Jambonneau facts for kids
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| Place of origin | France |
|---|---|
| Serving temperature | Fresh, salted or smoked |
| Main ingredients | Leg of pork or ham |
| Variations | Chicken |
Jambonneau is a special French cooking term. It refers to the lower part of a pork leg, often called the "knuckle end" or hock. This part of the leg is close to the joint. Jambonneau can be eaten in different ways: it can be fresh, or it can be preserved by salting or smoking.
How Jambonneau is Prepared
After being cooked, jambonneau is often served with sauerkraut. Sauerkraut is a type of fermented cabbage. It is also a popular ingredient in many soups.
There are two main ways to cook jambonneau:
- Braising: This means cooking the meat slowly in a small amount of liquid, like broth, in a covered pot. This makes the meat very tender.
- Poaching: This involves cooking the meat gently in hot liquid, like water or stock, just below boiling point.
Chicken Jambonneau
Sometimes, the word jambonneau is used for a chicken thigh. This chicken thigh is usually stuffed with a mix of ground meat and other ingredients, called forcemeat. It is then shaped to look like a small ham. This is why it is called jambonneau, because its shape reminds people of the pork or ham version.
