Jambon de Paris, also known as jambon blanc, is a traditional French cooked ham. It is generally made from a boneless pork leg that is cured or brined, then gently cooked to produce a pale colour, delicate texture and mild, lightly seasoned flavour. It is a familiar ingredient in French sandwiches, charcuterie and bistro cooking.
The pork leg is trimmed and prepared using a controlled brining or curing process, then shaped and cooked gently. The finished ham is moist and finely textured, with a restrained salt profile compared with many smoked or heavily seasoned hams. Recipes and commercial specifications vary, so the exact cure, seasoning and cooking method depend on the producer.
Example: prepare a jambon-beurre with thinly sliced jambon de Paris, good butter and a fresh baguette, or use it in a croque-monsieur with Gruyère.
Jambon de Paris is a cooked, pale-style ham. It is not the same as a dry-cured raw ham such as prosciutto crudo or jambon de Bayonne, which is salted and matured for an extended period rather than cooked in the same way.
Chef’s tip: slice thinly for sandwiches and cold service. Keep refrigerated, protect from drying and follow the producer’s storage instructions after opening.
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