jambon

Two French hams are designated AOP: jambon de Kintoa from the Basque Country and Corsican prisuttu. Others, including jambon de Bayonne and jambon de Lacaune are IGP.

Some hammy words:

fond de jambon: end bit of a jambon blanc, often used in stews.

jambon beurre: jambon de Paris and salted butter stuffed in a baguette—the classic French sandwich.

jambon blanc de Paris: boiled or braised ham. This either comes avec couenne (with a thin layer of skin) or sans couenne.

jambon braisé: braised ham.

jambon broche or à la broche: ham cooked on a spit.