Jambon

Almost every region of France has its own home-cured hams, the most famous being the jambon of Bayonne and Toulouse. These hams are cured and usually eaten as hors d’oeuvres.

For cooking purposes the York ham is usually used, and any one of our cured hams can be substituted for it in the recipes that follow. The cold ham found in France that resembles our boiled ham is the famous jambon de Paris. It is sold by pork butchers, or at the charcuterie and crémerie shops, under the name of jambon glacé.