Traditional French Jambonneau
Experience the comforting flavors of rustic French cooking with this Traditional French Jambonneau recipe. Featuring a tender, slow-simmered cured ham hock infused with aromatic vegetables, fragrant herbs, and warming spices, this dish is a true celebration of hearty, old-world cuisine. Perfect for cozy family dinners or special occasions, the ham hock is cooked to perfection in a rich broth of chicken stock, bay leaves, thyme, and cloves, then shredded and simmered to enhance the depth of flavor. Served in bowls and garnished with fresh parsley, this classic French dish pairs beautifully with crusty bread or buttery boiled potatoes. With simple preparation and an irresistible aroma, the Traditional French Jambonneau is a must-try for anyone seeking an authentic taste of France.
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Recipe Information
Ingredients
- 1 large Cured ham hock
- 1 large Onion
- 2 medium Carrot
- 2 stalks Celery stalks
- 2 leaves Bay leaves
- 1 teaspoon Thyme
- 3 pieces Whole cloves
- 1 teaspoon Black peppercorns
- 6 cups Chicken stock
- 4 cups Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped parsley
Instructions
Begin by rinsing the cured ham hock under cold water to remove any excess salt from the surface.
Peel and roughly chop the onion and carrots. Chop the celery stalks into large pieces.
In a large pot or Dutch oven, place the ham hock and cover it with the chopped vegetables - onion, carrots, and celery.
Add the bay leaves, thyme, whole cloves, and black peppercorns to the pot.
Pour in the chicken stock and water, making sure the ham hock is completely submerged.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot.
Simmer gently for about 3 hours, or until the ham hock is tender and the meat begins to pull away from the bone.
Carefully remove the ham hock from the pot and let it cool slightly. Remove the skin and fat, then shred the meat using a fork or your hands.
Return the shredded meat to the pot of broth and continue to simmer for another 15 minutes to allow the flavors to meld together.
Season with salt and black pepper to taste.
Serve the jambonneau in bowls, garnished with chopped parsley. Enjoy with crusty bread or boiled potatoes if desired.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 7780 mg | 338% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 21.2 g | ||
| Protein | 167.9 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2188 mg | 47% | |
*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.
