Iberian ham is one of the most recognized delicacies in Spanish gastronomy, both in the country and abroad. Enjoying its flavor is a unique experience. However, its enjoyment is not limited to simply having it with a piece of bread, as its exquisite taste can also be appreciated by incorporating it into various culinary dishes. Among these dishes, you'll find creamy Iberian ham croquettes, which we present in this Enrique Tomás post.
Before we begin, let's see what type of Iberian ham to choose for preparing the croquettes, and once you have that clear, what little tricks you should know to make them irresistible.
Let's get started!
What Curing to Use for Creamy Iberian Ham Croquettes
Iberian ham is an unparalleled product that can be enjoyed simply by placing a slice in your mouth, but do you want to cook with it? No problem, because besides enjoying it on its own, it can also be used in the kitchen.
Keep in mind that this ingredient is essential in many typical recipes of our gastronomy, such as lentils or bean stew. However, these dishes are usually prepared with the bacon, and when it comes to croquettes, it's better to use shavings, chunks, or slices.
At Enrique Tomás, we care about not wasting any part of the cured ham, so we recommend using the part of the leg that may have dried out a bit or the slices from that pack you didn't finish when you opened it. However, this is just a recommendation. If you want to start a pack of sliced ham to prepare the croquettes or use tender curing, there's no problem at all. The croquettes will be delicious either way!
But what type to choose? Depending on the flavor of the ham, it will have a milder or stronger taste. Depending on your preference, we recommend two of our flavors: one for its mildness and lower salt content, the mild ham, and if you prefer croquettes with a strong ham flavor, try the intense flavor. However, a sliced pack of Gran Reserva Ham, even if it's not Iberian, has an equally delicious taste and is an equally tasty and enjoyable option.
Gran Reserva Ham from Enrique Tomás
Creamy Iberian Ham Croquettes Recipe
Perfect, now that you've chosen what type of Iberian ham to use, it's time to move on to preparing the croquettes. Let's do it!
Croquettes of... delicious ham!
The ingredients you'll need for four people are:
- 50g of butter
- ½ onion
- 60g of flour
- 230g of the chosen ham
- 0.8 liters of milk
- 1 tablespoon of nutmeg
- 1 tablespoon of ground black pepper
- 2 eggs
- If you have everything ready, the first thing you need to do is cut the ham into chunks. As soon as it's ready, put it in a saucepan with the milk over low heat for fifteen minutes. This way, the curing will be more tender, and the milk will soak up its aroma.
- Use this time to work on the onion. First, chop it as finely as possible and sauté it for five minutes in a pan with oil. Then add the butter, and as soon as it melts, incorporate the flour and stir well. This step is crucial because if you don't, your bechamel will have lumps.
- If the milk and ham are ready, pour them into the pan and also add the nutmeg and black pepper, and stir. Wait for fifteen minutes for this mixture to thicken, and after this time, turn off the heat and let the dough cool.
- It's advisable to refrigerate it for an hour to make it denser. After this time, beat the eggs and place the breadcrumbs on a flat surface.
- What comes next is straightforward. First, heat a bit of oil to fry and then take a portion of the bechamel, make a ball, dip it in the egg, then in the breadcrumbs, and put it in the pan.
- Let your croquette fry for about five minutes on all sides until you see it has a golden color, and repeat the process until all the bechamel is used up.
Once they cool down, you'll enjoy some creamy Iberian ham croquettes that are finger-licking good!