Jambonneau is a French term for the portion of pork leg between the shoulder and hock, including the knuckle. It is a specialty of the Alsatian region and can be prepared in various ways with seasonings and vegetables. It can also refer to a boneless chicken leg or canned ham.
In French cuisine, jambonneau is the term for the portion of pork leg between the shoulder and the hock, including the knuckle. It can refer to the forepaw or the hindpaw. The term “jambonneau” means “small ham” and is derived from the French word for ham, jambon, which means ham. It may also be referred to as picnic ham or may refer to the hocks of a very young pig.
Jambonneau is a specialty of the Alsatian region in France, a section that borders the German and Swiss borders and is known for its fine cuisine. Traditionally, Alsatian jambonneau is wet or dry salted with salt and can be smoked or cooked. Some recipes call for the pork to be braised or poached.
There is no correct way to prepare jambonneau. The preparation depends on the region, the chef and personal tastes. In Alsace, jambonneau can be served with sauerkraut, apples and potatoes. It is often cooked with other cuts of pork, such as bacon and sausages, with goose fat for flavor.
Common seasonings and vegetables used include juniper berries, onions, and garlic. Traditional Alsatian dishes almost always call for bay leaves and peppercorns. Usually, jambonneau is cured for a week and simmered in broth for several hours. After cooking, the ham is removed and cooled and can be covered in breadcrumbs.
In other parts of the world, pork knuckle may be glazed with a mixture of honey and citrus juices and cooked until syrupy. Once the glaze is applied, the ham is roasted over very low heat for several hours and basted frequently. It is most often served with bones intact, but can be without. The term can also be applied to canned ham made in France called jambonneau en gelee.
In other countries, this exact cut can be hard to find because it overlaps other parts. For example, in the United States, ham is cut right down to the shank, leaving only the shanks. The term can also refer to a boneless chicken leg that has been stuffed and dressed like a small ham. Often the seasonings used in the stuffing taste similar to those used with American ham.
Ham hocks can sometimes be substituted for recipes that call for jambonneau. Likewise, jambonneau can be used like ham hocks in bean and vegetable soup recipes. Meat tends to be quite salty due to the curing process, so you may need to adjust the salt accordingly.
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