Two croquetas de jamón and a Cuban cafecito… that’s my idea of the perfect breakfast. Growing up Cuban, ham croquettes were a treasured staple, and even now, I still swing by the Cuban bakery whenever I can for a couple to-go.

They’re crunchy, creamy, and so nostalgic, and once you know the steps, you can make them just as delicious in your own kitchen. I’ll guide you through each step so yours turn out bakery-worthy.

ham croquetas with saltines and lime wedges on a white plate
5 stars
5-Star Review

“This is my go-to croqueta recipe! It has never once failed me. It definitely has a Miami feel when they’re fresh. I feel like it’s a very forgiving recipe in that it will allow you to make reasonable substitutions and additions, like shredded cheese or parm or garlic, etc. I have also just used the recipe as a guide for other kinds of croquettes too.”

—Frank
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How To Make Ham Croquetas

Making croquetas de jamón at home might feel intimidating, but trust me, it’s doable once you break it down. The key is patience: take your time with the béchamel so it turns silky smooth, then let the mixture chill until it’s firm enough to shape.

After that, it’s as simple as breading and frying until you’ve got a plate of croquetas that are crispy outside, melt-in-your-mouth inside, and totally worth the effort.

Grind the ham in a food processor
Melt butter, saute onions, and make a roux (milk, flour, nutmeg, salt + pepper)
Add the cooking wine + ground ham to the sauce. Mix until combined. Simmer for 5 minutes
Transfer the mixture to a bowl then refrigerate for 2 hours
Form logs from the mixture while still cold. 3″ long and 1″ wide
Dip each croquette log in the egg wash and then coat in bread crumb/flour mixture
Fry each croquette until golden brown, approximately 3-4 minutes, at medium-high heat
Drain the fried ham croquetas on a paper towel-lined plate

⭐️ PRO TIP: To keep the croquetas from bursting, make sure to fry them at medium-high heat (no higher than 350ºF). You may have to first heat up the oil to 400ºF because the temperature of the oil usually drops once you add the croquetas in. Also, do not fry them for very long in the hot oil. Only fry the croquetas until golden brown – 3-4 minutes tops.

Dutch Oven

A solid heavy cast iron Dutch oven ensures even heat distribution and retention, making it perfect for making these croquetas along with soups, stews, roasts, etc.

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Whether you fry up a batch for breakfast or as a snack, these ham croquettes always hit the spot. I love pairing them with a sweet batido de trigo or another classic Cuban milkshake. The contrast of the crispy croquette with an ice-cold milkshake is the kind of nostalgic pairing you’ll want to repeat again and again.

4.50 from 210 reviews

Croquetas de Jamón (Ham Croquettes)

Jamie Silva
Prep Time: 10 minutes
Cook Time: 20 minutes
Chilling: 2 hours
Total Time: 30 minutes
Yield: 20 croquettes
Croquetas de Jamón (Ham Croquettes) are crispy on the outside with a smooth, savory ham filling inside. You’ll cook a rich ham-studded béchamel, shape it into logs, and roll each one in breadcrumbs before frying. It’s a little hands-on, but the payoff is huge – golden, crunchy croquetas that taste just like the ones from a Cuban bakery, especially with a Cuban cafecito.
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Ingredients
 

  • 4 tablespoons unsalted butter, room temperature
  • 1 tablespoon finely chopped onion
  • 1 cup whole milk, room temperature
  • 1 cup all-purpose flour, divided
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 1 tablespoon dry cooking wine, (vino seco)
  • 1 pound ground ham*, (see note)
  • 2 large eggs, room temperature
  • 1 cup bread crumbs, (or finely ground saltine crackers)
  • Vegetable oil for frying

Instructions
 

  • In a saucepan, melt butter at medium-low heat. Add onion and cook for 1 minute.
  • Slowly whisk in milk, 1/3 cup of flour, nutmeg, salt, and pepper. Continue to whisk until it becomes a very thick sauce (a roux).
  • Add in the cooking wine and ground ham to the sauce. Mix together slowly until all is combined. Reduce heat to low and let simmer for 5 minutes.
  • Transfer the filling to a bowl. Let it rest at room temperature then refrigerate for 2 hours or overnight (the longer the better). The mixture has to harden in order to form into logs and coat evenly. If this step is skipped, it will be very hard to form logs, coat with the breading, and fry. This is an important step. Don't skip it.
  • Remove the filling from the refrigerator. Form logs from the mixture straight from the fridge. It's ok if they are cold, it will be easier to form the logs this way. You want the logs to be approximately 3" long and 1" wide. If the mixture is sticky as you're making the logs, add bread crumbs, 1 tablespoon at a time, to the mixture until it's no longer sticky.
  • Continue forming the logs until you have all the croquette logs done then place them back in the fridge to firm up once again, about 30 minutes.**
  • To bread the croquette logs, you want to set up a breading station. In one bowl, whisk eggs and set aside. In another bowl, mix the remaining flour and bread crumbs.
  • Remove the logs from the fridge. Dip each croquette log in the egg wash and then coat in bread crumb/flour mixture. Repeat with each one until they are all breaded. Let the croquettes rest at room temperature for 5 minutes before frying.
  • In a large pot or pan, heat enough vegetable oil to cover the croquettes completely. Fry each croquette until golden brown, approximately 3-4 minutes, at medium-high heat. Don't crowd the pot too much as you are frying. This will help them all get evenly cooked.
  • Remove the croquettes from oil and drain on a paper towel-lined plate. Serve with saltines and lime wedges. Enjoy!

Video

Notes

Recipe adapted from Cocina al Minuto 
Best ham for croquetas. You can use leftover holiday ham like my Baked Ham with Brown Sugar Glaze recipe, diced ham that comes fully cooked, or ham steak. If you prefer a milder taste, go for a less salty ham. If you want a more robust flavor, opt for a saltier or more intensely flavored ham.
 
The ham mixture must be cold. To form into logs and coat evenly, the mixture needs to be cold. If the mixture is warm, it will be very hard to form logs, coat with the breading, and fry. If the mixture is sticky, add breadcrumbs, 1 tablespoon at a time, to the mixture until it’s no longer sticky.
 
Make sure the logs are all the same size. You want the logs to be approximately 3″ long and 1″ wide. This will ensure they all fry and cook evenly.
 
Do not crowd the pan. Adding too many croquetas at once to your pot will cause the temperature of the oil to suddenly drop, which may cause the croquetas to burst. I would recommend frying them 3 at a time
 
PRO TIP: To keep the croquetas from bursting, make sure to fry them at medium-high heat (no higher than 350ºF). You may have to first heat up the oil to 400ºF because the temperature of the oil usually drops once you add the croquetas in. Also, do not fry them for very long in the hot oil. Only fry the croquetas until golden brown – 3-4 minutes tops.
 
Make Ahead Instructions: You can make these ham croquetas up until step 9. After coating the croqueta logs with the breadcrumbs, you can transfer the uncooked, breaded croquettes to a freezer bag and keep them in the freezer for up to 3 months.
 
Storage Tips: You can keep cooked croquettes at room temperature for up to 1 day before placing them in the fridge in an airtight container or ziplock bag for up to 3 days.
 
Serving: 1croquette, Calories: 187kcal, Carbohydrates: 7.3g, Protein: 6.4g, Fat: 14.9g, Saturated Fat: 2.9g, Cholesterol: 35mg, Sodium: 281mg, Potassium: 147mg, Fiber: 0.3g, Sugar: 1.1g, Calcium: 20mg, Iron: 0.7mg
Course: Breakfast, Snack
Cuisine: Cuban
Keyword: croquetas, croquetas de jamon, croquette recipe, cuban croquetas, ham croquetas, ham croquettes
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