Instructions

1. Begin by gathering all the ingredients: 2 cups of finely chopped cooked ham, 1 cup of milk, 1 cup of all-purpose flour, 1/2 cup of finely chopped onion, 1/4 cup of butter, 1/4 teaspoon of nutmeg, salt and pepper to taste, 2 beaten eggs, 1 cup of breadcrumbs, and oil for frying.
2. In a medium saucepan, melt the butter over medium heat. Once melted, add the finely chopped onion and sauté until it becomes translucent and soft, about 3-4 minutes.
3. Add the finely chopped cooked ham to the saucepan and cook for an additional 2-3 minutes, stirring occasionally to combine the flavors.
4. Sprinkle the flour over the ham and onion mixture, stirring continuously for about 2 minutes to cook out the raw flour taste. The mixture should become slightly thick and paste-like.
5. Gradually pour in the milk while continuously stirring to prevent lumps from forming. Continue to cook the mixture, stirring frequently, until it thickens and pulls away from the sides of the pan, about 5-7 minutes.
6. Season the mixture with nutmeg, salt, and pepper to taste. Once seasoned, remove the saucepan from the heat and transfer the mixture to a bowl. Cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 1 hour to firm up.
7. Once the mixture is chilled, take small portions and shape them into small oval or round croquettes using your hands. Place the shaped croquettes on a plate or tray.
8. Set up a breading station: in one bowl, place the beaten eggs; in another bowl, place the breadcrumbs. Dip each croquette first into the beaten eggs, allowing any excess to drip off, then roll it in the breadcrumbs until fully coated. Repeat this process for all croquettes.
9. In a deep frying pan or pot, heat oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping in a small piece of bread; if it sizzles and browns quickly, the oil is ready.
10. Carefully add the breaded croquettes to the hot oil in batches, being careful not to overcrowd the pan. Fry them for about 3-4 minutes on each side or until they are golden brown and crispy.
11. Once cooked, remove the croquettes from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Season with a little salt while they are still hot.
12. Serve the croquetas de jamon warm with your choice of dipping sauce, such as aioli or a spicy tomato sauce. Enjoy your delicious Spanish treat!