Ham Croquettes

Leave the ham slice in brine, in water, for 24 hours (if using tenderloin, it doesn't need to be marinated)

Drain and scrub well with cold water

Place, with the skin side down, in a large pot with enough water to cover it

Let the water simmer slowly

This takes about 1 hour, or more

Then cook slowly, estimating 40 minutes per kilo

Don't pierce with a fork

Gently move the bone to see if it's good

The bone should be loose

Remove the ham from the pot

Remove the skin and some fat that may have accumulated, leaving a layer of fat about 1 cm thick, or more

Place the ham in a baking dish and drizzle with 1/4 cup madeira wine and 1 1/2 cups of the madeira wine sauce made as follows: caramelize the onion in butter, add flour and cook, stirring until it browns

Add 2 cups of beef broth and tomato extract, cook, stirring, until it thickens slightly and reduces a bit

Add the madeira wine (sometimes you may need more than 1/3 cup) and let it come to a simmer, without boiling

Bake in a hot oven until golden brown, basting frequently

Prepare the pastry dough: dissolve yeast in 1/4 cup warm water

Scald milk with 1 cup of water and add butter or margarine, salt, and 2 tablespoons of flour

Let it cool slightly and mix with the yeast mixture

Gradually add the flour and mix well

Place the dough on a floured surface and knead until smooth and elastic and doesn't stick to the table, adding more flour if necessary

Place in an oiled bowl and brush with a little oil

Cover and let it rest for about 1 hour and 15 minutes

Test the dough by feeling it; if it has risen, the indentation will not disappear, and the dough will start to fall apart

Lower the dough and pull the edges towards the center, forming a firm ball

Open one-third of the dough to form a square about 1 cm thick: the square should be slightly larger than the ham

Place the ham in the center of the dough

Open the remaining dough and place on top of the ham

Press the edges to wrap the dough around the ham

Brush the dough with beaten egg, mixed with a little milk

Bake the ham in a large baking dish in a hot oven until the dough is well browned

To serve: cut off a lid from the dough, slice the ham into pieces, and serve on each person's plate of dough, accompanied by madeira wine sauce.