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Delicious recipe with Iberico Ham!

We don't want to be repetitive, but due to popular demand we"re launching again our amazing Jamon Iberico for just $275. You probably know all you need to know about the exquisite Iberico Ham. That's why now we're not going to talk about the product itself but rather we're giving you and easy and delicious snack that you can make any day of the week.Are you ready? Grab a piece of paper and a pen to write this down!

Jamon Iberico

These are the ingredients to make Ham and Manchego Cheese Croquettes:


-4 tablespoons olive oil

-4 tablespoons butter

- 1q quart milk

- 2 cups flour

- 1 cup cornstarch

- 9 ounces Jamon Iberico, diced

- 1 onion, diced

- 1/8 teaspoon nutmeg

-1/2 cup Manchego cheese, grated

- 1 teaspoon salt

-4 eggs

-3 cups breadcrumbs

- 2 cups flour

- Pastry bag

-1-2 quarts frying oil

- Alioli sauce

Once you have everything ready, make sure you follow each step properly:



In a small bowl, mix the cornstarch in 1 cup of the milk and set aside.


Prepare a baking sheet tray with at least a one inch edge.


In a saucepan, warm the milk and set aside or keep on low heat until needed.


Heat a medium sized pot over med-low heat, add the butter and olive oil and saute the onions until soft and translucent. Add jamon and lightly saute 1-2 minutes.


Add the flour to the pot and mix to form a roux. Pour the milk slowly and mix with a whisk. Add the nutmeg and add the cornstarch mixture. Mix well and cook over low heat for 5 minutes.  Add cheese and mix until melted another minute or so. Then pour onto the baking sheet tray and spread it out evenly.  Let cool for one hour, uncovered.


Fill a pastry bag with the cooled mixture and cut off the tip of the bag to make a 1 inch hole. Prepare your second sheet tray with about 1/2 inch layer of flour.  Pipe a long tube of mixture onto the tray and continue until you have piped all of the mixture onto the tray and you have about 5-6 tubes.


Cut into 2-3 inch logs and dredge well in flour on all sides. In a shallow dish, beat the eggs with a little water and spread breadcrumbs onto a sheet tray or shallow dish.  Dredge each croquette in the egg mixture, then the breadcrumbs and place on a clean tray.


Fill a heavy pot with enough frying oil to be 2-3 inches deep. Heat to 350 F and fry in batches until golden brown on each side.

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