Golden Ham Croquettes Recipe

4 4 5
Golden Ham Croquettes Recipe
Golden Ham Croquettes Recipe photo by Taste of Home
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Golden Ham Croquettes Recipe

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4 4 5
Publisher Photo
Neighbors happened to drop in the first time I made these...they loved them! I say my hobby's crafting. Actually, though, it's helping my husband with ranch work and running after the kids. We have four of them, from 13 to 9.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Golden Ham Croquettes in Country Woman May/June 1993, p29

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Golden Ham Croquettes in Country Woman May/June 1993, p29

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MY REVIEW
MordacP User ID: 8895318 250555
Reviewed Jul. 17, 2016

"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."

MY REVIEW
lifeisgrand User ID: 5862564 221904
Reviewed Mar. 3, 2015

"I have a finicky family and they love this recipe. It is a great way to use leftover ham."

MY REVIEW
dulce24 User ID: 6847127 21522
Reviewed Oct. 19, 2012

"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."

MY REVIEW
MarianJN User ID: 6036808 7921
Reviewed Jun. 12, 2011

"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."

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