• 8 tablespoons olive oil
• 3/4 cup flour
• 2 cups milk
• 1/2 teaspoon nutmeg
• Salt to taste
• 1 cup ham, very finely minced, so it can be mixed thoroughly with the dough
• 2 eggs, lightly beaten with 2 teaspoons water
• Breadcrumbs for coating
• Spanish olive oil for frying

Gather the ingredients. Heat the 8 tablespoons olive oil in a small saucepan over low medium heat. Add the flour and cook for 3 minutes, stirring constantly. Gradually add the milk, hot, stirring without stopping. This can take up to 30 minutes. Next, add the nutmeg and salt to taste. Cook over medium heat, stirring constantly until the sauce is thickened and smooth. Add the minced ham and continue to cook for about 2 to 3 minutes on low heat, continuing to stir. Remove from heat. Taste and adjust seasoning if necessary. Allow to cool for 5 to 10 minutes and refrigerate at least 3 hours until mixture is cold. If you are preparing a day or so ahead, you can cover the mixture tightly and keep refrigerated until you are ready to fry the croquettes. Pour the breadcrumbs into a small, wide bowl. Beat the eggs with water in a small, wide bowl. Cover your hands in flour, then divide the mixture into 1 inch balls and set on a plate, so that they are not touching. Pour enough olive oil in a medium to large frying pan to cover 1/2 inch deep. Heat the olive oil for frying to about 355 degrees. Dip the croquettes in the beaten egg and coat with crumbs by rolling in the bowl. Place the croquettes in the hot oil and fry quickly, turning several times, until golden. Remove the croquettes with a slotted spoon and set on a paper towel to absorb the excess oil. Serve immediately.