jambons

Jambon is the French word for ham, the hind leg of a pig that has been preserved for flavor and texture. In culinary usage, it refers to a range of products produced by salting, curing, drying, smoking, or cooking, and it is common in French, European, and global charcuterie traditions. While the English term “ham” is broader, “jambon” often implies a cured or specially prepared ham sold in slices or whole legs in French-speaking contexts.

Jambon is commonly categorized as jambon cru (raw, cured) or jambon cuit (cooked). Jambon cru is salted and aged to develop flavor and a firm texture without cooking, while jambon cuit is fully cooked after curing or smoking and can be served warm or cold. Across regions, curing times and salt use create a spectrum from pale, delicate hams to darker, more intensely flavored varieties.

Notable French examples include Jambon de Bayonne, a gently salted, air-dried ham from the Basque region, and other regional cured hams with distinct profiles. Internationally, many cultures produce similar products, such as Italian prosciutto, Spanish jamón, or German schwarz-­wälder ham; in markets labeled as jambon, these products may be sold under local names but described in French as jambon cru or jambon cuit.

Jambon is widely used in sandwiches, on charcuterie boards, and in cooked dishes. It is typically stored refrigerated in airtight packaging and consumed by the indicated date. Nutritional content varies with fat, protein, and salt levels, and cured hams can be high in sodium.