Directions

1. 1. For the Pork: Season outside muscle with salt and pepper. Place pork and remaining ingredients in cryovac bag overnight. Next day, remove pork from bag and portion into ham steaks and pat-dry. Sear on both sides and cook until internal temperature reaches 135ºF, remove from heat, let rest and carryover cook until 145ºF
2. 2. For the Caramelized Fennel: Heat oil in pan over medium-to-high heat, add fennel and wine. Cook until wine reduces and fennel caramelizes, then add tarragon and let wilt
3. 3. For the Rhubarb-Plum Compote: Combine ingredients in a sauce pan, reduce by half, reserve for service
4. 4. To serve: Plate the Rhubarb-Plum Compote and top with pork. Place Caramelized Fennel on the side and top with Garnish.