So first, you'll make what's essentially a very thick béchamel with finely minced ham...
Easy, right?
Easy!
Start with about 4T butter, and 4T EVOO... melted. Add a finely minced onion... cook for a few minutes. Add about 1C finely minced ham (which I pulsed in the processor!)... cook for a few minutes.
Add pepper and smoked paprika and, depending on the saltiness of the ham you're using... salt.
Taste.
Add about 3/4 C flour. Cook, stirring, until the flour begins to color a bit. Add 1C of milk, maybe more, and cook at a simmer until very thick... almost porridge-like.
Cool for 3-24 hours.
Shape the croquettes, then roll each of them in flour, then egg, then breadcrumbs. Fry these in about an inch of oil until golden. Serve with highly flavored (like herbs or onions or sriracha) mayo... or sour cream... or mustard... or honey mustard... or any fave dipping sauce, for that matter... And a salad, if you like. We had a little baby arugula dressed with pumpkinseed oil.
And celebrate spring! Easter! The glorious pig! Spain! Or simply LIFE!