Buttermilk Gammon Meat Croquettes

 

Coating: 

Sweet Mayo mustard:

1. Melt the butter in a saucepan, then stir in the flour to form a roux. Slowly whisk in the LANCEWOOD® Buttermilk a little at a time and cook gently over low heat until the sauce is smooth and thickened. Set aside to cool.

2. Once cooled, add the chopped gammon, mustard, and honey to the sauce. Season with salt and black pepper and mix until well combined, then refrigerate until firm.

3. To prepare for coating, place seasoned flour, beaten eggs, and Panko breadcrumbs in three separate bowls. Shape the gammon mixture into balls, roll each one in flour, dip into the egg, and then coat with breadcrumbs. Reshape if necessary and refrigerate for 1 hour to set.

4. Heat the oil and fry the croquettes in batches until golden brown and crispy. Drain on paper towels while you prepare the dipping sauce. For the sauce, mix mayonnaise, Hot English mustard, honey, lemon juice, and a pinch of salt until smooth.

5. Serve the croquettes warm with the sweet mustard mayo on the side. This festive snack is the perfect way to transform leftover gammon into something new and delicious for the holidays.

Tip: Make these croquettes ahead of time and freeze – ideal for easy entertaining. Leftover Christmas gammon works beautifully, but smoked pork fillet is also a delicious alternative.