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Place the milk and ½ onion cloute in saucepan. Bring to the boil over medium heat. Reduce and simmer 2 minutes.
Cool milk mixture and remove the onion, discard the onion, keep the milk!
With the other onion, finely dice. Melt butter and seat onion until translucent.
Make a white roux using 40g plain flour and cornflour, mix until smooth and silky.
Add infused milk gradually, heating between each addition, and beating vigorously to avoid lumps from forming. Cook for 5 minutes.
Add ham and keep cooking until mixture has thickened stirring frequently, approx... 30 minutes.
Add eggwhite nutmeg and salt to taste. Transfer mixture to flat tray and cover with plastic. Chill for 2-3 hours.
Using clean, dry hands take a heaped tablespoon of mixture and roll into shape. Dust with flour and egg wash and crumb. Put aside to set.
Deep fry croquettes in hot oil 175°C fry in batches so you do not overcrowd the fryer. Place onto absorbent paper, sprinkle with salt and serve.
Note: This recipe would traditionally contain Jamon Ilberico which is a Spanish ham where pigs have been fed on acorns to give particular flavour and richness to the flesh. A croquette is a typical tapas recipe that can be adjusted with any other flavourings that are on hand to use up leftovers, it does not have to Jamon ham based.