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Serrano Ham Croquettes

This recipe has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site


100g Serrano Ham
75g plain flour
75ml virgin olive oil
1 litre milk
Nutmeg (optional)
2 eggs
Olive oil for frying


  • Chop the ham into small pieces
  • Warm the milk
  • In a frying pan, but not on the heat, mix the flour with the oil and very slowly add the warm milk stirring all the time.
  • Place the pan over a medium heat and add the ham, a pinch of salt and a pinch of nutmeg. Keep stirring until the mixture thickens and begins to come away from the edges of the pan.
  • Transfer the mixture into a square dish and leave to cool.
  • When the mixture is cool, cut into equal sized pieces.
  • Mould the pieces into oval shapes and dip each piece into the beaten eggs and then roll in the breadcrumbs.
  • Heat the olive oil in a pan (you need enough oil to cover the croquettes) and fry until golden brown.


You can use a variety of fillings for example prawns, salmon, chicken, vegetables . . .

Serves 4

Orce Serrano Hams

Published with permission of Orce Serrano Hams