The Iberian jamón is one of the most famous delicacies made in Spain inside and outside our borders and enjoying it is a unique experience. However, not only can it be tasted with a little bread, but it is also delicious integrated into different dishes, such as the creamy Iberian jamón croquettes that we bring you in this post by Enrique Tomás.
Before we start, we will see which Iberian jamón to choose to prepare the croquettes and, once you are clear, what little tricks you need to know to make them irresistible. Let’s go!
Iberian jamón is an unparalleled product that can be enjoyed simply by placing a slice in the mouth, but do you want to cook it? No problem because, in addition to enjoying it alone, it can also be used in the kitchen.
It must be taken into account that this ingredient is basic to many typical recipes in our gastronomy, such as lentils or fabada. However, these dishes are usually prepared with bacon and, as far as croquettes are concerned, it is better to use shavings, cubes or In the premises of Enrique Tomás when someone says the word....
At Enrique Tomás we are concerned that nothing is discarded from the When we talk about curing in gastronomy we are talking about... and that is why we recommend that you use the part of the leg that may have dried a little or the slices of that pack that you did not finish when you opened it to prepare your creamy Iberian jamón croquettes. However, this is only a recommendation, if you want to start a slicing pack to prepare the croquettes or cut tender cured, of course there is no problem, the croquettes are going to be delicious anyway!
But what kind to choose? Depending on the taste of the jamón you will have a softer or more intense taste. Depending on what you want we recommend two of our flavors one for its kindness and with less salt, the soft jamón, and in case you prefer some croquettes with a strong jamón taste then try the intense flavor.
In any case, a slice of Gran Reserva jamón, not Iberian, is the same because it is rich, tasty and also friendly.
Okay, you’ve decided which Iberian jamón to use, let’s prepare the croquettes then. The ingredients you’re gonna need for four people are:
If you already have everything, the first thing you have to do is cutting the jamón in little cubes. As soon as it is ready, put it in a pot with the milk over a low heat for fifteen minutes, so that the curing is more tender and the milk is soaked in its aroma.
Take advantage of this time to make the onion. First, chop it as small as possible and poach it for five minutes in a frying pan with oil. Then add the butter and, as soon as it melts, add the flour and stir well. This step is very important because otherwise your béchamel will have lumps.
If the milk and jamón are ready, pour them into the pan and add the nutmeg and pepper and stir. Wait fifteen minutes for this mixture to thicken and, after this time, turn off the heat and let the dough cool down. We recommend that you put it in the fridge for an hour to make it denser.
After this time, beat the eggs and put the breadcrumbs on a silver surface. What follows is very simple. First, put a finger of oil to fry and then just take a piece of béchamel, make a ball, pass it through the egg and then through the breadcrumbs and put it in the frying pan. Let your croquette fry for five minutes on all sides until you see that it has a certain golden colour and repeat the process until all the béchamel is finished. As soon as it cools down, you’ll enjoy some creamy Iberian jamón croquettes that are just scrumptious!
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