My Great-Grandmother’s Ham Croquettes: A Taste of History

There’s something magical about family recipes, isn’t there? They’re more than just a list of ingredients and instructions; they’re a tangible connection to the past, a culinary time capsule that transports you back to cherished memories and loved ones. Today, I’m thrilled to share one of my most treasured family recipes: my great-grandmother’s ham croquettes. These aren’t just any croquettes; they’re a taste of history, a bite of nostalgia, and a testament to the enduring power of simple, delicious food.

My great-grandmother, whom we affectionately called Nana Elsie, was a remarkable woman. She was a master in the kitchen, capable of transforming humble ingredients into culinary masterpieces. Her ham croquettes were legendary within our family. Every holiday, every special occasion, these golden-brown morsels were the star of the show. The aroma alone was enough to send us kids into a frenzy, and the first bite was always pure bliss.

Now, I know what you might be thinking: ham croquettes? Aren’t those a bit… outdated? But trust me, these aren’t your average, mass-produced, freezer-aisle croquettes. Nana Elsie’s recipe is special. It’s a labor of love, yes, but the result is a croquette that is incredibly creamy, flavorful, and utterly irresistible. The secret, I believe, lies in the simplicity of the ingredients and the meticulous attention to detail in the preparation.

Over the years, I’ve tweaked the recipe slightly to suit my own tastes and to account for the availability of modern ingredients. However, I’ve always strived to maintain the integrity of Nana Elsie’s original creation. I want to share this recipe with you, not just so you can make delicious croquettes, but also so you can experience a little piece of my family history.

## Nana Elsie’s Ham Croquettes: A Step-by-Step Guide

Before we dive into the recipe, let’s talk about the ingredients. You’ll need:

**Ingredients:**

* **Cooked Ham:** 2 cups, finely diced. This is the star of the show, so choose a good quality ham. Leftover holiday ham is perfect, but a good smoked ham from the deli will also work.
* **Butter:** ½ cup (1 stick). Unsalted butter is best, as you’ll be adding salt later. The butter is crucial for creating a rich, creamy base.
* **All-Purpose Flour:** ½ cup. This will help thicken the béchamel sauce.
* **Milk:** 3 cups. Whole milk is recommended for the creamiest results, but you can use 2% if you prefer.
* **Onion:** ½ cup, finely chopped. The onion adds a subtle savory flavor.
* **Nutmeg:** ¼ teaspoon, freshly grated. A touch of nutmeg adds warmth and complexity.
* **Salt:** To taste. Be mindful of the salt content in your ham.
* **Black Pepper:** To taste.
* **Eggs:** 2 large, beaten. For the egg wash.
* **Breadcrumbs:** 2 cups. Panko breadcrumbs are my preferred choice for their light and crispy texture, but regular breadcrumbs will also work.
* **Vegetable Oil:** For frying. You’ll need enough oil to submerge the croquettes.

**Equipment:**

* Large saucepan
* Whisk
* Shallow dishes for the egg wash and breadcrumbs
* Slotted spoon
* Paper towels
* Deep fryer or large, heavy-bottomed pot

**Instructions:**

**Step 1: Prepare the Béchamel Sauce**

This is the foundation of our croquettes, so it’s important to get it right. Don’t be intimidated – it’s easier than you think!

1. **Melt the butter:** In a large saucepan over medium heat, melt the butter. Be careful not to let it burn.
2. **Add the flour:** Once the butter is melted, whisk in the flour until it forms a smooth paste. This is called a roux. Cook the roux for 1-2 minutes, stirring constantly, to cook out the raw flour taste. The roux should be pale golden in color.
3. **Gradually add the milk:** Slowly pour in the milk, about ½ cup at a time, whisking constantly to prevent lumps from forming. Make sure each addition of milk is fully incorporated before adding more.
4. **Simmer and thicken:** Continue to cook the sauce, stirring frequently, until it thickens to the consistency of a thick gravy. This will take about 5-7 minutes. The sauce should coat the back of a spoon.
5. **Add the onion and seasonings:** Stir in the finely chopped onion, nutmeg, salt, and pepper. Taste and adjust the seasonings as needed.

**Step 2: Incorporate the Ham**

Now for the star ingredient!

1. **Add the ham:** Stir the diced ham into the béchamel sauce until it’s evenly distributed.
2. **Cook briefly:** Cook for another 2-3 minutes, stirring occasionally, to heat the ham through.

**Step 3: Chill the Mixture**

This is a crucial step! Chilling the mixture allows it to firm up, making it easier to shape into croquettes.

1. **Transfer to a container:** Pour the ham mixture into a shallow dish or container.
2. **Cover and chill:** Cover the container with plastic wrap, pressing the plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.

**Step 4: Shape the Croquettes**

Now for the fun part!

1. **Prepare your workstation:** Set up three shallow dishes: one with the beaten eggs, one with the breadcrumbs, and one empty dish for the finished croquettes.
2. **Scoop and shape:** Scoop out a spoonful of the chilled ham mixture (about 2 tablespoons). Use your hands to shape it into an oval or cylindrical shape. You can make them any size you like, but I prefer them to be about 2-3 inches long.
3. **Dip in egg and breadcrumbs:** Dip the shaped croquette into the beaten eggs, making sure it’s fully coated. Then, dredge it in the breadcrumbs, pressing gently to ensure the breadcrumbs adhere evenly. Repeat this process with the remaining ham mixture.

**Step 5: Fry the Croquettes**

Time to get that golden-brown perfection!

1. **Heat the oil:** Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). You can use a thermometer to check the temperature, or test the oil by dropping in a small piece of bread. If it sizzles and turns golden brown in about 30 seconds, the oil is ready.
2. **Fry in batches:** Carefully add the croquettes to the hot oil, being careful not to overcrowd the pot. Fry them in batches of 4-5, depending on the size of your pot.
3. **Fry until golden brown:** Fry the croquettes for 2-3 minutes per side, or until they are golden brown and heated through. Turn them occasionally to ensure even cooking.
4. **Drain on paper towels:** Use a slotted spoon to remove the croquettes from the oil and place them on a plate lined with paper towels to drain excess oil.

**Step 6: Serve and Enjoy!**

These croquettes are best served hot, straight from the fryer. They can be enjoyed as an appetizer, a side dish, or even as a light meal. I like to serve them with a simple Dijon mustard dipping sauce, but they’re also delicious on their own.

## Tips for Perfect Ham Croquettes

* **Use cold ham mixture:** The colder the ham mixture, the easier it will be to shape the croquettes. If the mixture becomes too soft while you’re shaping them, pop it back in the refrigerator for a few minutes to firm up.
* **Don’t overcrowd the pot:** Overcrowding the pot will lower the oil temperature and result in greasy croquettes. Fry them in batches to ensure they cook evenly.
* **Maintain the oil temperature:** Keep the oil temperature consistent at 350°F (175°C). If the oil is too hot, the croquettes will brown too quickly on the outside and may not be heated through on the inside. If the oil is too cold, the croquettes will absorb too much oil and become greasy.
* **Double breading:** For an extra crispy coating, dip the croquettes in the egg and breadcrumbs twice.
* **Freezing for later:** These croquettes can be frozen before frying. Shape them, bread them, and then freeze them on a baking sheet. Once they’re frozen solid, transfer them to a freezer bag. When you’re ready to fry them, simply thaw them for about 30 minutes and then fry as directed.
* **Get creative with variations:** Feel free to experiment with different flavors. You can add cheese, herbs, or spices to the ham mixture. Smoked Gouda, Gruyere, or Parmesan cheese would all be delicious additions. For herbs, try adding fresh parsley, chives, or thyme.

## Serving Suggestions

* **Dipping Sauces:** Dijon mustard, honey mustard, aioli, or a creamy horseradish sauce.
* **Sides:** A simple green salad, coleslaw, or roasted vegetables.
* **Appetizer Platter:** Serve the croquettes as part of an appetizer platter with other finger foods, such as cheese and crackers, olives, and crudités.
* **Light Meal:** Serve the croquettes with a side of mashed potatoes or rice for a more substantial meal.

## A Culinary Legacy

Making these ham croquettes is more than just cooking; it’s an act of remembrance. It’s a way to connect with my great-grandmother and to keep her memory alive. Every time I make them, I think of her standing in her kitchen, patiently stirring the béchamel sauce and carefully shaping each croquette. I can almost smell the aroma of frying ham and hear the laughter of my family gathered around the table.

I hope you’ll try this recipe and create your own memories with your loved ones. These ham croquettes are a testament to the power of simple, homemade food and the enduring legacy of family recipes.

So, gather your ingredients, put on some music, and get ready to embark on a culinary journey back in time. You won’t be disappointed!

Enjoy! And don’t forget to share your creations with me in the comments below. I’d love to hear how your ham croquettes turned out!

## Variations on Nana Elsie’s Ham Croquettes

While the original recipe is delicious as is, don’t be afraid to experiment and put your own spin on it. Here are a few ideas to get you started:

* **Cheese Croquettes:** Add about 1/2 cup of shredded cheese to the ham mixture. Gruyere, cheddar, or smoked Gouda would all be excellent choices.
* **Spicy Croquettes:** Add a pinch of cayenne pepper or a few drops of hot sauce to the ham mixture for a little kick.
* **Herb Croquettes:** Stir in 2 tablespoons of chopped fresh herbs, such as parsley, chives, or thyme, to the ham mixture.
* **Potato Croquettes:** Replace half of the ham with mashed potatoes for a heartier croquette.
* **Chicken Croquettes:** Substitute cooked chicken for the ham for a different flavor profile.
* **Vegetarian Croquettes:** Use a combination of finely chopped vegetables, such as mushrooms, onions, and peppers, instead of ham.

## Troubleshooting Tips

* **Croquettes falling apart:** This usually happens when the ham mixture is not cold enough. Make sure to chill it for at least 4 hours, or preferably overnight. You can also add a tablespoon of flour or breadcrumbs to the mixture to help bind it together.
* **Croquettes not browning evenly:** This could be due to overcrowding the pot or not maintaining a consistent oil temperature. Fry the croquettes in batches and use a thermometer to monitor the oil temperature.
* **Croquettes absorbing too much oil:** This usually happens when the oil is not hot enough. Make sure the oil is at 350°F (175°C) before adding the croquettes.
* **Croquettes too dry:** Add a tablespoon of milk or cream to the ham mixture to make it more moist.

## Storing Leftover Croquettes

Cooked croquettes can be stored in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in an air fryer for a crispier result.

## The Story Behind the Recipe

This recipe has been passed down through generations of my family. My great-grandmother, Nana Elsie, was a wonderful cook, and her ham croquettes were a family favorite. She learned the recipe from her mother, who learned it from her mother before her. It’s a recipe that’s been adapted and refined over the years, but the basic principles have remained the same.

Nana Elsie was a woman of simple pleasures. She loved spending time with her family, tending to her garden, and cooking delicious meals. Her ham croquettes were a reflection of her personality: warm, comforting, and made with love. I feel so lucky to have this recipe to share with you, and I hope you enjoy it as much as my family does.

## Why This Recipe Is Special

In a world of fast food and processed meals, this recipe is a reminder of the importance of home-cooked food. It’s a recipe that requires a little time and effort, but the results are well worth it. These ham croquettes are not only delicious, but they’re also a connection to the past, a taste of history, and a symbol of family love.

I hope this recipe inspires you to get in the kitchen and create your own culinary memories. Don’t be afraid to experiment, to try new things, and to put your own spin on it. The most important thing is to have fun and to enjoy the process. Happy cooking!