Step 1

Grind the ham in a food processor until finely ground. Set aside.

Step 2

In a large skillet, lightly saute the butter and onion over medium high heat, about 1 minute. Add in your garlic, and lower the heat to medium low.

Step 3

Add in the milk and, stirring constantly, cook about 1.5 - 2 minutes.

Step 4

In a small bowl, combine the flour and seasonings.

Step 5

Add the flour mixture, ground ham, and the sherry to the skillet, cooking and mixing continuously until the ingredients come together as a dough. Remove from heat. Taste, and adjust the salt if needed.*Note: If your dough seems to liquid-y at first, try cooking it a little longer. The flour, ham, and milk mixture needs to reach temperature fully before your flour thickens and turns the mixture into your paste. It will have the texture of a very thick paste (like a tanzhong).

Step 6

Let the "masa" come to room temperature. Then, cover and refrigerate for at least 2 hours.

Step 7

Once the filling has been refrigerated, take about 1.5 tbsp of dough at a time and form the croquettes into long cylinders with rounded ends (makes about 15-20 croquettes).

Step 8

One by one, dip the croquettes in the egg, and then cover with the ground cracker crumbs.

Step 9

Go back and repeat step 2 for each croquette (so that each croquette has been breaded twice).

Step 10

Let the croquettes come to room temperature before frying.

Step 11

Heat the oil in a small heavy saucepan to about 375 degrees Fahrenheit.

Step 12

Fry the croquettes until golden brown. Fry in small batches, letting the oil come back to 375 degrees between batches.