Low Fat Traditional French Jambonneau
Indulge in a lighter take on a French culinary classic with this Low Fat Traditional French Jambonneau recipe. Featuring tender, slow-simmered smoked ham hocks trimmed of fat, this dish offers all the comforting flavors of Jambonneau without the guilt. Aromatic vegetables like carrots, celery, leek, and garlic marry beautifully with thyme, bay leaves, and black peppercorns, creating a fragrant and flavorful broth that’s both hearty and satisfying. With a long simmering time for maximum tenderness and a careful skimming to ensure clarity and freshness, this dish is perfect for cozy family dinners or elegant entertaining. Serve garnished with fresh parsley for a vibrant finish, and pair it with crusty bread or steamed green beans for a balanced low-fat delight. A healthier twist on a traditional French recipe that’s as comforting as it is impressive!
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Recipe Information
Ingredients
- 2 pieces Smoked ham hock (trimmed of visible fat)
- 2 medium Carrot
- 2 stalks Celery stalks
- 1 large Onion
- 2 cloves Garlic cloves
- 1 large Leek
- 2 leaves Bay leaves
- 3 sprigs Thyme (fresh sprigs or dried)
- 1 teaspoon Black peppercorns
- 6 cups Chicken stock (low-sodium)
- 2 cups Water
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Trim off any visible fat from the smoked ham hocks to reduce their fat content.
Peel and chop carrots, celery, onion, and leek into large chunks. Smash the garlic cloves with the flat side of a knife to release their flavor.
In a large stockpot, place the ham hocks, carrots, celery, onion, garlic, and leek. Add the bay leaves, thyme, and black peppercorns.
Pour in the chicken stock and water, ensuring the ham hocks are fully submerged but leaving enough space in the pot to avoid boiling over.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and cover the pot. Simmer for 2 hours or until the ham hocks are tender and easily pull apart with a fork.
Skim any foam or impurities that rise to the surface during cooking to keep the broth clear.
Remove the ham hocks from the pot and set them aside to cool slightly. Once cool enough to handle, shred the meat, discarding the bones and any remaining fatty bits.
Strain the cooking liquid through a fine sieve into a clean pot, discarding the vegetables and herbs. Skim any excess fat from the surface for a lighter broth.
Return the shredded meat to the strained cooking liquid and heat gently until warmed through.
Serve in bowls, garnished with fresh parsley. Pair with crusty whole-grain bread or steamed green beans for a balanced, low-fat meal.
Nutrition Facts
Calories |
1052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 5463 mg | 238% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 20.0 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2623 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
