Paris cooked ham

jambon de Paris

What it is

A jambon blanc: the leg is boned, brined a few days, tied into a cloth or pressed into a mould, and poached at around 70 °C — cooked, never dried. It was defined against the smoked English style the French called jambon d'York, and the words that still matter on the label are jambon supérieur, the grade made without added phosphates or gelling agents.

In the kitchen

Have it cut to order at about 2 mm rather than machine-shaved; under a millimetre the slices weld into a block. It is already cooked — warm it in a sauce or a croque, never fry it.

Goes with

Butter Gruyère Cornichon Dijon mustard Emmentaler Parsley Comté

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

Also used with

English mustard powder

Something wrong here, or missing? Tell us