Croquetas de Jamon (Cuban Ham Croquettes)

Steps

1. 1Grind the hams in batches using a meat grinder or a food processor. Don’t overcrowd the food processor or it will not grind it evenly
2. 2Then chop or grind the parsley. Set the ground ham and parsley aside.
3. 3In a large pot add butter and onions, nutmeg, bay leaves, 1 teaspoon of salt, and pepper and cook on medium low until tender but make sure they never brown or get too much color (about 8-10 minutes). As soon as they are cooked, add the vino seco. Cook for another 2 minutes.
4. 4Meanwhile, warm the milk either in a microwave or on the stove top so it is at room temperature or slightly warm. This will help the bechamel be smoother.
5. 5On low heat, add the flour to the butter and onions mixture and cook out the raw taste of the flour. This means the flour must cook for at least 6 minutes before adding milk. You don’t want to get too much color on the flour.
6. 6When the flour is ready, raise the temperature to medium high and gradually whisk in the milk. Try to incorporate everything evenly. Constantly whisk to be sure the milk doesn’t burn or stick to the bottom. In the next 3-5 minutes the bechamel should be very thick. As soon as it starts to bubble lower the heat.
7. 7Taste the bechamel and adjust with salt and pepper if needed.
8. 8Stir in the hams and parsley until well combined. Cook together for two minutes. Press the ham into the bechamel.
9. 9Spoon out mixture in a shallow platter. Place the plastic wrap directly onto the mixture.
10. 10Chill for at least one hour. But two to three hours is best. The mixture needs to cool. This allows the flavors to come together and will make it easier to handle.
11. 11Set up your dredging station. In a medium shallow platter beat an egg with a tablespoon of water. In another shallow platter add the pulsed bread crumbs and cracker meal. And lastly, a platter to place the assembled breaded croquetas.
12. 12Remove the mixture from the fridge and begin forming 2-inch logs with your hands.
13. 13Once you are done forming the mixture, dip the logs into the beaten eggs, then roll in the crumbs. Transfer the breaded croquetas to the other platter.
14. 14If you have the time, refrigerate the croquetas for 30 minutes in the fridge. It will make them easier to handle and they will stay together when they are fried.
15. 15Heat 2-inches of oil in a frying pan to medium heat. Fry the croquetas about 2 minutes on one side then another two minutes on the other. If one side is not that golden brown, try to leave it on that side a minute more. (we like using two spoons to turn them and keep their shape).
16. 16Drain them on a rack or with paper towel.
17. 17Eat immediately with a squeeze of lime! *Note – you can form croquetas and keep them in the fridge for two days or in freezer for up to two months.