Instructions:
Overnight Preparation Required
Slice the leftover ham into small pieces and place in a food processor. Process until finely minced and set aside.
Melt the butter in a large saucepan over medium heat. Whisk in 1/2 cup of the flour and allow to cook for 1 minute, whisking constantly.
Pour in the milk and whisk until well combined. Continue to cook over low heat for about 15 minutes, until well thickened.
Add the cheese and whisk until smooth. Season with the nutmeg, salt and pepper. Add the ham and stir until well combined.
Remove from heat and pour into a loaf pan. Allow to cool to room temperature, then chill in the refrigerator overnight.
Once thoroughly chilled, scoop out 2 ounce balls with an ice cream scoop. Dip first in the flour, then in the egg, then in the bread crumbs.
Heat the vegetable oil to 350°F. Carefully drop in 3 to 4 croquettes at a time, and fry until golden brown, about 3 to 5 minutes. Remove and place on a plate lined with paper towels to absorb any excess oil. Repeat with the remaining croquettes and serve immediately.