California Farm Tapas: Cured Ham Croquettes
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.
California Farm Tapas: Cured Ham Croquettes
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.
Cooking Instructions
- 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.
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