When you want to turn leftover ham into something absolutely spectacular, these Ham and Cheese Croquettes are crispy, golden perfection on the outside with a molten, creamy filling on the inside that oozes cheese with every bite. Imagine tender pieces of ham mixed into a thick, creamy béchamel sauce loaded with melted cheese, shaped into cylinders, breaded, and fried until they shatter with a satisfying crunch. These little parcels of deliciousness deliver incredible comfort food flavor with a sophisticated presentation that makes them perfect for everything from elegant appetizers to casual game day snacks. The combination of salty ham, rich cheese, and that crispy coating creates layers of texture and flavor that are absolutely addictive. Whether you’re using up holiday ham leftovers, hosting a cocktail party, or simply want to treat yourself to something special, these croquettes prove that simple ingredients can create extraordinary results when prepared with a little care and attention.
Serving Quantity: 6 servings (18 croquettes)
Cooking Time: 1 hour 15 minutes (30 minutes prep, 15 minutes cooking, 30 minutes chilling)
Nutritional Information per serving:
1. Calories: 425
2. Protein: 21g
3. Carbohydrates: 32g
4. Fat: 24g
5. Fiber: 1g
6. Sugar: 3g
7. Sodium: 985mg
Ingredients You Need:
For the Filling:
1. 2 cups cooked ham, finely diced
2. 1/4 cup butter
3. 1/3 cup all-purpose flour
4. 2 cups whole milk, warmed
5. 1.5 cups shredded cheese (gruyere, cheddar, or Swiss)
6. 1/2 cup grated parmesan cheese
7. 1/4 teaspoon nutmeg
8. 1/4 teaspoon black pepper
9. Pinch of cayenne pepper
10. Salt to taste
11. 2 tablespoons fresh parsley, chopped
For Breading:
12. 1 cup all-purpose flour
13. 3 large eggs, beaten
14. 2 cups panko breadcrumbs
15. 1/2 cup grated parmesan cheese (mixed with breadcrumbs)
16. 1 teaspoon paprika
17. Salt and pepper to taste
For Frying:
18. Vegetable oil for deep frying
For Serving:
19. Dijon mustard
20. Honey mustard
21. Ranch dressing
22. Fresh parsley for garnish
Make the Béchamel Base
Start by making a thick béchamel sauce that will hold everything together. In a large saucepan, melt the butter over medium heat until foaming. Add the flour and whisk constantly for about 2 minutes to create a roux. This cooking time removes the raw flour taste. The roux should be light golden and smell slightly nutty. Slowly pour in the warmed milk while whisking constantly to prevent lumps from forming. Continue whisking for about 5 to 7 minutes until the sauce thickens considerably. It should be very thick, almost like mashed potatoes, much thicker than normal béchamel sauce.
Add Cheese and Seasonings
Once the béchamel is very thick, remove it from heat. Add the shredded cheese and parmesan, stirring vigorously until completely melted and incorporated. The cheese will make the mixture even thicker and incredibly creamy. Season with nutmeg, black pepper, cayenne, and a pinch of salt. Taste and adjust seasoning, keeping in mind that the ham will add saltiness too. The nutmeg is traditional in béchamel and adds a subtle warmth that elevates the entire dish.
Fold in the Ham
Add the finely diced ham and chopped fresh parsley to the thick cheese sauce. Fold everything together thoroughly until the ham is evenly distributed throughout. The mixture should be very thick and hold its shape when you lift the spoon. If it seems too loose, return to heat briefly and cook while stirring to thicken more. The consistency is crucial because if it’s too thin, the croquettes will fall apart during frying.
Chill the Mixture
Spread the ham and cheese mixture evenly into a baking dish or large plate, smoothing the top with a spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours or overnight until completely firm and cold. This chilling time is absolutely essential because warm mixture is impossible to shape. The colder it is, the easier it will be to form into croquettes. Overnight chilling works best.
Shape the Croquettes
Once the mixture is thoroughly chilled and firm, remove it from the refrigerator. Line a baking sheet with parchment paper. Using two spoons or an ice cream scoop, portion out the mixture and use your hands to shape it into cylinders or logs about 2 inches long and 1 inch in diameter. You can also make them oval-shaped or any form you prefer. Work quickly because the heat from your hands will soften the mixture. If it gets too soft, pop it back in the fridge for 10 minutes. You should get about 18 croquettes.
Set Up Breading Station
Create your three-step breading station for coating the croquettes. Place the flour in a shallow bowl and season with a pinch of salt and pepper. In a second bowl, beat the eggs thoroughly with a tablespoon of water. In a third bowl, mix the panko breadcrumbs with grated parmesan, paprika, salt, and pepper. The parmesan in the breading adds extra flavor and helps create a beautiful golden color. Line up the bowls in order for efficient assembly.
Bread the Croquettes
Take each shaped croquette and first roll it in the flour, coating all sides and shaking off excess. The flour helps the egg stick. Next, dip it into the beaten egg, making sure it’s completely covered with no dry spots. Let excess egg drip off. Finally, roll it in the panko breadcrumb mixture, pressing gently so the crumbs adhere well and coat completely. Place the breaded croquette on the prepared baking sheet. Repeat with all remaining croquettes. For extra crispy coating, you can do a double breading by dipping in egg and breadcrumbs a second time.
Chill Again
Once all croquettes are breaded, place the baking sheet in the refrigerator for at least 30 minutes. This final chill helps the breading set and stick to the filling, and ensures the interior stays firm during frying. This step prevents the croquettes from falling apart when they hit the hot oil. Don’t skip this chilling time even though you’re eager to fry them.
Heat the Oil
Pour vegetable oil into a large, deep pot or deep fryer to a depth of at least 3 inches. Heat the oil over medium-high heat to 350 to 375 degrees Fahrenheit. Use a thermometer to check the temperature accurately. If the oil is too cool, the croquettes will absorb oil and be greasy. If it’s too hot, the outside will burn before the inside heats through. Maintaining proper temperature is key to perfect croquettes.
Fry in Batches
Carefully lower 4 to 5 croquettes into the hot oil using a slotted spoon or spider strainer. Don’t overcrowd the pot or the temperature will drop too much. Fry for about 3 to 4 minutes, turning them occasionally with tongs or a slotted spoon, until they’re deep golden brown on all sides. The croquettes should be crispy and make a satisfying crunch sound when tapped. The filling inside will be hot and the cheese completely melted.
Drain and Keep Warm
Remove the fried croquettes from the oil and place them on a plate lined with paper towels to drain excess oil. Season immediately with a light sprinkle of salt while they’re still hot. Keep the finished croquettes warm in a 200-degree oven while you fry the remaining batches. Make sure the oil comes back to temperature between batches for consistent results.
Serve Hot
Arrange the hot croquettes on a serving platter lined with a napkin or parchment paper. Garnish with fresh parsley for color. These are best served immediately while the outside is still incredibly crispy and the inside is hot and gooey with melted cheese. The contrast between the crunchy exterior and creamy filling is what makes these so special.
Provide Dipping Sauces
Set out small bowls of various dipping sauces so everyone can customize their experience. Dijon mustard provides sharp tanginess that cuts through the richness. Honey mustard adds sweetness. Ranch dressing offers creamy coolness. Each sauce brings out different aspects of the ham and cheese flavors.
Helpful Tips for Success:
1. The mixture must be very thick and completely chilled or the croquettes will fall apart during frying.
2. Finely dice the ham rather than leaving it in chunks for the best texture.
3. Use good melting cheeses like gruyere, Swiss, or cheddar that become creamy when heated.
4. Overnight chilling makes shaping the croquettes much easier.
5. Keep one hand dry and one hand wet during breading to avoid building up layers on your fingers.
6. Don’t skip the second chilling after breading, it’s crucial for keeping everything together.
7. Use a thermometer to monitor oil temperature for consistent, perfect results every time.
8. These can be frozen after breading and fried straight from frozen, adding 1 to 2 extra minutes.
9. Add sautéed mushrooms, onions, or roasted red peppers to the filling for variation.
10. Try different cheese combinations like pepper jack for spice or smoked gouda for depth.
11. Make smaller bite-sized versions for passed appetizers at parties.
12. Leftover turkey or chicken can be substituted for ham with equally delicious results.
13. Baking is possible at 425 degrees for 20 minutes, but they won’t be as crispy as fried.
14. The filling mixture can be made 2 days ahead and kept refrigerated.
15. Serve with a simple green salad for a light meal rather than just as an appetizer.
