Jambonneau
 | |
| Place of origin | France |
|---|---|
| Serving temperature | Fresh, salted or smoked |
| Main ingredients | Leg of pork or ham |
| Variations | Chicken |
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]
References
[edit]- 1 2 Larousse Gastronomique. New York: Clarkson Potter. 2009. pp. 566–567. ISBN 978-0-307-46491-0.