Golden Ham Croquettes Recipes

BAKED HAM HOCK AND CHEDDAR CROQUETTES

Steps:

• Melt the butter in a medium pan, add the onion and cook on a medium heat for 5 minutes until the onion softens. Add half the flour and stir using wooden spoon for 2 minutes. Very gradually, pour in the milk whilst stirring with a whisk, until all of the milk is incorporated with no lumps. It should be a thick, paste-like mixture.
• Stir in the cheddar and ham hock. Turn off the heat.
• Spoon the mixture into a bowl, and cover with cling film. Place in the fridge to firm up and chill for at least 90 minutes.
• Preheat the oven to 200c/400f and line a baking tray with parchment.
• Add the eggs to a wide bowl and whisk lightly. Add the remaining flour along with the salt and pepper to another bowl. Mix together. Add the panko breadcrumbs to a third bowl. Stir in the paprika, then drizzle over the oil. Mix together using a fork until all of the breadcrumbs are lightly coated in oil.
• Take the ham mixture out of the fridge. Scoop out a heaped tbsp and place in your hand. Roll into the shape of a small thick sausage. Roll in the flour, then the egg (make sure it's covered in egg), then finally roll in the panko breadcrumbs. Place on the tray and repeat with the rest of the mixture. You should get 16-18 croquettes.
• Place in the oven to cook for 8-11 minutes - until the coating is lightly golden, and the filling is just starting to ooze out of a few of the croquettes. Take out of the oven and leave to cool and firm up for 2 or 3 minutes.
• Whilst the croquettes are cooling, whisk together the honey mustard mayo ingredients and pour into a small dish.
• Place the croquettes on a serving plate and scatter with chopped chives. Serve with the honey mustard mayo.

HAM CROQUETTES

Steps:

• Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes.
• Transfer contents of skillet to a large bowl. Stir in ham, Cheddar cheese, and 1 1/2 cups of bread crumbs. Beat 3 eggs; stir into ham mixture. Sprinkle with salt and pepper. Using your hands, make golf ball-size balls out of the ham mixture.
• Heat vegetable oil in a large skillet over medium heat. Spread remaining bread crumbs onto a plate. In a large bowl, beat 1 egg; stir in water. Dip balls into egg mixture, and roll in bread crumbs. Place balls in hot oil being careful not to crowd. Fry until golden brown. Remove to paper towels to soak up grease.

EASY HAM CROQUETTES

Steps:

• Melt butter in a saucepan over medium heat. Add flour slowly, stirring to create a buttery paste. Add milk and salt; cook and stir until mixture thickens, about 5 minutes. Let cool.
• Mix ham, mustard, and onion thoroughly into the butter mixture. Chill dough in the refrigerator until safe to handle, 1 to 2 hours.
• Shape chilled dough into croquettes about 1/3 cup apiece.
• Preheat oil in a skillet over medium-high heat.
• Beat eggs in a bowl. Place bread crumbs into a separate bowl. Dip each croquette in the egg; coat in bread crumbs. Repeat with remaining croquettes.
• Fry croquettes in the hot oil in batches until browned and crispy, 7 to 8 minutes.

MY GREAT GRANDMOTHER'S HAM CROQUETTES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ham, egg, mayonnaise, and half the breadcrumbs together in a bowl; shape into 6 meatballs. Spread the remaining breadcrumbs onto a plate; roll the balls in the breadcrumbs to coat. Arrange the balls in a baking dish.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

HAM CROUQUETTES

Steps:

• Preheat the fryer. In a large saute pan, melt the butter. When the butter is melted, add the onions and saute for about 2 minutes, or until translucent and soft. Season with salt and pepper. Stir in the flour to make a roux. Cook for about 1 minute and remove from the heat. Whisk in the milk to form a smooth sauce. Return to medium heat and cook until the sauce is thick and creamy. Season with salt, pepper, nutmeg, parsley and sherry. Stir in the ham. Mix well and cook for 4 to 5 minutes on low heat. Pour the mixture into an 8 by 8 1/2-inch baking pan and cool in the refrigerator so that the mixture will be easy to handle. Refrigerate for 2 to 3 hours or until well chilled.
• In a small mixing bowl, beat the eggs with water until frothy and pour into a medium bowl. Combine the bread crumbs and flour in a second bowl. Season the mixture with salt and pepper. Using your hands, shape the ham mixture into a log about 3/4-inch thick. Using a knife, cut the logs into 1 1/2-inch thick. Dip the logs in the egg wash, letting the excess drip off. Roll the logs in the seasoned bread crumbs. Place the logs on a baking sheet and cover with plastic wrap. Refrigerate the logs for 2 to 3 hours. Fry the croquettes in the hot oil, a few at a time, until golden brown, about 3 to 4 minutes. Remove the croquettes from the oil and drain on a paper-lined plate. Season the croquettes with salt and pepper. Serve the croquettes with fresh lemon juice and garnish with parsley.

ROCKY'S ZESTY HAM CROQUETTES

Steps:

• Grind ham into a large bowl.
• Beat 3 eggs in a small bowl.
• Melt butter in a small skillet over medium heat. Add garlic and dried onion; cook and stir until browned, about 5 minutes. Pour mixture into the bowl with the ham; add the beaten eggs, 1 cup bread crumbs, Cheddar cheese, brown sugar, and black pepper. Mix by hand until combined; mold into 15 to 18 medium croquettes, or rectangular balls.
• Beat remaining 1 egg in a bowl with 1 tablespoon water. Pour remaining 2 cups bread crumbs into a large nonstick baking pan. Dip each croquette in the egg and roll in bread crumbs.
• Heat olive oil in a large skillet over medium-high heat. Add croquettes; fry in batches until golden brown, about 10 minutes total. Place finished croquettes on a paper towels to drain excess oil.