{"id":54126,"date":"2025-10-02T14:52:13","date_gmt":"2025-10-02T12:52:13","guid":{"rendered":"https:\/\/horecamagazine.be\/le-jambonneau-dimperial-rapide-savoureux-et-delicat\/"},"modified":"2025-10-02T15:01:22","modified_gmt":"2025-10-02T13:01:22","slug":"le-jambonneau-dimperial-rapide-savoureux-et-delicat","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/le-jambonneau-dimperial-rapide-savoureux-et-delicat\/","title":{"rendered":"Le jambonneau d\u2019Imp\u00e9rial : rapide, savoureux et d\u00e9licat"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_6_text_color=\u00a0\u00bb#ed1c26″ hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Le Jambonneau, un mets exquis de Marcassou \u00e0 l\u2019ar\u00f4me si particulier, constitue un fleuron dans la gamme Imp\u00e9rial.<\/strong><\/p>\n

Le jambonneau, un classique authentique, est sal\u00e9 artisanalement et mass\u00e9 avec un m\u00e9lange raffin\u00e9 d\u2019extraits de fines herbes. Le bois de h\u00eatre apporte une touche \u00e9l\u00e9gante et ronde pendant le processus de fumage et donne un aspect brun dor\u00e9. La pr\u00e9cuisson lente \u00e0 basse temp\u00e9rature garantit un r\u00e9sultat final savoureux. Avec le Mini Jambonneau, une portion pour une personne est \u00e9galement disponible.<\/p>\n

Vous \u00eates \u00e0 la recherche d\u2019une recette gastronomique ? Essayez le jambonneau laqu\u00e9, au four ou au barbecue.<\/p>\n

C\u2019est ce qu\u2019a fait aussi Rob Van Rompuy<\/strong>, qui, en tant que Chef de service Nutrition \u00e0 la clinique Sint-Jozef de Pittem, pr\u00e9pare chaque jour, avec son \u00e9quipe de restauration collective, les repas de quelque 250 patients et 120 collaborateurs.<\/p>\n

\u00ab La douceur de la sauce soja et ce soup\u00e7on d\u2019eau de rose lui conf\u00e8rent une touche inattendue, presque po\u00e9tique. Pendant ce temps, les grenailles, les carottes et les oignons r\u00f4tissent tranquillement dans le four \u2014 \u00e9veillant une sensation comparable \u00e0 celle que l\u2019on ressent en entrant \u00e0 la maison par une froide soir\u00e9e d\u2019hiver. Le romarin qui l\u2019accompagne est \u00e0 la fois r\u00e9sineux et frais. Une fois le plat sorti du four, il suffit d\u2019y d\u00e9poser quelques \u00e9pinards par-dessus\u2026 mais pas trop longtemps. Ce vert, contrastant avec les teintes chaudes de la carotte et du jambon, semble presque festif. En le d\u00e9coupant, on d\u00e9couvre un parfum d\u2019agrumes, un soup\u00e7on de fleurs ainsi qu\u2019un peu de chaleur des \u00e9pices. Diff\u00e9rentes saveurs s\u2019expriment\u00a0: un moment, vous go\u00fbtez une note florale, puis soudain ce l\u00e9ger picotement de la moutarde ou du chili. Et ces pistaches croquent juste assez pour retenir votre attention… \u00bb.<\/span><\/p>\n

\"\"<\/span><\/p>\n

En bref, le jambonneau est un plat tr\u00e8s facile et efficace.<\/span><\/h6>\n

\u00ab Dans le secteur des soins de sant\u00e9, nous devons rechercher des produits \u00e0 la fois pratiques et efficaces, et c\u2019est certainement le cas de ce jambonneau. Il est facile \u00e0 pr\u00e9parer \u00e0 grande \u00e9chelle, avec un minimum d\u2019efforts pour un maximum de r\u00e9sultats. De plus, le produit est livr\u00e9 en portions bien calibr\u00e9es, ce qui est \u00e9galement int\u00e9ressant pour le calcul du co\u00fbt alimentaire \u2014 un \u00e9l\u00e9ment particuli\u00e8rement important dans le secteur des soins \u00bb, ajoute encore Rob Van Rompuy.<\/p>\n

En tout cas, Imperial a l\u2019intention de continuer \u00e0 d\u00e9velopper le segment de la restauration collective.<\/span><\/h6>\n

\u00ab Le march\u00e9 affiche une demande croissante pour la commodit\u00e9 et la facilit\u00e9 d\u2019utilisation. Parmi les produits \u2018pr\u00eats \u00e0 chauffer\u2019, le jambonneau est l\u2019un de nos best-sellers gr\u00e2ce \u00e0 ses multiples possibilit\u00e9s d\u2019utilisation, avec les Minute Steaks de jambon et le poulet \u00e0 la broche. Avec ces produits, disponibles notamment aupr\u00e8s des grossistes Horeca habituels, nous visons surtout le segment moyen de gamme de l\u2019Horeca, des restaurants de famille, des entreprises de restauration collective, des \u00e9tablissements de soins, etc. \u00bb, explique Inge Knops, marketing manager chez Imperial.<\/span><\/p>\n

Imperial sera pr\u00e9sent aussi \u00e0 Horeca Expo cette ann\u00e9e, et pour la premi\u00e8re fois, au stand 8625.<\/strong><\/p>\n

Demandez un \u00e9chantillon gratuit via\u00a0<\/span>www.imperial.be\/readytoheat<\/a><\/span><\/strong><\/p>\n

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Jambonneau <\/b><\/span>aux notes de feu, de fleur et de terre <\/b><\/span><\/h3>\n

Ingr\u00e9dients (1 personne)
<\/strong>1 jambonneau pr\u00e9cuit (150-200 g) d\u2019Imperial \/ 1 cs de miel (12 g) \/ \u00bd ct de gingembre frais finement r\u00e2p\u00e9 (4 g) \/ \u00bd ct de piment rouge \u00e9minc\u00e9 (4 g) \/ 1 ct de moutarde en grains (7 g) \/ 1 cs de ketjap manis (15 g) \/ 1 cs d\u2019eau de rose (15 g) \/ 1 branche de romarin \/ 2 tranches de citron frais \/ 1 cs de pistaches grill\u00e9es (4 g) \/ Poivre noir fraichement moulu (0,3 g)<\/p>\n

L\u00e9gumes et pommes de terre
<\/strong>6-8 grenailles, coup\u00e9es en deux (125 g) \/ 3 jeunes carottes avec fanes, nettoy\u00e9es (150 g) \/ \u00bd oignon rouge, en quartiers (35 g) \/ 1 petite poign\u00e9e d\u2019\u00e9pinards frais (45 g) \/ 1 cs d\u2019huile d\u2019olive (15 g) \/ Une pinc\u00e9e de gros sel de mer (0.65 g)<\/span><\/p>\n

Pr\u00e9paration
<\/span><\/strong>Pr\u00e9chauffez le four \u00e0 190\u00b0C. M\u00e9langez les grenailles coup\u00e9es en deux, les carottes et l\u2019oignon rouge avec l\u2019huile d\u2019olive, le sel marin et quelques brins de romarin. D\u00e9posez le tout dans un plat allant au four et faites griller pendant 14 min. M\u00e9langez le miel, le gingembre, le chili, la moutarde, le ketjap manis et l\u2019eau de rose. D\u00e9posez le jambonneau avec les l\u00e9gumes dans un plat allant au four, badigeonnez g\u00e9n\u00e9reusement le jambonneau de cette laque et ajoutez quelques brins de romarin.<\/span><\/p>\n

IDEE\u00a0:<\/strong> m\u00e9langez le gingembre et le chili dans un mortier jusqu\u2019\u00e0 obtention d\u2019une p\u00e2te\u00a0!<\/em><\/p>\n

Faites griller +\/-15 min. jusqu\u2019\u00e0 ce que les l\u00e9gumes soient dor\u00e9s et que le jambonneau brille. Retirez le plat du four, d\u00e9posez les \u00e9pinards sur les l\u00e9gumes chauds de sorte \u00e0 les faire l\u00e9g\u00e8rement tomber pour une touche verte de fraicheur. Servez le jambonneau avec les l\u00e9gumes grill\u00e9s et les grenailles. Garnissez de citron, de pistaches hach\u00e9es et d\u2019un peu de poivre fraichement moulu.<\/p>\n

Exp\u00e9rience sensorielle<\/b><\/span><\/h4>\n

Olfaction\u00a0:<\/strong> les parfums floraux de rose, r\u00e9sineux de romarin et d\u2019agrumes se d\u00e9gagent lors de la d\u00e9coupe. La saveur fum\u00e9e du jambon apporte une touche suppl\u00e9mentaire.<\/p>\n

Sensation\u00a0:<\/strong> le piment, la moutarde et le gingembre apportent une douce chaleur.<\/p>\n

Texture et couleur\u00a0:<\/strong> les d\u00e9licieuses pommes de terre, les pistaches croquantes, le jambon juteux et les couleurs vives des l\u00e9gumes ajoutent une touche ludique et attrayante. Utilisation de diff\u00e9rentes textures.<\/span><\/p>\n

Gustation\u00a0:<\/strong> Toutes les saveurs sont pr\u00e9sentes, l\u2019umami de la sauce soja apportant une touche suppl\u00e9mentaire.<\/p>\n

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publireportage<\/p>\n

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Le Jambonneau, un mets exquis de Marcassou \u00e0 l\u2019ar\u00f4me si particulier, constitue un fleuron dans la gamme Imp\u00e9rial. Le jambonneau, un classique authentique, est sal\u00e9 artisanalement et mass\u00e9 avec un m\u00e9lange raffin\u00e9 d\u2019extraits de fines herbes. Le bois de h\u00eatre apporte une touche \u00e9l\u00e9gante et ronde pendant le processus de fumage et donne un aspect […]<\/p>\n","protected":false},"author":5,"featured_media":54112,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41],"tags":[],"class_list":["post-54126","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nLe jambonneau d\u2019Imp\u00e9rial : rapide, savoureux et d\u00e9licat | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Le jambonneau d\u2019Imp\u00e9rial : rapide, savoureux et d\u00e9licat\" \/>\n<meta name=\"robots\" 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