Jambon DE Paris Recipe: Classic French Deli Ham at Home

There’s a certain art to recreating the delicate, lightly smoked flavor of classic French deli ham at home. This recipe captures the authentic taste and texture that defines Jambon de Paris, a staple in French charcuterie.

Using a simple brine and gentle cooking method, you’ll achieve a tender, subtly seasoned ham that rivals any Parisian deli. The process is straightforward, relying on precision rather than complexity.

The result is a classic ham with a smooth, slightly glossy exterior and a moist, flavorful interior. It’s perfect for sandwiches, salads, or serving as a centerpiece.

Serve it thinly sliced with crusty bread or as part of a charcuterie board. Here’s how to make it.

Ingredients for Jambon De Paris

Simple ingredients with precise measurements create this classic French deli ham at home.

The pork shoulder is non-negotiable here. Look for a well-marbled cut at your butcher or Whole Foods—it ensures the final product stays moist. Skin-on is traditional for Jambon de Paris, but boneless makes slicing easier. For the salt, Diamond Crystal kosher salt is the gold standard for brining; its coarse texture dissolves evenly. Bay leaves and thyme should be fresh if possible, but dried works in a pinch (just halve the amount).

No pork shoulder? Pork loin can work but tends to be leaner—brine it an extra day. Swap white wine for apple cider vinegar if avoiding alcohol. Juniper berries add that classic deli note, but skip them if unavailable. Fresh thyme can be replaced with 1 tsp dried. Liquid smoke is optional but gives that lightly smoked flavor—use sparingly to avoid overpowering.

The brine keeps in the fridge for 3 days before cooking. Once cooked, the ham stays fresh for 1 week wrapped tightly. For longer storage, slice and freeze for up to 3 months. Always bring to room temperature before serving for the best texture.

Step-by-Step Instructions for Jambon de Paris

Master this traditional curing and cooking method for deli-quality results at home.

Step 1: Prepare the Wet Brine Solution

In a large pot, combine the 4 cups Water, 0.5 cup Kosher Salt, and 0.25 cup Granulated Sugar. Heat over medium-high heat while stirring until the salt and sugar fully dissolve—this ensures even distribution throughout the brine.

Add the 1 cup Dry White Wine, 1 tbsp Black Peppercorns, 4 whole Bay Leaves, 6 whole Fresh Thyme Sprigs, 1 tsp Juniper Berries, and 0.5 tsp Liquid Smoke. Stir well and bring to a brief simmer, then remove from heat. This infuses the brine with aromatic depth.

Let the brine cool completely to room temperature. I place the pot in a sink with ice water to speed this up. Adding hot brine to the pork would start cooking it prematurely and affect texture.

Step 2: Submerge the Pork in the Brine

Place the 2 lb Pork Shoulder in a container just large enough to hold it. Add the 1 whole Yellow Onion (quartered, skin on) and 6 cloves Garlic Cloves (smashed) to the container. These will impart subtle flavor during the brining process.

Pour the cooled brine over the pork, ensuring it is fully submerged. If needed, add a bit more water to cover. The pork must be completely immersed for even curing. Weigh it down with a plate if necessary to keep it under the liquid.

Cover and refrigerate for 48 to 72 hours. The longer it brines, the more pronounced the flavor and the better the preservation. I check it once daily to ensure the pork stays submerged.

Step 3: Rinse and Dry the Cured Pork

After brining, remove the pork from the liquid and discard the brine. Rinse the pork thoroughly under cold water to remove excess salt from the surface. This prevents the final product from being overly salty.

Pat the pork completely dry with paper towels. I recommend letting it air-dry in the refrigerator uncovered for 1 to 2 hours. This step helps form the characteristic tacky surface, or pellicle, which will help smoke adhere if you choose to smoke it later.

Step 4: Cook the Jambon de Paris

Preheat your oven to 300°F. Place the pork on a wire rack set in a roasting pan. Add 1 cup of water to the bottom of the pan to maintain moisture during cooking.

Roast for 2 to 2.5 hours, or until the internal temperature reaches 155°F. Baste the pork occasionally with the pan juices to keep it moist. The meat should be tender but not falling apart—this ensures it slices cleanly.

Remove from the oven and let it rest for 20 minutes before slicing. This allows the juices to redistribute, ensuring each slice is moist and flavorful.

Storing and Reheating Leftovers

Refrigerator Storage

Let your ham cool completely before storing. Wrap it tightly in plastic wrap or place in an airtight container. It stays fresh in the fridge for up to 1 week. The flavors deepen over time, making leftovers even more delicious. ❄️

Freezer Storage

For longer storage, slice the ham before freezing. Wrap individual slices in parchment paper, then place in a freezer-safe bag. Squeeze out excess air to prevent freezer burn. It keeps well for up to 3 months.

Thawing Properly

Always thaw overnight in the refrigerator. For quicker thawing, submerge the sealed package in cold water, changing the water every 30 minutes. Never thaw at room temperature to avoid bacteria growth.

Reheating Methods

Gently warm slices in a skillet with 2 tbsp water over medium-low heat for 2-3 minutes per side. This keeps the meat moist and tender. Avoid microwaving, as it can dry out the ham. 🔥

Serving from Cold

This ham is excellent served cold, straight from the fridge. Let slices sit at room temperature for 10-15 minutes before serving for the best texture. It’s perfect for sandwiches or charcuterie boards.

Frequently Asked Questions