What is Jambonneau?

In French cooking, Jambonneau is the term for a part of the pork leg between the shoulder and Hock, including the joint. It can refer to the front of the front or rear leg. The term "Jambonneau" means "little ham" and is derived from the French word for Ham, Jambon , which means ham. It can also be referred to as picnic ham or can refer to ham hocks from a very young pig. Alsatian Jambonneau is traditionally either wet or dry salt and can be smoked or cooked. Some recipes require pork to be steamed or poisoned.

There is no correct way to prepare Jambonneau. The preparation depends on the region, chef and personal taste. Jambonneau can be served in Alsace, apples and potatoes. It is often cooked with other pork cuts such as bacon and sausages, with a hussytuk for taste.

common spices and vegetables include juniper, onions and garlic berries. Traditional Alsat's meals almost always require bay leaves and pepper. UsualE is jambonneau cured for one week and cooked for a few hours into the broth. After cooking, the ham is removed and cooled and crumbs can be covered.

In other parts of the world, the pork joint can be bounced with a mixture of honey and citrus juices and cooked until the syrup. Once the glaze is applied, the ham is baked for a few hours at a very low fire and often fastened. It is most often administered with bones intact, but can be without. The term may also apply to a canned ham made in France called Jambonneau en Gelee .

In other countries, this accurate cut can be difficult to find because it overlaps with other parts. In the US, for example, the ham is interrupted to the joint, leaving only stopwatch. The term may also apply to the deborated chicken leg that was stuffed and dressed as a small ham. The spice used in stuffing is often similar to the taste to those usedOvi with American ham.

Sometimes Hocks Ham can be replaced by recipes calling for Jambonneau. Similarly, Jambonneau can be used as hocks in halls in bean recipes and vegetable soups. The meat tends to be quite salty due to the curing process, so maybe you need to adjust the salt appropriately.