Ham Croquettes Recipe

Ham: finely chopped ham adds a salty, savory flavor and texture to the croquettes

Milk: used to create a creamy sauce that binds the filling together

Butter: melts to form the base of the sauce and adds richness

Flour: thickens the sauce to help the croquettes hold their shape

Salt: enhances the overall flavor

Black pepper: adds a mild spicy kick

Breadcrumbs: coat the croquettes for a crispy, golden exterior

Eggs: beaten eggs help the breadcrumbs stick to the croquettes

Vegetable oil: used for frying to get that perfect crispy crust

One of the trickiest parts of making these ham croquettes is getting the sauce just right when you melt the butter and add the flour. This step is called making a roux, and it helps thicken the milk into a creamy base for the filling. Here’s how to do it without lumps or burning:

1. Melt the butter slowly over medium heat. Don’t rush this part because if the butter gets too hot, it can brown or burn, which changes the flavor.
2. Once the butter is melted, add the flour all at once. Stir it quickly with a whisk or spoon to mix it evenly.
3. Keep stirring for about a minute. This cooks the flour a bit so your croquettes won’t taste floury.
4. Slowly pour in the milk while whisking constantly. This helps the milk blend smoothly without lumps.
5. Keep whisking until the mixture thickens and looks creamy. If it gets too thick, you can add a little more milk.

Doing this step carefully makes the filling smooth and creamy, which means your croquettes will hold together nicely and taste rich. If you don’t whisk while adding the milk, you might end up with lumps or a sauce that’s too thin.

When I first tried this, I didn’t whisk fast enough and got little lumps in my filling. It wasn’t the end of the world, but the texture wasn’t as nice. Now, I always keep my whisk moving and pour the milk slowly. It really makes a difference and saves time because you don’t have to fix lumps later. Plus, it’s kind of fun to watch the sauce thicken right before your eyes!

• ham - Substitute with turkey: Turkey provides a similar texture and mild flavor, making it a suitable alternative for those who do not consume pork.

• ham - Substitute with mushrooms: For a vegetarian option, finely chopped mushrooms can mimic the texture and add a savory umami flavor.

• milk - Substitute with almond milk: Almond milk can be used for a dairy-free version, though it may slightly alter the flavor.

• milk - Substitute with chicken broth: Chicken broth can add a rich flavor and is a good option for those avoiding dairy.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can provide a different but pleasant flavor.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free.

• flour - Substitute with rice flour: Rice flour is a good gluten-free alternative that will still help bind the ingredients.

• breadcrumbs - Substitute with panko: Panko breadcrumbs provide a lighter, crispier texture.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes can add a crunchy texture and are gluten-free.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water) are a vegan alternative that helps bind the ingredients.

• eggs - Substitute with aquafaba: Aquafaba (the liquid from a can of chickpeas) can be used as a vegan egg substitute for binding.

• vegetable oil - Substitute with canola oil: Canola oil has a similar high smoke point and neutral flavor, making it a good alternative for frying.

• vegetable oil - Substitute with grapeseed oil: Grapeseed oil is another neutral-flavored oil with a high smoke point, suitable for frying.

• Allow the ham croquettes to cool completely after frying. This prevents condensation, which can make them soggy.

• Place the cooled croquettes on a baking sheet lined with parchment paper, ensuring they are not touching each other. This step is crucial to prevent them from sticking together.

• Transfer the baking sheet to the freezer and let the croquettes freeze for about 1-2 hours, or until they are firm. This initial freezing step helps maintain their shape.

• Once the croquettes are frozen solid, remove them from the baking sheet and place them in a resealable plastic freezer bag or an airtight container. Label the bag or container with the date for easy tracking.

• When ready to enjoy, you can reheat the frozen croquettes directly from the freezer. Preheat your oven to 375°F (190°C) and place the croquettes on a baking sheet. Bake for 15-20 minutes, or until heated through and crispy.

• Alternatively, you can reheat them in a frying pan. Heat a small amount of vegetable oil over medium heat and cook the croquettes for 5-7 minutes on each side, or until they are golden brown and heated through.

• For storing in the refrigerator, place the cooled croquettes in an airtight container. They will keep well for up to 3 days. Reheat them in the oven or frying pan as mentioned above.

• To maintain the best texture and flavor, avoid microwaving the croquettes, as this can make them soggy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover ham croquettes on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until they are heated through and the exterior is crispy. This method helps maintain the croquettes' crunchy texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the ham croquettes in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method is quick and keeps the croquettes crispy.

• Stovetop Method: Heat a small amount of vegetable oil in a skillet over medium heat. Add the ham croquettes and cook for about 3-4 minutes per side, or until they are heated through and the exterior is crispy. This method is great for a quick reheat while maintaining the croquettes' texture.

• Microwave Method: Place the ham croquettes on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. This method is the fastest but may result in a softer exterior.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the ham croquettes on the toaster oven tray. Heat for about 10 minutes, or until they are warmed through and the exterior is crispy. This method is convenient and effective for small batches.

• Pan: Used to melt the butter and cook the flour and milk mixture.

• Whisk: Essential for ensuring the flour and milk mixture is smooth and free of lumps.

• Mixing bowl: Needed to transfer and cool the ham mixture before shaping.

• Knife: For finely chopping the ham.

• Cutting board: Provides a surface to chop the ham.

• Measuring cups: To measure out the ham, milk, and breadcrumbs accurately.

• Measuring spoons: For measuring the butter, flour, salt, and pepper.

• Spoon: Useful for stirring the ham mixture and transferring it to the bowl.

• Plate: To hold the breadcrumbs for coating the croquettes.

• Bowl: For beating the eggs.

• Frying pan: Used to fry the croquettes until golden brown.

• Tongs: Handy for turning the croquettes while frying.

• Paper towels: To drain the excess oil from the fried croquettes.

• Stove: Provides the heat source for cooking and frying.

Prepare the filling: Make the ham mixture a day ahead and refrigerate it to save time on the day of cooking.

Uniform shape: Use a small ice cream scoop to quickly form evenly sized croquettes.

Assembly line: Set up a station with beaten eggs and breadcrumbs to streamline the coating process.

Preheat oil: Start heating the vegetable oil while you shape the croquettes to save time.

Batch frying: Fry multiple croquettes at once to reduce overall cooking time.