Le Jambonneau aux Navets et au Cidre

Pork hock with turnips and cider

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 1 jambonneau, lightly salted
  • 2 onions, sliced
  • 1 kg (


Ideally the jambonneau should be taken from your saloir, or it can be bought from the charcutier. Either way it must be soaked in fresh water overnight to get rid of any excessive saltiness.

Next day, line the bottom of your casserole with the onions and add half of the turnips. Put the baby ham on top. Add the four slices of ham and the rest of the turnips, togethe