Iberian ham Croquette – 55000 Recipes. Passion for food


Iberian ham croquet

Alejandro Salcedo finalist of the first edition of Joselito Iberico Ham Croquettes International Championship during the Madrid Fusion 2015


  • 1 liter of milk on the farm
  • Sol
  • 1 top of joselite ham
  • 4 organic eggs
  • 100 g breadcrumbs
  • 9 g gelatin in sheets
  • 40 g ham fat
  • 40 g Flour
  • 60 g Butter
  • 160 g Iberian ham joselito
  • white pepper


  1. Macerate the milk on the farm with a ham tip for 12 hours. Cut 4 or 5 slices of ham, remove the fatty part, dehydrate it and keep it until the end of cooking.
  2. On a moderate heat in a saucepan, temper the ham fat for 3-4 minutes, add the oil and reduce the heat to a minimum, continue to infuse for 10 minutes.
  3. Remove the fat from the ham and raise the heat to maximum. Add the butter and cook the Roux until golden / toasted. Add the milk in three stages and add the Iberian ham, cut with a knife, to the last one.
  4. Add salt and white pepper to the point and add gelatin. We wait for it to boil and pour our béchamel into a tuper, take a picture of it and keep it in a cold room while it gels.
  5. We roll the croquettes and beat them with breadcrumbs, egg and finally with breadcrumbs mixed with ham powder from the slices that we have previously dehydrated.
  6. We book in a cold room.
  7. Fry at 160 o C and finish with a dry oven in 100 ° C, so that the semi-liquid texture remains with the whole aroma of Iberian Joselito ham.


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