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Ham Croquettes

Ham croquettes made with boiled rice, ham, egg, Worcestershire sauce, coated in cracker crumbs and fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Ham Croquettes

Why it works: Ham and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,526 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Ham Croquettes

Ingredients

Directions

Prepare

  1. In a bowl, mix the cold boiled rice, finely chopped ham, one egg, and Worcestershire sauce until well combined.

  2. Shape the mixture into small croquettes.

Coat and fry

  1. Dip each croquette in egg, then roll in fine cracker crumbs.

  2. Fry the croquettes in boiling lard until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Rice + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together477 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Rice + saucetop 20% of all pairs
    Smell alikelow
    Cooked together2,396 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Ham + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,314 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cold boiled rice
Forms the bulk of the croquette and gives it a soft, tender interior.
Lean ham
Provides savoury flavour and meaty texture throughout the croquette.
Egg
Binds the mixture together and forms a coating that helps crumbs stick.
Fine cracker crumbs
Creates a crisp, golden outer crust when fried.

The step that matters

Frying in boiling lard until golden brown. Hot fat sears the crumb coating quickly, creating a crisp crust before the filling overheats. If the lard is not hot enough, croquettes absorb grease and turn soggy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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