Croquetas de Jamón

Method

1. Finely chop the ham and combine it with the cream cheese and heavy cream in a saucepan over medium heat, stirring until the mixture thickens into a smooth, cohesive mass, about 5 minutes.
2. Transfer the ham and cream cheese mixture to a shallow dish and refrigerate for at least 10 minutes until firm enough to shape.
3. Beat the eggs in a shallow bowl, then portion the chilled mixture into small cylindrical croqueta shapes using your hands.
4. Dip each croqueta into the beaten egg, letting any excess drip off, then roll it firmly in the almond flour coating to form an even crust.
5. Heat a generous layer of oil in a deep skillet over medium-high heat until shimmering, then fry the croquetas in batches for approximately 3–4 minutes per side until deeply golden and crisp.
6. Transfer the fried croquetas to a paper-towel-lined plate to drain briefly before serving hot.