Make A Classic Spanish Dish With This Croquetas de Jamón Recipe!
Croquetas de jamón – or ham croquettes in English – are one of the most well-known croquettes in all of Spain.
As a staple of Spanish cuisine, croquetas are often served as a tapa or appetizer. They have a deliciously meaty, creamy bechamel filling and a crispy exterior. Once you bite one, you’ll find it impossible to have just one!
There are other types of croquettes in Spain that are made with pollo (chicken), cocido (beef stew), chistorra (spicy red sausage), boletus (fungi porcini), carrillera (pork cheek), bacalao (cod), and many others.
Croquetas, when made at home, are usually made as a big batch to freeze. It’s quite a long and elaborate process to make them, and this way you have them ready whenever the craving kicks in.
There are many variations of ham croquettes in Spain – from the consistency of the filling (ranging from creamy dense to almost liquid), to the shape (oval or round), to subtle changes in flavor.
In general, Croquetas de Jamón are always a delicacy worth trying!
Ingredients
To make these ham croquettes, here are the ingredients that you will need:
- Whole milk – Use whole-fat cow’s milk for the best flavor; avoid plant-based milk since it would noticeably affect the final dish.
- Butter – Unsalted butter; adds richness to the bechamel.
- Olive oil – Adds extra flavor to the bechamel.
- All-purpose flour – To thicken the bechamel.
- Serrano ham – If you can’t find Spanish Serrano ham, you can substitute Italian Parma ham, although the flavor will be slightly different.
- Serrano ham bone – If you can’t find it, omit it or use more Serrano ham to add the flavor (see recipe tips below).
- Onion – Adds extra flavor to the bechamel. You can use a Spanish onion, any yellow onion, or a white onion depending on what you have available.
- Black pepper – To season the croquettes.
- Nutmeg – Preferably freshly grated nutmeg, but store-bought ground nutmeg works as well.
- Salt – To season the croquette mixture; adjust based on the saltiness of the ham.
- Eggs – For breading the croquettes.
- Breadcrumbs – You can use store-bought plain breadcrumbs or make them yourself at home with some stale bread and a food processor.
- Frying Oil – Preferably olive oil (not extra virgin), but a neutral-tasting oil, such as sunflower oil will also work.
Recipe Tips
Before you make these classic Spanish croquettes, have a read through these recipe tips and tricks so you get the best croquettes in the end:
- Infusing serrano ham flavor: For Serrano ham croquettes, I like to infuse the milk instead of the butter. Serrano ham is quite salty and strong, so infusing the milk makes the croquettes flavorful without being overpowering. However, this is a matter of personal preference.
- Infusing the milk: While the milk is infusing with the serrano ham bone, you may notice that it releases a dark substance, resembling blood; don’t worry, it’s just the salted bone marrow and fat. Strain the milk to remove any large bits.
- Substitute for serrano ham bone: If you can’t find serrano ham bone, you can substitute it with more ham (around ½ cup). Infuse it in the butter over low heat for 5 minutes, then remove the ham and use it for another recipe (once you fry serrano ham it becomes too salty and intense for this recipe). It makes a great salad topping.
- Butter and olive oil: Some recipes call for only butter, others only for olive oil for the bechamel. I like to include both because it’s the perfect flavor combo.
- Saltiness: Go easy on the salt, since serrano ham is quite salty. Taste the bechamel before seasoning and adjust the salt gradually.
- Forming croquettes: You can form them with oiled hands or with two spoons. For the spoon method, grab a spoonful of the batter and scoop it out with the second spoon, moving it from one spoon to the other until an oval is formed.
- Breading: Make sure the breadcrumb coating is not too thick, or it could dismantle during frying.
- Serving: Croquetas are best when fresh and warm, but leftover croquettes are also delicious.
How to Make Croquetas de jamón- Step by Step Instructions
In this section, you will see just how to make this ham croquette recipe. We have included all the recipe steps with visuals so that you can follow along at home.
Of course, you can also skip to the recipe card with all the details, but no visuals, at the end of this post.
First, pour the milk into a pot and add the Serrano ham bone. Simmer on low heat until it boils. Once it boils, turn off the heat and let the bone infuse in the milk.
Meanwhile, peel and dice the onion as finely as possible. Also chop the Serrano ham into tiny bits.
In a large frying pan, heat a drizzle of olive oil over medium-high heat and fry the onion until golden and fragrant, stirring regularly. Transfer to a plate and set aside.
In the same pan, add the butter and olive oil and cook over low heat until the butter is completely melted.
Add the flour to the pan and whisk well to combine with the oil and butter mixture. Cook over low heat for 3-4 minutes, stirring constantly, until the flour is lightly browned.
Remove the serrano bone from the milk and discard it. If there are large pieces of bone marrow in the milk, strain it first.
Gradually add the milk to the flour mixture in the pan, whisking constantly to avoid lumps.
Next, add the black pepper, nutmeg, and salt. Be careful with the salt, since serrano ham is quite salty.
Mix well and let the mixture boil for one minute while stirring. You’ll notice it thicken.
If the mixture has any big lumps, you can use an immersion blender to smooth it out. Then stir in the serrano ham and the fried onion and mix well.
Transfer the mixture to a deep dish and cover with plastic wrap, making sure the wrap touches the surface of the mixture to prevent skin from forming.
Let the mixture cool down to room temperature, then refrigerate overnight.
The next day, prepare the breading and frying station: Crack the eggs and whisk them in a bowl. Place the breadcrumbs in another bowl.
Heat enough olive oil to fry the croquettes in a frying pan over low heat. Set out two places, one for the raw, shaped croquettes, the other lined with paper towels for the fried croquettes.
Shape the croquettes either with your hands (with some olive oil on them to prevent the batter from sticking to you) or with two spoons.
Coat each croquette with breadcrumbs, then dip in the egg mixture, and coat again with breadcrumbs, making sure they are well covered.
Next, fry the croquettes in batches in the hot oil until golden brown, turning them to brown on all sides.
Remove the cooked croquettes from the pan and place them on the paper towel-lined plate to drain any excess oil.
Serve them warm and enjoy!
Storage Tips
If you have leftover croquetas de jamón, allow them to cool, then store them in a sealed container in the fridge for up to 2 days. To reheat, you can use an air fryer if you have one, or the oven.
You can also make a large batch of ham-filled croquettes and store them in the freezer. Freeze the raw croquettes in a single layer on a plate lined with parchment paper.
Once they are frozen, transfer them to a freezer container or bag. Homemade frozen croquetas de jamón are good for 3 months. You can then fry them without defrosting.
FAQ
Croquetas de jamón are Spanish croquettes that are filled with ham (Spanish Serrano ham) and a creamy, savory bechamel sauce. They are popular in Spain as an appetizer or as a tapa, a small dish that is (often) served with a drink.
Croquetas de jamón are often served as a tapa, or as an appetizer. For a more filling meal, you can serve them with other popular Spanish tapas such as patatas bravas, calamares a la romana, or tortilla de patatas.
Related Recipes
If you liked these croquetas made with ham, here are some other Spanish recipes that are often served as tapas:
- Spanish Tortilla de Patatas
- Gambas al Ajillo (Garlic Shrimp)
- Fried Calamari (Calamares a la Romana)
- Patatas Bravas (Spanish Fried Potatoes)
- Albóndigas en Salsa (Spanish Meatballs)
- Papas Arrugás (Spanish Wrinkled Potatoes)
Croquetas de jamón (Spanish Ham Croquettes)
Ingredients
- 5 cups whole milk
- 6 tablespoons butter, unsalted
- 2 tablespoons olive oil
- 3.5 ounces all-purpose flour, about 3/4 cup + 1 tablespoon
- 7 ounces serrano ham
- 1 serrano ham bone, about 2.5 ounces
- 1 medium onion, yellow or white
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg, freshly grated or store-bought
- 1/2 teaspoon salt, or to taste
- 3 medium eggs
- 2 cups breadcrumbs
- oil for frying
Instructions
- Pour the milk into a pot and add the serrano ham bone. Cook over low heat until it comes to a boil. When it boils, turn off the heat and let the bone infuse in the milk.5 cups whole milk, 1 serrano ham bone
- Peel and dice the onion as finely as possible. Chop the serrano ham into tiny bits.1 medium onion, 7 ounces serrano ham
- In a large frying pan, heat a drizzle of olive oil over medium-high heat and fry the onion until golden and fragrant, stirring regularly. Transfer to a plate and set aside.
- In the same pan, add the butter and olive oil and cook over low heat until the butter is completely melted.6 tablespoons butter, 2 tablespoons olive oil
- Add the flour to the pan and whisk well to combine with the oil and butter mixture. Cook over low heat for 3-4 minutes, stirring constantly, until the flour is lightly browned.3.5 ounces all-purpose flour
- Remove the serrano bone from the milk and discard it. Strain the milk if necessary. Gradually add the milk to the flour mixture in the pan, whisking constantly to avoid lumps.
- Add the black pepper, nutmeg, and salt. Be careful with the salt, since serrano ham is quite salty. Mix well and let the mixture boil for one minute while stirring.1/2 teaspoon black pepper, 1/2 teaspoon nutmeg, 1/2 teaspoon salt
- If the mixture has any large lumps, you can use an immersion blender to smooth it out. Then stir in the serrano ham and the fried onion and mix well.
- Transfer the mixture to a deep dish and cover with plastic wrap, making sure the wrap touches the surface of the mixture to prevent skin from forming.
- Let the mixture cool down to room temperature, then refrigerate overnight.
- The next day, prepare the breading and frying station: Crack the eggs and whisk them in a bowl. Place the breadcrumbs in another bowl. Heat enough olive oil to fry the croquettes in a frying pan over low heat. Set out two places, one for the raw, shaped croquettes, the other lined with paper towels for the fried croquettes.3 medium eggs, 2 cups breadcrumbs, oil for frying
- Shape the croquettes either with your hands (with a little olive oil on them to prevent the batter from sticking to you) or with two spoons. Coat each croquette with breadcrumbs, then dip in the egg mixture, and coat again with breadcrumbs, making sure they are well covered.
- Fry the croquettes in batches in the hot oil until golden brown, turning them to brown on all sides.
- Remove the cooked croquettes from the pan and place them on the paper towel-lined plate to drain the excess oil. Fry the rest of the croquettes. Serve them warm.
Notes
- While the milk is infusing with the serrano ham bone, you may notice that it releases a dark substance – it’s the salted bone marrow and fat. Strain the milk to remove any large bits.
- If you can’t find serrano ham bone, you can substitute it with more ham (around ½ cup). Infuse it in the butter over low heat for 5 minutes, then remove the ham and use it for another recipe (once you fry serrano ham it becomes too salty and intense for this recipe). It makes a great salad topping.
- Go easy on the salt, since serrano ham is quite salty. Taste the bechamel before seasoning and adjust the salt gradually.
- Make sure the breadcrumb coating is not too thick, or it could dismantle during frying.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
