Jamon Ham Recipes: Spanish Croquettes with Manchego Cheese

These Spanish-inspired jamón croquettes are crisp on the outside and creamy inside, with cured ham and Manchego folded into a thick béchamel. They’re a classic tapas-style snack, easy to serve warm as a starter or light meal; recipes vary, and this version adds cheese for extra richness.

Ingredients

4 tablespoons unsalted butter (57 g)
1 tablespoon olive oil (15 ml)
½ cup finely minced yellow onion (75 g)
4 ounces jamón Serrano, finely diced (115 g)
½ cup all-purpose flour, plus ½ cup (60 g) for coating (60 g in the béchamel; 60 g for coating)
2 cups whole milk, warmed (480 ml)
¼ teaspoon finely grated nutmeg (about 0.5 g)
⅛ teaspoon black pepper (about 0.3 g)
⅛ teaspoon fine salt (about 0.7 g), or less to taste
½ cup finely grated Manchego cheese (50 g)
2 large eggs, beaten (about 100 g without shells)
1½ cups fine dry breadcrumbs (150 g)
About 6 cups neutral frying oil, or enough to reach 1½ inches in a heavy pan (1.4 L)
1 lemon, cut into wedges, for serving (about 120 g)
½ cup allioli or mayonnaise for dipping, optional (120 g)

Instructions

Prepare the filling ingredients. Finely mince the onion and dice the jamón into small pieces, about ⅛ inch (3 mm), so the ham is easy to distribute and the croquettes shape neatly. Warm the milk in a small saucepan or microwave until steaming but not boiling. Keep the flour, nutmeg, pepper, salt, and grated Manchego nearby. The jamón is already cured and ready to eat; this recipe warms it in the filling rather than treating it as raw meat.
Cook the onion and ham. Melt the butter with the olive oil in a medium, heavy saucepan over medium-low heat. Add the onion and cook for about 4 minutes, stirring, until soft and translucent but not browned. Stir in the diced jamón and cook for 1 minute. A gentle heat keeps the onion sweet and prevents the cured ham from becoming tough or overly salty.
Make a thick béchamel. Sprinkle in ½ cup (60 g) flour and stir continuously for 2 minutes to cook away the raw-flour taste. Add the warm milk gradually, whisking or stirring well after each addition to prevent lumps. Once all the milk is incorporated, cook for 8–9 minutes over medium-low heat, stirring and scraping the base and corners of the pan often. The mixture is ready when it is very thick, glossy, and pulls away from the sides as you stir. If it still pours like sauce, give it another minute or two; a loose filling is difficult to shape.
Season and cool the mixture. Stir in the nutmeg, black pepper, and a small amount of salt. Taste before adding more, since jamón and Manchego are both salty. Remove the pan from the heat, fold in the grated Manchego, and spread the mixture in a shallow dish. Press food-safe wrap directly onto its surface to limit a skin from forming. Let it cool at room temperature for 30 minutes, then refrigerate for 2 hours, until firm and cold. Do not leave the mixture out for longer than 2 hours.
Shape and bread the croquettes. Set out three shallow bowls: one with the remaining ½ cup (60 g) flour, one with the beaten eggs, and one with the breadcrumbs. With lightly damp hands or two spoons, portion the cold filling into about 20 pieces, roughly 1 tablespoon each. Shape them into short cylinders or small ovals. Roll each piece in flour, dip it in egg so it is coated all over, then roll it in breadcrumbs. Press the crumbs on gently and patch any bare spots; an even coating helps prevent leaks in the oil. Arrange the pieces on a tray.
Fry in batches. Pour oil into a deep, heavy saucepan to a depth of about 1½ inches (4 cm), leaving plenty of room at the top. Heat it to 350°F (175°C), checking with a thermometer. Fry 5 or 6 croquettes at a time for about 3–4 minutes, turning once, until evenly golden. Crowding the pan cools the oil and makes the coating greasy, so let the oil return to temperature between batches. Drain each batch on a wire rack or paper towels. Check a croquette from the first batch with a food thermometer: because this is an egg-coated dish, the center should reach the USDA FSIS safe minimum of 160°F (71°C). If the outside browns before the center reaches that temperature, lower the oil slightly and fry the remaining batches a little longer.
Serve while warm. Let the croquettes drain briefly, then serve them warm with lemon wedges and optional allioli or mayonnaise. The filling will be hot, so give the first one a moment before biting in.

Tips

Choose the right ham. Jamón Serrano gives the filling its characteristic cured, savory flavor. If it is hard to find, use finely diced prosciutto; it is a practical substitute, though often milder and less firm. Avoid adding much salt until the filling is finished, because cured ham varies in saltiness.
Keep the filling genuinely thick and cold. The béchamel should be firm enough to scoop after chilling. If it feels sticky or slumps while shaping, return it to the refrigerator for another 20–30 minutes rather than adding extra flour, which can make the center pasty.
Use a thermometer for the oil. Oil that is too cool soaks into the crumb coating; oil that is too hot browns the outside before the inside heats through. Fry small batches and allow the oil to recover to about 350°F (175°C) between them.
Keep the breading tidy. Use one hand for the flour and breadcrumbs and the other for the egg, or use forks to move each croquette between bowls. If the egg becomes full of crumbs, replace it; clean egg helps the coating cling evenly.

Serving Suggestions

Serve these croquettes as tapas, with four or five per person as a substantial snack or a smaller portion alongside other dishes. Lemon wedges cut through the rich béchamel, while a small bowl of allioli or mayonnaise offers a creamy dip. A simple green salad with a sharp vinaigrette, sliced tomatoes, or marinated olives makes a fresh counterpoint. For a fuller meal, pair them with roasted vegetables or a bowl of soup rather than adding several other fried foods.

For a tapas spread, put the croquettes out as soon as they have drained and are comfortable to handle. Their crumb coating is at its crispest soon after frying, and the center stays creamy. If serving a group, fry them in batches and keep the finished ones on a wire rack in a low oven while the rest cook; avoid stacking them, which traps steam and softens the crust.

Variations

Use another cured ham: Prosciutto works if Serrano is unavailable. It gives a softer, somewhat less assertive cured-ham flavor, so taste the filling carefully before seasoning. For a more pronounced salty flavor, use a little more jamón, but keep the total filling thick enough to shape.

Change the cheese: A firm Spanish Manchego is a natural partner for jamón, but finely grated aged Parmesan can stand in. Parmesan tastes sharper and saltier, so reduce or omit the added salt. You can also leave out the cheese for a more straightforward ham béchamel; the filling will still be creamy and flavorful.

Add herbs or spice: Stir 1 tablespoon (4 g) finely chopped parsley into the cooled béchamel, or add a small pinch of smoked paprika with the nutmeg. These additions change the flavor without changing the method. Keep additions finely chopped and modest so they do not loosen the filling.

Make smaller party bites: Shape the mixture into about 30 smaller pieces instead of 20. They will fry more quickly, so start checking after 2 minutes and use a thermometer on a representative piece to confirm the center reaches 160°F (71°C). Smaller croquettes are easy to serve, but take care not to overfill the pan.

Storage and Reheating

Refrigerate cooked croquettes within 2 hours of frying, in a covered container, for 3–4 days. For the best texture, store them in a single layer or separate layers with parchment. The crumb coating softens in the refrigerator, but reheating in an oven or air fryer can crisp it again. Warm them on a rack in a 375°F (190°C) oven for about 10–15 minutes, turning once if needed, until the centers reach 165°F (74°C). Check with a food thermometer, especially for larger croquettes; microwave reheating is convenient but leaves the coating softer.

To make them ahead, bread the uncooked croquettes and freeze them in a single layer on a tray until firm, then transfer them to a freezer-safe container. Keep frozen for up to 2 months for best quality. Fry from frozen in small batches, adding a few minutes as needed and checking that the center reaches 160°F (71°C); do not thaw them on the counter. If the coating darkens too quickly, lower the oil temperature so the center has time to heat through.

Frequently Asked Questions

What is jamón, and can I eat it without cooking it?

Jamón is Spanish cured ham, commonly sold as jamón Serrano or the more specially produced jamón Ibérico. It is generally ready to eat, so it can be served sliced without cooking. In this recipe, it is warmed with the onion before being mixed into the béchamel.

Why are my croquettes falling apart?

The filling may be too warm or too loose, or the crumb coating may have gaps. Chill the béchamel until firm, shape the croquettes evenly, and coat every surface with flour, egg, and breadcrumbs. Fry a few at a time in oil held near 350°F (175°C) rather than overcrowding the pan.

Can I prepare the filling the day before?

Yes. Spread it in a shallow dish, cover the surface, and refrigerate it overnight before shaping and breading. Keep the filling refrigerated, and assemble the croquettes while it is cold. If you bread them ahead, cover and refrigerate them, then fry within a day for the best coating.

Can I bake these instead of deep-frying?

They can be baked, but the crust will usually be drier and less evenly crisp than a fried coating. Arrange the breaded croquettes on a greased rack over a tray, lightly brush or spray them with oil, and bake at 425°F (220°C), turning once, until golden and hot through. Check a representative center for 160°F (71°C); baking time varies with size and your oven.

What should I do if I cannot find Manchego?

Use finely grated aged Parmesan, which is widely available and melts into the béchamel. Because it is typically sharper and saltier, taste the filling before adding the measured salt. You can also omit the cheese for a classic-style jamón béchamel filling; the croquettes will be a little less rich.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).