To know me is to know that the perfect breakfast, in my eyes, is 2 ham croquetas. That’s it. Well, maybe add some Cuban coffee or un batido de trigo for good measure.
These ham croquetas remind me so much of my childhood. Growing up in a Cuban family means you are practically eating croquetas de jamón since birth.
Croquettes are crispy-on-the-outside, creamy-on-the-inside logs of ground ham that are a staple in Cuban households. They are not hard to make but do require certain steps to make them perfectly. They are what we call, a labor of love. Make sure to follow every step carefully.
When you’re done with this recipe, make my croquetas de pollo (chicken croquettes)!
Ingredients You’ll Need
All ingredients need to be at room temperature.
- Unsalted butter. Adds a rich and creamy texture to the croquette filling. It is used to create a roux with the flour, forming the base for a smooth and velvety béchamel sauce.
- Finely chopped onion. Brings a sweet and savory flavor to the croquette filling. They provide a subtle depth and aroma, enhancing the overall taste.
- Whole milk. A key component of the béchamel sauce. It makes the croquette filling creamy and helps bind the ingredients together. It also contributes to the smooth, luscious texture.
- All-purpose flour. This is used to create a roux with the butter, which serves as a thickening agent for the béchamel sauce. This sauce provides the desired consistency and creaminess to the filling.
- Nutmeg, salt, and pepper. Adds flavor to the croquette filling. Nutmeg imparts a warm and slightly nutty aroma, while salt and pepper enhance the overall taste and balance the flavors.
- Dry cooking wine. Used to deglaze the pan, adding a subtle depth of flavor to the béchamel sauce. It also helps remove any stuck bits from the bottom of the pan and incorporates them into the filling.
- Ham. The star of the show! The ham is blended in a food processor and then cooked with a béchamel sauce to create a rich and savory filling. Be careful not to oversalt the mixture since ham is already salty.
- Eggs. Helps hold the ingredients together and give the croquettes their characteristic shape. The eggs also add moisture and richness to the mixture.
- Plain breadcrumbs. Used for coating the croquettes before frying. They create a crispy and golden brown exterior, adding texture and a satisfying crunch to each bite. You can also use galleta molida (cracker meal) instead if you prefer.
- Vegetable oil for frying. Used to deep-fry the croquettes. Frying gives the croquettes their signature crispy exterior while keeping the inside moist and flavorful. It’s essential for achieving the desired texture and appearance.
5 STAR REVIEW
“Two days after Thanksgivng was plenty of ham and chicken leftover (also a small turkey breast) at home. Chicken and turkey breast croquettes, Delicious. Ham croquettes, Spectacular. Jamie, thank you for your simple ingredients and very easy instructions to follow. New Years Appetizers are already waiting in my freezer. Thank you Jamie! I give you a 10!”
—Marta
What type of ham is best for croquetas de jamon?
To make Cuban ham croquettes, 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.
Recommended For This Recipe
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.
Step By Step Instructions
Blend the ham in a food processor then melt butter and cook the onions in a saucepan. 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 the cooking wine and ground ham to the sauce. Stir 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.
Remove the filling from the refrigerator. Form logs from the mixture straight from the fridge until you have all the 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.
How temperature do you fry croquettes?
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 the oil to 400ºF because the temperature of the oil usually drops once you add the croquetas in.
How long do you cook the croquetas?
Fry each croquette until golden brown, approximately 3-4 minutes. Don’t crowd the pot too much as you are frying. This will help them cook evenly. Remove the croquettes from the oil and drain them on a paper towel-lined plate.
Recipe Tips & Tricks
- Make sure the ham mixture is very 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.
- Form the logs the same size. You want the logs to be approximately 3″ long and 1″ wide. This will ensure they all fry and cook evenly.
- Be careful with the salt. Depending on how salty the ham is, I recommend you use unsalted butter and salt to taste (or maybe don’t salt at all).
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 inside 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.
To reheat, you can place them in the microwave or the air fryer for a few minutes until heated through. Can’t wait for you to make them!
Croquetas de Jamón (Ham Croquettes)
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.
- 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.**
- 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!
Notes
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.
Orlando says
Just a quick comment….this recipe is great although I used Deviled Ham ( Jamon del Diablo) like my mom used to do when we came from Cuba to Miami in 1962….took me back!
352Frank says
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.
Erin M. says
I loved these so much abd am so excited to make for my family for christmas. Can i bread them the night before and keep them in the fridge until tomorrow when im ready to fry them?
Jamie Silva says
Yes! Make sure to read the blog post for all the tips! :)
Karin says
Hey Jamie
We just made this recipe for a bunch of friends. Everything about it was perfect. Fried a test croquette before dinner and it came out perfectly. BUT, when it came time to make them for the crowd they kept exploding. Basically, the coating cracked and the roux escaped into my oil. Total mess. I’m worried they may have sat out and gotten too warm? At first I though they were bursting because they were too cold. Is it best to have the filling super cold?Just wondering. Oh well, they were delicious either way.
-Karin
Jamie Silva says
Hi Karin, it’s hard to pinpoint what exactly happened but I’d imagine the croquetas are bursting because the oil was too hot or the pan was too crowded. Adding too many croquetas at once to your pot will cause the temperature of the oil to suddenly drop. I would recommend frying them 3 at a time. Also, 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. Lastly, do not fry them for very long in the hot oil. Only fry the croquetas until the coating is golden brown which is usually 3-4 minutes tops. Hope this helps!
Elena says
Great recipe! I freeze them and take out what I need. Thanks for sharing.
Nicole Torres says
So excited to find this recipe. These were delicious. Thank you for sharing. The frozen ones have been so bad lately. Love that I can make them myself.
Jamie Silva says
This makes me so happy, Nicole. Thank you for sharing!
Nancy Valenti says
Yummy! Just like my Mima made them.
JC says
Thanks for the recipe! If I wanted to make something else like croqueta de langosta, should I just sub the ham for the same amount of the new meat, i.e. a pound of lobster?
Jamie Silva says
I’ve never tried that so it’s hard to say. Maybe finely chop the lobster and then weigh it. This way you’re not overpacking the croquettes and they break apart!
Marta says
Two days after Thanksgivng was plenty of ham and chicken leftover(also a small turkey breast)at home. Chicken and turkey breast croquettes “Delicious”.
Ham croquettes Spectacular. Jamie, thank you for your simple ingredients and very easy instruccions to follow. New Years Appetizers are already waiting in my freezer. Thank you Jamie I give you a 10!!!
Marta
Jamie Silva says
Marta, this comment made my day! Thank you for sharing! So happy you loved it! :)
Anais says
What kind of sauce would you say goes best with the croquetas?
Jamie Silva says
We don’t usually eat croquetas with a sauce since they are moist and delicious straight out of the pot!
Jeanette Stever says
followed the recipe put mixture in the refrigerator over night still very moist can I add a little flour to thicken. Please advise. Thank you
Jamie Silva says
Hi Jeannette, the logs should still be slightly sticky. If they’re TOO wet, you can add a bit of flour but tread lightly or they will dry out. Watch the video so you can see the step-by-step process!
Nina says
Wondering why my croquettes ended up being soft and mushy on the inside? I followed the recipe and wondering what could it be.
Jamie Silva says
They’re supposed to be soft on the inside with a crispy coating!
Marta says
Yes! mine were crispy outside, creamy inside delicious!
Liza says
Thank you for taking this classic recipe and making it more clear for those of us born here in the US. Used this as a template for Nitza’s variation: croquetas de jamon y huevo. One comment: it took me waaayyy longer than 10 minutes prep and 20 minutes cooking time. ;) It was a two day affair. LOL.
Angelique Hill says
I had to add more milk as the mixture was extremely dry after I added the ham. I’m not sure what I did wrong. The milk was room temp, I weighed the ham and used exactly 1/3 c flour and 4 tablespoons of butter for the roux. Very tasty though.
Pamela says
I had to add a quarter cup more of milk as well. But this tastes wonderful, I grew up with Spanish croquettes in Mexico City and this is the very same recipe!!
Pamela says
I know folks are asking about the type of ham, I used about three thick slices from a presliced cooked ham from Easter that had not been warmed up previously. I tend not to cook it all, just cut off what I need for holiday. Anyway, I cut off fat and pulsed it only about 2-3 times. I would buy those individual thick slices if I didn’t have a big ham.
Jamie Silva says
Hi! Technically the mixture should not be wet so if it’s on the drier side, it’s ok because it will be easier to form logs, firm up, bread, and fry. Check out the video for helpful step by steps! Glad you loved it!
Matt T says
Do yourself a favor and make these. For Thanksgiving I smoked a whole ham that I bought fresh and cured myself. We had a ton of left over meat so I decided to make some croquettes. I’m certain the recipe as-is would be quite as delicious, but I could not help myself and tweaked a little bit. Cooked off some of the moisture in my ground ham and deglazed the pan with quarter cup dry spanish white wine. While the butter was heating steeped a bay leaf in it and then removed after a few minutes. I used a quarter of a small onion (about 3 tablespoon) and 2 cloves garlic sauteed in the butter. I cooked the flour in the butter, onions and garlic for a few minutes to make the roux before adding the milk. In addition to nutmeg added a pinch of cayenne to the bechamel. Finally, added a teaspoon dried oregano and a tablespoon fresh parsley to mixture just before setting to cool. Besides my wife and three kids, my half Cuban, half Puerto Rican mother also approved so I must have something right! Thank you Jamie for the recipe and inspiration!
Jamie Silva says
This sounds delicious! So happy you loved it! :)
Matt T says
Can’t wait to try some of your other recipes! Looks like many delicious things happening in this site…
Vanessa Suarez says
Trying these out today for the first time. I was born and raised in Miami but now I am living in Seattle and there are no croquetas here.
Jamie Silva says
Hope you loved it!
Mar says
Very good recipe! They are delicious, so everyone loves it. The perfect appetizer to serve to a our friends and family. What about adding iberian recently sliced ham? To die for. Congrats for the recipe, we share it with our clients.
radrzr says
I made these. I am Cuban and these are my favorite food but I had never thought to make them. Not as difficult as I thought. It took me a few times to perfect the recipe but now I got it down pat. I have been experimenting with different fillings and breadings. But I am becoming a master! Thanks to you, beautiful Jamie.
Jamie Silva says
So happy to hear! Thank you!
Neysa says
Thank you Jamie!
This recipe is perfect, it is the closest I found to my great grandmother’s recipe. I misplaced hers and found this online. The croquetas had the perfect flavor and consistency. Everyone loved them, thanks again 💕
ErSwnn says
Having lived in Miami for 14 years I came to love Cuban foods and Calle Ocho. Every decent lunch truck sells them . The old men playing dominos eat them while smoking a good cigar…..I used to go and play them….they taught me how to smoke a cigar the right way, I taught them how to play dominos the yankee way.
I made a slight variation to the recipe. I had leftover roasted pineapple so I added that to the ham when I processed the ham into a mulch. It really adds a new twist to on old standard! It was about a half cup of pineapple.
Valerie says
Great recipe! My local Cuban restaurant serves these with a green, garlicky, cklantro type sauce. Any idea of what I can search to find a similar recipe?
mila iney says
Great recipe! I am in Italy and just devoured a batch!!
I was wondering about freezing? would you suggest I make them all thru the steps and already freeze them breaded (like you find in the frozen food aisle in some latin bodegas) or would you freeze them after frying?
Jamie Silva says
I’d suggest freezing after frying. So happy you liked them! :)
chris says
Just made these – my cuban grandpa says they are better than the ones he makes – which means they are great! very good recipe.
Jamie Silva says
Awesome! Great to hear! :)
Paul says
this sounds fabulous and I was looking for new breakfasts to try. With the chilling, would it be okay to make the filling and chill overnight? or would that be a recipe for disaster?
Jamie Silva says
Hi! Yes, I think that would be ok. :)
ErSwnn says
I forgot to give a star rating. Five….wish there were six.
ErSwnn says
Best recipe for these I have used yet! Having spent many years in Miami I love Cuban and Cuban influenced foods….these are at the top of my list
Like any recipe, this one is also adaptable to individualized tampering. I added a touch of ham seasoning and cayenne pepper. to perk it up a notch. I also use sherry instead of dry white wine.
Mari says
Perfect!! 😍
Mary says
Going to Miami to CALLE 8 for the croquetaso. Croqueta eating contest. Got to tell you I have lived there for many years and the best croquettes I find is the Catalina brand. Luckily you can find them anywhere and if you like the croquettes you should try their potato balls out of this world
ErSwnn says
I used to play dominos with the older guys while I waited for the cigar shop to roll up a few stogies for me! As an Irish kid from Philly Calle Ocho was a whole new world to me. The food….the politics….the cafe con leche y azugar .that place serves up life!
Carolina says
Wow! These are perfect! I have been looking for a croquette recipe like this for my partner, his late mother used to make these every year after Christmas with leftover ham or Turkey, I have tried to emulate her recipe but could not as I didn’t know how she made it with a creamy sauce that kept a nice shape.
Thank you :) a happy nostalgic recipe to surprise him with!
Elizabeth says
Hello! Can you provide more details about what the ground ham is supposed to be? Do I buy a pound of sliced ham from the deli and put it in a food processor? How finely chopped should it be? Do I remove excess water or leave it? Thanks!
Jamie Silva says
Hi Elizabeth, you can buy ground ham at the grocery store. It is usually available in the meat & seafood section. Aside from that, you can grind store-bought diced ham in a food processor until finely ground like hamburger meat.
Jarret says
Just got back from Hialeah and have been craving these since the moment I left .. well really since the moment I ran out as I stopped at a Latin Café on the way out and took a bunch to-go!
Just curious, what kind of ham are you using? The thicker ham slices that are pre-packaged, or more like cooked ham from the deli? Latin Café had some sort of green herb in theirs, any idea what that may have been? Really appreciate the recipe, I’ve tried others and this reads much better. I’ll be trying this one out tonight for some Saturday morning breakfast!
Jamie Silva says
Hi Jarret, you can use any ground ham or place diced ham in a food processor and pulse until ground. Not sure about the green herb but I’d guess it’s maybe finely chopped parsley or cilantro. Hope that helps!
blair says
have you fried cooking these in an air fryer?
Jamie Silva says
No, but if you do, let me know how it turns out! :)
David McIntyre says
do you dice up the ham really fine?
Jamie Silva says
Yes, you use ground ham.
JC says
I’ve tried making croquetas in my air fryer. I wouldn’t recommend it. The breading didn’t brown, it just got dry and split open.
Lourdes says
Seriously excellentt! I, too was raised
with croquettas de jamon, but never paid attention when my mother was making them! Unlike you, I live far away from a bakery that makes these. You have brought back a part of my childhood with this recipe. Gracias!
Evan Garcia says
The nutmeg adds an interesting flavor. Maybe a touch of garlic powder substitute. Ill have to try it. A+ recipe
Nick Flores says
Those pictures of the croquetas de jamon made my mouth water and my mind go back to the day where I could walk into a Cuban bakery in New York and buy these with a cup of coffee. I had to download the pictures just to compare how mine will look when I’m done. Thank you for the recipe.
Ethan says
When I made this, the texture was very mushy and off-putting. Do you think I might’ve ground the ham too fine or could it be something else?
Jamie Silva says
Hi Ethan! The mixture should be somewhat mushy which is why you need to freeze it to be able to make the logs, coat with breadcrumbs and fry them. If you felt like it was WAY too mushy, something could have happened between the ground ham as you mentioned (maybe it was too wet) or maybe the milk or not enough flour? Hard to tell really since I wasn’t present when they were made. I’ve made these several times with this specific recipe/instructions so just make sure to follow the recipe exactly as it is written. Good luck! :)
Arielle Torrens says
This recipe is even better if you add Sazon con achiote to ham mixture (a bit) and let sit in fridge overnight
Tyler says
Awesome recipe! My girlfriend is from Cuba and I’m just your average gringo but I swear when I made these for her she couldn’t tell me apart from her abuela!
Jamie Silva says
Oh Tyler, that makes me so happy! Glad you both love them as much as I do! :)
Vanessa says
Is the nutmeg added to the ham mix or the bread crumbs?
Jamie Silva says
Hi! In the ham mix.
Serene @ House of Yumm says
I have to make these! Plus I saw you have a pizza croquetas recipe too?! My husband is your new biggest fan :) So far we have found one little Cuban bakery about 30 mins from where we live, so it’s a special treat when we get to have these! How do you grind the ham? Could I just put it in the food processor?
Commodore Keith says
It is also cheap and easy to buy an old hand crank meat grinder at the Goodwill and then process your own ground ham. Mine works fantastic on ham.
frank says
hi my mom used to make these for us as a kid we are from cuba what is the reason to add the nutmeg my mom never added that what does this do for it ?
Jamie Silva says
Hi Frank, this is how I was taught as a kid. If you do not have nutmeg or don’t want to add it, you don’t have to. It will still taste delicious. Hope that helps!
FRANK says
what does the nutmeg do for the flavor. We followed your recipe without the nutmeg but added Parsley. they turned out so good. But we are wondering why so many recipes for cuban croquettes require Nutmeg?
Jamie Silva says
It’s just a common ingredient as part of croquette recipes. Not sure what else you’d like me to say :)