1. Melt the butter in a large skillet over low heat. When it begins to foam, blend in the flour, then gradually add in the milk until the mixture thickens into a smooth paste. Do not overcook or it will get lumpy. Add the ham, salt, pepper, nutmeg, lime juice, and parsley, and continue cooking over low heat for 2 minutes, stirring constantly with a wooden spoon. Remove from the heat.

2. Spoon the mix into a pan or platter and let it cool thoroughly. (After it has reached room temperature, it can be refrigerated.)

3. Sprinkle a light layer of Iberia Bread Crumbs on a work surface. Scoop up 1 tablespoon of the cooled ham mixture and shape it into a cylinder about 1 ½ inches long and ¾ inch in diameter. Dip it in the beaten egg and then in the crumbs, and repeat with the remaining mixture, renewing the crumbs when necessary.

4. Preheat the oven to 250° F. In a large, heavy-bottomed skillet or deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375° F, or until a drop of the mixtures sizzles when it touched the oil, and fry 5 to 6 croquettes at a time until golden on all sides, turning with a slotted spoon. Do not fry too many at once, or the oil temperature will fall and they will be soggy rather than crisp. Transfer them to a paper-towel-lined platter to drain, keep warm in the oven until you have finished frying the rest and serve sprinkled with fresh lime juice.