Ingredients

• 4 Tablespoons Butter
• 1/2 a small Onion, chopped
• 1/4 Cup Flour
• 2/3 cup (5 oz.) Evaporated Milk
• 12 oz. Baked Ham, chopped
• 1 Tablespoon fresh Parsley, minced
• 1 Tablespoon Sherry
• 1/2 teaspoon Pepper
• 1/4 teaspoon ground Nutmeg
• 3 Eggs, lightly beat and mixed with 1 Tablespoon Water
• 1 1/2 Cups fine plain Bread Crumbs
• 3 Tablespoons Flour
• Vegetable Oil for deep frying

Directions

1. In a large cast iron pan, melt the butter over medium heat. Add the onion and cook until soft. Whisk in the 1/4 cup flour until completely combined with the butter and then mix in the evaporated milk. Continue to cook, stirring occasionally, until the mixture is boiling and becomes thick.

2. In the mean time, place the chopped ham in a food processor and process until fine. If you don’t have a food processor, mince the ham as small as possible.

3. Add the ham, parsley, sherry, pepper, and nutmeg to the thick sauce and mix well. Turn the heat down to low and continue to cook for 4 more minutes.

4. Once the 4 minutes are over, pour the ham mixture into an 8 inch square baking pan and press to even it out. Place in the refrigerator for 30 minutes so that they will be easy to handle.

5. Place the egg and water in a bowl and combine the 3 tablespoons flour with the bread crumbs in another bowl.

6. Remove the pan with ham mixture from the refrigerator and cut into 3 rows and 8-10 columns (about the size of a wide thumb). Remove one section and make it into a cylindrical shape. Repeat this for all the remaining sections.

7. Dip each croqueta in the wash wash and then in the flour-bread crumb mixture and coat evenly. Place them back into the pan and back into the refrigerator, covered with plastic wrap, for another 30 minutes (while the oil is heating). This is keep them from crumbling apart while frying.

8. Heat oil in a cast iron pan to 177°C (350°F). Fry the croquetas on all sides until golden brown (about 2 minutes). Remove to a towel-lined plate to catch any oil drippings. Serve immediately as an appetizer, or refrigerate and eat cold, or room temperature – it’s hard to go wrong with these!

9. Makes about 30 croquetas.

10. !!There is no salt missing from this recipe!! The ham makes it salty enough.

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