Ingredients
4 tbsp butter , or margarine
½ small onion, chopped
¼ cup all-purpose flour, plus additional 3 tbsp
⅔ cup evaporated milk, (1 can), Nestle Carnation
12 oz smoked ham, (2 cups) or baked ham, ground
1 tbsp fresh parsley
1 tbsp dry sherry
½ tsp ground black pepper
¼ tsp ground nutmeg
1½ cups bread crumbs, fine plain
vegetable oil, for deep frying
1 lime, fresh, cut into wedges
Preparation
Melt butter in a large skillet on medium heat. Add onion; cook until soft. Add ¼ cup of flour and mix with a wire whisk. Gradually add evaporated milk. Cook over medium heat, stirring occasionally until mixture comes just to a boil and is thick and creamy.
Add ham, parsley, sherry, black pepper, and nutmeg to the skillet; mix well. Cook for 4 to 5 minutes on low heat. Taste; season with additional salt if desired.
Pour ham mixture into an 8-inch square baking pan. Cool in the refrigerator for 30 to 45 minutes so that it will be easy to handle.
Beat eggs with water in a small mixing bowl until frothy. Combine bread crumbs and remaining flour and place in a second bowl or plate. Scoop out 1 heaping teaspoon of ham mixture from chilled pan, or divide mixture in pan by cutting it into thirds crosswise and in eights lengthwise.
Shape into logs 1½-inch long and ¾-inch wide. Dip croquettes into eggs and roll in crumb mixture until evenly coated. Place croquettes on A large jelly roll pan or baking sheet; cover with plastic wrap. Refrigerate for 30 minutes.
Heat oil in a deep fryer to 350 degrees F. Fry croquettes for 2 minutes or until golden brown. Drain on paper towels. Place on serving platter. Squeeze lime wedges over croquettes and serve with extra wedges. Serve hot.
