These ham-studded rice fritters are the Lowcountry version of Italian arancini.
Preheat oven to 225°. Stir together first 4 ingredients in a large bowl until blended; season with salt and pepper to taste. Lightly beat 1 egg, and gently stir into rice mixture until blended. Stir together milk and remaining egg in a small bowl until blended; place breadcrumbs in a shallow bowl.
Form rice mixture into 1-inch balls, using wet hands. Dip balls in egg mixture, and roll in breadcrumbs, shaking off excess.
Pour oil to depth of 1 1/2 inches into a Dutch oven; heat over medium-high heat to 340°. Fry croquettes, in batches, 4 to 5 minutes or until golden brown. Transfer to an oven-safe platter lined with paper towels, and keep warm in a 225° oven. Serve croquettes with warm Tomato Sauce.
Adapted from The Lee Bros. Charleston Kitchen, copyright 2013 by Matt Lee and Ted Lee.