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