A moreish snack made with free-range Ripon Cathedral Ham. This recipe is ideal for using up any leftover Christmas ham.
Start by shredding the ham as finely as possible.
Heat the oil and butter in a medium, heavy-based saucepan over
a medium heat. When the butter melts, add the leek and sauté gently
for a couple of minutes without colouring.
Over a medium heat gradually stir in the flour then cook out
for a few minutes to create a roux.
Next, slowly stir in the hot milk and cook for approximately 10
minutes over a low heat stirring continuously until you have a
Fold through the Gruyere cheese, shredded ham and season to
taste with nutmeg, sea salt and ground white pepper.
Put the béchamel on a tray, covering with parchment paper and
allow to cool for at least 2 hours or overnight.
With three bowls; add a little flour into the first, the beaten
egg in the second and the breadcrumb mixed with Parmesan in the
With floured hands, divide the mixture into even balls (between
16 & 24 pieces), roll through flour, then the egg, and finally
roll in the breadcrumbs until well coated.
Heat the oil in a large pan to 180°C and fry the croquettes in
small batches - 4 to 6 pieces at a time for a couple of minutes
until golden brown - then lift out with a slotted spoon and serve
Serve with saffron mayo for snacks or a seasonal salad for a
light lunch or supper.
METHOD FOR THE SAFFRON MAYONNAISE:
Put the egg, mustard, vinegar, garlic, sugar and salt in a
small food processor bowl. Once you start the machine and the motor
is running, start adding the oil in a slow, steady trickle,
followed by the saffron strands in water until smooth and
Transfer to a clean jar, seal and refrigerate. This will keep
for up to one week.