| Jambonneau | |
| Country: | France |
| Creators: | --> |
| Served: | Fresh, salted or smoked |
| Main Ingredient: | Leg of pork or ham |
| Variations: | Chicken |
| Serving Size: | 100 g |
Jambonneau is a French culinary term for the knuckle end of a leg of pork or ham. It is consumed fresh, salted or smoked. In addition, after braising or poaching, jambonneau is traditionally served with sauerkraut or used in soups.[1]
The same term may also be used for a chicken thigh that has been stuffed, usually with forcemeat, shaped like a ham and braised. Such a preparation is called jambonneau as it has a shape similar to the pork or ham form.[1]