The ham—also known as white ham or cooked ham—is a cornerstone of French charcuterie. Food lovers prize it for its tender texture, subtle flavor, and culinary versatility.
Whether tucked into a sandwich, tossed into a salad, or served as a main course, white ham charms diners with its simple, authentic flavor.
Origins of White Ham
Like the Alsatian cervelas, white ham is rooted in French culinary tradition and has been enjoyed for centuries. The classic preparation starts with brining a pork shoulder or leg, then gently cooking it until meltingly tender and full of flavor.
This technique not only preserves the meat but also infuses it with a delicate, distinctive flavor. Over the years, cooks have refined the process, adding spices and herbs to deepen its taste.
Different Ways to Serve or Prepare White Ham
Sandwiches and Croque-Monsieur: White ham is the star of the timeless ham-and-butter sandwich and pairs beautifully with cheese in a luscious croque-monsieur.
Salads: Cut into ribbons or cubes, white ham lends extra protein and flavor to composed salads like Niçoise or Caesar.
Cooked Dishes: Fold white ham into quiches, gratins, or pasta for comforting, flavor-packed meals—ham-and-cheese pasta is a perennial favorite.
Appetizers and Starters: Wrap spears of asparagus or wedges of melon in white ham for elegant, bite-sized nibbles at apéritif time.
Tips for Perfect Homemade White Ham
Choose the Right Meat: Start with a high-quality cut—pork shoulder, leg, or even a ham shank works wonderfully.
Master the Brine: Brining seasons and preserves the meat. Combine coarse salt and sugar in the right ratio, then add aromatics like thyme, bay leaves, and cloves.
Respect the Brining Time: Let the ham rest in the chilled brine for at least three days so it can fully absorb the flavors.
Control the Cooking: Cook low and slow—maintain the poaching liquid at 80 °C and make sure the meat’s core temperature stays below 66 °C.
Let It Rest: When the cooking’s done, place the ham on a rack to cool, then refrigerate for 24 hours. The flavors will deepen and the texture will firm up.
Recipe by Rémy Bach
Homemade White Ham
Equipment
- Chaussette à jambon
- Grille
- Grand récipient
- Sonde
- Thermomètre
Ingredients
- 3 kg Ham shank
For the brine
- 1.8 kg Coarse salt
- 200 g Granulated sugar
- 10 L Water
- Fresh thyme
- Bay leaf
- Whole cloves
- Dried chilies
- Onions
- Shallots
For cooking
- Water
- Carrots
- Turnips
- Onions
- Leeks
- Thyme
- Bay leaves
Procédé
- To make the brine, bring 1.8 kg coarse salt, 200 g sugar, the chilies, onions, shallots, bay leaves, thyme, cloves, and 10 L water to a boil.
- Allow the brine to cool completely.
- Immerse the meat in the cooled brine, ensuring it is fully covered.
- Refrigerate at 4 °C for 3 days.
- Remove excess salt by soaking the meat in fresh water, changing the water several times over 24 hours.
- Slip a stainless-steel mixing bowl into the ham netting to hold it open.
- Add the shank rind to the net (optional).
- Cut the remaining meat into cubes.
- Add the diced meat, shaping it into a tight round.
- Close the net and pack the meat as firmly as possible. Ask a helper to tie it while you compress the meat into a perfect ball.
- Make a broth with the carrots, leeks, turnips, onions, shallots, thyme, and bay leaves.
- Poach the ham in the broth at 80 °C, keeping the internal temperature below 66 °C. Allow about 2 hours 45 minutes for a 3 kg ham.
- Set the ham on a rack to cool.
- Refrigerate the cooled ham for 24 hours.
- Remove the netting and enjoy.
- Slice and vacuum-seal for freezing, if desired.
