Iberian Ham Croquettes

• 300g diced acorn-fed Iberian ham
• 1L whole milk
• 120g flour
• 80g butter
• 1 onion
• nutmeg
• salt and pepper
• 2 eggs, beaten for coating
• fine breadcrumbs

👨‍🍳 Step-by-step instructions

1. 1

   Sauté the onion in butter until translucent.

2. 2

   Add the flour and cook for 3 minutes, stirring constantly.

3. 3

   Gradually add the hot milk, stirring continuously. Simmer for 20 minutes over low heat.

4. 4

   Stir in the ham, nutmeg, salt, and pepper. Chill in the refrigerator for 4 hours.

5. 5

   Shape the croquettes, coat in flour, beaten egg, and breadcrumbs. Fry in hot oil (180°C) for 2 minutes.

💡 Chef's tip

The béchamel must be fully cold before shaping. Warm béchamel will fall apart in the oil. Chilling overnight gives the best results.

📝 Our take

A badly made croquette has lumpy béchamel, breadcrumbs that fall off, and a dry interior. These don't. The secret is cooking the flour in butter long enough to lose the raw taste — at least three minutes of constant stirring — and leaving the dough to chill overnight. The acorn-fed Iberian ham does the rest.

🍷 Wine & food pairing

Ice-cold Manzanilla sherry from Sanlúcar or a Spanish lager. The acidity and bubbles cut through the butteriness of the béchamel.

Suggested wine: Manzanilla from Sanlúcar or Fino from Jerez