Croquetas de Jamón (Cuban Ham Croquettes)

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.

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

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!