Below the knee we'll (in Québec) usually call it "la patte de cochon." My ragout with patte de chochon is FABULOUS (brag-brag ).

The jambon is usually smoked and is from the knee up.

We'll never use the word jambon to describe anything but pork.

I know I can LIU but since we're talking about it...what is it you guys call a hamhock? I've heard that a couple of times. Which part of the pig is it?