1) Chicken dish 2) French cuisine 
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. The same term may also be used for a chicken thigh that has been stuffed, usually with forcemeat, shaped like a ham a...
(zhan-bun-NO) - A French cut of the pork carcass that consists of a portion of the foreleg or a knuckle from the foreleg or hind leg that is cured and pickled or salted.
cured ham shank or pork knuckle.
pork knuckle