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Jambon de Paris is a lean, unsmoked, mild-flavoured ham that is sold cooked and ready-to-eat.

It is pale-coloured and boneless. It is only lightly-salted.

The meat used is not allowed to be frozen first; it must be fresh, and be "superior" or "choice" grade. The bones are removed, then the meat is cured in a salt brine, then pressed into a rectangular-shaped mould.

It is then steamed in an aromatic broth, spiced with juniper, coriander, cloves and a bouquet garni.

It is supposed to be sliced only as it's being sold, but you can indeed buy packets of "prétranché spécial sandwich."

You can ask for it sliced paper thin for sandwiches, or in thicker slices so that you can dice it for recipes.

Despite its name, it can be made anywhere -- production is not restricted to Paris.

Also called:

Other entries for:

Brine-Cured Ham
Brunswick Smoked Ham, Canned Ham, Cottage Ham, Holstein Cottage Ham, Jambon de Paris, Lachsschinken Ham, Madrange Ham, Pullman Ham, Spiral-Sliced Hams, Suffolk Hams

Other entries for:

Ham
Air-Cured Ham, Ardennes Dry Ham, Bradenham Ham, Butt End Ham, Country Ham, Devilled Ham, Fresh Ham, Gammon, Ground Ham, Guijuelo Ham, Ham Steak, Leoncini Roasted Ham, Limerick Ham, Los Pedroches Ham, Pannonia Ham, Spanish Ham, Suffolk Cure, Taylor Pork Roll, Wachholder Ham

Other entries for: Pork

Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Gilt Hog, Ground Pork, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Shoulder, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Streak of Lean, Tasso, Ventrèche, Zampino

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak