Ham croquettes have a fancy French name, but they are actually quite easy to make. This recipe combines ground ham with a seasoned white sauce, then the mixture shaped into small cones and coated in breadcrumbs. They fry up perfectly golden brown and are a delightful handheld option for party appetizers, a main dish or an anytime snack.
As far as ham recipes for dinner go, these croquettes are wonderfully indulgent, full of smoky ham, a pinch of curry powder and a little onion. There’s an optional savory cheese sauce made with Swiss and cheddar, which can be served on the side for dipping or drizzled over the tops just before serving. If you grind your own ham, it’s one of the greatest leftover ham recipes that truly goes beyond the norm.
What is a croquette?
A croquette is a seasoned filling held together with binders like bechamel or diced potatoes. The filling is shaped into balls, cones or oblong shapes, then breaded and fried. While croquettes originated in French cuisine, similar regional dishes can be found in cuisines across the world: croquetas de jamón in Spain; fritters in the United Stated, arancini in Italy, and tikki in India.
Ingredients for Ham Croquettes
- Ground ham: Look for ground ham at the grocery store in the meat case or deli, or ask your butcher to prepare some for you. You can also use leftover holiday ham by running it through a meat grinder appliance or a KitchenAid stand mixer attachment.
- Flour: Flour is integral to the roux, which serves as the base for the white sauce that holds the croquettes together. Can you eat raw flour? No, it’s not safe. Here, it’s cooked into melted butter until the raw flour taste is gone.
- Milk: Milk is the third important ingredient for the bechamel, one of the mother sauces every home cook should master.
- Curry powder: You don’t need to use a lot of curry powder to get a lot of flavor. Curry powders run from mild to quite spicy—choose your favorite.
- Bread crumbs: Breadcrumbs and egg coat the croquettes, creating crispy, golden exteriors once they’re fried. Use regular breadcrumbs or panko, or even use your own homemade bread crumbs.
Directions
Step 1: Make the white sauce
Melt butter in a saucepan set over medium heat. Whisk in the curry powder and flour. Add in the milk.
Bring the milk mixture to a boil, and stir constantly until it begins to thicken, about two minutes. Remove from heat.
Step 2: Add the other ingredients
Stir the mustard and grated onion into the sauce, followed by the ground ham. Once the ingredients are thoroughly combined, cover the pan, and refrigerate the mixture until the mixture is thoroughly chilled.
Editor’s Tip: The longer your croquette mixture sits in the fridge, the better they’ll hold their shape when you fry them. Let the mixture chill for at least one hour.
Step 3: Shape and dip the croquettes
Whisk together the egg and water in a shallow dish. Place the bread crumbs in another shallow dish. Wet your hands, and shape the chilled ham mixture evenly into 10 balls. Roll each ball in bread crumbs, and shape each into a cone.
Dip each cone into the egg-water mixture.
Re-roll each dipped cone in the bread crumbs. Set the breaded croquettes on a plate.
Step 4: Fry the croquettes
Heat the oil in a large electric skillet or deep-fat fryer until it registers 375°F on a thermometer. Slide two or three croquettes carefully into the oil. Fry the croquettes until they’re golden brown on all sides, 2 minutes to 2 minutes and 30 seconds. Using a slotted spoon, remove them from the oil, and drain on a paper towel-lined plate. Keep warm.
Editor’s Tip: If you’re new to frying, here’s how to deep-fry at home with confidence.
Step 5: If desired, make the cheese sauce
Melt the butter in a small saucepan. Stir in the flour, salt and pepper until the mixture is smooth. Slowly add the milk. Bring to a boil. Cook until thickened, about two minutes. Reduce the heat, and stir in the cheeses until melted.
Editor’s Tip: This cheese sauce is not a traditional side for ham croquettes, but it is very tasty. If you’d like, skip the sauce altogether, or try one of our suggested sauces below.
Ham Croquette Variations
- Add a mustard sauce: A mustard dipping sauce will pair beautifully with ham croquettes. Make a basic white sauce (it comes together in minutes), and stir in a tablespoon or two of yellow, honey or spicy brown mustard. Serve it on the side for drizzling or dipping.
- Go with gravy: These golden, crispy croquettes are also delicious with a simple country-style white gravy flavored with sauteed onions or fresh herbs.
- Make some heat: For those who like a little heat, try a sauce made of equal parts mayonnaise and Sriracha.
Can you freeze croquettes?
Yes, croquettes can be frozen very easily and stored for up to three months in the freezer. Once they’re fried and completely cooled, freeze them in a single layer on a baking sheet. Once solid, transfer them to a tightly sealed container or freezer-safe resealable bag. To reheat, place the frozen croquettes on a baking sheet, and heat them in a 400° oven for 5 to 10 minutes.
Ham Croquette Tips
How do you keep croquettes from falling apart?
If there is too much moisture in the ham mixture, the croquettes may fall apart once they hit the hot oil. The best way to find out ahead of time if your mixture is too wet is to shape, bread and fry just one croquette as a test. If it doesn’t stay intact, stir some breadcrumbs into the remaining meat mixture to help soak up excess liquid. Giving the mixture enough time to completely chill will also help ensure that the croquettes hold together.
Are croquettes served hot or cold?
You can serve croquettes hot or cold. We love how ham croquettes taste when they’re still warm from frying, but they’re also delicious served at room temperature or slightly chilled.
