Jambonneau

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| name = Jambonneau

| image = Jamboneau laqué au miel.jpg

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| country = France

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| served = Fresh, salted or smoked

| main_ingredient = Leg of pork or ham

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| variations = Chicken

| serving_size = 100 g

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Jambonneau is a French culinary term for the knuckle end of a leg of pork or ham. It is consumed fresh, salted or smoked. In addition, after braising or poaching, jambonneau is traditionally served with sauerkraut or used in soups.{{cite book|title=Larousse Gastronomique|year=2009|publisher=Clarkson Potter|location=New York|isbn=978-0-307-46491-0|pages=566–567}}

The same term may also be used for a chicken thigh that has been stuffed, usually with forcemeat, shaped like a ham and braised. Such a preparation is called jambonneau as it has a shape similar to the pork or ham form.