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1
Put the ham and 1/2 cup milk in a small bowl; refrigerate 1 hour.
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2
Meanwhile, melt the butter in a medium saucepan over medium heat.
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3
Add the shallots, celery, garlic, thyme sprig, cayenne and 1/2 teaspoon each salt and black pepper.
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4
Cook, stirring, until the vegetables are soft, about 5 minutes; discard the thyme.
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5
Add the flour and cook, whisking, 1 minute.
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6
Whisk in the remaining 1 cup milk; cook, whisking, until thick, 2 minutes.
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7
Transfer to a bowl and refrigerate until cold, about 1 hour.
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8
Transfer the chilled mixture to a food processor and pulse until almost smooth.
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9
Add the chicken and 1/2 teaspoon salt; pulse until the meat is finely ground.
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10
Drain the ham and add to the food processor along with the parsley; pulse until combined.
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11
Transfer to a bowl.
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12
Brush a baking sheet with vegetable oil.
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13
With lightly oiled hands, shape the chicken mixture into about twenty 2-to-3-inch croquettes.
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14
Transfer to the baking sheet and refrigerate 30 minutes.
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15
Spread the breadcrumbs in a shallow dish; whisk the eggs in another dish.
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16
Dip the croquettes in the eggs, then coat in the breadcrumbs; return to the baking sheet.
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17
Cover and chill until ready to fry.
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18
Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the croquettes until browned, about 4 minutes.
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19
Drain on paper towels.
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20
Serve warm or at room temperature with honey mustard.
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21
Photograph by Con Poulos
