Creamy Iberian croquet from ham Joselito – Castru El Gaiteru – 55000 Recipes. Passion for food


Creamy croquet from Iberian ham Joselito – Castru El Gaiteru

Pedro Noriega finalist in the third edition of the Joselito Iberico Ham Croquettes International Championship during the Madrid Fusión 2017


  • 2 liters of fresh milk from Porrúa
  • 150 flour
  • 70 oil
  • 70 ham fat
  • 150g ham bone
  • 140 Joselito ham, finely chopped with a knife
  • Eggs
  • Fine breadcrumbs


  1. Boil the milk with the ham bone and let it infuse for 90 minutes, covered with a film.
  2. Add equal parts of ham fat and soft olive oil to melt and strain.
  3. Make a ruffle with the butter, ham fat and flour and gradually add the strained milk and cook, stirring, for 18 minutes.
  4. When there are 5 minutes, add the Iberian ham.
  5. Remove to a pan, cover with foil and leave to rest for at least 12 hours.
  6. Beat some eggs, break the structure of the béchamel with a fork and roll the croquettes, passing first through the egg and then through the breadcrumbs.
  7. Take a break aan hour before frying in oil at 180ºc and removing absorbent paper.


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