Preparation

1. Cut the butter into cubes and melt it in a saucepan.
2. Finely chop the garlic and spring onion and add them to the saucepan.
3. Sauté everything together with the diced ham for 5 minutes.
4. Add the flour and milk, stirring constantly.
5. Cook the béchamel for 20 minutes and add the chopped parsley.
6. Spread the dough in a dish with a thin layer of butter at the bottom. Let it cool.
7. Shape the croquettes and coat them in flour, beaten egg and bread crumbs.
8. Fry them in very hot oil.
9. Let them drain for a moment.
10. Ready to enjoy.

Some additional notes on the preparation

We start with the béchamel dough for the croquettes. As always, for any croquette recipe a good béchamel is essential, so we follow the usual steps:

1. Heat the “fat” part: oil and/or butter.

2. Add one or two tablespoons of flour and cook for a couple of minutes so it doesn’t taste raw (be careful not to burn it).

3. Gradually pour in the milk until it reaches the desired thickness. A creamy dough is the ideal point.

Once the béchamel is ready and still in the pan, this is the moment to add the ingredient that gives it its flavour, in this case Serrano ham.

Have the ham already cut into tiny cubes or thin strips. Simply add it to the dough after turning off the heat and mix it gently.

Final step for the croquettes, and common to all of them: after a few hours in the fridge, shape them (round or long, the classic style), coat them in flour, then beaten egg, then bread crumbs, and fry.

Tips for Serrano Ham Croquettes

• Be very careful with the salt. Serrano ham is already quite salty, so it’s better to adjust at the end. Don’t add salt to the béchamel.
• The better the ham, the better the result. But even with good-quality ham or shoulder, your croquettes will turn out delicious. Adjust to your budget.
• There are many ingredients that pair well with ham, but if you make the béchamel with a good extra virgin olive oil, the croquettes will be outstanding.
• There’s an interesting ingredient you can try: once you’ve added the ham, mix in small pieces of fresh tomato. The combination of ham and tomato gives wonderful flavour. But be careful — tomato is acidic, so don’t overdo it, and don’t leave the mixture too long before frying.

Iberian and Serrano Ham: a true Made in Spain hallmark

Their distinctive salting and curing process is usually carried out in high-altitude areas with cold climates.

It is called “Serrano ham” when referring to the hind legs of the pig. “Paletilla” or shoulder refers to the front legs.

Cooked ham is known as “dulce” or “York ham”.

We speak of “Iberian ham” when the pig is of genuine Iberian breed, and of “acorn-fed ham” when the Iberian pig has been fed exclusively or mostly on acorns.

White-breed pigs do not eat acorns. Nor do the hams and shoulders from the Duroc breed native to the USA.

Serrano ham from white pigs is more affordable than Iberian ham.

Depending on its curing time, Serrano ham receives three different technical classifications:

Gran Reserva: more than 15 months of curing
Reserva: from 12 to 14 months
Bodega: from 9 to 12 months

Iberian Ham

Guijuelo

Province of Salamanca.

Pigs raised in high-altitude pastures (around 1,000 metres) from Castilla y León, Castilla-La Mancha, Extremadura and Andalucía. Among holm oaks and cork oaks. Quality categories: Black, Red and Green labels.

Extremadura

The entire region of Extremadura.

Curing time: 36 to 48 months. Diet: acorns and natural pastures.

Jabugo

Province of Huelva.

Located in the Aracena and Picos de Aroche Natural Park, a UNESCO Biosphere Reserve. Holm oak, cork oak and gall oak landscapes. Rearing areas: Badajoz, Cáceres, Cádiz, Córdoba, Sevilla, Málaga and Huelva. Curing takes place in 31 towns of Huelva.

Los Pedroches

Province of Córdoba.

Mediterranean woodland and mild temperatures. Gall oaks, cork oaks and holm oak forests. Quality grades: 100 percent Iberian, 75 percent Iberian and “Cebo de Campo” (100 or 75 percent Iberian breed).

White Ham

Teruel

Province of Teruel.

Pig breeds: Duroc, Large White and Landrace, fed on cereals. Juicy cuts.

Pigs graze in Bajo Aragón, Matarraña and the mountain ranges of Jiloca, Gúdar-Javalambre and Albarracín.

Trévelez

Province of Granada.

Quality labels: Red, Black and Blue.

Accepted breeds: Duroc-Jersey, Large White and Landrace. Vegetable-based feed. Castrated males or females. Marine salt used for curing. Mild flavour. Very aromatic pieces.

Serón

Province of Almería.

No local livestock. The product is sourced from various EU countries and especially from Aragón (Teruel) and Catalonia.

Breeds: Duroc, Chato Murciano, Pietrain, Belgian White, Landrace and Large White.

Slightly sweet and low in salt. Very creamy fat. Aromas of rosemary and thyme.

Nutritional Properties

Rich in minerals such as iron, magnesium, zinc, phosphorus and calcium, and vitamins B1, B2, B3, B6 and D. High protein content.

Provides positive benefits in situations of fatigue or stress and helps regulate cholesterol levels.

Suitable for pregnant women, breastfeeding babies, children and teenagers.

Supports cognitive energy and improves joint mobility.

As with all foods, consulting a healthcare professional before consumption is essential.

The Perfect Cut

Slicing Serrano or Iberian ham is an art that requires knowledge, patience and a steady hand.

Three types of knives can be used: a boning knife (to access difficult parts of the piece), a classic ham knife (ideal for very fine slices if you have the skill) and a wide-blade knife (perfect for removing outer fat before cutting).

To sharpen the knife, run it along a honing steel using delicate but firm movements.

Use a proper ham stand and get to work!

Place the trotter facing upwards if you want to access the “maza” or central cut or if you plan to consume it within a few days. Otherwise, place it downwards.
Peel only the area you’re going to eat, without removing the yellowish fat or the skin.
Cut with the knife flat. The slices should not exceed 6 cm in length. Combine lean slices with others with more marbling.

Pata Negra

In Spanish, calling something or someone “pata negra” means describing it as exceptional in quality or highly pure.

Applied to ham, it means it is 100 percent Iberian (from Iberian-breed mother and father) and fully cured.

It is not necessary for the pig’s skin or hoof to be black to qualify as “pata negra”.

Production in Spain

Roughly 48 million pieces of ham are produced and sold each year in Spain.

Extremadura represents more than 30 percent of Iberian ham production.

The countries most passionate about Spanish ham are France, Germany, Portugal, Japan, Mexico and Australia.

When you cook Serrano or Iberian ham croquettes, you already know you’re enjoying a delicacy with exquisite flavour, superior quality and excellent nutritional properties.