1. Cut the ham into very small cubes and set it aside. Melt the butter in a saucepan over a medium heat. Add the flour and let it cook for about 2 minutes while stirring constantly – do not let it burn. Gradually add the milk and stir until it forms a thick paste that separates easily from the sides of the saucepan. Add the ham and season with fresh nutmeg, salt, and pepper. Spread the mixture onto a large plate and let cool down completely. When cooled, cover with plastic wrap and place in the fridge for at least an hour (or overnight).

2. Prepare three bowls to bread the Croquetas – one with the beaten egg, the second with the flour, and the third one with the breadcrumbs. Take about a tablespoon of dough and shape it either into a ball or a small oval roll. Next, roll the dough pieces in the flour, then the beaten egg, and finally in the breadcrumbs. Make sure the pieces are completely coated, otherwise the dough will spill out during deep-frying. Place the breaded Croquetas on a plate and repeat the process until all dough has been used.

3. Add oil to a small saucepan – if you got one with a higher rim, you can avoid getting burned by possible splashes of oil… or just be careful. There should be enough oil in the saucepan so the Croquetas can swim undisturbed while deep-frying. Bring the oil to a temperature of around 350°F (180°C). If the oil is too hot, the Croquetas may burn before they are properly cooked. Working in batches, deep-fry a maximum of 2-3 Croquetas at a time until they are golden brown. Remove the Croquetas and drain them on some kitchen paper. Croquetas are best when served warm. We like to serve them with cranberry sauce for dipping, but they are absolutely fine without anything else. Leftover Croquetas can be stored in the fridge for up to 2 days and reheated in the microwave.