What is French Ham? A Guide to the Unique Flavors and Types of This Classic Charcuterie

French ham, known as jambon in French, is one of the pillars of French charcuterie The delicate saltiness and supple texture make it ideal for sandwiches, appetizers, and entrées But with so many varieties available, what exactly qualifies as French ham? This guide will explore the special characteristics, regional distinctions, and culinary uses of this iconic deli meat.

The Essence of French Ham

At its core, French ham refers to dry-cured and air-dried pork from the hind legs of pigs It is made throughout France, though certain regions like Bayonne and Paris are particularly renowned. The meat is salted, sometimes smoked, and aged for weeks or months to concentrate flavors and tenderize the meat.

When sliced paper-thin, French ham offers a nuanced salty-meaty taste and velvety texture perfect for highlighting in simple preparations. It is most often enjoyed raw and uncooked Top qualities like subtle smokiness, delicate nuttiness, and a melt-in-your-mouth feel distinguish French ham from inferior deli options

Regional Variations and Protected Designations

There are numerous types of French ham spanning from Alsace to Gascony, each with distinct regional traits. Two of the most famous Enjoyed across France and beyond, these hams have Protected Designations of Origin (PDO). This strict certification ensures quality and tradition are maintained.

Jambon de Bayonne

• From the Basque region, dry cured with local sea salt
• Aged up to a year; robust, intense flavor
• Notes of hazelnut and butter; deep red color

Jambon de Paris

• Originally produced in Paris, now other regions
• Cured and air dried, though less aged than some hams
• Milder flavor closer to Italian prosciutto
• Ranges from pink to deep red

Buying and Storing French Ham

When purchasing French ham, look for designations like “Jambon de Paris” or “Jambon de Bayonne” to ensure authenticity. Buy presliced ham or have the deli slice it paper thin. Keep unused portions tightly wrapped in the fridge for up to a week.

The Simple Perfection of Jambon-Beurre

The classic French ham and butter sandwich jambon-beurre highlights the finesse of French ham. To make:

• Split a fresh baguette lengthwise
• Spread generously with butter while bread is still warm
• Layer thin slices of ham
• Optional extras: cornichons, greens, mustard, cheese

The butter’s richness perfectly complements the ham’s saltiness.

Cooking with French Ham

While French ham shines served raw, it also adds big flavor when cooked. Try it:

• Grilled or toasted in Croque Monsieur or Monte Cristo sandwiches

• Wrapped around melon or grilled asparagus

• In omelets, quiches, and egg bakes

• Added to pasta, pizza, flatbreads, and charcuterie boards

• Layered into hearty composed salads

Common Questions about French Ham

Still have some questions? Here are answers to some frequently asked questions:

What’s the difference between jambon de Paris and de Bayonne?

Paris ham is mildly cured and delicate. Bayonne ham is more intensely cured and robust.

What’s a good substitute if I can’t find French ham?

Quality Italian prosciutto or Spanish Serrano ham make solid stand-ins.

How long does French ham last after opening?

Keep refrigerated and use within 5-7 days for best quality.

Can I freeze French ham?

Yes, freeze slices up to a few months in an airtight container. Thaw before using.

Is French ham already cooked?

No, it is sold raw and ready to eat, but should not be eaten if expired.

Bring the Flavors of France Home

With its melt-in-your-mouth texture and subtle salty flavor, it’s easy to see why French ham is a cherished delicacy. Seek out quality jambon de Paris or Bayonne to serve as part of a classic French charcuterie board. Or keep it simple with the perfect pairing of ham and butter in a jambon-beurre sandwich. However you enjoy it, French ham delivers a taste of France with every slice.