Jambonneau Recipe

Ingredients

• 2 pork knuckles (about 2–3 lbs each), skin-on and bone-in
• Water, for boiling (enough to submerge the pork)
• 8 cups water
• 1/2 cup kosher salt
• 1/4 cup granulated sugar
• 3 bay leaves, crumbled
• 1 teaspoon black peppercorns, whole
• 4 cloves garlic, smashed
• 1 tablespoon mustard seeds
• 3–4 sprigs of fresh thyme
• 1 sprig of fresh rosemary
• 1 medium onion, quartered
• 2 carrots, peeled and roughly chopped
• 1 leek, cleaned and sliced
• 2 celery stalks, diced
• 2 bay leaves
• Fresh parsley, for garnish