- 3 tablespoons butter
- 1/4 to 1/2 teaspoon curry powder
- 1/4 cup all-purpose flour
- 3/4 cup whole milk
- 2 to 3 teaspoons prepared mustard
- 1 teaspoon grated onion
- 2 cups coarsely ground fully cooked ham
- 2/3 cup dry bread crumbs
- 1 large egg, beaten
- 2 tablespoons water
- Oil for deep-fat frying
- CHEESE SAUCE:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Dash pepper
- 1-1/4 cups whole milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Swiss cheese
- In a saucepan, melt butter; stir in curry powder and flour. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in mustard and onion; add ham and mix well. Cover and chill thoroughly.
- With wet hands, shape mixture into 10 balls. Roll balls in bread crumbs; shape each into a cone. Whisk together egg and water. Dip cones into egg mixture; roll again in crumbs.
- Heat oil in a deep-fat fryer to 375°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or until golden brown. Drain on paper towels; keep warm.
- For the cheese sauce, melt butter in a saucepan; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheeses; stir until melted. Spoon over croquettes. Yield: 5 servings.
Reviews forGolden Ham Croquettes
"Followed the recipe exactly. Chilled in refrigerator for 5 hours.It came out with the consistency of tapioca. The only shape it was going to hold was blob.Salvaged it by adding diced potatoes and cooking it up as a mushy corned beef hash substitute with eggs.I'm sticking with the tried and true recipe from my grandmother's cook book The Basic Cook Book."
"I have a finicky family and they love this recipe. It is a great way to use leftover ham."
"This was the first time I tried this recipe,my family really like them and they were easy to make.One note,with curry a little goes a long way,so keep that in mind.This recipe is a keeper,Thanks."
"I have been making this recipe for years and years. It is actually from an old Better Homes and Gardens Cookbook from 1981. I don't change anything - love it just the way it is."