Ham Croquettes

Croquettes made with Olive Oil are much more nutritious and healthy than croquettes made with butter, although I defy anyone to taste the difference. These little ham croquettes are crunchy on the outside and meltingly good on the inside, with a slightly smokey flavour from the meat. This recipe is a great way to use up the last of some roasted ham or gammon, and is best served with some homemade bravas style tomato sauce; that or some sliced tomatoes and onions and a salad dressed with a good vinaigrette.


  • 85g Extra Virgin Olive Oil
  • 115g Plain Flour
  • 500ml Semi-Skimmed Milk
  • 100g Cooked Ham (chopped)
  • Salt
  • 1tsp English Mustard
  • Dash Worcestershire Sauce
  • 2 Free Range Eggs (for dipping)
  • Plain Flour (for dipping)
  • Breadcrumbs (for dipping)

The best way to make these is to make the mixture the day before (and then refrigerate) and the Croquettes themselves earlier on the day you want to eat them (so they can have another few hours in the fridge)

In a saucepan, over a medium heat, mix together 85g Olive Oil and 115g Plain Flour – stirring all the time.  When the two have mixed, and you’ve gently cooked them for a minute or two (so the floury taste cooks off) add some of the Milk, now whisking all the time (to avoid lumps). Each time the sauce thickens, add some more Milk until you’ve used it all up.  Still whisking, bring the sauce to a gentle simmer and add 1 tsp Mustard, a dash of Worcestershire Sauce and some Salt and Pepper – still stirring

Once the sauce has simmered for a few minutes (taste it to check it is good), add the chopped and cooked Ham.  Stir again and take off the heat

Pour into a heatproof bowl and cover with cling film.  When totally cooled down, put in the fridge overnight (or for a few hours at least)

Next – you need to line a couple of baking trays with greaseproof paper.  Also line up some bowls… 1 with Plain Flour, 1 with 2 beaten Free Range Eggs and 1 with Breadcrumbs.

Take 1 desert spoonful of the cold Croquette mixture… Dip it gently into the Flour (dusting excess off), then the Eggs, then the Breadcrumbs.  Place each finished Croquette on the baking tray, and continue until you’ve used all the mix up.  This recipe should make 18 or so Ham Croquettes

Refrigerate the Croquettes (still on baking trays) until you’re ready to cook…

Pre-heat the oven to 200˚c and bake for 15 minutes or so… You’re after golden and very crunchy on the outside, and hot and melting on the inside (don’t cook them too long or all the mixture will spill out!)

Serve immediately, very hot, with some homemade Tomato Sauce… or some homemade Mayonnaise

[I initially learnt how to make these with a Rick Stein recipe for Croquetas de Pollo – this is a Ham-like adaptation…]

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