Daily food & travel inspiration in your inbox

Coming right up

These Cuban-style ham croquettes are filled with ground ham mixed with a creamy Béchamel sauce and fried to crispy perfection.

Ham Croquettes

serving time10 to 12


  • 4 cups packaged ham

  • 4 tablespoons butter

  • 1/2 cup onion, finely diced

  • 1 1/3 cups flour, divided

  • 1 cup milk, warmed (plus 1/2 cup if needed)

  • 1/4 teaspoon nutmeg

  • Salt and pepper to taste

  • 2 eggs plus 1 tablespoon water, beaten

  • 1 cup panko breadcrumbs

  • Oil for frying


  1. In a food processor, blend the ham until fine. Set aside.

  2. In a large pan over medium-high heat, melt the butter and cook onions until translucent. Add salt and pepper. Add 1/3 cup flour and cook for 30 seconds to 1 minute until a light brown color, constantly stirring. Add more butter if needed.

  3. Slowly add the milk until it forms a smooth sauce, constantly whisking. Add the nutmeg and ham and season to taste. Simmer on low heat for 4 to 5 minutes.

  4. Transfer mixture to a baking pan, cover with plastic wrap and chill for 1 to 2 hours, or overnight. Once the mixture has chilled, shape into logs about 3 inches long and 1/2 inch thick. (Note: if sauce isn’t thick enough, add 1 cup of breadcrumbs.)

  5. Season each dredging portion with salt and pepper. Roll the ham logs in the egg mixture, remaining flour, and then panko breadcrumbs. Fry over medium-high heat for 3 to 4 minutes or until golden brown.





Daily food & travel inspiration in your inbox

Coming right up

Daily food & travel inspiration in your inbox

Coming right up


- I'm sure at some point in your life you've had a ham croquette, and if you haven't, don't worry. Your girl's got ya. Today I'm showing you how to make these Cuban-style ham croquettes. Let me show you how to make 'em. All right, to get started with the croquettes we're gonna make a really thick bechamel. We're gonna melt some butter. That seems like a lot of butter but you need it for this recipe, I promise. All right, so my butter is melted, I'm gonna go ahead and add some onions in there. Let those toast up. I'm gonna add some salt and pepper to help them cook along. Just wanna let them get nice and fragrant, don't wanna cook 'em too much. So my onions are nice and fragrant, now I'm gonna add my flour and start whisking. This is gonna be the base to our bechamel, a good roux. And you wanna cook this for about 30 seconds to a minute and constantly stir, you don't want it to burn. Looking for like a nice blonde roux. All right, that looks good, and now I'm gonna add some milk and start mixing as soon as it hits. I'm gonna go ahead and switch off with a whisk now. Consistency you're looking here is a really thick paste. These have to hold up to frying. Should look like you almost added cheese like that's how thick it should be. All right, perfect. So I'm gonna let that cook for a little bit and I'm gonna add a little bit of nutmeg. Any time I make a bechamel I love adding nutmeg. I feel like it brings everything together. Okay, and then to my bechamel, I'm gonna go ahead and add four cups of ham. Should look like a really thick paste. Ham already has a lot of salt, that's why I didn't add too much salt to my bechamel sauce to begin with. All right. My base is ready, I'm gonna go ahead and put this into a sheet pan. And this is gonna go in the refrigerator for about one to two hours, overnight best. And the reason why we wanna do that is because we wanna let it harden 'cause we wanna be able to make little logs out of them, we wanna be able to work with it. Go ahead and put some plastic wrap on top so it doesn't develop a weird skim of milk on top. All right, I'm gonna go ahead and put this into the fridge and we'll be back and get them ready to fry. All right guys, the base of my croquettes is ready. It's hardened in the fridge. So, first thing's first, let's go ahead and set up our dredging station. So I have two eggs. Put a bit of water in there and whisk them up. Okay and any time you're dredging, you wanna season all aspects of your dredging. So salt everywhere, in the panko crumbs as well. Season, season, season. Work it in with your hands. All right, it's time to start making our croquettes so for that I'm gonna grab a spoon and spoon out a little bit of our base. And this is the fun part, you're gonna make little logs. Then we're gonna go ahead and drop them into our egg. And the flour. And then in the breadcrumbs. All right, this is the last one so I'm gonna go ahead and fry these up. You wanna drop only a few of them at a time, you don't wanna overcrowd the oil. Slowly drop 'em in. All right, these are nice and golden brown, I'm gonna go ahead and pull these out and let them cool and drain as well. All right, I can't wait til the other ones cool down so I'm gonna go ahead and bite into this one. Look at that, a whole bunch of delicious ham. It's soft. These ham croquettes are so delicious. They're smokey, crispy, salty, it's everything you want in a little appetizer bite.

Tastemade App

Get The Tastemade App!

Watch new episodes and full seasons of the best shows, recipes, and classes on all your devices.