In a large pan, melt the butter. Add in the onions & sauté until translucent.

Stir in the flour to make a roux. Add more butter if necessary to make a smooth roux. Gradually whisk in the milk to form a smooth sauce. Continue cooking until the sauce thickens. (Sauce needs to be very thick.) Whisk in the nutmeg & parsley. Fold in the ground ham & bread crumbs.

Let simmer for 5 minutes on low heat. Taste & season with salt & black pepper, if necessary.

Spoon mixture into a baking pan & refrigerate until well chilled, at least 1 hour. (The mixture needs to be firm enough to form rolls. If mixture is too soft or sticky, add some bread crumbs.)

Shape the ham mixture into logs, about 3/4-inch thick & 3 inches long.

COATING:

In a small bowl, mix the eggs with water, to make an egg wash. In a medium bowl, combine the bread crumbs & flour. Add the salt & pepper.

Dip logs in the egg wash. Then roll in the bread crumb mixture. Dip again in the egg wash & again in the bread crumb mixture.

Place each log on a plate & cover with plastic wrap. Refrigerate for 2 to 3 hours. (You can use the freezer to quickly chill them.)

In a pot, heat up vegetable oil to 350°F. Fry the croquettes, a few at a time, for 3 to 4 minutes, turning occasionally until golden brown.

Remove from the oil & drain on paper towels.