Ham Croquettas - butter

Method

• In a large pan, melt the butter, add the onions, and saute until translucent.
• Stir in 13 cup flour to make a roux add more butter if necessary to make a smooth roux.
• Gradually whisk in the milk to form a smooth sauce.
• Continue cooking until the sauce thickens.
• Your sauce needs to be very thick like wallpaper paste!
• Whisk in nutmeg, sherry, and parsley.
• Fold in the ground ham and one cup bread crumbs.
• Let simmer for five minutes on low heat.
• Taste and season with salt and pepper if necessary the ham probably has enough salt already.
• Spoon the mixture into a baking pan and refrigerate until well chilled at least one hour.
• NOTE:
• The mixture needs to be firm enough to form into rolls.
• If your mixture is too soft or sticky, add some additional bread crumbs.
• Shape the ham mixture into logs about 3/4 inch thick and three inches long.
• Make an egg wash by beating the eggs with water until frothy in a small bowl.
• Combine the bread crumbs and flour in a second bowl; add salt and pepper.
• Dip the logs in the egg wash and roll the logs in the seasoned bread crumbs.
• Dip a second time and re-roll in bread crumbs.
• IMPORTANT:
• Cover logs with plastic wrap and refrigerate for two to three hours.
• (You may also freeze for later use, or use the freezer to quickly chill them.)
• Saute the croquetas in hot oil about 350 degrees F, a few at a time, three to four minutes, turning occasionally, until golden brown.
• Remove from oil and drain on paper towels.
• You may also cook them in a deep fat fryer.