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Jambonierre - a hunk of Alsatian paradise

Peter | Oct 20, 200312:17 PM

Hey Chowhounds, newbie here.

Just got back a week ago from Alsace/Strasbourg, and had a dish in Strasbourg that I'm still dreaming about so I turn to you in despair.

Was at a little place called Restaurant au pont du Corbeau, was one of those places so good that you tore up your vacation eating plans and went back three times. Woody old place where the Strasbourgeois eat, menu is all regional specialties.

They had this one amazing dish they called jambonierre, which is a roasted ham hock. Doesn't sound especially appetizing, but it was slow-roasted to falling off the bone tenderness. Skin was perfectly browned to a crackle. All the fat and gristle had rendered off. Was like having an individual serving of an entire ham (hence, jambonierre). Little mustard & horseradish, choucroute & potatoes, just delicious. The only way you knew it was a hock instead of a ham was seeing the two fibula & tibula bones after you picked it clean.

Anyone seen this on a bistro menu in Chicago, or know a butcher who sells unsmoked, unadulterated hocks? I asked my butcher for regular hocks this weekend, and you would've thought I'd asked him for bat lungs. If I can't find it on a menu I'd like to at least take a shot at recreating it at home.

Thanks in advance,

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