In a pot, melt the butter over medium heat. Add the diced onion and stir for a couple of minutes until the onion is slightly transparent.

In a bowl mix the milk with the flour (season with salt and pepper). Whisk until there are no lumps. Slowly, add this mixture into the pot and stir. It will start getting thicker quickly. So, don’t stop stirring and scrape the bottom of the pan to avoid burning the dough. When the dough is hard enough that it no longer sticks to the pot and becomes a big ball of dough, turn the heat off.

In a food processor, ground the ham. Add it into the dough and stir to combine. Let it chill for 1 hour in the fridge.

With the help of two spoons, shape the croquettes. Dip the croquette into the beaten eggs. Then cover with breadcrumbs.

Heat a pan with enough oil to cover the croquettes ( or at least one side completely). Fry the croquettes, until they are brown and crispy outside.