This is the juiciest part of ham. There are two types:

  • Le campagnard. Le campagnard comes with a rind, which allows it to keep an authentic flavor, especially when caramelized.
  • Round of ham (la poire), poached in broth. Moreover, its rind is pulled off, which will please every big gourmet.

We recommend to enjoy jambonneau with lentils or cabbage.


Refrigerate between 0 and 4 °C after opening. Consume within 5 days. Best served cold or with choucroûte, lentils or cassoulet.




  • 1 whole jambonneau
  • 6 or 7 medium sized sweet onions (Roscoff for example)
  • 600g small, firm potatoes
  • 20g of butter

For the condiments / spices:

  • strong mustard (6 to 8 tbsp)
  • liquid honey (4 to 6 tbsp)
  • four spices


Step 1

Mix the mustard and honey together (6 tbsp mustard per 3 or 4 tbsp honey) and glaze the ham with it.

Step 2

Put ham in oven at 200–210 °C for 90 minutes. Turn it over and season with more of the honey-mustard mixture as well as pan juices every fifteen minutes.
The meat will develop a nice caramel color.

Step 3

After an hour of roasting the ham, start glazing the onions (Just peel them, put in a saucepan, fill with water up to half their height, add 20g butter and 1 tbsp four spices. Cover loosely with aluminum foil.)
Cook on low heat until the liquid evaporates, then raise temperature to slightly caramelize them.

Step 4

Wash the potatoes, cut them into quarters and cook them in unsalted water for 5 to 10 mins. Drain them and finish in a pan (mix of oil and butter).
Put a kitchen towel in a colander and soak up excess fat from the sautéed potatoes. Sprinkle with salt and pepper according to taste.

Step 5

Enjoy without moderation!