Charcuterie / Hors d'oeuvres

Croquetas de Jamon

with Sliced Jambon Sec - Sliced French-style Dry Cured Ham

6 Servings


3 oz. Sliced Jambon Sec

2 tbsp. Olive oil

​4 tbsp. Unsalted butter

3 heaping tbsp. all-purpose Flour

1 1/2 cups Whole Milk

Salt & pepper

2 Eggs

2 tbsp. fine dried bread Crumbs 


​Lightly oil a shallow 8-inch square dish

In a saucepan, heat the olive oil and the butter over medium heat. When the butter has melted, add the flour and whisk well, for about 2 min, or until the flour is well blended

Add 1/2 cup of the milk and increase the heat to medium-high. Bring the mixture to a boil and add the remaining cup of milk

Cook, whisking constantly, for about 5 min, or until the mixture begins to thicken

Decrease the heat to medium and cook, stirring constantly to prevent lumps from forming (about 10 min.)

Add the jambon sec, season lightly with salt (remember, the ham is already salty), and stir until evenly distributed. Cook for 1 minute longer and then pour the contents of the pan into the prepared dish. Spread the mixture evenly

Let cool down for a bit and then cover and refrigerate for at least 2 hours, but preferably overnight to allow the mixture to set

Break the eggs into a bowl and beat ligthly until blended. Spread the bread crumbs on a dinner plate. With 2 spoons, shape the béchamel-ham mixture into walnut-sized croquettes. Roll each croquette in the bread crumbs, shaking off any excess crumbs, and then dip into the beaten egg. Lift each croquette from the egg and roll it again in the bread crumbs, coating it evenly. Lay the croquettes in a single layer on a platter. Refrigerate for 30 minutes before frying

Pour the olive oil to a depth of about 2 inches into a wide, deep, heavy pot and heat over high heat. When the oil is almost smoking, slip 5 or 6 croquettes into the oil, pressing on them gently with a slotted spoon to submerge them, and fry, turning them gently (about 2 min.)

Using the slotted spoon, lift out the croquettes, holding them briefly over the pot to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further. Keep the croquettes warm in a low oven. Fry the rest of the croquettes in the same way, always making sure the oil is very hot before adding more croquettes