Spanish Jamón Croquetas

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1. 1Step 1: Pour the milk into a saucepan and add the cloves, peppercorns, shallot, and bay leaf. Bring to a light simmer over moderate heat and cook for 10 minutes. Strain the milk through a sieve, discard the solids, and return the milk to the pan.
2. 2Step 2: Add the chopped ham to the pan and cook for 2 minutes, stirring constantly, then remove from the heat.
3. 3Step 3: In a separate saucepan, melt the butter over moderate heat. Stir in the flour to create a crumbly texture. Cook, stirring constantly, for about 4-5 minutes. Remove from the heat, then pour in half of the ham/milk mixture and stir well. Pour this mixture back into the pan and stir until fully incorporated. Spoon the sticky mixture onto a plate and smooth it out. Leave to cool completely.
4. 4Step 4: Arrange three shallow bowls: one with the flour seasoned generously with salt and pepper, one with the beaten egg, and one with the breadcrumbs.
5. 5Step 5: Take a small golf ball-sized piece of the ham mixture and mould it into a croquette shape. Dip it into the flour to coat, tap off any excess, then dip into the egg. Finally, roll the croqueta in the breadcrumbs to fully coat. Arrange on a plate and continue with the remaining mixture. Cover the croquetas with plastic wrap and refrigerate for 1 hour to firm up.
6. 6Step 6: Heat the oil in a saucepan until hot (around 360°F/180°C). Drop in 4-5 croquetas and fry until golden brown. Drain on paper towels and repeat until all are fried.
7. 7Step 7: Serve hot or cold as a tapas dish. They can also be made in advance and warmed in the oven for about 15 minutes.
8. 8Step 8: Serve alongside a little bowl of mayonnaise to dip.