Crispy knuckle of ham with mustard & kohlrabi

3/26/25, 8:00 AM

For his jambonneau recipe, chef Pierre Forst (Le Bout des Canards, Lorquin) uses a mustard hollandaise sauce and lacto-fermented kohlrabi.

This recipe from Pierre Forst, chef at Le Bout des Canards in Lorquin, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 6

Preparationtime: 20 min

Cooking time: 12 h 10

Fermentation: 7 days

Ingredients for Pierre Forst 's crispy ham

For the lacto-fermented kohlrabi

1 kohlrabi

Fine salt

For the crispy ham

3 raw salted shanks

Aromatic garnish (onion, carrot, celery stick and bouquet garni )

20 cl white wine

2 l chicken stock

50 g strong mustard

Flou r

Breadcrumb s

2 eggs

Frying oil

For the mustard hollandaise sauce

2 egg yolks

20 g strong mustard

100 g clarified butter (melted over very low heat, then decanted to remove casein and whey )

Salt and pepper

For the mustard seed pickles

30 g mustard seeds

30 cl vinegar

100 g sugar

Steps for Pierre Forst 's crispy ham

Lacto-fermented kohlrabi: Grate thekohlrabi and place in a jar with 3% salt. Leave to ferment for 5 to 7 days.

Crispy ham:

- The day before, place the shanks, aromatic garnish , white wine and chicken stock in a saucepan and cook for 12 hours.

- When hot, remove the bones, add the mustard, pepper and salt. Shape into a sausage about 3 cm in diameter. Leave to cool.

- When cold, cut the sausage into sections. Roll each piece in flour, beaten egg and breadcrumbs, then fry at 180°C for 5 min.

Sauce hollandaise à la moutarde: On a heat source (bain-marie, for example), beat the egg yolks until frothy (be careful not to cook the eggs). Add the butter, then the mustard. Set aside.