Ham Croquettes
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I love sneaking a few warm Ham Croquettes before anyone else gets to the plate. The outside is golden and perfectly crunchy, while the inside stays smooth and packed with savory ham flavor. They’re everything you want in a party appetizer that taste like something you’d order at a Spanish tapas bar, the kind that always disappears fast.
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I make them for Easter brunch, holiday parties, and game days because they’re perfect bite-sized appetizers that look fancy but come together easily. They’re crowd-pleasers at potlucks and make-ahead friendly for entertaining. They stay fresh in the fridge for 2 to 3 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Ham Croquettes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through making these crispy croquettes from the roux all the way to frying.
Make the Béchamel Base
Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in ½ cup of the flour and cook for about 2 minutes, stirring constantly, until the flour mixture forms a roux.
Gradually add the milk and mix until smooth. Use a balloon whisk to break up any lumps as you add the liquid.
Season and Add Ham
Add onion powder, nutmeg, garlic powder, salt, and ground black pepper. Cook and stir continuously until thick and smooth.
Stir in the diced ham and cook for 1–2 minutes. Iberian ham also works perfectly fine for this recipe. The mixture should be very thick and pull away from the sides of the pan.
Chill the Mixture
Transfer the mixture to a shallow, parchment-lined container, cover, and refrigerate for at least 12 hours, or until very firm. I use a casserole dish with a lid so I can spread it thin so it chills faster and more evenly.
Shape and Bread the Croquettes
Once chilled, divide the slab of mixture evenly into squares, then grab each portion and shape it into little logs or oval croquettes. Wet your hands slightly if the mixture sticks.
Set up the beaten eggs and breadcrumbs in two separate bowls. Dip each croquette into the egg, letting any excess drip off, then coat fully with bread crumbs. Use shallow prep bowls for easy breading.
Fry Until Golden
Heat oil in a deep skillet to 350°F (180°C). You can use vegetable oil, olive oil, or a regular frying oil for this recipe. A clip-on thermometer comes in handy for monitoring the hot oil, which is key to getting these croquettes super crispy.
Fry croquettes in batches for 3–4 minutes, turning occasionally, until golden and crisp. Don’t overcrowd the pan, or they won’t crisp up properly. A large skillet gives them enough space. Transfer to paper towels to drain excess oil.
Serve and Enjoy
Serve hot with your favorite dipping sauce like aioli or bechamel sauce, and enjoy!
Ham Croquettes travel well if you pack them right. Let them cool slightly after frying, then layer them in an airtight container with parchment paper between layers to prevent sticking. Transport them in an insulated carrier to keep them warm.
They stay crispy for about an hour at room temp, so they’re great for potlucks, picnics, or gameday gatherings.
Ingredients
Croquettes:
- 4 tablespoons unsalted butter
- 1 ½ cups all-purpose flour divided
- 2 cups whole milk
- Pinch of ground nutmeg
- 1 cup serrano ham finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
For Breading & Frying:
- 2 large eggs beaten
- Bread crumbs as needed
- 1 cup oil for frying
Video
Instructions
- Melt the butter in a saucepan over medium heat. Stir in ½ cup of the flour and cook for about 2 minutes, stirring constantly, to form a roux. Gradually whisk in the milk until smooth.4 tablespoons unsalted butter, 1 ½ cups all-purpose flour, 2 cups whole milk
- Add nutmeg, garlic powder, onion powder, salt, and pepper. Cook, stirring often, until thick and smooth. Stir in the chopped ham and cook for 1–2 minutes.Pinch of ground nutmeg, 1 cup serrano ham, 1 teaspoon garlic powder, 1 teaspoon onion powder, Salt and black pepper
- Transfer the mixture to a shallow container, cover, and refrigerate for at least 12 hours, or until very firm.
- Once chilled, shape the mixture into small logs or oval croquettes.
- Set up two bowls: one with beaten eggs and one with bread crumbs. Dip each croquette into the egg, then coat fully with bread crumbs.2 large eggs, Bread crumbs
- Heat oil in a deep pan to 350°F (180°C). Fry croquettes in batches for 3–4 minutes, turning occasionally, until golden and crisp. Transfer to paper towels to drain excess oil.1 cup oil
- Serve hot with your favorite dipping sauce.
Notes
Nutrition
How to Store Leftovers
Let leftover croquettes cool completely, then store in an airtight container in the fridge for 2 to 3 days. You can stack them with parchment paper between layers, so the coating doesn’t stick.
Reheat them in the oven by scattering them evenly on a baking sheet or cookie sheet to restore the crispiness instead of microwaving, which makes them soggy.
To freeze, place the breaded croquettes before frying on a freezer-safe sheet pan for 1 hour or wrap them individually in plastic wrap, then transfer to a freezer-safe container for up to 3 months. Fry them straight from frozen, adding 1–2 minutes to the cooking time.
What to Serve With Ham Croquettes
They pair beautifully with aioli, béchamel sauce, romesco sauce, or a simple garlic mayo for dipping. I also love serving them alongside a Spanish tortilla, patatas bravas, French fries, and Manchego cheese with marcona almonds for a full tapas spread.
You can round out the meal with a crisp green salad dressed with sherry vinegar, crusty bread, mashed potatoes, and some marinated olives. They’re delicious and rich enough that you want something bright and acidic on the side to balance the creamy filling.
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