and sauté the onion until it turns translucent. Add a pinch of salt.

Add the cornstarch and cook for 2 minutes, stirring, so it toasts slightly.

Gradually add the nutmeg, pepper, and milk while stirring constantly. Use a silicone whisk if you have one, or a spatula. Mix well so everything combines and there are no lumps. Add salt to taste.

Once everything starts to come together, add the diced ham and keep stirring. After a few minutes, the mixture will thicken a lot. Turn off the heat, transfer the mixture to a dish, cover the surface with plastic wrap to prevent a skin from forming, and let it cool. Refrigerate overnight.

The next day, shape the croquettes. If the dough is sticky, wet your hands with water to make shaping easier.

Once shaped, bread the croquettes. Beat the eggs in a bowl and put plenty of breadcrumbs in a rectangular container. Coat each croquette first in breadcrumbs, then in beaten egg (let the excess drip off), and again in breadcrumbs. I use two forks—one for the egg and one for the breadcrumbs—to keep my hands clean.

To cook the croquettes in the AirFryer: Preheat it to 400°F (200°C) for 5 minutes. Use a silicone brush to lightly coat each croquette with olive oil on all sides.