How to make ham croquettes: a Spanish-style recipe with béchamel and a crisp coating

If you’ve been wondering how to make ham croquettes so they’re creamy inside and golden outside, the key is a well-cooked béchamel, proper chilling time, and frying at the right temperature. At Museo del Jamón, croquettes are a classic bar bite—crisp, tasty, and with ham evenly distributed. You can get a very similar result at home by nailing the texture of the mixture and the coating.

Below you’ll find a practical guide with tips that really matter: how to avoid lumps, how to get a mixture that’s easy to shape, and how to fry them without splitting.

Ingredients (and why each one matters)

For balanced croquettes, you don’t need anything fancy—what matters is proportion and texture.

• Butter: adds flavor and richness to the béchamel.
• Flour: gives structure; cooking it well avoids a raw flour taste.
• Whole milk: helps achieve a smoother texture (best added hot).
• Finely chopped ham: the star; the finer the chop, the better it integrates.
• Salt, pepper, and nutmeg (optional): always adjust at the end so you don’t overdo it.
• Egg and breadcrumbs: for an even, sturdy coating.
• Oil for frying: enough depth so they brown quickly without soaking up grease.

If you want more ideas from traditional Spanish cooking with ham, take a look at Traditional Dishes with Iberian Ham.

Which ham to use (so it’s tasty without being too salty)

• Common sense wins here: ham brings intensity and salt, so it’s best to adjust seasoning at the end.
• Chop it very small: it spreads evenly, so every bite tastes of ham without large chunks.
• Add it at the end: once the béchamel is smooth and thick, so the aroma stays in.
• Watch the salt: taste the mixture before adding any.

If you’d like an easy format to chop and control quantities, the Online store has ham and cured-meat options for different cooking uses.

Lump-free béchamel with the right croquette texture

Step 1: make the roux (butter + flour)

Melt the butter over medium heat. Add the flour and stir for a couple of minutes. This step is crucial: the flour needs cooking so the béchamel tastes clean and thickens properly.

Step 2: add hot milk gradually

Warm the milk (don’t let it boil) and add it in several additions, stirring constantly with a whisk or wooden spoon. At first it may clump up—keep going and it will turn smooth.

You’re aiming for a thick béchamel that leaves a clear trail when you drag a spoon through it and takes a few seconds to close. If it’s too loose, shaping becomes messy and croquettes are more likely to open while frying.

Step 3: add the ham and adjust seasoning

Once the texture is right, stir in the chopped ham for a minute. Season with pepper and only a little salt if needed (often very little). Take it off the heat.

Chilling time: the detail that changes everything

Spread the mixture in a dish and cover it “skin-on” (plastic wrap touching the surface) so it doesn’t form a crust. Chill at least 6–8 hours; overnight is ideal.

Chilling helps it set (easier shaping), deepens flavor, and lowers the risk of splitting during frying.

Shaping and coating for an even crunch

Shape with two spoons or slightly damp hands. Keep pieces similar in size so they fry evenly.

Classic coating:

• Beaten egg
• Breadcrumbs

More resistant coating (highly recommended if you’ll freeze them):

• Egg + breadcrumbs, then repeat a second round. This creates a sturdier layer and a more even crunch.

Frying without surprises: temperature, batches, and draining

Good frying means small batches and oil hot enough to seal quickly. If you overcrowd the pan, the temperature drops and croquettes absorb more oil.

Simple tips:

• Don’t overcrowd the pan or fryer.
• Turn gently once golden.
• Drain on a rack or paper towel—don’t press them.

How to freeze them and have croquettes ready anytime

Freeze croquettes already shaped and coated, spaced out on a tray. Once solid, transfer to a bag or container.

For best results, fry straight from frozen—no thawing. They keep their shape and the inside stays creamy.

Serving ideas, Madrid-style

Croquettes go with everything: a simple salad, a cured-meat board, or a casual tapas spread. If you’re planning a bar-and-bites day in the city center, check The Best Plans in Madrid for ideas where ham and tapas are part of the plan.